Bakery
This is the latest bakery to be opened by Nadine and Anthony Bosson. The latter knows his repertoire well: Compagnon du devoir, demonstrator baker, this young man has taken the time to immerse himself in the noble material of baking. The result is a Bosson flute (which ferments for 12 hours after kneading) or a Versot loaf with chestnut honey, roasted hazelnuts and macerated raisins, allowing you to go for the essential without remorse! The baker also uses organic flours, with all the know-how and concentration acquired during his training: tourte de meule with sourdough, or gluten-free buckwheat bread. Viennoiseries and pastries are made with the same essential care.
Map
254 Avenue Daumesnil, 75012 Paris, France
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