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Benoît Castel, the very good baker of the Vinegar street, created in the Ménilmontant district a concept store of the bakery where the laboratory is open to everyone's eyes, next to the guest tables to taste or bruncher in peace. He retained the beautiful painted ceiling, mouldings and twisted columns while adding a contemporary note. This craftsman has the will to make "simple and good". All the breads are based on flour of tradition, unleavened natural house and natural salt of the Camargue. It carries out special breads such as traditional flour, stone, rye, natural leaven, forest honey and Salish salt, which gives it a colourful mie and a very dark crust. Chocolate tradition is made of cocoa powder 64% black, black chocolate and white chocolate is of exquisite sweetness. Among its specialities, biscuits sanded nature, chocolate, jam or honey'addict and the'bobo'in rum: Soft biscuit, aromatic syrup, vanilla whipped cream, pipette rhum, and signature sablé.
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