Artisan bakery & pâtisserie · Rouen

Sourdough bread, baked in a wood-fired oven, every morning in Rouen.

Claire and Thomas Dupain make everything here, by hand, from 4 every morning: sourdough miche, traditional baguettes, Isigny butter croissants and Normandy apple tart.

See the menu and prices Opening hours and address

14 rue des Fournils, Rouen
Tue – Sat 7 am – 7:30 pm
Sun 7 am – 1 pm

In the bakehouse, a baker loads loaves into the brick wood-fired oven.

5 pmsecond batch: baguettes still warm

Our customers’ favourites

Four reasons to step inside

Bread in the morning, a warm baguette in the late afternoon, apple tart at the weekend.

Two slices of sourdough miche with an open crumb, on a wooden board.

Keeps for a week

The Dupain sourdough miche

Fermented for 30 hours, with a dark, well-baked crust and a crumb that stays soft all week.

€7.80 per kilo, sliced to order

Two golden traditional baguettes with open scores, on a wooden worktop.

Still warm at 5 pm

The traditional baguette

The second batch comes out of the oven in the late afternoon, just in time for dinner.

€1.30

Golden butter croissants lined up on a baking tray.

Isigny PDO butter

The croissant

Laminated by hand with butter from Isigny, in Normandy, and baked every morning before we open.

€1.20

At the weekend

Normandy apple tart

Normandy apples on homemade pastry: Claire’s tart, sold by the slice.

€3.80 a slice

The full menu

Floured country loaves and an ear of wheat on a dark table.

The craft

Sourdough, time and a wood fire

Thomas bakes with a natural sourdough starter and organic flour, stone-ground in Normandy. The dough takes its time, then bakes in the 1920 wood-fired oven, relit in 2016 when they took over the shop.