Jean-Marc Alarie
Founder & Master Baker
Fourth-generation baker trained in Brittany and Copenhagen. He established our mother levain in 2012.
Our story
The philosophy of slow craft, open hearth & untamed fermentation
From morning viennoiserie baked on 300-year-old stone decks to evening dinners roasted over live birch embers.
2012
Mother levain
2 cities
Paris & New York
36 hrs
Fermentation
Our journey
From a wind-worn watermill to two neighbourhood houses
Our reverence for grain sovereignty took root in the Beauce plains of central France, rescuing forgotten heritage wheats.
In 2017 we moved our living cultures to Canal Saint-Martin and built a wood-fired hearth brick by brick. Morning bread tables became evening wine counters; embers scorched heritage carrots, buried alliums and line-caught mackerel. Today the same rhythm continues on Prince Street: heirloom wheat milled within 48 hours, whole timber fuel, zero-sulfur wine and a devotion to the communal table.
An unbroken thread between Paris and New York.
Four pillars of the house
Uncompromised agronomy & honest conviviality
Our daily covenant is written in soil, fire, living wine and the shared table.
01
100% Regenerative Sourcing
Direct grain contracts with biodynamic smallholders within 150 km, cultivating heirloom wheats without petroleum inputs.
02
Zero Compromise Vinification
Living wines free of synthetic sulfur, non-native yeasts or fining agents, bottled by independent vignerons.
03
Live Fire Mastery
We cook exclusively with aged dry oak, orchard applewood and birch charcoal. No industrial gas lines.
04
Communal Warmth
Strangers share long walnut banquettes, warm sourdough heels, cold butter dishes and honest conversation.
Culinary strengths
Crafts that bridge dawn flour and evening embers
Four uncompromising disciplines shape everything that leaves our kitchen.
72-Hour Wild Levain Fermentation
Ancient grain flours cold-fermented across three days for deep mineral complexity and effortless digestibility.
Wood-Fired Hearth Roasting
Cast-iron skillet roasting, root vegetables steamed in ash embers and a whole-animal nose-to-tail framework.
Bespoke Viennoiserie Lamination
Seventy-two micro-thin folds by hand with cold Normandy cultured butter, yielding a honeycomb interior.
Natural Wine Cellar Curation
Over 320 biodynamic bottles from the Jura, Beaujolais, Mount Etna and the Loire. Raw and unpasteurised.
The hands behind the hearth
United by fermentation, provenance & fire
Three craftspeople keep the mother levain alive and the cellar honest.
Camille Laurent
Executive Chef
Alumna of l'Arpege Paris, championing botanical cooking, seasonal forage and ancestral open-fire techniques.
Matteo Rossi
Head Sommelier
Advocate of living low-sulfur wines and natural cellar curation, with personal ties to every grower on our list.
Our houses
Two houses, one rhythm
Paris: 18 Rue Lucien Sampaix, 75010. Boulangerie 07:30-16:00; live hearth 18:30-23:30, Wednesday to Sunday. New York: 84 Prince Street. Morning bakes 07:00-15:30; ember dinners 17:30-23:00, Tuesday to Sunday.
Opening hours
- Tuesday - Sunday
- Bakery 07:30 - 16:00
- Wednesday - Sunday
- Hearth 18:30 - 23:30
Write to the house
Tell us what brings you to the table
Private dinners, bakery pre-orders, press and collaborations all reach the same host desk.
Direct line
Reach us directly.
We answer every note within one working day.
Join us around the hearth.
Sourdough at dawn, live fire at dusk and a cellar worth lingering in.