BAILLON
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David Baillon rhymes with good. Since 1993, the Baillon house has never stopped progressing and has almost reached excellence. David's track record is impressive: best baker in the Hauts-de-Seine for several years, best butter croissant in 2007, he has even been crowned twice for his almond cakes. He has created his own baguette, La Baillon, made in an artisanal way and a panettone to make the Italians swoon (for the Christmas period). The pastry is neat and fine, the macaroon has its place in the Baillon range as well as the chocolates and other delicacies. The welcome is always smiling and the pleasure of the senses is always awakened as soon as you enter the store.
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