2011
year we opened
Our story
One bakehouse, one flour,
one family.
It starts with a simple belief: good bread takes time. At La Miche Dorée, every dough rests for 24 to 48 hours before it reaches the stone-deck oven, developing flavour and crumb naturally — no additives, no shortcuts.
Our flours come from small mills across the Île-de-France region, stone-ground the traditional way. Over time, the counter opened up to coffee too — turning a warm croissant into a proper pause, in a room designed to feel like a neighbourhood living room.
15+
years in the trade
100%
French flour
5am
first knead
0
additives added