1987
Our Story
Three generations of craft & care
It began with Grandmother Marie's kitchen in the 7th arrondissement, where the scent of fresh brioche would drift down Rue Cler each morning. What started as a family tradition became a neighborhood institution — and eventually, a legacy.
Today, we honor her recipes while embracing the art of slow fermentation. Every ingredient is sourced with intention: organic stone-milled flour from Moulin de la Vierge, butter from Normandy, and sea salt from Guérande. No shortcuts. No compromises.
37
Years of Baking
4:00am
Ovens Fire Daily
12K+
Loaves Per Week