Bakery
Sukyoung An and Martin Gaydon's bakery near the Charentonneau market is a niche market for natural sourdough breads, baked in the purest baking tradition. No baguettes here, but breads by weight such as 105 semi-complete or semi-complete and seeds, by the slice or by the unit: rye tourte, khorasan on rye sourdough, each specialty is shaped in long fermentation with local flours from conventional or ancient wheats, and bears the name of a Maisons-Alfort neighborhood like Charentonneau, a judicious landmark for gourmets. Pain de mie, brioche and focaccia are enhanced by artisanal know-how and premium ingredients chosen for their nutritional and taste qualities. Viennoiserie creations such as a revisited apple turnover, a fabulous kouign-amann or a cruffin topped with vanilla cream and raspberry compote will brighten up your morning breaks. As for sweets, Sukyoung An has imagined an original Paris-Brest, lemon or chocolate entremets and an exotic citrus baba, not forgetting the vanilla flan, the store's undisputed star! A place to follow on social networks: Facebook (105miettes.boulangerie) and Instagram (@105miettes.boulangerie).
