CreationsParisJuly 2, 2026
The BO&MIE flan among the best flans in Paris in 2026
AD Magazine selects the BO&MIE flan among the 12 best flans in Paris in 2026 and describes it as a creation that has become emblematic in the capital.
Journal & press review
What happens here. What is written of it
News, creations, openings and the stories behind BO&MIE.
AwardParisNovember 25, 2025
Grand Prix de la Pâtisserie de Paris 2026: BO&MIE takes first prize
With Amour³, Enzo Baptista, head of creation and development at BO&MIE, wins the Grand Prix de la Pâtisserie de la Ville de Paris 2026. A hazelnut creation built around the theme “Paris, city of love”.
Photo: Ville de Paris
The BO&MIE flan among the best flans in Paris in 2026 France Num takes BO&MIE as a use case for artificial intelligence 
InsideClichyJune 11, 2026
France Num takes BO&MIE as a use case for artificial intelligence
France Num, the French government’s initiative for the digital transformation of businesses, devotes a case study to how BO&MIE uses AI to support its international growth.
BO&MIE teams up with Coutume on an exclusive speciality coffee — 2 sources 
CreationsParisJune 8, 2026
BO&MIE teams up with Coutume on an exclusive speciality coffee
BO&MIE and Coutume bring their know-how together around a Brazilian single origin selected to go with the house’s viennoiseries, served across the whole network.
BO&MIE opens its first address in the South-West at Bordeaux Saint-Jean 
ElsewhereBordeauxJune 4, 2026
BO&MIE opens its first address in the South-West at Bordeaux Saint-Jean
After Aix-en-Provence and Paris-Montparnasse, BO&MIE continues its development with SSP and moves into hall 1 of Bordeaux Saint-Jean station.
In Seoul, BO&MIE develops a creation for the Korean market — 2 sources CreationsSeoulApril 6, 2026
In Seoul, BO&MIE develops a creation for the Korean market
A year after arriving in Korea, BO&MIE continues to adapt its range with the Bark Choux, a creation that sets the crunch of a caramelised shell against a generous cream.
600,000 visitors in a year: BO&MIE keeps growing in Korea — 3 sources 
ElsewhereSeoulMarch 19, 2026
600,000 visitors in a year: BO&MIE keeps growing in Korea
A year after arriving at Shinsegae Gangnam, BO&MIE has welcomed around 600,000 visitors. Money Today looks back on the brand’s success in Korea and on how its range has evolved around fermented breads.
“Modernising the bakery without ever straying from in-house production” 
InsideClichyJanuary 19, 2026
“Modernising the bakery without ever straying from in-house production”
Tendances Restauration goes over the fundamentals of BO&MIE with Jean-François Bandet: in-house production, product creativity, premium locations and a change of scale.
BO&MIE: the beauty of the crumb 
InsideParisNovember 19, 2025
BO&MIE: the beauty of the crumb
Sirha Food devotes a major profile to BO&MIE and its model: a new-generation bakery brand that defends artisan production while speeding up its growth.
BO&MIE x Stranger Things: a Black Forest from Hawkins 
CreationsParisNovember 13, 2025
BO&MIE x Stranger Things: a Black Forest from Hawkins
For season 5 of Stranger Things, BO&MIE dreams up a Christmas creation inspired by the Hawkins forest. AD Magazine selects it among its 40 favourite Yule logs of 2025.
BO&MIE, entrepreneurs of the year at the Ze Awards 2025 
InsideParisSeptember 16, 2025
BO&MIE, entrepreneurs of the year at the Ze Awards 2025
Jean-François Bandet and Magali Szekula are named snacking entrepreneurs of the year at the Ze Awards 2025. Zepros marks the occasion by looking back on eight years of growth.
BO&MIE Seoul passes 200,000 customers four months after opening — 3 sources 
ElsewhereSeoulJune 24, 2025
BO&MIE Seoul passes 200,000 customers four months after opening
Four months after launching at Shinsegae Gangnam, BO&MIE passes 200,000 cumulative visitors and holds steady at around 50,000 paying customers a month.
BO&MIE and Lavazza sign the Smash Roll for Roland-Garros CreationsParisMay 2025
BO&MIE and Lavazza sign the Smash Roll for Roland-Garros
For Roland-Garros 2025, BO&MIE creates with Lavazza a viennoiserie designed to go with the tournament’s coffee, served on site and as a limited edition in the shops.
