Forever innovative, chef Anthony Courteille has morphed the pocket-sized space where he headed up table d'hôte restaurant Matière à into his very own bijou bakery instead. Artisanal breads and pastries, using natural yeast and inspired by ancient recipes, are the passionate bread-maker's speciality and his crisp, caramelised chaussons aux pommes (apple turnovers) and tonka-bean shortbread alone are worth the two-minute detour from Canal St-Martin.
Equally unique is the shop front – a simple street counter in the kitchen itself, allowing a privileged peek at the bakers at work.
