The story begins in 2018, when Julien, David and Manu made the same observation: the majority of Parisian bakeries no longer meet their consumer expectations. Both in terms of product range and customer experience, they could not identify with their local bakery and thought that the concept of the traditional daily stop by the bakery should be redesigned.
They had the idea of creating a brand that would unite like-minded people. With The French Bastards, they decided to go against the grain of the traditional bakery by reappropriating the classics of the genre and incorporating a big dose of foodporn into it. More creative, more focused on the customer experience and more respectful of the environment, it is with this in mind that The French Bastards has opened its first bakery in January 2019 at 61 rue Oberkampf, Paris 11ème.
Outstanding raw materials.
MOULIN PAUL DUPUIS' FLOURS
Exceptional organic and certified flours, a particular care given to the product and to eating locally, a partner concerned with the traceability of the product and working methods that guarantee food safety. What more could we ask for?
To make our products even more delicious, we have decided to work with an institution: Isigny-Sainte-Mère PDO butter, a company committed to exceptional quality. Isigny-Sainte-Mère is an independent dairy cooperative. We work alongside producers to ensure the sustainability of the land and environmentally friendly dairy farming methods.
AT THE FRENCH BASTARDS, WE BELIEVE THAT THE BAKERY HAS AN ESSENTIAL ROLE TO PLAY IN PRESERVING OUR ENVIRONMENT, PROMOTING SUSTAINABLE DEVELOPMENT AND SUPPORTING LOCAL COMMUNITIES.
Because we privilege above all the artisanal quality and we take care not to waste, the quantities of products on the shelves are limited in order to produce the strict necessary. Unsold food is collected and redistributed every day by the Secours Populaire de Paris with whom we have a special relationship.
Progressively, we wish to become a pioneer in the fight against waste and to promote sustainable development among our teams and our customers.
We only work with partners who share our vision of a good product, one that respects strict criteria of quality, traceability and seasonality. These collaborations allow us to promote local, sustainable and qualitative agriculture as well as to support a whole ecosystem of passionate producers.
Isigny PDO butter, Valrhona chocolate, organic and certified flours from Moulin Paul Dupuis. All these ingredients are keys to make our long-fermented sourdough breads, our buttery viennoiseries and our devilishly chocolatey pastries.
Because our activity is based above all on people, we make it a point of honor to build a work environment in which everyone can learn, grow and become involved in the company's choices.
We share a universalist vision of the bakery: without criteria of age, gender or origin. In this respect, we will always strive to create teams where diversity and gender parity are ensured, offering the same development prospects to everyone.