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Gault&Millau's review
Pastry
In a store steeped in history, once in the hands of the famous Ganachaud baker, Benoît Castel devotes himself to his cream and lemon tarts, viennoiseries and other bakery specialties. Equipped with a wood-fired oven and an interesting space, the place is suitable for all-you-can-eat brunches at weekends, in a very pleasant antique setting with a large table d'hôte. On other days of the week, "Pain du Coin" (traditional rye flour and natural sourdough) ensures the loyalty of local customers. Two other stores in rue Jean-Pierre-Timbaud (11th) and rue Sorbier (20th).
