It’s been a decade since Aurélie Soulard and Florian Rigouin turned this bakery with arched ceilings, located smack dab in the middle of Place Saint-Michel, into a hub for lovers of good, artisan breads and homemade viennoiseries. After starting her career in the marketing world (she now holds a baker’s CAP diploma), these days she bakes both traditional and modern recipes in her lab: a delicate Jésuite, a flaky pastry with almond cream and meringue (€2.20), whose reputation draws in a large crowd; buttery chocolatines (€1.05); Cavaillon apricot turnovers (€1.80); along with plump burger buns (€1) or rye and sourdough pies (€2.90 for 500 g)… This bakery is truly worth its weight in gold! // P.H.
Hidden gem: Wholegrain bread made with organic, heirloom flours (€3.50 for 500 g), ground by the insanely talented miller Frédéric Pradeau, who’s originally from the neighborhood.
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