Boulangerie Nouvelle, the organic artisan bakery with sourdough breads and ancient flours

Boulangerie nouvelle is, as its name suggests, a new bakery just the way we like them. A 100% artisanal bakery that makes no concessions on product quality. Breads that take their time to ferment, gentle kneading to avoid rushing the old flours , and brioches and olive oil breads that go down like hotcakes, we're back for more.

At the oven, we find Clément Alline, a former journalist and image reporter who spent 20 years working all over the world, and who felt the need to settle down and do something he could be proud of. The son of a farmer and a former baker, he discovered something rewarding in craftsmanship every day. He's delighted to see his loaves come out every batch. Having his own story and defending the production of good farmer's flours is what motivates him today.

After several internships and a CAP baker's diploma as an independent candidate, he was able to make some wonderful encounters, notably at Le Bricheton in the 20th arrondissement and at Fermentation Générale in the 11th arrondissement. He learned to make bread from ancient wheat in wooden kneading troughs.

The bakery's breads and brioches are 100% sourdough. No baker's or chemical yeast in the recipes. The result is breads that are easier to digest, more aromatic and with a lower glycemic index. As you'd expect, these breads are the result of long fermentation, so every day (apart from Sunday and Monday), you'll find loaves that were started the day before. The advantage of these breads is that they keep longer (4-5 days), so the pleasure lasts longer.

The range of breads is fairly limited. You'll find semi-complete bread, Khorasan bread, 100% buckwheat gluten-free bread, semi-complete seed bread and a metail bread made from rye and wheat. You'll also find focaccia and brioches made with organic olive oil, panettone sourdough (powerful enough to leaven fats) and maple syrup. We warn you, to try them is to adopt them, plain or with chocolate chips. Every day except Tuesday, you'll also find a Parisian brioche by the slice.

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The flours come from 2 producers: Cyrille Renault, an organic producer based in Champagne who makes incredible wheats, including Noah's wheat, Austrian wheat and old varieties with great care, and Michel Carol Patin, a wheat breeder from small producers, based in the Pyrenees with a flour mill in Sceaux, who supplies him with petit épeautre, Korasan (kamut), buckwheat, rye and wheat.

Breads are bought by weight. Clément has chosen a starting price of no more than 10€, even though the flours are expensive. These breads are usually found for around 11€, but he offers them for around 9€, without sacrificing the quality of the flours.

The boutique is open daily from 11am to 8pm, Tuesday to Saturday. Don't be surprised, it's a rather raw space, totally open to the workshop. Here, you can enjoy a coffee and a chat with the craftsman and his apprentice, who are hard at work.

So, why not treat yourself to bread made with natural sourdough and ancient wheat flours?