Salted Boy: Paris’ salted-bread pop-up lands in the Marais

Parisian-style salted bread is kicking off now. The 18 and 19 April 2026, from 10 a.m. to 6 p.m., Salted Boy opens its very first pop-up at 139 rue du Temple, in the heart of the 3rd arrondissement, just steps from Place de la République and the Centre Pompidou. A Paris debut for a project born from an obsession brought straight back from South Korea.

Salted bread: what exactly is it?

The shiopan, its Japanese name, first appeared in Japan in the mid-2010s before becoming a genuine staple in Korean bakeries under the name sogeum-ppang. Its principle is simple yet devastatingly effective: the dough is shaped into a triangle, then wrapped around a block of butter that melts as it cooks, literally frying the bread’s underside to give a crisp, caramelized crust while the inside stays soft and airy. A pinch of salt lands on top to balance the flavors. It’s this buttery, crispy, salty contrast that makes the shiopan hard to put down once you’ve tasted it. Not croissant, not brioche, not ordinary sandwich bread—it's something unique, sitting somewhere between the three. You have to try it to understand.

How do you eat Salted Boy's salted bread?

At Salted Boy, you don’t just come to eat bread. You come to dipper. That’s where the concept really takes shape. The salted bread signature imagined by Anthony Nguyen is designed to be dunked in one of the three creams on offer, depending on what you’re craving at the moment.

The coconut pandan cream is arguably the most intriguing of the three. Pandan, the plant widely used in Southeast Asian pastries, brings delicate notes—slightly vanilla-like and herbaceous—with a pastel green hue that’s instantly recognizable. Paired with coconut, it yields a cream that’s both fresh and enveloping, nicely offsetting the warm butter on the bread. The chocolate cream leans into straightforward sweetness for indulgent gourmands, while the cream cheese satisfies those who prefer a savory-creamy edge.

Viahe Caphê at the helm of the drinks

To pair with all that, drinks are entrusted to Viahe Caphê, a Parisian spot beloved by specialty coffee enthusiasts, which offers its signature drinks for the occasion: carefully crafted coffee, matcha, and a few announced surprises. A drink-and-buttered-bread pairing conceived down to the last detail, in the spirit of a complete gourmet experience rather than a simple grab-and-go stand.

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The promised vibe is part of the project’s spirit: great music, careful attention to the product, and plenty of enthusiasm for this first Paris debut. Behind Salted Boy lies three months of hard work, more than 50 trials, and a genuine desire to share something sincere with anyone who walks through the door.

Note that the quantities are limited each day, with an initial batch available from 10 a.m. until sold out. No point planning to swing by in the late afternoon. The same weekend, right next door, Agatto and Marine Zerbib are also hosting their pop-up around cookies and the daifuku, turning a stroll along Rue du Temple into a true gourmet circuit.

The Salted Boy pop-up is taking place on April 18–19, 2026, from 10:00 to 18:00, at 139 Rue du Temple, Paris 3rd, with easy access from the Temple or République metro stops. All updates on the project are posted on their Instagram account. If everything goes smoothly, a permanent spot could be announced very soon.

Our take: A distinctly indulgent concept, crafted with care and a clear identity. We love the idea of marrying specialty coffee with addictive buttered bread under the same roof, and the pandan cream clearly steals the show. A must-try if you’re in the area.

Who is this for: The curious about Paris’s food scene, fans of Asian bakery and specialty coffee, and anyone who loves ventures started by friends with conviction.