Cake is a serious matter. Fun is how we take it.
Sourdough mornings, croissant weekends and made-to-order cakes that look like the party started early, all baked in our own studio.
Cake maths, before you fall in love
Custom cakes need two days
Flavours, layers, the message on top, all yours to choose.
Pièces montées and buffets, one week
Weddings, christenings, the works, we plan it with you by phone.
The counter opens early
Bread and croissants from 6:30, no order needed, just come.
The studio rules
Colour is the costume, underneath, the craft is strict.
Our own sourdough
One starter, fed every day since the bakery opened. It sets the pace: twenty-four hours from flour to loaf, and no shortcut is allowed to touch it.
Flour with a first name
Stone-milled flour from a mill we can drive to, milled slow so the wheat keeps its taste. We know who grinds it, and they know where it ends up.
Made here, start to finish
No frozen dough, no delivered pastry, nothing finished elsewhere. If it is on the shelf, it was flour in this room the night before.
Pick your craving
Four ranges, four moods, all from the same ovens.
Breads
Sourdoughs, traditions and loaves with enough character to carry a week.
Viennoiserie
Croissants and morning pastries, laminated by hand with real butter.
Pâtisserie
Tarts that follow the market and celebration cakes made to order.
Savoury & lunch
Quiches, fougasse and a proper lunch from the bread oven.
The showstoppers
The ones people photograph before they eat, then order again for the next birthday.
Sourdough country loaf
House signatureStone-milled flour, our own starter and twenty-four slow hours, the loaf this bakehouse is judged on.
€4.80, the 900 g loaf
Olive & rosemary fougasse
The bakery’s answer to an apéritif, olive oil dough, whole black olives, rosemary from the courtyard.
€3.80
Baguette tradition
Flour, water, salt, yeast and time, nothing else is allowed in, by French law and by ours.
€1.30
Walnut & rye loaf
Dense, dark and built for cheese, whole walnuts folded into a slow rye dough.
€5.40, the 600 g loaf
Butter croissant
Laminated by hand with French butter, shattering outside, honeycomb inside, gone by ten.
€1.40
Pain au chocolat
Two batons of dark chocolate in the same dough as our croissant, warm at seven, gone by nine.
€1.60Sweet talk
Reviews left after the box was opened, the only jury we answer to.
5/5
I moved across town and still come back every Saturday. The sourdough loaf lasts our family of four all week, and the crust is a food group of its own.
5/5
Ordered a Paris-Brest for my mother’s seventieth with two days’ notice. They called to confirm, the box was ready to the minute, and the table went quiet, the good kind of quiet.
5/5
The 7am queue tells you everything: regulars, first names, the smell of the second batch. The kouign-amann alone is worth setting a Sunday alarm for.
4/5
Best croissants within a tram ride, and I have tested this thoroughly. One star withheld until the fougasse comes out earlier, eleven o’clock is a long wait.
Open early, closed Monday
Opening hours
- Tuesday – Friday6:30 – 19:30
- Saturday6:30 – 19:00
- Sunday7:00 – 13:00
- Mondayclosed, the oven rests
Find us
12 Market Square, old town
Two minutes from the church square, bike racks at the door.
01 23 45 67 89Order a cake or a buffet
Birthday cakes, pièces montées, breakfast baskets and buffet boards, tell us what, for how many, and when you will pick it up.
We confirm every order by phone before the ovens commit.Custom cakes need 48 hours, pièces montées and buffets, one week.