Sain Gravilliers, a committed bakery and tearoom in Paris

Sain opens a new bakery in Paris on rue de Gravilliers in the 3rd arrondissement. And surprise, surprise, the more spacious premises also feature a tea room area for indulging. Sourdough bread, rare and forgotten ancient flours, good healthy products and sustainability are the codes of this new spot with a bohemian spirit. We tell you all about it...

Chef-boulanger Anthony Courteille inaugurates Sain Gravilliers, a new bakery and committed tea room in a new space in the heart of Paris. Faithful 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 reveal this new spot where it's good to take your time, indulge yourself and discover a more extensive snacking offer than at the historic Sain on the Canal Saint-Martin.

Sain's success since 2018 has seen it supply 90 restaurants and train a new generation of committed bakers. With an emphasis on natural and organic ingredients, this bakery and tea room offers a wide selection of breads, seasonal baked breads and pastries that may be 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 the bakery, spoke passionately about his breads. These are all natural sourdough breads, with no industrial yeast, baked 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.

For example, we were able to taste a bread made with Geoffroy Game's Japhabelle flour from the Ferme du Challois, an incredible bread with no industrial yeast, almost no sourdough and no kneading, which required no less than 13 hours of pushing. 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 no additives or colorants. Refined sugar is replaced by healthier alternatives, such as organic whole sugar, organic agave syrup and organic maple syrup.

And, of course, we love our pastries, which are also made with ancient flours and sour milk. Don't miss the must-try apple turnover and the croissant with a hint of tonka bean.

The new place also features seasonal chef's snacks, 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 liked the specialty coffee s'il vous plait, the amazing arancini with black rice and fromage frais and the lovely 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., then 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 mention it in the comments.