Our Heritage
A Family Tradition,
Three Generations Deep
In the autumn of 1987, Henri and Marguerite Dubois opened a small bakery on the corner of Rue de la Paix with nothing but a wood-fired oven, Henri's grandfather's recipe book, and an unshakeable belief that real bread takes time.
Henri had trained under Maître Boulanger Claude Renard in Lyon for seven years. Marguerite brought with her the pastry traditions of her native Bretagne — buttery, flaky, and utterly uncompromising. Together, they created something Paris had never quite tasted before: the honest flavour of the French countryside, perfected in the heart of the city.
Today their daughter, Céline Dubois-Morel, leads the kitchen with the same reverence for craft. She has added her own voice — a tarte citron that once won the hearts of three Michelin-starred judges, a brioche feuilletée that regulars swear they dream about — while honouring every recipe passed down through the family.
We source our wheat from a single farm in the Beauce, stone-grind our flour on-site, and never use artificial preservatives. Some things should never change.
See What's Baking
Craft
