The salted bun: the best of all possible worlds? A little buttery roll with a flaky sea-salt top that pinches its ingredients from the croissant, its kneading technique from milk bread and its baking method from the brioche bun, for a glorious mash-up of baking traditions! Anthony Nguyen (ex-sales turned pastry chef), Maxime Gafory (Basis) and Stéphane Ung (Coupi Bar) brought the bun back from Seoul to give it top billing at their chrome-on-chrome counter near Square du Temple. The move? Dunk that chubby little bun in pandan, chocolate or cream cheese sauce, and for the true pleasure-seekers, go all-in with the chocolate-coated version and give it a dip in a pandan-coconut latte or salted cream coffee. Get your buns over there fast – they’re flying off the shelves! · Andrée Claude

Shopping list: A salt bread (€3.50 each) plus a tiny pandan dip with a not-so-tiny price tag (€2.50).