Elements Pain Bio

Elements Pain Bio (Paris)

© Claire Escalon

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Some places are worth the wait. Like this one, open a mere four days a week, with hours that blatantly disregard the Parisian lifestyle. But make no mistake: Claire Escalon, the house’s only employee, works 60 hours a week, kneading and baking some of the most beautiful loaves in East Paris. From her previous life as an interior designer, she has maintained an appetite for a rarified aesthetic: a luminous space that looks out onto the street, all done up in white and beige tones, a long wooden bar and minimalist décor. Our (impossible) choice the day we went: a crispy, honeycombed sourdough rye country loaf (€7.50/kg), a soft loaf with a lovely olive oil scent, a cross between brioche and white bread (€13/kg). Plus, soft chocolate hazelnut cookies (€2 each) and addictive rice-buckwheat flour chocolate bites (€2 each).

Hidden gem: The irresistible vegan V choc brioche, made with whole-wheat flour, fresh yeast, kneaded with soy milk, cane sugar and chocolate (€2 each).

Late-night munchies?

Le Fooding’s 2023 Guide is ready to dazzle with its brilliant selection of the year’s latest hotspots, including 500 restaurants, bars, bedrooms, shops and cellars across France; a highly-anticipated award’s list; and ever-more enlightening in-depth articles sprinkled throughout the extravagant, 228-page edition of the yearly magazine, illustrated by the crème de la crème of emerging artists.

2021 Le Fooding guide frontcover


Le Fooding is a print and digital guide to all the restaurants, chefs, bars, stylish hotels and B&Bs that make up the “taste of the times,” plus an annual awards list for new establishments across France, a series of gastronomic events, a tool that allow you to make reservations at some fantastic bistros, and an agency specialized in event planning, content production and consulting… In short, something to keep you on your toes at all times!

Fooding® is a registered trademark.