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Christophe Michalak opens his first bakery in Paris

2021-06-22T06:29:05.535Z


After a school, a café and three pastries in Paris and Tokyo, the former sweet chef of Plaza Athénée is embarking on bread and pastries with Kopain.


After pastry school, coffee and sweet shops, Christophe Michalak is preparing to add a new string to his bow: the bakery.

Kopain will open at the end of September, rue du Faubourg-Poissonnière, in Paris (10th district), right next to its pastry shop - café - school.

An opening that sounds like a homecoming since it is in bakery, and not in pastry, that the media chef apprenticed at the age of 15.

If he has since become a star of the sweet, he was able to practice on bread and pastries during his long experience - 16 years - as pastry chef at the Plaza Athénée.

He had worked there on a new range of pastries and rolls, in particular kouglofs, sugar tarts and filled brioches which are always on the menu of the palace on avenue Montaigne.

Rediscover your childish emotions

A job that Michalak intends to continue at Kopain, where he also aims to

"rediscover the emotions felt when a child he robbed, accompanied by his grandmother, the bakery in his village."

Presented as a

"neighborhood bakery"

, with a universe without

"Chi-Chi or Bla-Bla"

, this new place with a refined design will put the different doughs in the spotlight: bread, brioche, pie, pastries, cake ...

All announced in a simple and rustic presentation, putting the raw product in the spotlight, with a minimum of packaging.

By using, without surprise, quality raw materials: organic flour and eggs, PDO butter, natural sourdoughs, long-term fermentation, oil and olives from the Baux de Provence AOC valley ...

In an already very competitive world of quality artisan bread and pastries - joined by luxury chefs like Cédric Grolet with his Opera boutique, or quite recently François Perret who offers pastries and sandwiches at the Ritz Paris Le Comptoir -, Michalak affirms that he does not seek to propose a new concept, or to revolutionize the bakery already full of talent, but simply to

"satisfy a long-standing desire, to have fun and to go further in the work of the dough that he loves so much ”

.

Kopain.

60, rue du Faubourg Poissonnière (Paris 10th).

Opening scheduled for the end of September 2021.

Source: lefigaro

All news articles on 2021-06-22

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