The story
Ten Belles Bread brings a distinctly British baking tradition to Paris with this eleventh arrondissement outpost. Alice Quillet, Anna Trattles, and Anselme Blayney expanded their network to craft soft loaves featuring crisp, golden crusts. Their approach favors extended rising times that develop deep flavor without artificial additives. Neighbors frequently return for these reliably textured breads throughout the week.
The display case rotates through organic sourdough, dense rye, and lightly salted focaccia baked fresh each morning. Lunch service highlights a rotating selection of toasties built around those house-made bases. Dark rye often carries hard-boiled eggs and pickled red onions, while focaccia pairs with roasted carrots and spiced hummus. Heirloom tomatoes and watermelon shift into lighter salads during warmer months.
Le Fooding recognized the bakery for its consistent output and steady local following when they added it to their 2026 guide. Patrons gather along a long windowed bar that looks directly into the stainless steel production area. Startup teams and advertising professionals fill the room during weekday midday rushes. The straightforward layout keeps the focus on freshly sliced bread and everyday British style fare served straight from the counter.
Recognition
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