75002 Paris · since 2017
BO&MIE Turbigo
Bakery and pâtisserie in the 2nd district of Paris, between Montorgueil and the Sentier.
Practical information
- Address
- 18 rue de Turbigo75002 Paris
- Métro
- Étienne Marcel
- Phone
- +33 9 80 53 79 53
- Eat in
- Terrace
- Wi-Fi
- Power sockets
- Toilets
Opening hours
Open every day
| Monday | 7:30 – 20:00 |
|---|---|
| Tuesday | 7:30 – 20:00 |
| Wednesday | 7:30 – 20:00 |
| Thursday | 7:30 – 20:00 |
| Friday | 7:30 – 20:00 |
| Saturday | 7:30 – 20:00 |
| Sunday | 8:00 – 20:00 |
Our story
This is where BO&MIE began.
In November 2017, BO&MIE opened its very first address at 18 rue de Turbigo. A former bakery of 250 m², empty for years, that we rebuilt from top to bottom. Walls came down, production moved in right behind the shop, and the whole thing started with five people — Jean-François Bandet and Magali Szekula among them.
Back then you did everything: bake, prepare, sell. From day one, the raspberry croissant, the praline bread and the vanilla flan were already on the counter. Nearly nine years later, they are still part of the BO&MIE story.
- Nov. 2017
- First bakery
- 250 m²
- 5 people at the start
- 3 signatures still on the menu
Made in-house · every day
What you’ll find at Turbigo
From breakfast to the late afternoon, Turbigo brings together the BO&MIE range: breads, viennoiseries, pastries, cookies, savoury creations and coffee.
Turbigo is still a working bakery. A team of bakers remains on site and complements the work of the BO&MIE Lab, particularly on viennoiseries, cookies and savoury creations.
There since day one
- Raspberry croissantPure-butter lamination streaked with red
- Praline breadA viennoiserie from the very first menu
- Vanilla flanInfused vanilla, slow baking
- Bakery
- Viennoiseries
- Pastries
- Savoury
- Travel cakes
- Coffee & drinks
Taking your time at Turbigo
Breakfast, lunch or coffee: Turbigo is also an address where you can settle in. The shop was refitted in 2025 with about fifteen extra seats, alongside the terrace, the Wi-Fi and the power sockets.
Étienne Marcel · Montorgueil · le Sentier
Your bakery and pâtisserie in the 2nd district of Paris
At 18 rue de Turbigo, the shop sits at the heart of the 2nd district, between Étienne Marcel, Montorgueil and the Sentier. Les Halles and Réaumur-Sébastopol are a few minutes away on foot.
It is a neighbourhood address above all: plenty of regulars, offices around, and a clientele that has followed Turbigo since its early years.
Practical questions
Where is BO&MIE Turbigo?
BO&MIE Turbigo is at 18 rue de Turbigo, 75002 Paris. The nearest métro station is Étienne Marcel.
Can you have breakfast at BO&MIE Turbigo?
Yes. Viennoiseries come out early and Coutume speciality coffee is served from opening. The shop has seating and a terrace.
Can you have lunch at BO&MIE Turbigo?
Yes. Savoury creations are made fresh every day, and the shop has seating and a terrace for eating in.
Which breads can you find at BO&MIE Turbigo?
The whole range: the baguette, the great classics of French baking and our naturally leavened speciality breads — the Grand Épeautre, the multigrain loaf, and creations that change with the seasons. A range rethought by our head baker, Matthieu Favier.
Is BO&MIE Turbigo open on Sundays?
Yes. BO&MIE Turbigo is open on Sundays, from 8:00 to 20:00.
Your reviews
You on Turbigo
4.4/56,249 Google reviews
Bread, since 2017
Focus on the breads of Turbigo
Turbigo holds a special place in the story of BO&MIE. It is here, at 18 rue de Turbigo, between Montorgueil and the Sentier, that the first shop opened in 2017 — and that the house's identity as a bakery was built, year after year.
In the beginning, the bakehouse took up a significant part of the space now given over to customers. As BO&MIE grew, the layout evolved to improve both the welcome in the shop and the working conditions of the teams. But Turbigo remains intimately tied to the story of our bread range.
Today, bread remains at the heart of BO&MIE's craft. The range is built around the great classics of French baking, starting with the baguette, but also around speciality breads that evolve with the seasons, the flours, the seeds and the ideas of our bakers. All our breads rest on natural leaven and on a constant search around taste, texture, fermentation and flour.
Matthieu FavierBO&MIE head bakerMatthieu Favier joined BO&MIE over a year ago with the brief of rethinking and developing the entire bread range. Before joining BO&MIE, he spent ten years at the Bristol Paris, where he was in charge of the bakery and notably made the breads served at the palace's three-Michelin-star restaurant. An expertise forged over ten years at the Bristol Paris, that of a passionate and highly technical craftsman.
The Grand Épeautre
Among the emblematic breads of this new range, the Grand Épeautre — spelt — stands apart. Spelt, or Triticum spelta, is an ancient cereal close to wheat, long grown in Europe before being gradually replaced by higher-yielding varieties. Its grain, wrapped in a tough husk, has to be hulled before milling; in baking, its flour is prized for its character and singular taste. At BO&MIE we pair it with natural leaven for a loaf with a generous crumb and a deep, slightly rustic flavour.
The multigrain loaf
Another essential: our multigrain loaf, which brings together a supple crumb, a well-developed crust and the aromatic richness of seeds and grains. A bread made for breakfast as much as for a meal — or simply with butter.
At Turbigo as across the whole house, bread is not one product among others. It is the very origin of our trade as bakers, and remains a permanent ground for research, transmission and creation.