SAIN Boulangerie
Bakery · Porte Saint-Martin ·
Sourdough croissants, apple chaussons, and peasant wheat breads
Sourdough croissants, apple chaussons, and peasant wheat breads
"There’s no fast-acting yeast at this organic bakery. Instead, everything from the smoky Francis baguette to the dense croissant with a slight whiff of cinnamon is leavened with sourdough. Sain makes the city’s best chausson aux pommes—the caramelized crust shatters and showers you with buttery flakes the moment you bite into it. (When apples aren’t in season, mirabelle and rhubarb versions replace the classic, and they’re nearly as phenomenal as the original.) Peasant wheats are the stars of the bread shelves, like the heirloom Rouge du Roc, whose moist crumb is loaded with rich, lactic flavor. And seasonal pains cuisinés studded with anything from peas and goat cheese to celery root and mustard will steal the spotlight at any picnic." - sara lieberman, emily monaco
"Think of this croissant as the country cousin of the Parisian classic. The dense chew and slightly lactic tang balance out the richness, and you even get a hint of cinnamon. Once you’ve got your hands on one, head to the picturesque Canal Saint-Martin, only ten paces away, for a waterfront breakfast. If you can’t wait that long—who could blame you?—there’s a handful of tables too, with perhaps an even better view of the viennoiserie case, a landscape of butter, sugar, and flour. While you’re here, grab Paris’ best apple chausson, with a crème-brûlée-style caramelization and chunky apple filling—and direct any effusive praise to the expert bakers just around the corner on rue Marie et Louise." - emily monaco
"There’s no fast-acting yeast at this organic bakery. Instead, everything from the smoky Francis baguette to the dense croissant with a slight whiff of cinnamon is leavened with sourdough. Sain makes the city’s best chausson aux pommes—the caramelized crust shatters and showers you with buttery flakes the moment you bite into it. (When apples aren’t in season, mirabelle and rhubarb versions replace the classic, and they’re nearly as phenomenal as the original.) Peasant wheats are the stars of the bread shelves, like the heirloom Rouge du Roc, whose moist crumb is loaded with rich, lactic flavor. And seasonal pains cuisinés studded with anything from peas and goat cheese to celery root and mustard will steal the spotlight at any picnic." - Emily Monaco
Karen S.
YØH
Hesu Y.
maria K.
Gian
Ksenia B.
Soonyata M.
Arnaud T.