Mouillette: the natural sourdough bakery that delights Enghien-les-Bains, our photos

While new bakeries are springing up all over Paris every year, there are just as many springing up elsewhere in the Île-de-France region, bringing back a multitude of gourmands, always on the lookout for good bread and viennoiseries.

If you live in the Val-d'Oise, and more specifically in Enghien-les-Bains, then rejoice! On January 10, 2024, a new bakery opened its doors just a stone's throw from the railway station in this famous Parisian town. What's its name? Mouillette, in reference to the buttered slices of bread dipped in boiled eggs. What makes it special? To offer breads and bakery creations made with natural sourdough.

Behind this new temple to bread in all its forms are Mélanie Tellier and Damien Houpin, a former chef and 2022 graduate of the École Internationale de Boulangerie. Originally from the Val-d'Oise commune, the couple imagined an artisan bakery"conscious of its social, human and ecological impact".

Inside, customers can smell and discover a wide selection of old-fashioned breads, brioches and other bakery creations, baked and prepared on site using natural sourdough and organic produce.

Curious, we decided to push open the doors of this bakery, which delights the town of Enghien-les-Bains. Behind the counter, not a baguette, but a dozen breads, including the essential and delicious pain de campagne, made from organic flour, to be enjoyed on its own or as a side dish with charcuterie, cheese or as a mouillette with boiled eggs.

Other popular breads? Seed bread, spelt bread, meslin bread and Rugbrød bread, a dense, fragrant Danish rye bread. Denmark isn't the only country where Boulangerie Mouillette takes us on a journey, as the Val-d'Oise bakery also invites us to travel to the Land of the Rising Sun with"Shokupan", a Japanese milk bread, or to Sweden with " Sablé Fika " (with oat flakes and wholemeal almond powder) and the essential"Kanelbullar", or Ceylon cinnamon brioche served here in slices. Ultra-fragrant and moist, this Scandinavian specialty makes you fall in love with it from the very first bite.

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For brioche lovers, Mouillette also sells the famous chocolate Babka and the plain braided brioche (on panettone sourdough). All made with organic ingredients from local producers, notably from Picardie and Hauts-de-France.

Other house specialties? Fougasse d'Aigues-Mortes, an orange blossom brioche from the south of France. We also love the generous walnut and dark chocolate cookie from PLAQ, not forgetting the succulent Panettone with candied citrus fruits and organic French grapes, which made Damien's reputation during a TV show on M6.

With its laboratory open to the store and visible from the outside, Mouillette plays the card of transparency, authenticity and conviviality. The welcome is warm and family-oriented, with Mélanie and Damien's parents at the helm. The result? Mouillette is as appealing for its concept and the good products on sale as it is for its hospitality. So, if you live nearby or plan to visit Enghien-les-Bains in the near future, don't hesitate to drop in and sample Mouillette's tasty breads, brioches and other delicacies. Please note that the bakery is open Wednesday to Friday from 11am to 7pm and Saturday from 9am to 2.30pm.