Paris, France – In the heart of Paris’ 10th arrondissement, a new bakery is captivating the city’s pastry lovers with its refined take on traditional French treats.
Gonflé, a compact 30-square-meter bakery run by Timothy Breton, has quickly gained recognition for its innovative approach to baking, particularly its reinterpretation of the Armorican cookie—a delicacy elevated by the distinct, nutty notes of toasted buckwheat.
Breton, the son of the renowned restaurateur-turned-baker Thierry Breton, has spent years perfecting his craft in some of Paris‘ most exclusive hotels, including Plaza Athénée and Le Bristol.
In September, he launched Gonflé, replacing the former Bara bakery that he had previously operated alongside his father.
From 7 a.m. to 7 p.m., the bakery’s doors remain open, filling the Rue de Belzunce with the scent of freshly baked breads, viennoiseries, and gâteaux de voyage—or travel cakes—offering patrons a nostalgic yet innovative taste experience.
Among the selection of brownies, marbled cakes, and glazed madeleines, it is the cookies that have generated the most buzz.
A dark chocolate chip cookie, featuring a balance of rich cocoa and buttery dough, has won over customers, but it is the Armorican cookie, made with roasted buckwheat flour, brown sugar, fleur de sel, and white chocolate chips, that has become Gonflé’s signature creation.
The unique combination of grainy toasted buckwheat and caramelized white chocolate offers an unexpected depth of flavor, setting it apart from traditional cookies found across the city.
Reinventing Tradition
Timothy Breton’s philosophy is rooted in a deep respect for the art of baking while pushing boundaries to reinterpret classic recipes.
“It’s a balance between tradition and innovation,” he explained. “I wanted to create something between a classic cookie and a Breton sablé (shortbread), something that respects heritage but introduces new flavors.”
Unlike the softer, under-baked cookies popular among Paris’ top patisseries, Gonflé’s cookies offer a deliberately crisp texture, revealing layers of butter, sugar, and roasted grains with every bite.
What might initially seem like an unconventional approach quickly turns into an unforgettable sensory experience, especially when paired with an afternoon coffee or tea.
A Growing Culinary Presence
Following the overwhelming reception of his bakery, Breton has already expanded his presence in Paris, opening another shop across the Canal Saint-Martin.
This expansion speaks to the growing appreciation for his refined yet unpretentious baked goods, which appeal to both classic pastry enthusiasts and those eager to explore new flavors.
For Parisians and tourists alike, Gonflé has quickly become a must-visit destination, offering a glimpse into the evolving landscape of French patisserie.
With Timothy Breton at the helm, blending his expertise with his passion for fine ingredients, Gonflé is poised to leave a lasting mark on the city’s bakery scene—one Armorican cookie at a time.
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