Opening soon: 7 days a week, 7am to 7pm
Bakery
From the oven to the table
The bread at Les Halles comes out of the oven right here. Not from a truck, not from a bag. From the oven. You smell it before you see it. You hear it crack when it's placed on the counter. It's bread with crust, crumb, and character.
The Bakehouse
The dough arrives ready, shaped by artisan bakers who work with French flour from short supply chains. The oven at Les Halles does the rest. The baking is where everything happens. The crust forming, the crumb opening up, the aromas releasing. This is not an ordinary bake-off point. It's controlled baking, in a place where you see, smell, and understand.
Butter croissants. Pains au chocolat. Brioches. What you eat in the morning, what goes with coffee, what brings pleasure for no reason. And simple pastries — a fruit tart, a flan, a seasonal cake — because dessert deserves care too.
The Breads
Traditional breads with natural sourdough. Country bread with dense, fragrant crumb. Seasonal specialties — walnut, olive, ancient grains. And baguettes, of course, with that golden crust that says it all. Bread changes with the seasons. What's true in October isn't true in April. We follow the calendar of flours, cravings, and suggestions.
Bread and The Table
Les Halles bread accompanies the Chef's meals. It's on every table. It's also in your bag, if you take some home. Some come in the morning for the bread and return at noon for the rest. The habit takes hold quickly.