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Our selection of the best bakeries in Paris

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Du Pain et des idées

Christophe Vasseur

34, rue Yves Toudic 75010 Paris

Despite his relative anonymity, Christophe Vasseur is, in my opinion, THE most fascinating baker in Paris! Based in a boutique with a ceiling listed as an historic monument, he works using only organic flours. His baguette parisienne is crisp and plump, with a beautiful golden crust that looks like no other. All his other bread (including the famous “pain des amis” or “friends’ bread” with its nutty, caramel flavour, which measures nigh on one metre when it comes out of the oven and Christophe cuts into round loaves) is delicious and full of energy. His dense, gourmet croissant has a wonderful flaky pastry, the taste enhanced by Sel de Guérande sea salt. Likewise, his chausson à la pommefraîche(apple turnover) is delicious and his galette des rois à la crème d’amandes (Twelfth Night cake with almond cream – without confectioner’s custard, unlike frangipane) is fantastic. See what you think!

Véronique Mauclerc

83, rue de Crimée 75019 Paris

Near the Buttes Chaumont, Véronique Mauclerc uses mainly organic flour and bakes her bread in one of the three last wood ovens in the capital. Made using leaven, her baguette offers a magnificently honeycombed though not very crisp crumb (a consequence of this type of baking). You can have brunch at the back of her shop at weekends. Her Viennese pastries are succulent, particularly her brioche feuilletée, the like of which I have never found anywhere else! There is also a very fine selection of bread flavoured with aniseed, cumin, or stuffed with olives, dates, etc.

Au Duc de la chapelle

Anis Bouabsa

32, rue Tristan Tzara 75018 Paris

Classed in 3rd place last year, this is the 2008 winner of the Grand Prix de la Baguette de la Ville de Paris (Best Baguette in Paris Award)! Real recognition for this young 28-year-old baker of Tunisian origin, already voted Meilleur Ouvrier de France (Best Craftsman in France) 2004. Anis Bouabsa makes his “baguette tradition” using flour from Les Moulins Bourgeois (who this year dethroned Les Minoteries Viron by taking the top three places). He also produces organic bread. The only snag is that you have to go to the far north of the 18th arrondissement to discover his bread! “It’s a village here,” he says, “everyone knows each other and people are proud of my success.” 

Fabrice Pottier

231, rue de Vaugirard 75015 Paris

Fabrice finished in second place this year in the Grand Prix de la Baguette. A well-deserved reward for this young baker who every day makes “la paume”, the bread developed by the great chef Alain Passard of L’Arpège restaurant. His baguette tradition is one of the most elegant, gourmet ones in Paris, with perfectly drawn grooves, a floury golden crust and a pearly crumb with strong cereal aromas. Sadly, Fabrice is set to leave the capital this year to explore other horizons: so get there quick before it’s too late!

Morgan Gantier

2, rue Corot 75016 PARIS

A trained confectioner who recently set up near Auteuil church, this young craftsman immediately won over his district and its reputedly difficult customers… Morgan Gantier finished in third place at the Grand Prix de la Baguette this year, offering a tasty “tradi” made with flour from Les Moulins Bourgeois. Slow fermentation, gentle kneading, 20 minutes in the oven… This baguette, sometimes a little crooked, offers a fine crumb full of freshness with aromas of hay and cream… The pastries are also all finely crafted, such as the sablés aux framboises (raspberry shortbread), chocolate éclairs, apricot and pistachio tarts and chocolate millefeuilles. The delicious, slightly crisp croissants keep very well for 24 hours.

Régis Colin

53, rue Montmartre75002 Paris

In spring 2007, this likeable baker won the prize for the “Best Baguette in Île de France”. In 2006, he won the prizes for the best galette des rois and best croissant in Paris… These honours have perhaps gone to his head a little lately – Régis’ croissants don’t seem to be as exceptional as before (but hush! his wife can’t take criticism!). His baguette tradition, in any case, remains a benchmark. So go on Régis, keep your feet on the ground!

Jean-Pierre Cohier

270, rue du Faubourg Saint-Honoré 75008 Paris

This was the winner in 2006. His baguette is rich in flavour and aromas, the dough having fermented for 24 hours on end. At 60, Jean-Pierre Cohier is the archetypal happy, obliging baker. A member of the Meilleure Baguette de Paris jury, his opinion is always essential: he always pinpoints the top two! His light, moist macaroons are also worth a taste.

Stéphane Vandermeersch

278, avenue Daumesnil 75012 Paris

A Norman of Belgian origin, this confectioner – a disciple of Pierre Hermé – is also an excellent baker, whose “Rétrodor” cereal baguettes are devoured in an instant. Stéphane also makes a galette des rois with inverted flaky pastry that is extraordinarily light.

Raoul Maeder

158, boulevard Berthier 75017 Paris

The son of a baker from Alsace and already winner of the Grand Prix de la Baguette in 2002, Raoul Maeder has remained one of the best craftsmen in Paris. His “Retrodor” baguette is like him: frank, rich and bursting with aromas…

Arnaud Delmontel

57, rue Damrémont 75018 Paris

2007 winner of the Meilleure Baguette de Paris, Arnaud Delmontel is a tetchy, unusual baker, who for a long time lived in the United States: New York, San Francisco and Boston… On his return, he founded a first bakery in rue des Martyrs in the 9th arrondissement, then a second one in Montmartre. His grey “Renaissance” baguette is made using Sel de Guérande sea salt. It’s a pity that there is not more organic bread.