“Gabin and bread are one and the same,” could have been the motto of this shop on Rue d’Amsterdam, where Gabin Laforie (a former business school-trained manager) gives it his all at this luminous bakery with strong values: everything is homemade using sourdough starters and heirloom wheats from an independent miller… He really is a very good student who bakes to perfection a series of buckwheat loaves, focaccia or even some incredible shokupan, along with sweets you can snack on all day long: chocolate hazelnut cookies, vanilla cruffins (a cross between a croissant and a muffin), and, for a zero-waste treat, a croissant trimmings cake. // Jean Pascal
THE HIDDEN GEM: The Titou, a long-fermented wheat and rye loaf, which deserves to be canonized, that’s how honeycombed and crispy it is (€6.90/kg)!
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