Boulangerie Gonflé

A buckwheat cookie that explains the whole bakery

The cookie armoricain is the item that gives Boulangerie Gonflé its shape: a dough built on toasted buckwheat flour, cassonade and fleur de sel, so the flavour runs toward roasted grain, brown-sugar depth and a salted finish rather than the standard chocolate-chip profile. That Breton vocabulary is not decoration. It sets the register for an artisan bakery in the 10th arrondissement of Paris that presents itself as a boulangerie gourmande, with a pastry counter working alongside the bread rather than behind it. The house took a Pastry Discovery Gem Award from La Liste Pastry for 2026.

A neighbourhood bakery with two shops in the 10th

Read Gonflé as a local bakery rather than a destination pastry salon. It runs two shops in the same arrondissement, which gives it a presence across two different catchments without changing the character of either: compact, stylistically confident, an esprit libre rather than a purely functional bread counter. The public identity leans on boulangerie-pâtisserie, which in practice means daily purchases, a short list of recognisable items, and a counter people use as part of a routine rather than as an outing. There is no long dining-room story attached, and none is needed. What carries it is the pairing of an everyday bread and viennoiserie habit with a pastry counter that has drawn attention well beyond its own street.

Order the cookie armoricain, then something savoury

Start with the cookie armoricain, because it is the fastest way to understand the place. The interest is not sweetness but contrast: toasted cereal against cassonade against salt, in a format most bakeries treat as an afterthought at the end of the counter. Chèvre & Épinards is the sensible second reference point. It is the savoury bake that keeps the visit grounded in ordinary boulangerie habits and stops the shop reading as a one-item address. Between them, those two cover the range: one sweet signature with a precise ingredient identity, one savoury piece for the walk home. Add bread or a viennoiserie from whatever the day's bake has left and the order is complete, which is the right size for a bakery built on repetition rather than on spectacle. Both shops carry the same short list, so the choice of which door to use comes down to which part of the arrondissement you are already standing in rather than to any difference in what is on the shelf.