Chamboule, the new artisan bakery in the 18th arrondissement of Montmartre

Chamboule is the name of this new artisan bakery that has set up shop in Montmartre, in the 18ᵉ. With sourdough breads and ancient flours, a fine range of viennoiseries and plenty to sit back and enjoy, we take you on a tour of this gourmet new spot.

We'd like to take you on a tour of Chamboule, the new bakery that opened its doors in January in the Montmartre district at 54 rue Custine in the 18th arrondissement, a stone's throw from Sacré Coeur and Lamarck-Caulaincourt station. In place of a former bakery, Chamboule has been completely redecorated and expanded by absorbing a small adjoining bookshop. Brighter and more spacious, the bakery has succeeded in bringing in modernity while retaining an old-fashioned, authentic feel.

The space features a large, angled counter, just like the boutique itself. To the left, but also all along the right, facing the counter, tables and benches are laid out so that you can settle down and enjoy your sweets or the snack offer, all accompanied by a selection of drinks.

For the record, Chamboule is the little baby of Gary Kurtz, a reconvert who worked for 15 years in finance, advising on company mergers and acquisitions. At the age of 37, he decided to rethink his career and get back to his first desire, the search for creative work. He then decided to move to Portugal, where he and his family would set up a bakery specializing in fine breads and French specialities, which were not yet widely available. In the end, however, the project fell through for financial reasons, as rent in Lisbon was out of his reach. However, he retained his desire to create his own project and decided to open in Paris. After a stint at Ferrandi and a bakery CAP, he was ready to launch his own bakery-pastry shop.

So, you might say, the 18th arrondissement is already full of bakeries! But how many bakeries are artisanal, making their own bread, knowing what flours they use, and their own non-frozen viennoiseries made with good PDO butter? You'll find that there's only a handful left in the end. A handful that we love to show you, so you can't go wrong.

At Chamboule, you'll find sourdough breads made with organic flours, ancient flours (khorazan, buckwheat...), long fermentations and good raw materials. The signature Chamboule loaf, in plain or seeded form, is made with two millings: T80 stone-ground flour and T150 wholemeal flour.

Give in to the temptation of bread by weight, which doesn't cost that much more to cut. The idea is to offer you easily digestible breads, while knowing what you're eating. Occasionally, ephemeral breads are added to the range, such as the Valentine's Day bread with hibuscus flowers and pink pralines. Special breads such as chestnut or hazelnut bread are also added on weekends to keep things fresh.

Gary wanted to offer a real range of viennoiseries. Out with the frozen, in with a tourier who works and uses real butter. The puff pastry has been worked to ensure a crisp texture that lasts all day long. We like the generosity of the Swiss bread and croissant, the indulgence of the cream roll and the excellent shell flan.

On the pastry side, the idea was to have a fairly short range during the week, enriched by larger cakes at the weekend. In this respect, we're sticking to classics like éclairs, apple tarts, lemon tarts and Paris-Brest, but with straightforward, good tastes and modern visuals. A refined balance without going over the top.

On the savory side, everything is homemade, from hummus mayonnaise to cabbage pickles made with seasonal vegetables. The range is short enough to evolve with the seasons. Sandwiches, quiches, pissaladières and soups, hot or cold depending on the season, are all on the menu.

Gary wanted to make it more than just a place to pass through, but rather a place where you can relax, have a coffee and take a real break. In summer, a terrace will be added to the ensemble. In short, if you're looking for a good artisan bakery based on fresh, homemade products, this is an address to take note of. The basic products, such as croissants and traditional breads, are affordable, but you'll have to pay a little more for the rest if you want to indulge yourself, taking into account value for money.

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