Run to 17 rue des Moines in Paris 17th arrondissement, a stone’s throw from Jeffrey Cagnes’s latest patisserie to discover the Boulangerie Baptiste (as a tribute to his son), namely Meilleur Ouvrier de France Joël Defives’ new spot who manage to meet success in Thierry Marx bakeries. The goal of this new place is to serve good food while complying with French baking tradition.
On the menu then, viennoiseries and pastries made by Fred Vignolet, snacking and warm dishes, and obviously delicious traditional breads such as the Pain Baptiste, dark and flavorful, based on malted and roasted Red Label wheat flours. As for sweet treats, you can discover the Batignolles, a chocolate cake with an intense taste that can be enjoyed all year around.
"Returning to natural and genrous bread", so is Boulangerie Baptiste's very goal. Very demanding when it comes to the selection of raw materials, Joël Defives has gone for a selection of old wheats for their gustatory, nutritional and more digestible qualities. The slow fermentation of yeast – the Boulangerie Baptiste signature process, in compliance with the traditional baking know-how – gives the bread a lot of flavors and the crust is very generous. And the whole being more digestible!
“Boulangerie Baptiste was born to a will of sharing and passing on. This place is the perfect location for exchanges where passion is the watchword”, founder Joël Defives claims. And as you can guess, workshops are also available for all cooking and baking fans.
Boulangerie Baptiste also has an eco-friendly approach. Food waste is tracked, packagings can be recycled or reused, and overproduction is banned. The spot bets on a demanding selection of ingredients privileging organic and reasonned farming as well as Red Label.
How about getting some quality bread?
Dates and Opening Time
From 12 October 2021 to 11 October 2022
17 Rue des Moines
75017 Paris 17
Ouvert tous les jours sauf le lundi de 7h à 20h et jusqu'à 13h30 le dimanche