Ferments Bakery

Ferment Bakery Paris

©Ferments Bakery

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Toss some breadcrumbs and you’d hit Provisions from this bakery, which is pumping out the good stuff from behind the big, flour-dusted windows. It’s run by baker Guillaume Tetu (formerly of Atelier P1, Mamiche and Pain Pan) and master barista Mati Touis, who used to work at Coutume. Lovers of long fermentations and specialty coffee, the duo operates this 140 m2 workshop where their mixers, fiery ovens, shiny percolators and high barstools for their customers’ buns coexist. Those same customers leave with all of the following in hand: pumpkin, sunflower and brown flax seed bread, comforting Corinthian raisin bread, or, if they’re in the mood for lunch, ciabatta sandwiches stuffed with carrot salad, roasted chicken and homemade mayo. As for the coffee, the duo works with Piha in Bordeaux or the local roasters La Tisserie, which you can also discover during an in-house tasting session. // Naomi Bordait 

THE HIDDEN GEM: The Madagascar vanilla and tonka bean flan, made with a spelt wheat shortbread crust, which you’ll want to gobble up before you’ve even been handed your change (€5.50 a slice). 

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