Best bakeries in Paris

Legend has it Le Moulin de la Vierge’s original site was saved from a wrecking crew by owner Basil Kamir wielding a shotgun. His old-school bakeries have carefully preserved art nouveau details, such as gilded façades and curlicued shelves; their baked goods equally honour tradition. If the olive-studded fougasse doesn’t catch your eye, the towering raspberry mille-feuille is far too tempting to ignore.

The quality’s next-level at this Canal St-Martin address, run by former chef Anthony Courteille. Made with heritage flours, his slow-proved breads are terrific, from the signature Saint-Martin to the seasonal specials (turmeric and squash, say, or hazelnut and wild garlic). If there are any left, try a chausson aux pommes, with perfectly caramelised apples and flaking, sugar-crusted pastry.

If the original Ten Belles café kickstarted the city’s coffee scene, this sleek new offshoot taps into the sourdough trend. Drop by for an organic loaf, with a matchless taste and texture – or a round of the remarkable chocolate bread. Naturally, its all-day café isn’t for the carb-averse, with a menu that runs from breakfast-time tartines to generous, comté-oozing toasties.

Everything’s organic and gluten-free at this stylish bakery, which mills its own rice and buckwheat flours in the south of France. Its staples ­run from seeded, five-grain loaves to olive-spiked focaccia, while the moreish pain de sucre is laced with orange-blossom water. Head to the airy café for sandwiches and home-made soups, followed by a decadent, meringue-topped lemon tart.

This small but ambitious boulangerie does a roaring trade, so turn up early or prepare to wait in line. It’s famous in foodie circles for its boundary-pushing breads and pastries – like the playful black sesame éclair. Every week brings a bold new invention, from colourful hibiscus sourdough to wildly creative cakes, spiked with unusual ingredients like dill or kaffir lime.