La Boulangerie artisanale MieMie with sourdough and ancient flours, which we love

Boulangerie MieMie, located at 25 rue Sedaine in the 11th arrondissement of Paris, opened its doors last July. At the helm are Amelia and Antonin, who are currently retraining. MieMie takes its name from a combination of Amelia's nickname and breadcrumbs. Passionate about the world of bread, Amélia, who previously worked in consulting, decided to give meaning to her passion.

In 2020, she trained as a baker at the Ferrandi school, passing her CAP in the process. She then went on to work in a number of establishments that we've already come to love: Chez Sain, which also advocates good produce and sourdough, and Chez Mamiche, whose gourmet credentials are not to be sniffed at.

For her family bakery-pastry shop, she has launched a range of entirely artisan breads and viennoiseries. Everything is homemade with quality products sourced from local suppliers. The breads and baguettes, as well as some of the viennoiseries, use natural sourdough, wheat sourdough and rye sourdough for the nutritious Danish bread, which we warmly recommend with its low glycemic index. One slice and you're full, with no heaviness or digestive problems.

In fact, the house likes to use ancient flours, which are more nutritious and lower in gluten, and plays the long fermentation card. This results in healthier, more easily digestible breads. Of course, the house uses no additives or preservatives, no gelatin and no colorants.

On arrival, you discover a small bakery on a human scale. There's no 20-metre display case and 150 pastries of all kinds - this is the artisanal kind!

Discoveries include classic viennoiseries such as croissants, pains au chocolat and pains suisse. We love the apple turnover, with whole candied apples and crispy, caramelized puff pastry.

We also discovered the anti-waste Méga croissant cake, which uses croissant scraps to form a gourmet cake for cutting.

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Antonin, Amélia's sidekick, having spent time in Denmark, where they met, the store offers Danish specialties such as cinnamon and cardamom rolls, and Tebirkes, a delicious puff pastry filled with almond cream and topped with poppy seeds. Antonin predicts a massive arrival of this specialty in Paris, and we have no doubt it's very good.

Also on the program: super-soft Japanese-style sandwich bread and homemade sandwiches with a fine range of vegetarian options. As most of the family are vegetarians, most of the sandwiches, focaccias and buns are vegetarian. Gone are the banal salads, and here we have sandwiches with tofu and homemade peanut butter, grilled or roasted vegetables, enough to take vegetarians out of their routine. But for carnivores, traditional ham is also on the menu.

As for pastries, Ève the pastry chef, who has worked at Matcha Café, offers us Japanese brown specialties such as black sesame cabbage, which we recommend. We also like the buckwheat version, the creamy flan, the ultra-chocolate cookies, the buckwheat chocolate tart and the lemon tart.

As for prices, the house aims to be accessible to as many people as possible. You can expect to pay €1.20 for a croissant, €2.50 for an apple turnover, €1.50 for a slice of Méga croissant, €3 for choux pastries and €5 for tarts. Sandwiches are €6.50 and a traditional baguette €1.20.

In short, this is a great address that we'd love to adopt!

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La Boulangerie artisanale MieMie with sourdough and ancient flours, which we love
MieMie is the name of this new, small neighborhood bakery in the 11th arrondissement, which has everything to please us. A bakery that aims to be accessible and 100% artisanal, everything is homemade. The emphasis is on quality, local products, natural sourdoughs, long fermentation and old-fashioned flours that do us good. In short, we love the good bread, gourmet viennoiseries and pastries that take us on a bit of a journey. [Read more]