Celebrated table
The story
ED'S marks a fresh direction on Paris's Rue Muller, where Édouard Thomas evolved his previous venture, Buffet Local, into a specialized bakery and sandwich counter. François Massonnet, formerly of Fournil Éphémère in Montreuil, oversees the baking, utilizing organic flours from Ferme d'Orvilliers and Le Moulin Pichard to create every loaf. Le Fooding ranked the shop in its 2026 guide, citing the rigorous focus on quality ingredients and house-made preparations as essential to the experience.
A compact smoker occupies the corner of the shop, generating the smoked meats that complement butters, sauces, and pickles all produced on-site. The counter serves substantial sourdough spelt baguettes filled with baked ham, salted butter, and cornichons, delivering a chewy crust and tangy flavor profile. Patrons also order artisan sausage and cheddar hot dogs paired with house ketchup and mayo, often rounding out the meal with roasted zucchini or fermented vegetables.
The dining room features tomette tile flooring, Formica furniture, and a long wooden bar that encourages quick, communal seating near the service window. A bread oven hidden in the basement drives the daily production, linking the workshop below to the fresh bread available above. From May through October, the venue hosts Thursday night pizza and beer events, extending the community atmosphere beyond the weekday lunch rush.
Recognition
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