Christophe Louie unveils his viennoiseries: Anthony Nguyen's nugget creations

The king of panettone, Christophe Louie, is expanding his range of sweet treats at his bakery in Paris's 3rd arrondissement, teaming up with Anthony Nguyen to offer a range of viennoiseries that are as gourmet as they are affordable. Discover original creations where pandan, Hojicha or black sesame praline enhance a more classic but ultra-generous gram.

Christophe Louie, who set up shop in the Marais district in September 2023, is already winning over customers with his soft, fragrant artisan panettones, delicately crafted brioches, flans, sourdough breads and cakes. His obsession? Respect for time and raw materials, for products that are both generous and easy to digest. Today, he has entrusted a new score to Anthony Nguyen, a young craftsman who masters the art of puff pastry like a virtuoso musician plays the piano.

Anthony Nguyen discovered his calling late in life. At the age of 36, he left a career in ready-to-wear clothing to train as a CAP pastry chef and cook. He learned on the job in Parisian bakeries, then refined his skills by becoming a tourier, the person who shapes the puff pastry. This behind-the-scenes work became his specialty. He passed through several houses(Bopain, La Datcha, Roulés Boulés), rubbed shoulders with excellence at Maxime Frédéric's Cheval Blanc, and eventually made a name for himself thanks to his consistency and creativity, notably with a pandan roulé nominated for the Trophées de la Pâtisserie 2024. He also produces and runs successful workshops at Baiman's Cake in Montreuil to share his know-how.

At Christophe Louie, he has created a range of viennoiseries that blend classic techniques with singular ingredients. On the program:

• Croissant, pain au chocolat, Swiss bread, with buttery, crispy puff pastry,
• Pandan puff pastry, with a herbaceous, floral taste,
• Danish strawberry pandan, with a fruity, herbal fragrance.
• Black sesame roll

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For Easter 2025, he has also created a festive mini-collection with even more chocolate:

• Pain au chocolat tout choco,
• Caramel sobacha roll,
• Chocolate and caramel hojicha roll,
• Chocolate, coconut and Caramelia cream puff pastry

A short-lived line to be discovered until the end of April, conceived as a joyful variation on cocoa, crunchy textures and Asian flavors, we wholeheartedly endorse.

Between the permanent creations and the Easter delicacies, we find here the passion of two craftsmen, accomplices and demanding, who unite their eyes and their love of a well-made product. A duo to watch, who transform a simple viennoiserie into a moment of discovery. Note that Christophe Louie's bakery has a terrace where you can relax. So you can enjoy a good cup of Hexagone coffee while savoring sweet treats, or even savory croissants for lunch! This bakery is for people who are looking for real craftsmanship and who don't use frozen or industrial products. Real butter, fresh produce, a real artisan baker, all for prices that match quality, quantity and affordability.