Located opposite the Pierre-and-Marie-Curie University, Archibald Bakery in Paris’s 5th arrondissement is a must-visit for true bread enthusiasts. Founded in April 2018 by Matthias Velter and Fabrice Petit, it represents a new generation of organic bakeries committed to traditional methods: natural sourdough, long fermentation (6–8 hours), purely organic flours, with no additives or improvers.

The interior resembles a workshop: the slow spiral mixers and flour sacks line the counter, while the ovens are visible above – a transparent process inviting customers to understand how each loaf is made.

Specialties include about ten different breads: Campagne (semi‑whole wheat, rye sourdough), Méteil (blend of wheat and rye), Parisien (type 65 wheat flour with spelt sourdough), Petit Épeautre IGP, seed bread, German Sechskornbrot, wholegrain bread and a naturally gluten‑free rice-sorghum loaf, sometimes enriched with seeds. Two brioche options are offered: olive oil brioche from Provence or chocolate brioche.

The atmosphere is minimalist yet warm, appealing to a curious and discerning clientele: local residents, students, and informed tourists who queue patiently despite slightly higher prices.

Anecdotally, two daily baking batches are made: one early in the morning and another late in the afternoon, ensuring fresh, warm bread towards closing time.

Practical info:

Hours: Monday to Friday 11 AM–8 PM; Saturday 10 AM–7 PM; Sunday 9 AM–2 PM (closed Mondays) 

Delivery available via Deliveroo from this location 

Access: Metro Cardinal Lemoine or Jussieu (line 10) 

Archibald Bakery is a Parisian organic bread institution that marries commitment, artisan craftsmanship, and gourmet creativity. Blending tradition and boldness, it restores bread to its rightful place in a modern, earnest setting.