Boulangerie Éveil

Opened in 2024 in Paris’s 17th arrondissement, Éveil is run by baker Jonathan and his partner Florence. The bakery works with organic and heritage grain flours, while its croissant is made with organic T65 flour and AOP butter. Jonathan previously worked at Terroirs d’Avenir and L’Étoile du Berger. The flan and pistachio feuilleté are also among the house specialities.