Bakery
The science of 72-hour wild fermentation
How native lactic acid bacteria unlock micronutrients, soften gluten and build deep acidity in stone-milled flour.
Read moreBoulangerie · Hearth kitchen · Natural wine
Slow craft, hearth cooking & seasonal terroir.
A neighbourhood sanctuary devoted to wild-ferment sourdough, wood-fired hearth cooking and natural biodynamic wines harvested with reverence.
07:30
Morning bakery
17:30
Hearth & cellar
320+
Cellar curations
Our house
Culinary memories built around heritage grains and open embers.
From sunrise to midnight, Maison Epice lives two lives: a viennoiserie scented with stone-ground flour, and an evening tavern warmed by birchwood and living wines.
We never rush the bread. Flours arrive unbleached from three regenerative family mills across Beauce and upstate New York, fermented for up to 36 hours before kissing the stone deck. At dusk the flour-dusted tables clear for cast-iron skillets, grilled bitter greens and bottles with sediment at the bottom: unfined, unmanipulated and pure.
We never rush the bread.
Hearth & cellar
Signature offerings from our kitchen
Everything is prepared in small batches according to the daily market forage, weather and wild fermentation behaviour.
Pain de Campagne & Cultured Butter
24-hour wild fermentation, organic heritage rye and red fife flours, churned fleur de sel butter from Isigny-sur-Mer.
Wood-Fired Ember Roasted Porcini
Wild autumn mushrooms kissed by birch coals, crispy sage, 18-month sheep pecorino and smoked egg yolk emulsion.
Hand-Cut Tagliolini & White Truffle
Ten pasture yolks per batch, cold-pressed olive oil, 36-month Parmigiano-Reggiano and shaved winter truffle.
Cru Beaujolais & Low-Sulfur Cellar
Domaine des Terres Dorees 2022. Spontaneous carbonic maceration, zero filtration and mineral granite tension.
Our principles
Grounded in old soil & slow fire
Uncompromised agronomy, primordial heat and honest conviviality form our daily covenant.
01
100% Regenerative Sourcing
Direct farmer contracts within 150 kilometres. We pay above market to support chemical-free cover cropping.
02
Wild Heritage Grains
Stone-milled Rouge de Bordeaux, Emmer and Khorasan, preserving genetic grain biodiversity and gut-friendly digestion.
03
Wood-Fired Live Embers
No gas burners in the dining room. Our kitchen breathes alongside dry oak, olive branch ash and cast iron.
04
Zero-Waste Philosophy
Stale loaves become fermented shoyu, spent whey becomes rich broth, and herb stems infuse our house aperitifs.
The daily seasonal tasting
A photo essay, dawn to decanting
Mornings at the mill, afternoons over live embers and evenings in the cellar.
Kind words
Praised for uncompromising authenticity
“A rare sanctuary that masters both the crackle of dawn sourdough crust and the deep, soulful precision of open-fire French bistronomy.”
“No unnecessary tweezers, no clinical gel spheres. Simply the greatest sourdough baguette in the 10th arrondissement and wine that tastes like living soil.”
“Sitting at the counter while the wood oven crackles, sipping a dry orange Chenin Blanc, is our favourite ritual every Friday.”
Notes from the cellar
On sourdough, seasonality & viticulture
Field notes from our bakers, foragers and sommeliers.
Sourcing
Autumn harvest: heirloom squash from the Hudson Valley
A journey through biodynamic hillsides with growers preserving forgotten open-pollinated winter cucurbits.
Read moreWine
An introduction to pét-nat & low-sulfur viticulture
Ancestral sparkling methods: spontaneous bottle carbonation without added sugar or commercial yeast.
Read moreFind us
Canal Saint-Martin, Paris 10e
44 Rue des Vinaigriers, 75010 Paris. Metro Jacques Bonsergent, three minutes down Rue de Lancry. Our second house is at 112 Prince Street, SoHo.
44 Rue des Vinaigriers, Paris, Ile-de-France, 75010
Opening hours
- Tuesday - Sunday
- Bakery 07:30 - 16:00
- Wednesday - Sunday
- Hearth 18:30 - 23:30
Say bonjour
Book a table or plan a gathering
For reservations, private hearth dinners or bakery pre-orders, reach our host desk in Paris or Soho. We reply with care.
Direct line
Reach us directly.
Walk-ins are always welcome at the wine bar and counter.
Gather around our hearth.
Open Tuesday to Sunday for morning viennoiserie, midday lunch and intimate evening dinners.