Fresh bread from La Tour d’Argent

Following the success of its deli, one of the capital’s best-known restaurants, La Tour d’Argent has opened a bakery on the corner of quai de la Tournelle and rue du Cardinal Lemoine. The head chef, Alexis Bourgeot, 25, learned his craft in TV chef Cyril Lignac’s patisserie, and then under Philippe-Marc Jocteur at the Boulangerie des Invalides. Decked out in light marble and solid wood, the store opens onto the kitchen for live baking action. Tuck into a hand-kneaded baguette made with slow-fermented natural yeast and flour sourced from the Chars and Brasseuil mills, or choose from a selection of breads, including Scandinavian, corn, fruit and nut, and country miche. The pure-butter pastries, Tour d’Argent chocolate éclairs, lemon and seasonal fruit pies, madeleines, and rich hazelnut cakes also deserve a place on your shopping list. Next stop, the restaurant?

Open daily