Are you desperately pacing the cobblestones of the capital in search of soft and delicious brioches? Do not search anymore! Freshly installed on rue La Boétie (8th), the Brioche Bar is the new perfect address!
Tired of “ dry, not very good and sometimes almost inaccessible ” brioches, Margaux Aycard fulfilled her dream a few weeks ago: to open a 100% brioche place! At only 26, the double graduate in cooking and pastry from the Ferrandi school sets out on the challenge of modernizing brioche by offering it in different aspects. " It is a hyper-declination product that can be made in all sizes, all shapes and with different tastes ".
The Brioche Bar
On the menu, sweet and savory brioches! You will find a wide range of very appetizing sandwiches: the salted pretzel garnished with pesto, salad, candied tomato and creamy burrata; Japanese sandwich bread topped with Parmesan béchamel, topped with beef ham and a stuffed mushroom stuffing; or the hallah (traditional Jewish bread) with smoked trout, crunchy vegetables and horseradish cream. But also, braided and flaky buns (olives, cheddar, bacon / maple syrup ...).
On the sweet side, Margaux Aycard bets on the classics with sugar, chocolate brioches and the inevitable babka - Levantine brioche which a specialist bakery has just opened on rue des Martyrs. And also plays on original tastes with buns with cookie dough, cinnamon and kouign-amann style.
Modernize the brioche
Buns, yes, but of quality! Because the former head of 52 Faubourg (10th) wants to give back its letters of nobility to this pastry that she loves so much: " It's a Proust madeleine, we remember, it is the product par excellence of the 'childhood '. It is in the basement of the shop that Margaux Aycard set up her laboratory and she sets out to prepare these little wonders that swell in the oven every day. All are homemade and made from French and seasonal products, much of which is organic and produced from short circuits. Of course, all recipes are guaranteed without any additives and preservatives.
In an approach to fight against food waste, the young founder creates a lost brioche from unsold brioches of the day. Because this pastry can be reinvented again and again ...
The BAB, Brioche bar. 8, rue de la Boétie (8th). Monday to Friday, 8 a.m. to 5 p.m. Closed on weekends. Phone: 01 42 66 41 86.