RÉCRÉATION SUCRÉE SALÉE
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In the heart of Bouaye, you may have noticed the pretty eggshell-coloured front of this bakery with a poetic name. Mélany and Aurélien Desgrippes welcome you warmly, after some work, since the end of November 2020. Aurélien already knows the shop as he was head pastry chef at Papilles et Gourmandises, which he took over here. This is not the first time the couple has worked together after 8 years of enriching experience in Paris. Customers flock to taste the original creations such as the flan with old fashioned praline and crushed roasted hazelnuts or the Equinox with speculoos and caramel, or the classics such as the coffee or chocolate éclair with its airy mousse and delicate glaze or the tartlet with fresh raspberries and fine shortbread. Of course, there are some great bread specialties, including small spelt, rye pie, crunchy bread and, above all, a new baguette with a honeycombed crumb, La Parisse, a recipe by Gaëtan Paris, Meilleur Ouvrier de France, made from a traditional sourdough with natural fermentation and no added chemical yeast. At lunchtime, the place is very popular for the various formulas offered with sandwiches, quiches and other burgers, but the team is busy behind the counter to serve you quickly. And your eyes will undoubtedly linger on the appetizingly coloured macaroons in the window or on the lemon cakes on the counter. A real farandole of sweets... just like in the playground!
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