THIERRY MARX BAKERY
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Chef Thierry Marx has teamed up with Joël Defives, the best worker in France and now head of the Thierry Marx Bakery laboratory, to offer a concept based on bread, pastries and Viennese pastries. The range of breads, quite classic, made with 100% organic flour and natural leaven, is worked in long fermentation. If the Loyal (wheat and rye) is the flagship baguette of the house, it distinguishes itself from the competition especially with its breadmakis, sandwiches made with sandwich bread rolled on a Japanese teppanyaki, filled with various ingredients (smoked salmon, shrimps, pastrami...) and presented like makis. For lunch, brunch or aperitif.
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