Du Pain et Des Idées - Artisan bakery and bread oven-inspired cuisine

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Artisan bakery and bread oven-inspired cuisine
at 34 rue Yves Toudic – Paris 10^th

Boulangerie artisanale et table
autour du four au 34 rue Yves Toudic
Paris 10^e arr.

discover

Du Pain et Des Idées is an artisan bakery founded in 2002 by Christophe Vasseur. Anchored in the heart of Paris, the establishment champions a free, purist, and deeply human approach to bread-making. Today, it unfolds around the historic bakery, La Table, a convivial space where people come to gather, and L'Atelier, the production workshop that serves as the living heart of Du Pain et Des Idées.

Explore our locations

Front of the bakery Du Pain et des Idées in Paris at the corner of Rue Yves Toudic and Rue de Marseille

« I will make you bread like you've never seen before, and in this bread, there will be love, and also a great deal of friendship. »

Marcel Pagnol
The Baker's Wife

Our philosophy is simple: focus on the essential, and aim for perfection. Du Pain et Des Idées stands for a deliberately radical approach, favoring a limited range, organic ingredients, slow fermentation, and work done entirely by hand. This commitment to the genuine is baked into every product, from our breads and viennoiseries to our specialty coffee. More than a bakery, it is a place of heritage and transmission, where artisans are encouraged to express their craft, evolve, and create.

Learn more about our philosophy

A close-up of a golden wheat field, ripe ears and fine stems evoking nature, crafts and the origins of bread.

Intérieur de La Table avec vue sur les tables et la banquette

A baker shapes bread dough by hand on a floured work surface, an emblematic gesture of traditional know-how.

An artisan baker cuts puff pastry into regular triangles, a preparatory step before making croissants.

Trio de pizzas sur leurs planches à découper

Focus on the Pain des Amis crumb, an iconic rustic loaf with a thick, golden crust, renowned for its slightly smoky aroma.

our locations

It all began in the bakehouse on rue Yves Toudic. Two decades later, Du Pain et Des Idées has grown, yet remains deeply rooted in its neighborhood. Just a few steps away, at the corner of Rue de Marseille, two new spaces have emerged: a dining table where bread inspires the cuisine, and a glass-walled Atelier where dough is shaped daily, for all to see.

La Boulangerie

La Table

L'Atelier

Bread dough resting under a linen cloth in a mixing bowl, prepared for the growing phase in an artisanal way.

"I was not destined to be a baker. At 30, I chose to become one, out of conviction. When I pushed open the door of the historic bakery at 34 rue Yves Toudic, I knew instantly: this was the place. This shop, steeped in history, with its painted ceilings and patinaed marble... It was here that I wanted to create something singular. A bakehouse, a handful of products, and an artisan method. For over twenty years, the essence has remained unchanged. Bread is at the heart of it all. Yet, I have never lost the desire to explore."
‍
Christophe Vasseur,
founder of Du Pain et Des Idées

Christophe Vasseur dressed as a baker watching pastries on a bakery shelf, focused on controlling the cooking.

Livre de Christophe Vasseur "Le Pain : de la Terre à la Table"

The book
Le Pain, de la Terre à la Table

Christophe Vasseur has been fascinated by bread since childhood. With this book, he sought to create a work in his own image: singular and generous. Inside, he speaks of bread, naturally, but also of all those who make it possible: seed growers, millers, farmers, and pastry artisans. He also explores kindred crafts, such as winemaking and cooking, which share the same reverence for living ingredients and fermentation. It is a deep dive into an evolving craft, woven from portraits, stories, and, of course, a few recipes.

The book is available to purchase at the bakery.