Opening on 1 May: €78,750, four years later 
InsideParisApril 23, 2025
Opening on 1 May: €78,750, four years later
On 1 May 2021, three BO&MIE shops open with twenty-one volunteer employees on double pay. In April 2025, the penalty lands and reopens a debate the trade has been carrying for a long time.
Behind the scenes at the BO&MIE Lab — 2 sources 
InsideClichyMarch 13, 2025
Behind the scenes at the BO&MIE Lab
In Clichy, BO&MIE has designed a 2,000 m² central production facility to support its growth without giving up the artisan’s hand. Travail & Sécurité took a close look at the site and at the working conditions of its teams.
BO&MIE opens its first address in South Korea — 2 sources 
ElsewhereSeoulFebruary 28, 2025
BO&MIE opens its first address in South Korea
On 28 February 2025, BO&MIE opens at Shinsegae Gangnam in Seoul, one of South Korea’s most emblematic department stores. A first Asian location, developed with Shinsegae Food.
BO&MIE’s beignets among Paris’s safe bets, according to Le Figaro CreationsParisFebruary 28, 2025
BO&MIE’s beignets among Paris’s safe bets, according to Le Figaro
For Carnival 2025, Le Figaro selects ten Paris addresses for beignets and includes the BO&MIE range.
BO&MIE among the best bakeries in Paris, according to Vogue 
InsideParisFebruary 4, 2025
BO&MIE among the best bakeries in Paris, according to Vogue
Vogue France includes BO&MIE in its selection of the 13 best bakeries in Paris, alongside emblematic addresses of the capital.
BO&MIE wins the Meilleur Bootstrappeur 2024 award — 2 sources 
InsideParisDecember 2024
BO&MIE wins the Meilleur Bootstrappeur 2024 award
In December 2024, Jean-François Bandet accepts on behalf of BO&MIE the Meilleur Bootstrappeur (Best Bootstrapper) award, at the third edition of the Bootstrap Awards, which honour companies built without raising funds.
In Aix-en-Provence, BO&MIE takes its first steps into travel retail 
ElsewhereAix-en-ProvenceJune 2024
In Aix-en-Provence, BO&MIE takes its first steps into travel retail
In partnership with SSP, BO&MIE opens at the Aix-en-Provence TGV station its first address outside Paris and enters the market for high-traffic locations.
Sirha Food spends twenty-four hours at BO&MIE 
InsideParisMay 24, 2024
Sirha Food spends twenty-four hours at BO&MIE
Sirha Food follows a whole day inside the house, from the pastry chefs clocking in at midnight to the evening baguette: three eight-hour shifts, four specialised workshops, five hundred baguettes.
BO&MIE changes scale 
InsideParisMay 23, 2024
BO&MIE changes scale
The Fast & Casual podcast devotes an episode to BO&MIE’s transformation, as the company passes €15 million in revenue and prepares a new phase of growth.
How BO&MIE uses artificial intelligence in its operations 
InsideParisMarch 22, 2024
How BO&MIE uses artificial intelligence in its operations
In March 2024, La Tribune des Boulangers Pâtissiers looks at how BO&MIE uses ChatGPT to support day-to-day management and the company’s growth.
A day at BO&MIE, as seen by Transgourmet 
InsideParis2024
A day at BO&MIE, as seen by Transgourmet
In its trends report on bakery and pastry, Transgourmet follows a full day at BO&MIE and describes its organisation, its production and its strategy.
New York Roll: BO&MIE among the pioneers of the phenomenon in France — 3 sources 
CreationsParisJanuary 30, 2023
New York Roll: BO&MIE among the pioneers of the phenomenon in France
Fresh from New York and gone viral on social media, the New York Roll takes hold in Paris in late 2022. AD Magazine names BO&MIE among the pioneers of the phenomenon in France.
BO&MIE in “La Pépite” on BFM Business 
InsideParisDecember 6, 2022
BO&MIE in “La Pépite” on BFM Business
BFM Business welcomes Jean-François Bandet on Good Morning Business to unpick the growth of BO&MIE, by then posting €12 million in revenue.
