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63 Ave. Bosquet, Paris, 75007, France

Pain d'Epis remains true to its name, which means wheat stalk bread. This archetypal Parisian boulangerie is a mainstay on Avenue Bosquet, where owner and head baker Thierry Dubois turns out fresh loaves, croissants, and ficelles (thin baguettes), each of which is made with a special mixed-flour dough. This relatively small bakery near the Eiffel Tower produces artisan loaves like fougasse (bread baked with olive oil and various fillings), a specialty which draws well-heeled Parisians and tourists alike to its peachy-pink storefront. 

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Pain D'Épis

Pain d'Epis remains true to its name, which means wheat stalk bread. This archetypal Parisian boulangerie is a mainstay on Avenue Bosquet, where owner and head baker Thierry Dubois turns out fresh loaves, croissants, and ficelles (thin baguettes), each of which is made with a special mixed-flour dough. This relatively small bakery near the Eiffel Tower produces artisan loaves like fougasse (bread baked with olive oil and various fillings), a specialty which draws well-heeled Parisians and tourists alike to its peachy-pink storefront.