Inside his discreet atelier (white tiled walls, industrial lighting), Guillaume Tétu (ex-Mamiche) has remastered all the big boulangerie hits: well balanced sourdough loaves, cinnamon rock ’n’ rolls, brioche that hits all the right notes, heady croissants, poppy seed and cranberry cookies… So many blessed breads that he bakes using landrace wheat (an heirloom variety that’s grown organically and non-industrially), ground in house using a granite grindstone, before being swallowed up by the gigantic oven that breathes as much fire as one of Daenerys’s dragons!At lunchtime, the industrial tables are graced with savory creations by the young Richard Hayes (ex-Sauvage): opulent avocado toast on a slice of country bread; Comté and home-smoked ham in a plump bun; or the dish of the day – like roasted chicken served with jus alongside raw and cooked seasonal vegetables. Coming soon: whole roasted meats for dinners with a crowd, and a coffee shop opening soon on a neighboring boulevard! // Aïtor Alfonso
FEELING THIRSTY? There’s a micro-selection of highly drinkable wines (a Mondeuse from Savoie produced by Bourdon-Monnier at €7 a glass,a Loire Sauvignon from the Puzelats at €32 abottle), in addition to the local craft Oskare beer (€6 for 330 ml) and hibiscus lemonade (€3) or drip coffee (€2).
PRICE: Cakes and viennoiseries from €1.80 to €3.90. Tartine sandwiches and savory dishes from €6 to €14.
