The house loaf, cut in front of you.
21 rue Raymond Losserand · Paris 14th
Artocarpus
organic bakery
Organic flours, the house sourdough, and the loaf cut in front of you. Adrien and Alexis are in the bakery.
Closed for today. We open again Monday at 07:00.
- Monday 07:00 – 20:00
- Tuesday 07:00 – 20:00
- Wednesday closed
- Thursday 07:00 – 20:00
- Friday 07:00 – 20:00
- Saturday 07:00 – 19:00
- Sunday 07:00 – 13:00
The loaf
Arto Carpus, cut in front of you
Organic flours, the house sourdough, sold by weight. This is the large loaf that took the name of the breadfruit tree.
What comes out of the oven
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Poppy loaf
Poppy
Poppy on the crust, the house flour underneath.
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Butter croissant
Butter · not very sweet
Layered, not very sweet, often still warm in the morning.
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Nitrite-free ham, Comté AOP aged 24 months, butter, today’s bread.
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Label Rouge chicken
Caesar sauce
Label Rouge chicken sandwich, Caesar sauce, today’s bread.
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The round brioche from the counter, not very sweet.
Adrien and Alexis, in the bakery
Adrien owns the bakery and is the head baker. With his brother Alexis, also a baker, he runs the making. Three young sellers welcome you at the counter.
- Adrien Owner and head baker
- Alexis Baker, his brother
- The counter Three young sellers
Behind the glass, Adrien and Alexis are in the bakery.
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Organic flours
White, wholemeal, rye, and on some days chestnut. No pesticide in the sack, no mix prepared in advance by the mill.
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Sourdough and time
The loaf ferments on the house sourdough. That is the slightly sharp taste, and a bread that keeps in a cloth.
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Little sugar, a lot of taste
The pastries stay modest with sugar. The butter, the flour and the layers do the work.
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Nothing that does not belong
No additive in the bread, no nitrite in the ham and butter. The house chooses what goes into the dough, so the morning stays simple.
The loaves
Poppy, sesame, flax, walnut, olive
Today’s loaves, in chalk, above the oak. The seeds toast as they bake.
What they say
Artocarpus est la boulangerie que je préfère dans mon quartier. Une grande variété de pains avec des farines bios de qualité. Des viennoiseries comme il faut. Des sandwichs à petit prix.
Un goût vraiment authentique. L’accueil est en plus très agréable.
Très bonne qualité de travail et de sublimes ingrédients. Pour moi, la meilleure boulangerie d’île de France et de loin.
Photos of the house
The house, in pictures
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The bakery from the right angle
21 rue Raymond Losserand
Number 21 is on the Gaîté side, at the bottom of rue Raymond Losserand. Gaîté station, line 13, is a few minutes on foot. Pernety is a little further, on the same line. On Wednesday, the house rests.
Closed for today. We open again Monday at 07:00.