French Food
French FoodBoulangerie Elements pain bio
Ménilmontant
Former architect Claire Escalon ditched baguettes to focus on dense, crusty sourdough loaves made with stone-milled rye, spelt, and rice flours. Think German-style country bread and a rice-buckwheat version that eats like cake.
Artisan sourdough specialist
Former architect turned baker
Quiet neighborhood gem
Afternoon/evening hours
Tips
🤫"one of those places you'd like to keep to yourself"
🍪"eating a chocolate chip cookie here feels like self-care"
🥖Pain Compagne pairs with everything
Boulangerie Elements pain bio
MénilmontantOpens Tuesday at 3:30 PM
French FoodFrench FoodFormer architect Claire Escalon ditched baguettes to focus on dense, crusty sourdough loaves made with stone-milled rye, spelt, and rice flours. Think German-style country bread and a rice-buckwheat version that eats like cake.
Artisan sourdough specialist
Former architect turned baker
Quiet neighborhood gem
Afternoon/evening hours
Tips
🤫"one of those places you'd like to keep to yourself"
🍪"eating a chocolate chip cookie here feels like self-care"
🥖Pain Compagne pairs with everything