MieMie Bakery, located at 25 rue Sedaine in Paris’s 11th arrondissement, is a neighborhood gem merging artisanal tradition with a modern approach. Founded in 2022 by Amélia Bell and Antonin, this bakery specializes in natural sourdough, long fermentations, and carefully sourced heritage flours.

Amélia, a former consultant turned trained baker at Ferrandi, brings inspiration from Parisian bakeries such as Sain and Mamiche. The name “MieMie” blends her nickname with a nod to bread’s soft crumb – a project rooted in passion and craftsmanship.

Every product is made in-house. Expect a classic baguette at €1.20, a seeded Danish‑style loaf with low glycemic index, cinnamon or cardamom rolls, the creative croissant cake (rebaked croissant trimmings), apple turnovers, cookies, cream puffs and chocolate‑buckwheat tarts (up to €5) — all carefully crafted to prioritize flavor and freshness over quantity.

Customers rave about the attentive service and consistent quality. Reviews praise the almond croissant’s crispness and flavor. With a Google rating of 4.8/5, it’s a local favorite.

Inside, the bakery features green zellige tiles, a pale wood counter, and bare‑bulb lighting – a bright, cozy, and contemporary ambiance.

The clientele includes locals, neighborhood workers, and food lovers seeking artisanal bread and sophisticated pastries. The lunch menu offers sandwiches (~€6.50) like tofu‑peanut creations or seasonal fillings on fresh loaves.

A fun touch: croissant waste is transformed into a delicious anti‑waste cake with chocolate, praline, and hazelnuts – the bakery’s signature “croissant cake” innovation.

Operated by a small team of 3‑5 staff, MieMie won the prestigious Prix du Goût d’Entreprendre 2024 by the City of Paris for its creative and quality contributions to local food commerce in the 11th arrondissement.

Practical info: Open Tue–Sat 8:00–20:00, Sun 8:00–13:00 (closed Mondays). Take‑away only, no seating inside 
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