Ophélie Barès opens her bakery-patisserie in Asnières, named Encore

Has the Hauts-de-Seine become the new Eldorado for talented pastry chefs? In any case, it's in Asnières thatOphélie Barès has decided to open her first new bakery and patisserie. A simple choice, since it's right in her neighborhood. Head for 5 rue de Belfort to discover " encore ", the new gourmet spot for lovers of good bread, fine viennoiseries and fresh herb pastries, which opened its doors on Thursday January 5, 2023.

So, what does Ophélie Barès have to offer us in her bakery? On the bakery side, you'll find a fine range of breads made with natural hard and liquid sourdoughs, specifically made without additives or improvers, using ancient wheat flours such as Khorasan or Rouge de Bordeaux. French flours sourced from a miller in Chartres.

The range is short but varied to suit all palates. You'll find breads with varying degrees of sweetness, softness and moisture. Must-tries include the ultra-moist petit épeautre bread, the famous Tourte de Seigle, the Khorasan and, of course, the Rouge de Bordeaux. Gourmets will be tempted by the petit pain cacao, a traditional baguette with cocoa, chocolate chips and praline!

As for viennoiseries, you'll find the great classics like croissants, pains au chocolat and pains suisses, all baked on pouliche, as well as small kouglofs and seasonal viennoiseries such as bichon, a kind of apple turnover topped with lemon cream and fresh spring herbs.

While the classics are the order of the day for the opening, Ophélie Barès intends to bring her own innovations to the menu, as well as unusual variants that will complement and enrich the range over time.

When it comes to patisserie, the Chef likes to combine the classic with the unexpected. Her credo and rule has always been: no more than 3 flavors per cake, so as not to get lost. Straightforward tastes, not too much sugar and rather light textures, that's what she likes to offer us. Among the must-try cakes is "Promesse tenu", a coconut-mango-passion entremets that helped her win the final of "Qui sera le prochain grand pâtissier" in 2014, and that we're still clamoring for. A classic in terms of flavor, she tells us, but one that still pleases and that she loves to make for her customers.

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There's also a range of more unusual pastries featuring the citrus fruits and herbs that Ophélie Barès is particularly fond of: bergamot, lemon-grapefruit, fresh herbs and seasonal fruits await us.

Prices are reasonable and based on those of a local bakery. Count on €1.35 for a traditional baguette, €1.40 for a croissant, €1.50 for a pain au chocolat, €5 to €6 for pastries and €27 for a galette frangipane for 4/6 people.

Please note that the store is open from 7am to 8pm, Tuesday to Sunday at 1pm, so closed on Sunday afternoons and Mondays.

If you're not familiar with Ophélie Barès, you should know that in addition to having won the final of " Qui sera le meilleur grand pâtissier " and having been a juror on " L'Académie des Gâteaux " this summer alongside Cyril Lignac and Desty Brami, this young chef has solid experience in the finest establishments. After a spell at Ferrandi, she cut her teeth at Le Meurice and then at Le Ritz alongside Claire Heitzler, at Le Shangri-La with François Perret, at Le Cheval Blanc in Courchevel and as Head Pastry Chef at the Auberge du Jeu de Paume, which was awarded its 2 stars at the time. After a spell as Executive Chef at Christophe Michalak' s restaurant Marcelle, followed by Philippe Conticini, she went on to become a consultant for the pastry menus of numerous Michelin-starred restaurants.

So, why not treat yourself to a good bakery in Asnières-sur-Seine ?