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La Gambette à Pain

75020 PARIS
Bakery
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Gault&Millau's review
Bakery Because time respects products and the development of aromas, at Jean-Paul Mathon everything is made by hand. With a slow kneading process, working with type 80 flour for its taste, the range of breads is reduced and the crust well gilded (Mon Pain Préféré, Monascus, cider and apple bread). The viennoiseries are full of ideas (escargots pistache, pains au chocolat, fresh apple turnover, seasonal fruit tarts). Jean-Paul Mathon's work is discreet, but that doesn't detract from his talent and passion.
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Address 86 Avenue Gambetta
75020 Paris
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