Bakery
Because time respects products and the development of aromas, at Jean-Paul Mathon, everything is done by hand. Produced with slow kneading and using type 80 flour for its taste, the range of breads is reduced and the crust is golden brown ("Mon Pain Préféré", "Monascus", cider and apple bread). The viennoiseries are full of ideas (pistachio snails, pains au chocolat, fresh apple turnover, seasonal fruit tarts). Jean-Paul Mathon's work is discreet, which in no way detracts from his talent and passion.
Map
86 Avenue Gambetta, 75020 Paris, France
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