The high priest of bread in the 20th arrondissement goes by the name of Jean-Paul Mathon. He provides all those who come to him with loaves made from heirloom flour and viennoiseries prepared with real butter and T80 flour, a rarity these days. Leading the life of an ascetic, far from digital, media or worldly solicitations, he hands out his addictive “Mon pain préféré” (“My favorite bread”) five days a week with its slightly smoky flavor (€2.30 for a quarter loaf), his Gambette, a baguette with caramel-hazelnut notes (€1.40) and a spelt wheat loaf that’s to die for (€12.40/kg). Chocolate cake, plain flan and seasonal fruit tarts also make appearances (€3.50 a slice). // Farah Keram
The hidden gem: La Mouna, a spellbinding orange blossom and vanilla brioche (€3.90 for a quarter loaf).
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