We're off to 17 rue des Moines in the 17th arrondissement, a stone's throw from Jeffrey Cagnes' new patisserie, to discover Boulangerie Baptiste (in homage to his son), the new spot from Joël Defives, Meilleur Ouvrier de France who excelled in Thierry Marx bakeries. The aim of this new place: good eating and respect for the French bakery tradition.
On the menu: viennoiseries, pastries by Fred Vignolet, snacks and hot dishes, and of course traditional breads like Baptiste, dark and full of aroma, made from Label Rouge roasted malted wheat flour. On the gourmet side, you'll findBatignolles , an intensely flavored chocolate cake that's perfect any time of year.
"Boulangerie Baptiste's ambition is to return to natural, generous bread," says Joël Defives. Demanding when it comes to the choice of raw materials, Joël Defives has opted for a selection of ancient wheats for their gustatory, nutritious and, above all, easily digestible qualities. Slow sourdough fermentation, Boulangerie Baptise's signature process - faithful to the bakery know-how of yesteryear! - delivers a bread rich in flavor and with a generous, distinctive crust. And it's all more digestible!
"Boulangerie Baptiste was born of a desire to share and pass on. It's a place where passion is the key word," says founder Joël Defives. So, as you'd expect, workshops are on the agenda for baking and cooking enthusiasts.
Boulangerie Baptiste also has an eco-responsible approach. Waste is tracked down, packaging is recyclable or reusable, and overproduction is banned. The bakery's demanding product selection includes organic, sustainable agriculture and Label Rouge products.
Why not treat yourself to some good bread?
Please note that it's been over 4 years since our last visit, so the place and experience may have changed.
Location
Boulangerie Baptiste
17 Rue des Moines
75017 Paris 17
Recommended age
For all
Official website
m.facebook.com
More information
Open every day except Monday from 7am to 8pm and until 1:30pm on Sundays.
