In the Batignolles district, this bakery opened in August 2021 has quickly made a name for itself, and a good one at that! By participating in the TV show "La meilleure boulangerie de France" (The Best Bakery in France) on M6, Mathieu and Solène Pulicani, a couple both in work and life, saw their bakery propelled to the finals, a success they had both dreamed of but hadn't quite dared to believe in.
The name Bacillus actually comes from the bacteria responsible for the fermentation of sourdough, called lactobacillus. Good to know, all the products from this bakery are made from sourdough, whether it's different types of bread or pastries.
Skipping the pastry section, the couple chose to focus solely on the bakery offering, in order to provide a wide range of breads, with about ten different kneading techniques. All the flours used are also organic.
If you happen to be there, don't hesitate to try the Restonica, Bacillus' signature bread, made with chestnut, fig, honey, and hazelnut! An original but successful combination that pays homage to the owner's Corsican origins. For the more curious among you, we recommend the whole grain bread with heirloom winter vegetables, which should surprise and surely delight you!
Bacillus : 100 rue des Dames, 17. arr. Paris