We're off to discover Bulle Boulangerie, the new Boulangerie-Pâtisserie in Paris's 19th arrondissement, just around the corner from the town hall and in front of the entrance to the Buttes Chaumont park. Elegantly decorated, this store opens its doors from Wednesday to Sunday. It's a must-visit gourmet rendezvous.
As soon as you cross the threshold of Bulle aux Buttes Chaumont, you're immediately seduced by its modern, delicate and bright decor. But this is only the prelude to discovering the delights concocted by two talented professionals: Jules Neyers in the bakery and Eugénie Brunetière in the pastry shop. After working in some of Paris's most renowned establishments, this dynamic duo decided to open their own gourmet showcase.
It has to be said that the couple has earned their spurs at some very fine addresses. Eugénie Brunetière spent 5 years at the Shangri-La Paris with Michael Bartocetti and then Maxence Barbot. As for Jules, he worked at the Royal Monceau and Georges V with Maxime Frédéric and Michael Bartocetti before joining Christophe Michalak in his bakery.
The idea of creating this bakery and patisserie came to them during their time in confinement, a period conducive to reflection, nurturing the desire to set up their own business, offering creations based on products of impeccable quality.
On the bread side, you'll find organic specialties, mainly made with homemade sourdough, as well as a range of breads made with ancient wheat (Korosan and petit épeautre) that Jules hopes to develop in the near future.
The viennoiseries, always homemade, are made with PDO butter. We love the generosity of the croissants and pains aux chocolat. We're particularly fond of the apple turnover, finely caramelized with homemade golden compote, and topped up after baking to make it extra tasty. We also love the Pain Suisse with its superb puff pastry that combines crispiness and melt-in-the-mouth texture.
As for cookies and travel cakes, we're seduced by the praline cookies, the madeleines with good producer honey, the good brioches and the excellent cannelés baked in copper molds, crispy on the outside and soft on the inside.
The savoury range, still to be developed, offers 4 homemade sandwiches at lunchtime accompanied by focaccias.
As for pastries, as you'd expect, Bulle has plenty to offer. While the range is short and perfect, it is nonetheless very gourmet. Please note that this range is bound to evolve with the seasons and changing tastes. On our visit, we were able to discover a very gourmet Paris-Brest, a Baba au rhum et à la framboise that left us speechless, a chocolate éclair by Nicolas Berger, a Parisian flan, a Tropézienne because it's too good, we're told, and a seasonal fig tart made with Frédéric Bau's figs.
Their favorite pastry? Baba au rhum, which they adore and which they vary according to the season (raspberry on our visit, soon to be replaced by exotic fruits).
As for Bulle's prices, they reflect a desire to combine quality and affordability: a traditional baguette costs 1.20€, a croissant 1.40€ and a chocolate éclair 3.50€. The Tropézienne is €4.50 and the vanilla flan €4.20. Paris-Brest and baba are around 6€.
Their commitment and passion shine through in every detail. The boutique, open Wednesday to Saturday from 7.30am to 8pm and Sunday from 8am to 7pm, invites you to enjoy a fine gourmet moment. How about a taste?
Dates and Opening Time
Starts September 9, 2023
Recommended age
For all
Official website
www.instagram.com
