A no-frills sourdough bakery run by Clément Alline, a former TV news cameraman who trained at Le Bricheton and Fermentation Générale. Everything is natural leaven and organic or old-variety flour, slowly fermented, so the loaves keep four to five days.
- Address
- 8 Rue Godefroy Cavaignac, 75011 Paris
- Hours
- Tue 11:00-20:00; Wed-Fri 09:00-20:00; Sat 11:00-20:00; closed Mon, Sun (Google hours via Wanderlog, 2026-09)
- Best time to go
- Afternoon · About 10 min
- Price
- Multigrain loaf EUR 13 per kilo (Le Fooding, 2024)
- Price level
- €
Details can change. Check hours and prices before you go.
Good to know
- Le Fooding's pick is the multigrain loaf; also try the rosemary focaccia and the olive-oil brioche made with panettone leaven.
- Not an early-morning bakery: Le Fooding notes it opens late in the morning (11:00 on some days per Google). Closed Sunday and Monday.