Alert, nugget! We discovered a new bakery in the 17th arrondissement of Paris that is worth the detour. Ancient flours and quality raw materials, know-how from 25 years of experience at an affordable price, we tick all the boxes. We take you to discover it.
It is in the district of Batignolles and more precisely at 100 rue Legendre Paris 17thwhich we go to discover Awakeningthis new bakery neighborhood that hides great gourmet discoveries to make.
It is in place of an old bakery, run for 21 years by an artisan who lost his mojo, that Jonathan and Florence settle down to open a business in their image. Jonathan, a baker for 25 years, was trained at Étoile du Berger. In Paris, he took the reins of the bakery part of Terroir d'Avenir which he developed for 5 years. There he learned how to work with ancient flours and the importance of raw materials. With Florence, who was on the marketing and sales side, they decided at the age of 40 to launch their own business: a simple bakery, offering good products with sourced ingredients, better for your health.
Here, we are indeed in a bakery. You will not find, at Éveil, desserts, but bakery pastries of the kind fruit tarts regressive, grandmother-style: pear tart with chocolate and almond, streusel-style apple tart, choux or even crazy pastry flan. Same on the savory side, no snacking offer but a good one Parisian sandwich (ham, Comté cheese, salted butter), focacciaappetizer breads and mini pizzas.
Awakening, Florence explains, has several meanings. We have the awakening of the baker who goes to make his bread in the morning, the awakening of consumers to a new committed and reasoned approach and the awakening of new generations to this laborious work which can be completely organized with simple practices. to allow the baker to get up later.
At Éveil, we therefore find good breadwith or without leavenall made from flours from Julien de Clédat which produces old and organic variety flours, using techniques that respect the soil, fauna and flora. Only Tradition uses another flour from Biocer, also a peasant-miller. THE Legendre breadthe bakery's signature bread, comes from a wine leaven, kneaded by hand. The Camp Rémy Tourte is made with Camp Rémy sourdough, the Rye bread is on rye sourdough, tradition on a corn sourdough. There is also a 100% gluten-free buckwheat bread and a Khorasan bread in durum wheat as well as other molded breads like einkorn, in particular. Sports bread is also made from ancient wheat but enhanced with hazelnuts, almonds and pistachios.
On the chocolate side, they work with Xoco Gourmet, the only chocolate producer to plant its cocoas for its variety, which makes all the difference. The couple likes to choose producers, not yet too well known, to highlight their work. The honey comes from Julien. The Café de la Brûlerie de Belleville, served in filter coffee, is consensual. It may not appeal to fans of strong espresso, but we recommend it, it is very good, ideal for a boost in the morning. The dried fruits, almonds, pistachios but also vanilla, come from Réserve de Céres, the creamery from Keramis and the drinks from Alter Food.
Also on the program, a beautiful range of ultra-soft brioches and sandwich bread. Side pastrieswe find the delicious chocolate bread well marked with Xoxo Gourmet. Although children may find it a little spicy, adults, like us, love it! A little tangy taste, a creamy fondant, combined with a delicious puff pastry, we love it.
Good point also for the Apple turnover made from homemade organic applesauce with a bonus piece of apple inside. We find in signature, the pistachio puff pastry which hides within it a homemade pistachio paste, without sugar, the same for its cousin based on peanuts and chocolate chips.
Big crush on the vanilla flanwhether in version crousti-flan to swallow (on a disc of caramelized puff pastry) or as a slice, it's just divine. A beautiful device still trembling, a good puff pastry and all not too sweet, we just want to go back.
There is also a nice range of cookiesideal for children (or big children like us): cookies, palm tree, spritz and schoolchildren hold out their arms to us at snack time.
In terms of price, the couple chose a low fork that fits their values. Although the raw materials have a certain cost, they decided to make little margin to attract their customers and make a good bakery accessible. So, the tradition is 1€, the croissant is 1.20€, the pain au chocolat is 1.40€. Thus, customers, instead of stopping only at bread, have less reluctance to take a pain au chocolat or a flan as a bonus.
In short, you will have understood, it is a good bakery authentic, with well-sourced, well-made products and it's affordable, what else?
