Boulangerie Éveil, a nugget of old-fashioned flours and good produce in Paris's 17th arrondissement

In the Batignolles district, at 100 rue Legendre in the 17th arrondissement of Paris, we're off to discover Éveil, a new neighborhood bakery with a wealth of gourmet discoveries to make.

Jonathan and Florence set up shop in the place of an old bakery, run for 21 years by a craftsman who had lost his mojo. Jonathan, a baker for 25 years, trained at the Étoile du Berger. In Paris, he took charge of the bakery side of Terroir d'Avenir, which he developed over 5 years. There, he learned to work with ancient flours and the importance of raw materials. At the age of 40, he and Florence, who worked on the marketing and sales side, decided to launch their own business: a simple bakery offering good products made with sourced, healthier ingredients.

This is a bakery. You won't find any entremets at Éveil, but rather bakery-style pastries such as regressive grandmother-style fruit tarts: chocolate and almond pear tarts, streusel-style apple tarts, choux pastries or crazy custard flans. On the savoury side, there's no snack offer, just a good Parisian sandwich (ham, comté cheese, salted butter), focaccias, aperitif breads and mini pizzas.

Éveil," explains Florence, "has several meanings. There's the awakening of the baker who goes to make his bread in the morning, the awakening of consumers to a new, committed and reasoned approach, and the awakening of new generations to this laborious work that can be organized with simple practices to enable the baker to get up later.

At Éveil, you'll find good bread, with or without sourdough, all made with the flours of Julien de Clédat, who produces flours of ancient and ORGANIC varieties, using techniques that respect the soil, fauna and flora. Only Tradition uses another flour from Biocer, also a farmer-miller. Pain Legendre, the bakery's signature bread, is made from hand-kneaded wine sourdough. Tourte Camp Rémy is made with Camp Rémy sourdough, rye bread with rye sourdough, and traditional bread with corn sourdough. There's also a 100% buckwheat gluten-free bread and a durum wheat Khorasan bread, as well as other molded breads such as petit épeautre. The sports bread is also based on ancient wheat, but enhanced with hazelnuts, almonds and pistachios.

On the chocolate side, they work with Xoco Gourmet, the only chocolate producer to plant its cocoa for its variety, which makes all the difference. The couple like to choose producers who are not yet too well known, to showcase their work. The honey comes from Julien. Café de la Brûlerie de Belleville, served as filter coffee, is consensual. It may not appeal to fans of full-bodied espresso, but we recommend it: it's very good, ideal for a morning boost. The dried fruits - almonds, pistachios and vanilla - come from Réserve de Céres, the creamery from Keramis and the drinks from Alter Food.

• To be read
• The best bakeries in Paris using ancient grains, our top picks
• The best bakeries in Paris, our top picks for where to buy baguettes, bread, and pastries
• New bakeries in Paris, our top picks

Also on the program: a fine range of brioches and ultra-moist breads. As for viennoiseries, there's Xoxo Gourmet's delicious and distinctive pain au chocolat . While children may find it a little spicy, adults, like us, love it! With its tangy taste and creamy melting texture, combined with a flaky puff pastry, we're all for it.

Good point too for the apple turnover made with homemade organic applesauce, with a bonus piece of apple inside. The signature pistachio puff pastry conceals a homemade, sugar-free pistachio paste, as does its peanut and chocolate chip cousin.

I absolutely love the vanilla flan, whether in the crousti-flan version (on a disk of caramelized puff pastry) or in the part version, it's just divine. A beautiful, still trembling mixture, a good puff pastry and all not too sweet, all we want to do is go back for more.

There's also a lovely range of cookies, ideal for kids (or big kids that we are): cookies, palmiers, spritzers and schoolchildren all lend a hand at snack time.

When it comes to prices, the couple have opted for a low range that reflects their values. Although raw materials have a certain cost, they have decided to keep their margins low in order to appeal to their customers and make a good bakery affordable. For example, traditional breads cost 1€, croissants 1.20€ and pain au chocolat 1.40€. So, instead of just stopping for bread, customers are less reluctant to take a pain au chocolat or a flan as a bonus.

In short, this is a good, authentic bakery, with well-sourced, well-made products, and it's affordable, what else?