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34 Rue Yves Toudic, Paris, 75010, France

The words “fabrication traditionnelle” are emblazoned above the entrance of this antique-filled boulangerie (bakery), advertising Christophe Vasseur’s “traditional manufacturing” of homemade breads. Vasseur left a sales career in the fashion industry to pursue baking and, after working as an apprentice for three years, opened Du Pain et Des Idées (Bread and Ideas) in the 10th Arrondissement. Housed in an old bakery space dating from 1889, the shop sells such specialties as the nutty pain des amis (bread of friends), apple chausson (turnover), and mini pavés (bread dough stuffed with dried apricots and blue cheese or dark chocolate and raspberry).

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Du Pain et des Idées

The words “fabrication traditionnelle” are emblazoned above the entrance of this antique-filled boulangerie (bakery), advertising Christophe Vasseur’s “traditional manufacturing” of homemade breads. Vasseur left a sales career in the fashion industry to pursue baking and, after working as an apprentice for three years, opened Du Pain et Des Idées (Bread and Ideas) in the 10th Arrondissement. Housed in an old bakery space dating from 1889, the shop sells such specialties as the nutty pain des amis (bread of friends), apple chausson (turnover), and mini pavés (bread dough stuffed with dried apricots and blue cheese or dark chocolate and raspberry).