Bread is a staple in France, always on the table, and considered a key element of a good dining experience. But you might be surprised to learn that most Michelin-starred restaurants in Paris don’t bake their own bread.
The art of bread-making is highly respected in France, and even top chefs recognize the skill and expertise required. Instead of attempting to bake their own, Michelin-starred restaurants turn to some of the most talented bakers in the city. Let’s delve into the world of these bread wizards and explore the bakeries that provide bread for some of Paris’ most renowned establishments.
Artisan Bakers: Masters of the Craft
In the heart of France’s culinary scene, several artisan bakers have earned a reputation for producing bread that’s not just delicious, but also a testament to their craft. These talented individuals meticulously select ingredients, embrace traditional techniques, and ensure the highest quality in every loaf.
Dominique Saibron: A Household Name
Dominique Saibron, a name synonymous with quality bread in France, has been crafting delicious loaves since 1987. His bakery in the suburb of Bourg-la-Reine has become a landmark, with its creations gracing the tables of simple cafes, Michelin-starred restaurants, and five-star hotels alike. Among his loyal clientele are La Grand Véfour and Alain Ducasse’s Le Meurice Restaurant, both of which serve Saibron’s pain aux céréales and baguettes. If you’re in the area, stop by his flagship location for a taste of his fresh bread, daily specials, and delicious breakfast and dessert options.
Jean Luc Poujauran: Committed to Quality
Jean Luc Poujauran, a baker known for his commitment to using fresh, high-quality ingredients, runs a boulangerie in the 7th Arrondissement. He believes in the power of slow fermentation and uses organic, stone-ground flour to create his signature baguettes. This process allows the bread to rise naturally, resulting in a unique flavor and texture. Poujauran’s bread is served in over 200 restaurants, including Michelin-starred establishments like Astrance, Akrame, Joël Robuchon, and Hélène Darroze. Though he no longer has a walk-in bakery, his exceptional bread can be found throughout the city.
Eric Kayser: A Worldwide Phenomenon
While the Kayser brand has expanded globally, the quality of Eric Kayser’s bakeries in Paris remains unmatched. His 19 locations in the city are known for their long lines of locals eager to get their hands on his buttery viennoiseries, classic “Monge” baguettes, gluten-free buckwheat and chickpea bread, French sandwiches, and cookies. L’Atelier de Joël Robuchon and Le Restaurant are among the restaurants that rely on Kayser for their bread needs.
Thierry Delabre: From Home Oven to Restaurant Tables
Thierry Delabre’s passion for bread started in his own home kitchen. What began as baking for family and friends quickly evolved into a thriving business, as chefs in Paris discovered his exceptional sourdough breads. Delabre believes in sustainable farming practices and maintains a close relationship with the farmers who provide his wheat. This dedication to quality ensures that his bread is not only delicious, but also easy to digest. Due to the limitations of working from his apartment, he can only bake a limited amount of bread. However, three-starred Astrance and one-starred Antoine are among the lucky restaurants that receive his creations. Delabre has recently completed a fundraising campaign to build a boulangerie, thanks to the support of bread-loving supporters.
Fréderic Lalos: A Master Baker
Fréderic Lalos, a Meilleur Ouvrier de France recipient at the young age of 26, is a testament to the highest level of baking skill. This prestigious award recognizes Lalos as the best baker in France, and he consistently produces exceptional bread for some of the city’s most renowned restaurants. His creations grace the tables of three-starred chefs Yannick Alléno and Guy Savoy, as well as Robuchon’s L’Atelier and L’Abeille at the Shangri-La. This impressive list speaks volumes about the trust that top French chefs have in Lalos’ ability to deliver one of the most important components of their culinary experience.
The next time you visit Paris, be sure to explore the city’s bakeries and discover the hidden gems that make this city a culinary paradise. And remember, the next time you enjoy a meal at a Michelin-starred restaurant in Paris, appreciate the craftsmanship and dedication of the bakers who contribute to the overall dining experience.
