Neighbourhood bakery

Restaurants, bakeries, anywhere with an address and opening hours

Loud type, thick edges, the menu and the opening hours. For a business people find on a phone, standing outside.

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Shape: One page, with the bar across the top as anchors into it
On it: Menu, Hours, Order ahead
Blog: One article, published: “Why the good bread is gone by eleven”
Sells: Nothing yet — this one takes enquiries rather than payments
Member area: Off
Look: Signal yellow, brutal surfaces

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Fournil Sainte-AnneMenuHoursOrder ahead

Open 7am to 2pmClosed MondaysStone-milled flour

What we do

Three doughs, two ovens and no freezer. Everything is mixed the day before and baked the morning you buy it, which is the whole reason the good stuff is gone by lunch.

Out of the oven

7:00 — bread

Sourdough, country loaf, and the seeded one on Thursdays.

7:30 — viennoiserie

Croissants and pains au chocolat. About ninety of each.

11:00 — the cake

One, different every day, written on the board outside.

The menu

Prices are what they are on the board. This page is usually right.

Bread

Sourdough, 900g — €5.20
Country loaf, 600g — €3.80
Seeded rye, Thursdays only — €5.60
Baguette de tradition — €1.30

Viennoiserie

Croissant — €1.40
Pain au chocolat — €1.60
Almond croissant, weekends — €2.40
The daily cake, by the slice — €3.50

One cake, made in the morning, sold by the slice until it is gone. Wednesday is usually something with apples in it. There is no way to reserve a slice and people have tried.

4amthe mixer starts

3doughs

0freezers

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Where and when

Tuesday to Friday — 7am to 2pm
Saturday — 7am to 1pm
Sunday — 8am to 12pm
Monday — closed

12 rue Sainte-Anne, on the corner next to the launderette. The number 4 stops outside and there is parking on the far side of the square, free before nine.

The bakery on its corner, crates of bread by the door

Order ahead

Twenty croissants or more, or bread for a party: two days' notice, paid on collection.

Tell us what and when

We will write back to confirm — it is not booked until we do.

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What is baking this week

One message on a Wednesday: the specials, and the days we are closed. Nothing else, ever.

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