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Le Petit Grain

Posted On: Sep 25, 2018   |   Posted By: David Lebovitz

Le Petit Grain

A few months ago, I started following an interesting-looking Instagram account of a bakery in Paris that was making all their breads using natural leavenings, rather than commercial yeast. I didn't know anything about it, but not only were they showing impressive loaves of just-baked breads, but they were also experimenting with croissants made with levain. The results looked promising.
After they opened, I shot them a message, asking if I could come up and take a look. It was then I got a friendly note back from Edward Delling-Williams, former chef at Au Passage , who now owns Le Grand Bain , in the constantly evolving Belleville neighborhood. I didn't realize he owned the bakery, which is just across the street from his casual restaurant, on what just might be the most undervalued sidestreet in Paris. (Which I'm certain, in a few years, will change.)
The street also boasts - something I'm just tossing out there - what may be my favorite croissant in Paris right now.

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