Bulle

For anyone living with their nose permanently tucked into a paper bag full of croissants, the 19th arrondissement now boasts a new bakery with an evocative name: Bulle (aka “bubble”), dreamt up by Eugénie Brunetière (a former pastry chef at the Shangri-La) and Jules Neyers, a baker who used to work for the George V, the Royal Monceau and Michalak. In their luminous showcase of a space, the tiled countertops are stacked with kamut bread, tradition baguettes, mouthwatering pastries (éclairs, fruit tarts, Parisian flans) and prodigious viennoiseries. And the latter are seriously worth your while: cannelés that are soft on the inside and crispy on the outside, impossibly flaky croissants, irresistible pain suisse… One piece of advice? Grab some morning pastries with your friends and start your day off right with breakfast in the park right across the street. // Sofia Sétif 

THE HIDDEN GEM: The best pain suisse we’ve ever had, with a very brioche-like texture (€3.20).