Natural fermentation enthusiasts have a new hotspot to check out over in north-east Paris: Parpains! Running it is Léa Bouvet and Romain Bosch, who used to work in fashion, before training as bakers at Mamiche and Fermentation Générale. Behind the huge windowfront (an exposed lab, tiled walls, waxed concrete floors, all dreamt up by the architecture studio Superdétail), you’ll find unfussy baked goods, all displayed on a cinderblock bar. Their lovely selection of natural levain breads are made with country wheats and kneaded by hand. Among these treats, you’ll find plump chocolate chip briochette, airy focaccia, soft orange blossom brioche… What’s more, there’s also a selection of natural bottles on display, so you can pair your carbs with a bottle of vino, kombucha or even some miso from ¿adónde?. // Ana Kirpad
THE HIDDEN GEM: The kanelbulle (€3.60), a classic but one that is rarely this good!
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