The Best Bakeries in Paris: 10 Verified Addresses

How this selection was put together

The ten addresses below are open at the time of writing (September 2026), chosen first for the quality of their bread, then for their spread across Paris: Left Bank, Grands Boulevards, the canal, Oberkampf, Montmartre. Prices are those noted in September 2026; for reference, the baguette tradition sells for an average of €1.32 in the capital. Check the closing day before making a detour, especially on Mondays and Sunday afternoons. To find out what else to try beyond bread, see our 25 dishes and specialities to taste in Paris.

The two prize-winning baguettes

Fournil Didot, 2026 winner

103 rue Didot, 75014 Paris. In February 2026, Sithamparappillai Jegatheepan won the City of Paris Grand Prix de la Baguette ahead of 143 competitors, with a dough fermented for fourteen hours at 5 °C. He supplies the Élysée for a year, but the shop remains a neighbourhood bakehouse near Alésia. Baguette tradition: €1.30. Open Monday to Saturday, 6:30am–8:30pm. Closed on Sundays.

La Parisienne, 2025 winner

12 rue du Faubourg-Poissonnière, 75010 Paris. Mickaël Reydellet took the title for the second time in 2025 (after 2016). The business has spread to several neighbourhoods, but the prize-winning address is the one on the Grands Boulevards. Open every day, 7am–8pm on weekdays and Saturdays, 7am–2:30pm on Sundays. Expect around €1.30 to €1.50 for the baguette tradition.

The benchmark bakeries

Poilâne, the sourdough loaf since 1932

8 rue du Cherche-Midi, 75006 Paris. The historic shop in Saint-Germain-des-Prés still sells its round wood-fired sourdough loaf, and its punitions, little butter shortbreads. Quarter loaf (450 g): €3.89; whole loaf (1.9 kg): €14.44. There is a second shop in the Marais, 38 rue Debelleyme, 75003 Paris. Open Monday to Saturday, 7:15am–8pm. Closed on Sundays.

Du Pain et des Idées, the escargot by the canal

34 rue Yves Toudic, 75010 Paris. The listed 1875 décor is worth the visit in itself, two minutes from the canal Saint-Martin. Go for the pistachio-chocolate escargot (around €3.50), a rolled flaky brioche, or the pain des amis, with its almost black crust, sold by the slice. Open Monday to Friday only, roughly 7am–7:30pm. Closed on Saturdays and Sundays.

Boulangerie Utopie, the black bread of Oberkampf

20 rue Jean-Pierre Timbaud, 75011 Paris. A bakehouse renowned for its long-fermented loaves, its black sesame baguette and its one-off weekend creations. Winner of the 2024 Grand Prix de la Baguette. Pain au chocolat: €1.30; apple turnover: €2.20; muesli bread: €3.20. Open Tuesday to Sunday, 7am–8pm. Closed on Mondays.

Mamiche, the babka of rue Condorcet

45 rue Condorcet, 75009 Paris. At the foot of Montmartre, one of the most sought-after bakeries in Paris for its sourdough loaves, its chocolate babka (€19.90 a kilo, sold by the slice), its cookies and its orange-blossom brioches. Second shop: 22 rue du Château d'Eau, 75010 Paris. Open Tuesday to Friday 8am–8pm, Saturdays 8am–7pm. Closed on Sundays and Mondays.

Chambelland, gluten-free bread

14 rue Ternaux, 75011 Paris. Europe's benchmark for gluten-free bread mills its own rice and buckwheat flours. Five-grain bread, focaccia and chouquettes win people over even without an intolerance; the shop doubles as a tea room. Expect €6 to €9 for a loaf. Open every day, 8:30am–7:30pm Monday to Saturday, 9am–6pm on Sundays.

Ten Belles Bread, sourdough and speciality coffee

17-19 bis rue Bréguet, 75011 Paris. The bakehouse of the Ten Belles café team also works as a canteen: sourdough loaves, pastries, sandwiches and weekend brunch, with a good coffee to go with your tartine. Open every day, 8:30am–7pm on weekdays, 9am–5:30pm at weekends. Expect €5 to €7 for a large loaf.

Boulangerie du Nil (Terroirs d'Avenir), the heritage wheats of the Sentier

3 rue du Nil, 75002 Paris. Rue du Nil brings together a fishmonger, a butcher, a greengrocer and this bakery, all from the same restaurant supplier. The pain du Nil and the einkorn-sesame loaf are sold in large, long-fermented pieces. Open Tuesday to Saturday 7am–8pm, Sundays 8am–1pm. Closed on Mondays.

Le Grenier à Pain Abbesses, the baguette of Montmartre

38 rue des Abbesses, 75018 Paris. Djibril Bodian won the Grand Prix de la Baguette here in 2010 and 2015; his tradition remains the safe bet before climbing up to the Sacré-Cœur, alongside around ten house breads including an apricot-walnut loaf. Handy for a break in Montmartre. Open Thursday to Monday, roughly 7am–7:30pm. Closed on Tuesdays and Wednesdays.

Other useful addresses depending on your route

In the Marais, Sain Boulangerie (23 rue des Gravilliers, 75003 Paris) works with organic flour and natural sourdough; its parent shop, 15 rue Marie et Louise, 75010 Paris, closes on Mondays. Near République, Liberté (39 rue des Vinaigriers, 75010 Paris) opens every day and makes a very good flan. Between Les Halles and the Sentier, Bo&Mie (18 rue de Turbigo, 75002 Paris) is also open seven days a week, 7:30am–8pm.

How to recognise a genuine artisan bakery

The word "boulangerie" is protected in France: only a shop that kneads, shapes and bakes on the premises may display it. A few more pointers:

• The baguette tradition: it contains only flour, water, salt and sourdough or yeast, with no additives and no freezing. Its crust crackles, its crumb is irregular and cream-coloured, never white and uniform.
• The smell: a working bakehouse smells of warm bread all day long, and you can often see the oven behind the counter.
• Opening hours: an artisan generally closes one day a week. An identical display seven days a week, from 6am to 10pm, is more likely a "point chaud" reheating industrial products.
• Prices: a tradition or a croissant under €1 in the very centre deserves suspicion; conversely, a high price is no guarantee.
• The underside of the baguette: covered in small regular pinpricks, it reveals baking on a perforated tray, typical of par-baked bread; smooth and lightly floured, it indicates baking on a stone hearth.

What to order beyond the baguette

• The croissant and the pain au chocolat: all butter, visible layers, around €1.30 to €1.80. The kouign-amann, from Brittany, caramelised and richer, comes to €3 to €4.
• The apple turnover (chausson aux pommes): with compote or chunks, €2 to €3.50. The one at Du Pain et des Idées is renowned.
• The flan: the bakery dessert par excellence, pastry cream set in a puff or shortcrust base, €3.50 to €5 a slice. Liberté and Bo&Mie make it a signature product.
• Speciality breads: sourdough loaf, rye, einkorn. They keep for several days, handy for a picnic.

Summary table

Further reading

Come between 7:30am and 9:30am for pastries still warm, or around 5pm for the second batch of baguettes. Avoid the cellophane-wrapped displays at the foot of the monuments: our advice on tourist traps applies to bread too. To sit down at the weekend, see our selection of the best brunches in Paris, several of which bake their own bread.