Paris Baguette

Classic French tradition baguette. A golden, crispy crust with a creamy, airy, honeycomb crumb.

A half portion of the classic baguette, ideal for a small appetite or an individual meal.

Baguette made with rye flour. It offers a more rustic flavor and a denser crumb than the traditional baguette.

Baguette enriched with a mix of seeds and cereals. Crispy and flavorful, perfect for accompanying cheeses.

Classic baguette sprinkled with blue poppy seeds, offering a light nutty flavor.

Crispy baguette covered with toasted sesame seeds for a delicate aroma.

Special bread incorporating pieces of walnuts. Ideal with cheese or as an accompaniment to salads.

Raisin bread, offering a sweet and savory touch. Delicious for breakfast or with pâté.

Traditional dense and flavorful rye bread. Pairs perfectly with seafood.

High-fiber whole wheat bread, made with whole wheat flour. Brown crumb and consistent texture.

Bread with multiple cereals and seeds, offering a crunchy and nutritious texture.

Very thin bread (ficelle) filled with smoked lardons. Savory and salty, often consumed as an appetizer.

Crispy thin bread baked with melted cheese (often Emmental or Gruyère).

Olive thin bread, offering Mediterranean flavors. Crumb flavored with green or black olives.

Small individual sesame seed bread.

Small individual bread sprinkled with poppy seeds.

Small individual cereal bread.

Small individual walnut bread.

Small individual raisin bread.

Baguette sandwich filled with camembert and fresh vegetables (lettuce, tomato). A creamy and crunchy combination.

Fresh goat cheese and raw vegetable sandwich. Light and tasty.

Classic sandwich with cold roasted chicken and creamy mayonnaise. Served in a crispy baguette.

Tuna sandwich mixed with fresh vegetables. Fresh and nutritious.

Sandwich with Italian and Spanish flavors, featuring Serrano cured ham and mild mozzarella.

The classic 'Parisian': superior cooked ham and mild butter in a fresh baguette. Simple and essential.

Traditional sandwich filled with slices of dry salami and butter.

Sandwich with cooked ham and Emmental cheese slices. A tasty classic.

Sandwich made with a special cereal bread, offering more flavor and texture than a white baguette.

Hot sausage served in a soft bun, often topped with cheese and sauces.

Toasted sandwich on white bread, filled with ham and cheese, baked in the oven.

Rustic variation of the croque-monsieur, often prepared with country bread and more distinctive ingredients.

Slice of savory tart. Choice between Lorraine (lardons, cream, eggs) or Leek (melted vegetables).

Slice of quiche with Provençal flavors, featuring tomatoes, goat cheese, and basil.

Cold pasta salad with chicken pieces and mayonnaise.

Fresh salad based on wheat semolina, tomatoes, cucumbers, herbs, olive oil, and lemon juice.