Maison Dupain
Gallery

The bakehouse, the bread and the shop in pictures

From the wood-fired oven to the counter: a look at what we make every morning on rue des Fournils.

  • A baker loads loaves into the brick wood-fired oven.
    In the bakehouse, the 1920 wood-fired oven.
  • Two slices of sourdough bread with an open crumb, on a wooden board.
    The crumb of the sourdough miche.
  • Golden butter croissants on a baking tray.
    Croissants made with Isigny butter.
  • A window of pastries and viennoiseries, each with its label.
    The morning window.
  • Two golden traditional baguettes on a board.
    The traditional baguette.
  • Viennoiseries, chocolate, butter and a rolling pin on a marble worktop.
    Butter, chocolate and puff pastry.
  • Icing sugar sifted over a pastry held in a hand.
    The last touch before the window.
  • Floured country loaves and an ear of wheat on a dark table.
    Country and rye loaves.
  • The shop counter with trays of croissants and loaves.
    The shop counter.

Better still: come and taste

The shop is open Tuesday to Sunday, from 7 am.

Opening hours and address