The French Bastards bakery and pastry shop opens in the 17th arrondissement

After conquering the palates of residents in the 2nd and 11th arrondissements, The French Bastards team has now arrived in western Paris. It's in the 17th arrondissement, on Place Saint-Ferdinand to be precise, that head baker Julien Abourmad and his two acolytes Emmanuel Gunther and David Abehsera have decided to open this brand-new address , which smells of warm bread.

This third Parisian boutique retains the original DNA of The French Bastards, where concrete rubs shoulders with brick walls decorated with neon pop, and where the lab, visible to all, allows you to salivate at the sight of wonders in the making. And of course, the stalls are always filled with generous, impeccably sourced gourmet products.

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On the program: the must-have viennoiseries, croissants, pains au chocolat, Swiss bread, raisin bread and the indestructible signature cruffin; bread made by the rule book, generous sandwiches and comforting salads for lunch and pastries. But new products are also on offer!

Discover, for example, the BCBG, a.k.a the Brioche Cookie Bien Gourmande, a cocoa version, with cookie crumble and homemade spread insert, or a plain version with cookie crumble and homemade caramel insert; but also a crazy kouign amman for lovers of Breton flavors! And in the months to come, we'll be offering other surprises too, such as brioche façon rocher and kouglof au caramel. But for that, we'll have to be a little more patient.

As for pastries, Julien Abourmad has chosen a seasonal variation on the essential Saint-Honoré: chocolate St-Ho in autumn, caramel-pecan St-Ho in winter, hazelnut-coffee St-Ho in spring and raspberry-pistachio St-Ho in summer. We can't wait to try them all!

Finally, next February will be the month of all delights at The French Bastards, with a winter version of the tarte Tropézienne featuring charcoal brioche dough, charcoal and vanilla praliné, and vanilla diplomat cream, as well as an ephemeral creation that you'll want to try before it disappears: the pavlova, here in a chocolate-tonka version.

Did you say gourmand?