We'd add
Our runner-upCroissant
A croissant on a sourdough base, laminated with AOP butter. One with the baguette in the morning.
- Made by the house's bakers
- On levain
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AI-made picture of the dish, not a house photo
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Our dish — the plate we'd order here firstBaguette de Tradition
A traditional Paris baguette on sourdough starter
The baguette de tradition, the Paris daily loaf, slow-risen. Two, if one is for the walk home.
Also on our table
- The black-sesame roulé, the house's own pastry roll
Boulangerie Utopie
French · bakery · Oberkampf, Paris
20 Rue Jean-Pierre Timbaud, 75011 Paris
Erwan and Sébastien, friends from pastry school, opened this bakery on rue Jean-Pierre Timbaud and make every bread and pastry on levain, a sourdough starter, with long fermentation. Their baguette is the Paris loaf, done slowly.
The proof, in the house's own words
Why the baguette
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