Sain Gravilliers, a committed bakery and tearoom in Paris

Chef-baker Anthony Courteille inaugurates Sain Gravilliers, a new committed bakery and tea room in a new space in the heart of Paris. True to its mission of defending the flavors of yesteryear and natural ingredients, this address offers a unique experience that marries gastronomy and well-being. We unveil this new spot where you can take your time, indulge yourself and discover a wider range of snacks than at the historic Sain du Canal Saint-Martin.

Sain's success since 2018 has supplied 90 restaurants and trained a new generation of committed bakers. With a focus on natural and organic ingredients, this bakery and tea room offers a wide selection of breads, seasonal baked breads and pastries that are perhaps less flashy, but oh so delicious and ideally dosed in sugars.

Good bread is essential for Anthony Courteille, who considers this French culinary heritage to be in danger of disappearing. As a result, he has developed natural sourdough recipes to create breads that are easier to digest, with lower gluten levels and better shelf life. By working with ancient wheat flours, he helps preserve the quality and taste of French bread.

Ali Rambaree, in charge of baking, spoke passionately about his breads. Breads made exclusively with natural sourdough, with no industrial yeast, worked with love and time, lots of time. At Sain, we use 4 different sourdoughs: wheat sourdough, milk sourdough for viennoiseries, rye sourdough and hard sourdough. The flours used at Sain are all ORGANIC, and we're not kidding about where they come from. In constant research, the company uses rare and sometimes forgotten flours, and is constantly testing recipes to adapt to the flours used.

We were able to taste a bread made with Japhabelle flour by Geoffroy Game at Ferme du Challois, an incredible bread with no industrial yeast, almost no sourdough and no kneading, which took no less than 13 hours to grow. We were pleasantly surprised by its artichoke-like taste, its airy, elastic crumb and, above all, its lack of dryness and compactness.

Sain Gravilliers ' commitment doesn't stop at the bakery. The tea room also offers 100% natural pastries, made with seasonal ingredients and without additives or colorants. Refined sugar is replaced by healthier alternatives, such as organic whole sugar, organic agave syrup and organic maple syrup.

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Of course, we're crazy about the viennoiseries, also made with ancient flours and sourdough. Don't miss the must-try apple turnover and the croissant with its hint of tonka bean.

The new place also puts the spotlight on chef-driven, seasonal snacking, with quiches, savory tarts, salads and sandwiches transformed into real dishes of the day thanks to Anthony Courteille's dual culture as chef and baker. We loved the generous chicken sandwich, richly garnished with homemade fennel and chicken, whose sourdough bread really stood out. Needless to say, it's really filling without creating a glycemic spike afterwards.

We also loved the specialty coffee s'il vous plait, the amazing arancini with black rice and fresh cheese and the beautiful seasonal strawberry tart.

Last but not least, Sain Gravilliers offers immersive workshops to enable participants to discover the secrets of traditional baking. This is an excellent opportunity to pass on the gestures and beauty of the trade to a public increasingly concerned with eating well.

The décor of the new establishment, imagined by Fabienne Cardonne, blends rustic-chic charm with contemporary design, creating a totally SAIN atmosphere. We love the natural bohemian spirit of rattan and wood. Committed to a meaningful economy, Sain Gravilliers defends quality, short circuits and the implementation of agriculture that respects biodiversity. Sain Gravilliers is a must for those who care about their food, their health, their microbiota and sustainable development. Open Tuesday to Saturday from 7:30 a.m. to 2:30 p.m. and from 4:15 p.m. to 8:00 p.m., and on Sundays from 8:00 a.m. to 1:00 p.m.

This test was conducted as part of a professional invitation. If your experience differs from ours, please let us know.