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Rodolphe Landemaine continues to make progress in the world of baking. He has 7 bakeries in Paris and a Levain d'antan school in Japan, as his wife, Yoshimi Ishikawa, is a Japanese baker. We're in a traditional bakery where the smell of warm bread reaches the sidewalk, like an invitation to visit and taste. The store has preserved this appetizing side with breads like Pain d'antan, with its tangy taste, dense crumb and thick, caramelized crust. Made with a more acidic natural sourdough, it keeps for several days. Another star: Pain Maison, which bears the name of each store (Pain Roquette, Pain Martyrs, etc.), cut up in an anarchic fashion. These breads sit side by side with viennoiseries that you can't just stare at, as the pains au chocolat and apple turnovers are well-stocked. The pastries are in tune with the season: the strawberry tart is a thick, crisp Breton shortbread with a vanilla mousseline and fresh gariguette strawberries. Raspberry fans will love the Velours craquant, made with a macaroon cookie, a light vanilla cream and the finest fresh raspberries. The quality of our products is based on three principles, implemented on a daily basis: using the best raw materials, respecting the natural rhythm of the seasons to select the best products, and applying the traditional know-how handed down by our elders to produce 100% homemade products.
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The Epiphany cakes are average: frangipane nondescript