Archibald: Parisian organic bakery committed to natural sourdough breads

When we think of Parisian bakeries, we often think of the traditional baguette. But Archibald has chosen to set itself apart by offering a range of 100% organic breads, made exclusively with natural sourdough. These neighborhood bakeries, located in several arrondissements of Paris, reflect a simple philosophy: a return to our roots.

Archibald relies on long fermentation, a process that produces bread with a crisp crust, incomparable aromas, a generous crumb, and above all, better preservation and digestion. All this is achieved with simple ingredients: additive-free organic flours, water, salt and natural sourdough (rice, rye and small spelt sourdough). The aim is to give our bodies good fuel," explains Louis-Marie Dupuis. It's essential to treat ourselves while doing good for our microbiota!

The benefits ofArchibald bread are numerous:

• Developed flavors that help limit salt intake
• Longer shelf life
• Easier digestion
  

Every morning, from 6am, theArchibald team gets down to work. After gentle kneading, the dough pieces ferment for 6 to 8 hours, much longer than in a traditional bakery. This long fermentation allows the dough to develop perfectly. The dough is then shaped by hand before being placed in the oven for a baking period lasting between 50 and 90 minutes. And when the loaves come out of the oven, the magic happens!

Archibald continues to expand. After opening its bakery in the 5th arrondissement, the bakery has expanded into the 17th, 15th and 16th arrondissements. Recently, the bakery opened its doors in Levallois-Perret.

Among the breads on offer are

• Le Campagne: made with organic semi-complete wheat flour, rye sourdough, salt and water.
• Le Méteil: a 50/50 blend of organic wheat and rye flour.
• L'Allemand: a recipe of German origin, made with wholemeal flours and a rich blend of four additional cereals.
• Le Balthazar: a unique bread made with ancient flours from the Chaillois farm. A delicate flour for gentle kneading.
• Our favorite is Le Parisien, an airy bread with petit épeautre sourdough, revealing notes of hazelnut.
• Another favorite is Le Petit Epeautre, made with IGP petit épeautre flour and sourdough, also low in gluten. A dense but well-hydrated crumb.
  

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Don't expect Archibald to offer a full range of pastries, as this is not their niche. They've chosen to work mainly with bread, with simple, good sweets. So, for those with a sweet tooth, the bakery offers cookies, super-soft chocolate chip brioches, cakes, sugar tarts and seasonal fruit tarts.

TheArchibald adventure was initiated by Eve Roizen and Louis-Marie Dupuis in 2022. The couple, already owners of two traditional bakeries in Paris, were seduced byArchibald 's project and philosophy. Today, they continue to perpetuate the tradition of good bread, natural and daring.

For those who wish to discover these exceptional breads, here areArchibald 's addresses:

• 28 rue des Fossés Saint Bernard, 75005 Paris
• 12 rue Guersant, 75017 Paris
• 2 rue Petel, 75015 Paris
• 186 avenue de Versailles, 75016 Paris
• 15 rue Gabriel Péri, 92300 Levallois Perret
  

In short, Archibald is much more than just a bakery. It's an invitation to rediscover the authentic taste of bread, made with passion and know-how.