Atelier Fargo, the artisan sourdough bakery in Paris's 20th arrondissement

Among the new boulangeries-pâtisseries delighting the capital, we're off to discoverAtelier Fargo Boulangerie, which opened its doors just a few months ago at 116 avenue Gambetta in the 20th arrondissement. What more could you ask for: good sourdough bread, generous pastries and a job well done, without breaking the bank?

At Sortiraparis, we're all about artisanal breads, viennoiseries and pastries made with love and good ingredients. That's why we set out to meet David Statari, a former finance professional who decided to go into business again, just like his parents did. After training at the Ferrandi school and an internship at Boulangerie Michalak, he decided to set up shop in an old pastry shop in the 20th arrondissement, with a spacious lab and a warm, modern decor. And a spacious lab is obviously useful when you're doing everything in-house.

So, what can you find at Atelier Fargo? Good bread, of course, made with organic, additive-free flours from mills within 200 km of Paris. And yes, the house favors short circuits and local products. The bakery offers a fine selection of hard sourdough breads made with ancient flours(khorosan, population wheat, hemp bread, corn bread, two-spelt bread...). Baguette Tradition, on the other hand, is made with liquid sourdough.

He points out that the addition of sourdough not only makes breads more digestible and better for the microbiota, but also gives them a more tangy taste and a longer natural shelf life. A good thing to know when buying a loaf of bread, especially as the company resells its day-old loaves at less than 50%, so you don't waste anything. It's a good idea to buy good bread at a lower price.

For its viennoiseries, the house uses good butter from Brittany and also sourdough, but this time from milk. While these viennoiseries may appear less crisp and crumbly, they are very soft and keep longer. And it's fair to say that both the croissant (1.25€) and the pain au chocolat (1.40€) are generous enough to delight the sweet tooth.

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In fact, generosity is not lacking in patisserie. From the Tropézienne (4€) to the millefeuille (5.50€) and the Saint-Honoré, don't worry, there's plenty for you to enjoy. As we said, everything is homemade from scratch, even the pralines. We loved the Tropézienne with its airy diplomate cream and soft brioche, which we gobbled up without batting an eyelid.

On the savoury side, you'll find the classic ham and cheese sandwiches (4€), tuna and crudités, chicken-curry or feta-olive focaccias and chicken-onion, cheddar and mayo burgers alongside potato and crème fraiche puff pastries, all of which are much appreciated by our customers.

In short, note that the bakery is open from 7 a.m. to 8 p.m. Monday to Friday (but not on weekends). Happy baking!