Located on the Rue de l'Olive, in the 18th arrondissement, its sober frontage reflects its concept: a no-frills bakery that relies on raw produce and high-quality recipes.
"We used the leftover sourdough dinner rolls ... with a lot of butter and bread. The best part about Luke's chestnut-raisin stuffing though (other than the first bite) is it isn't too labor ...
There are loaves of country, soft sandwich, semolina, sesame semolina, cinnamon raisin ... bakes around 400 loaves of bread a day, using about 30 to 40 gallons of sourdough starter, Travis ...