Bakery
Anthony Courteille has moved his bakery from the 10th arrondissement to the back street, leaving just the workshop on rue Marie et Louise. This enthusiast of good sourdough bread and old-fashioned flours offers the ancestral taste of artisan baking through specialties such as rye pie, saint-martin and petit épeautre, as well as Viennese pastries, raisin rolls, pépito, cakes and even flan.