Barcelona, the first BO&MIE bakery outside Paris 
ElsewhereBarcelonaDecember 11, 2021
Barcelona, the first BO&MIE bakery outside Paris
On 11 December 2021, BO&MIE opens on carrer de Provença, opposite the Sagrada Família. It is the house’s first address outside Paris, and the first test of the model abroad.
Gilles Pudlowski singles out BO&MIE’s breads 
CreationsParisFebruary 9, 2021
Gilles Pudlowski singles out BO&MIE’s breads
Food critic Gilles Pudlowski drops in at BO&MIE Louvre-Rivoli and, out of everything on offer, singles out the house’s sourdough breads above all.
BO&MIE, “a big little company, entirely artisanal” 
InsideParis2021
BO&MIE, “a big little company, entirely artisanal”
La Toque devotes a profile to BO&MIE after the opening of Louvre-Rivoli, looking at the artisanal model, the communication and the choices that go with the house’s growth.
Louvre-Rivoli: BO&MIE opens the largest bakery in Paris — 3 sources 
InsideParisOctober 24, 2020
Louvre-Rivoli: BO&MIE opens the largest bakery in Paris
On 24 October 2020, BO&MIE opened its third address at 91 rue de Rivoli, opposite the Louvre. With more than 400 m² over three floors, Time Out presented it at the time as the largest bakery in Paris.
Timothy Breton: BO&MIE pastry as seen by its chef 
InsideParisSeptember 26, 2019
Timothy Breton: BO&MIE pastry as seen by its chef
In 2019, the Institut Culinaire de France meets Timothy Breton, then BO&MIE’s head pastry chef, to talk training, raw materials and how the trade is changing.
2019: BO&MIE opens its second address in Paris 
InsideParisJuly 2019
2019: BO&MIE opens its second address in Paris
Two years after Turbigo, BO&MIE opens on rue Saint-Martin. Zepros looks back at the house’s first figures and at the principles guiding its growth.
BO&MIE’s praline madeleines among AD’s favourites 
CreationsParisFebruary 19, 2019
BO&MIE’s praline madeleines among AD’s favourites
As early as 2019, AD lists BO&MIE’s praline madeleines among its favourite Parisian madeleines, for their chocolate glaze and molten centre.
BO&MIE unveils its new creations for 2019 CreationsParisFebruary 15, 2019
BO&MIE unveils its new creations for 2019
Sortir à Paris devotes a feature to the creations developed by Timothy Breton for BO&MIE in early 2019, between new viennoiseries and pastries.
BO&MIE’s tarte Tatin selected by Vogue CreationsParis2019
BO&MIE’s tarte Tatin selected by Vogue
Vogue picked the tarte Tatin created at BO&MIE by Timothy Breton among the Paris addresses where this great French classic is worth rediscovering.
The pain au chocolat praliné, first BO&MIE product picked by AD 
InsideParisDecember 11, 2018
The pain au chocolat praliné, first BO&MIE product picked by AD
In December 2018, AD opened its selection of the best bakeries in Paris with BO&MIE and kept just one product from it: the pain au chocolat praliné, for its two-tone puff pastry. The house was one year old.
2018: Le Monde des Boulangers tells the story of BO&MIE’s beginnings 
InsideParisNovember 13, 2018
2018: Le Monde des Boulangers tells the story of BO&MIE’s beginnings
A year after Turbigo opened, Le Monde des Boulangers devotes a profile to Jean-François Bandet, Magali Szekula and their idea of a creative, artisanal and affordable bakery.
Time Out tests BO&MIE a year after opening 
InsideParisOctober 15, 2018
Time Out tests BO&MIE a year after opening
In October 2018, Time Out devoted one of its first major reviews to BO&MIE. The Paris outlet gave the young bakery four stars out of five and ranked it among its recommended addresses.
In 2018, BO&MIE is already reinventing the bakery space 
InsideParisJune 14, 2018
In 2018, BO&MIE is already reinventing the bakery space
Seven months after Turbigo opened, 7 de Table discovers BO&MIE’s 240 m² and takes an interest in its hybrid model, somewhere between bakery, coffee shop and restaurant.
BO&MIE, the bakery and the ideas 
InsideParisApril 12, 2018
BO&MIE, the bakery and the ideas
A few months after Turbigo opened, Les Nouvelles de la Boulangerie meet Jean-François Bandet and look back on his career change, his CAP boulanger and the creation of an out-of-format bakery in the centre of Paris.
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