Boulangerie Éveil, a nugget of old-fashioned flours and good produce in Paris's 17th arrondissement

Nugget alert! We've unearthed a new bakery in Paris's 17th arrondissement that's well worth a visit. With its ancient flours and quality raw materials, 25 years of expertise and affordable prices, it ticks all the boxes. We'll take you on a discovery tour.

It's in the Batignolles district, at 100 rue Legendre in the 17th arrondissement of Paris, that we've come to discover Éveil, a new neighborhood bakery with a wealth of gourmet discoveries to make.

Jonathan and Florence set up shop in the place of an old bakery, run for 21 years by a craftsman who had lost his mojo. Jonathan, a baker for 25 years, trained at the Étoile du Berger. In Paris, he took charge of the bakery side of Terroir d'Avenir, which he developed over 5 years. There, he learned to work with ancient flours and the importance of raw materials. Together with Florence, who worked on the marketing and sales side, they decided at the age of 40 to launch their own business: a simple bakery, offering good products with sourced ingredients that are better for your health.

This is a bakery. You won't find any entremets at Éveil, but rather bakery-style pastries such as regressive grandmother-style fruit tarts: chocolate and almond pear tarts, streusel apple tarts, choux pastries or crazy custard flans. On the savoury side, there's no snacking on offer, just a good Parisian sandwich (ham, comté cheese, salted butter), focaccias, aperitif breads and mini pizzas.

Éveil," explains Florence, "has several meanings. There's the awakening of the baker who goes to make his bread in the morning, the awakening of consumers to a new, committed and reasoned approach, and the awakening of new generations to this laborious work that can be organized with simple practices to enable the baker to get up later.

At Éveil, you'll find good bread, with or without sourdough, all made with flours from Julien de Clédat, who produces flours from ancient and ORGANIC varieties, using techniques that respect the soil, fauna and flora. Only Tradition uses another flour from Biocer, also a farmer-miller. Pain Legendre, the bakery's signature bread, is made from hand-kneaded wine sourdough. Tourte Camp Rémy is made with Camp Rémy sourdough, rye bread with rye sourdough, and traditional bread with corn sourdough. There's also a 100% buckwheat gluten-free bread and a durum wheat Khorasan bread, as well as other molded breads such as petit épeautre. The sports bread is also based on ancient wheat, but enhanced with hazelnuts, almonds and pistachios.

As for chocolate, they work with Xoco Gourmet, the only chocolate producer to plant its cocoa beans for their variety, which makes all the difference. The couple like to choose producers who are not yet too well known, to showcase their work. The honey comes from Julien. Café de la Brûlerie de Belleville, served as filter coffee, is consensual. It may not appeal to fans of full-bodied espresso, but we recommend it: it's very good, ideal for a morning boost. The dried fruit - almonds, pistachios and vanilla - comes from Réserve de Céres, the dairy products from Keramis and the drinks from Alter Food.

The program also includes a fine range of brioches and ultra-moist breads. As for viennoiseries, there's Xoxo Gourmet's delicious and distinctive pain au chocolat . While children may find it a little spicy, adults, like us, love it! We love the tangy taste, the creamy melting texture and the perfect puff pastry.

The apple turnover, made with homemade organic applesauce with a bonus piece of apple inside, is also a winner. The signature pistachio puff pastry conceals a homemade, sugar-free pistachio paste, as does its peanut and chocolate chip cousin.

The vanilla flan is a real favorite, whether as a crousti-flan to be gobbled up (on a disk of caramelized puff pastry) or as a slice, it's just divine. A beautiful, still trembling pastry, a good puff pastry and all not too sweet, we just want to go back for more.

There's also a lovely range of cookies, ideal for kids (or big kids that we are): cookies, palmier, spritz and écolier are all on offer as snacks.

As for prices, the couple have chosen a low range that reflects their values. Although the raw materials come at a price, they have decided to keep their margins low in order to appeal to their customers and make a good bakery affordable. For example, traditional breads cost 1€, croissants 1.20€ and pain au chocolat 1.40€. So, instead of just stopping for the bread, customers are less reluctant to take a pain au chocolat or a flan as a bonus.

In short, this is a good, authentic bakery, with well-sourced, well-made products, and it's affordable - what else?