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37-39 rue Boissière
75016 Paris
France

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Aux Saveurs d'Oliver

75020 PARIS
Bakery
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Secondary activities Pastry
Services On order
Gault&Millau's review
Bakery With his solid experience in bakery, Arnaud Oliver kneads by hand, applies fermentation times of 12 to 24 hours, and works with natural sourdough. Label Rouge or controlled flours, depending on the product, and AOC des Charentes butter (for viennoiseries and pastries), complete the traditional know-how of this modern man. So, what's for lunch? In the bakery, crunchy, tasty crusts envelop airy, fragrant crumbs. The baguette tradition is top-notch, the tourte seigle (100% rye flour, difficult to work with) with a hint of Guérande salt is a must, and the pain d'Autrefois (which makes large slices) is very fragrant, all at very reasonable prices.
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Address 32 Rue de Bagnolet
75020 Paris
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