GOODS & SERVICES • FOUND Bakery
Panettone is usually a once-a-year affair, a treat reserved for the holiday season. Not so at Christophe Louie in the Marais, where the Italian brioche gets the spotlight all year long. His are made with French butter, stone-milled flour, Île-de-France honey, candied Calabrian orange, and plump raisins soaked until they burst. On top: a sugared dome studded with almonds from Sicily and Puglia. Thanks to the levain, they stay fresh for weeks, though they rarely last that long.
Louie trained under Mauro Morandin, inherited a century-old starter, and has since become the local master of the form. Alongside the classic, you’ll find savory collabs (like one with Petrossian, featuring nori and green kosho) and seasonal riffs like Moka-spiced or yuzu-infused loaves. Also on offer: a few pastries (orange blossom madeleines, hazelnut financiers) and loaves made with ancient grains. But let’s be honest, you came here for the panettone. –Victoire Loup
→ Christophe Louie (2nd arr) • 12 rue Dupetit-Thouars • Tue-Sat 9h30-19h30, Sun 10h-16h30.