Bakery
Maxime Bussy commands respect. Trained at the Ferrandi school, this young man, who wanted to settle in Mexico, opened a boutique on rue de la Réunion, in the 20th arrondissement. It was after a journey along agricultural paths, meeting committed producers, that he settled down to work with ancient wheats, such as Barbu du Roussillon, thus choosing the difficult but respectful path of his customers. As the yields are low, the production process, with its hand kneading and dough resting time, results in small-scale production. It's best to arrive when the shop opens.
