Our Story
Discover the tradition, passion, and craftsmanship that has defined our bakery since 1960.
Our Beginning
La Boulangerie Traditionnelle was founded by Pierre Dupont, a passionate baker who learned his craft from his father and grandfather. Using family recipes and traditional methods, Pierre opened our doors on a quiet street in Paris.
International Expansion
Following the success of our original location, we expanded our presence with three new shops in Paris, Berlin, and Stockholm, bringing our traditional French baking methods to new audiences across Europe.
Expanding Traditions
As our reputation grew, so did our offerings. Pierre's daughter Marie joined the bakery, bringing new ideas while maintaining the traditional methods that had become our signature.
Preserving Heritage
While other bakeries began to modernize and cut corners, we remained steadfast in our commitment to artisanal methods. Our hand-shaped breads and slow fermentation process became increasingly rare, making our bakery a destination for those seeking authentic flavors.
Honoring Our Roots
Now in the third generation of family ownership, we continue to bake the way Pierre did in 1960. Our wood-fired oven is still at the heart of our bakery, and each loaf is shaped by hand with care and attention to detail.
Our Traditional Process
Selection of Ingredients
We source only the finest organic flours, natural sea salt, and filtered water. Our relationships with local farmers ensure the highest quality ingredients, just as we've done since 1960.
Sourdough Culture
Our sourdough starter has been nurtured for decades, giving our bread its distinctive flavor and texture that cannot be replicated with commercial yeast.
Hand Mixing and Shaping
Every loaf is mixed and shaped by hand, allowing our bakers to feel the dough and make adjustments based on factors like humidity and temperature.
Long Fermentation
We allow our dough to ferment slowly, sometimes for up to 24 hours. This patience results in bread with complex flavors, better digestibility, and a longer shelf life.
Wood-Fired Oven
Our breads are baked in a traditional wood-fired oven, which creates the perfect crust and gives our products their authentic character.
Daily Fresh Baking
We bake throughout the day to ensure that our customers always receive fresh products, often still warm from the oven.
Meet Our Artisan Bakers
Jean Dupont
Head Baker & Owner
Grandson of founder Pierre, Jean has been baking since he was tall enough to reach the counter. His dedication to his grandfather's methods keeps our tradition alive.
Sophie Laurent
Master Pastry Chef
Trained in the finest pastry schools of France, Sophie brings classical techniques and a deft touch to our pastry selection.
Michel Blanc
Bread Specialist
With over 30 years of experience, Michel is an expert in sourdough fermentation and shapes each loaf with precision and care.