Christophe Louie

It is rare to find a Parisian boulangerie where the centerpiece isn’t a baguette or an éclair, but a Milanese holiday staple served year-round. Christophe Louie left the world of palace hotels to study fermentation in Italy, bringing back a natural sourdough starter that now drives the entire operation. While the shop functions as a neighborhood bakery – turning out ancient wheat breads and morning viennoiseries – the focus is undeniably on the panettone. Instead of disappearing after December, the domed loaves line the shelves every month of the year, available in traditional fruit, chocolate gianduja, or savory variations like za’atar. The space itself is compact, located on a pedestrian street in the Haut-Marais that provides a buffer from the noise of Place de la République. There is a small terrace that fills up quickly during lunch, when locals stop by for baguette sandwiches or focaccia. Inside, the selection is kept intentionally narrow. You won’t find endless rows of cakes, but rather a tight rotation of perfected items, including a vanilla flan that has developed its own following and madeleines stacked in neat rows. It is a place that prioritizes fermentation time over volume, evident in the texture of the crumb whether you are buying a slice of cake or a country loaf.