Bread-loving friends since childhood, Marc Paeps and Christopher Moloughney were the first to bring their sourdough loaves to the Porte de Hal – which is now particularly well supplied in bread by the nearby La Boule bakery. And they surrounded themselves with the very best when putting together this neo-institution: La Bouche studio when it came to the design (flour-colored walls, a neon sign, a long stone countertop), Face to Face for the clever packaging and, best of all, a Normand baker named Mathieu Geslan, who you’ll find hard at work behind the windowed atelier. Some of his creations include: imposing dried fruit loaves sold by weight, perfect baguettes, miniature three-chocolate breads, seasonal sandwiches during the week and the occasional shokupan (Japanese white bread) on the weekends, crispy vanilla millefeuilles, flaky viennoiseries, Paris-Brest pastries for four, etc. But make sure to bring something to read when you come, sometimes the line reaches the corner of Rue Vanderschrick. // Rocky Simone

The hidden gem: The plump brioche, sold by weight, depending on how hungry you are (€19/kg).