Bakery
All of Julien Cantenot’s breads are made using natural sourdough starter and organic flours sourced from Seine-et-Marne, Aube, and Alpes-de-Haute-Provence. The result is remarkable, whether it’s the P1 with walnuts, the P1 with rice and buckwheat, the méteil (wheat flour, traditional rye sourdough), or the P1 Cul Terreux—named after their flour supplier. The pastries are to die for, as are the sandwiches and savory tarts. Cookies, financiers, and other treats are best enjoyed with a coffee or tea brewed on-site, just a few meters from the bakery staff, who are visible from the street. There’s another location in Pantin.
