A few months ago, I started following an interesting-looking Instagram account of a bakery in Paris that was making all their breads using natural leavenings, rather than commercial yeast. I didn’t know anything about it, but not only were they showing impressive loaves of just-baked breads, but they were also experimenting with croissants made with levain (sourdough). The results looked promising.

After they opened, I shot them a message, asking if I could come up and take a look. It was then I got a friendly note back from Edward Delling-Williams, former chef at Au Passage, who now owns Le Grand Bain, in the constantly evolving Belleville neighborhood. I didn’t realize he owned the bakery, which is just across the street from his casual restaurant, on what just might be the most undervalued sidestreet in Paris. (Which I’m certain, in a few years, will change.)

The street also boasts – something I’m just tossing out there – what may be my favorite croissant in Paris right now.

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