Salted Boy, the Paris-based coffee shop devoted to salted bread, has opened!

Salted Boy has opened its first brick‑and‑mortar “coffre shop” dedicated to salted bread, the buttered, Japanese‑Korean brioche that went viral. Heading to Rue Réaumur in Paris’s 3rd arrondissement. We tried its mini loaves and its decadent drinks, and here’s the full scoop.

After rolling its concept out through a string of pop-ups, Salted Boy is stepping up a gear with its very first boutique de salted bread at 4 Rue Réaumur, in the 3e arrondissement of Paris, on the edge of the Arts et Métiers district. We tried these famous buttery Nippo-Korean "brioches" and here’s why they’re already a sensation.

Spring 2026 is when the project starts to take shape. Maxime Gaffory (Basis), a keen admirer of salted bread and frustrated not to find it in France, decides to recruit his friends, notably Stéphane Ung (Coupi Bar) and Anthony Nguyen (Tourrier), to launch a shop in France. After a slew of experiments, they test the waters with a first pop-up that proves to be a huge success and they end up extending it. At the time we had sampled the sweetness, which already showed solid potential but still needed refinement.

After a trip to Korea, Anthony meets Sam Kang of Tenne Bakery, one of Seoul's leading figures in Salted Bread. He then shares with Anthony his sourdough-based recipe built around Tangzhong, and Anthony finally discovers what he had been seeking.

What exactly is salted bread?

The salted bread, known in Japan as shiopan (its birthplace in the mid-2010s) and in Korean bakeries as sogeum-ppang, rests on a principle every bit as simple as it is genius. The dough is shaped into a triangle, then wrapped around a slab of butter that melts as it bakes, forming a hollow and literally frying the base of the bread. The result: a crispy, caramelized bottom, a soft, airy interior, and a pinch of salt on top to balance it all.

Not quite a croissant, not quite a brioche, not your usual sliced loaf, this pastry sits somewhere in between all three. It’s that buttery, crackling, salty contrast that makes it hard to put down once you’ve tasted it. Airier than our last test, with a springy core and a crisp exterior, a pretzel-like kiss of salt—and yes, we’ll admit it, we totally fell for this new version and went back for more.

How do you savor Salted Boy's salted bread?

At Salted Boy, we’re not talking about plain bread. The sweetness is enhanced with a range of dips, from sweet to savory. Chocolate glaze, pandan, cream cheese, and even fig for the current flavor, which is bound to change.

The coconut pandan cream is arguably the most intriguing. Pandan, a plant widely used in Southeast Asian patisserie, delivers soft, subtly vanilla-edged, herbal notes, with that instantly recognizable pastel-green hue. Paired with coconut, it yields a fresh, enveloping cream that nicely contrasts with the warm butter on the bread. The chocolate cream leans indulgent and unapologetically flavorful, while the cream cheese satisfies those who prefer a savory-creamy profile.

The most indulgent among you won’t miss the chocolate-coated version, leaning fully into the guilty-pleasure vibe. On the first bite, you’re drawn in by the intensity of the chocolate from Xoco. Some may find it a touch strong on the palate, but we loved the genuine fruity note of the chocolate that doesn’t overshadow the sweetness. And surprise—just like a pain au chocolat, a barre de chocolat slips inside as a bonus. It’s the double whammy.

And what pairs with buttered bread?

The salted bread pairs beautifully with a hot drink, and Salted Boy has got the idea. We especially recommend the Salted Coffee and the Pandan Coco Latte with their salted cream.

The highlight of the tasting is dipping a slice of salted bread into your hot drink before biting into it. Since we’re good students, we gave it a go, and the pairing is ideal.

Where to find Salted Boy and when to go?

The Salted Boy shop and coffee bar invites you to 4 rue Réaumur, in Paris’s 3rd arrondissement. Nestled in the Arts et Métiers district, just a short walk from the Sentier. They’re open Tuesday to Sunday, 9 a.m. to 6 p.m. That said, at this early stage of the opening, it’s best to swing by first thing in the day: demand is high and items tend to sell out quickly. All the latest information and drops are on the Salted Boy Instagram account.

Our take: We’re loving this new version — it’s crisp, airy, and a touch chewy. It sits closer to a croissant than to a brioche. This treat is quite rich in butter, but still less so than a croissant, according to Anthony. Some may be surprised by the grains of salt on the bread that look like pearl sugar. Finally, we applaud the fact that a new batch arrives every hour to offer a salted bread that’s always at its best. That means if you arrive between batches, you’ll have to wait a bit for it to come out hot.

Who this is for: Curious about the Paris food scene, fans of Asian bakery, and anyone who loves following the rise of passionate projects. To extend your gastronomic exploration, check out our article on Amam Dacotan, the Japanese bakery in the 11th, our piece on the ephemeral tea salon around mochi cookies and daifuku, or our roundup of the best bakeries in Paris.

Enjoy the feast!