BO&MIE’s beignets among Paris’s safe bets, according to Le Figaro

On 28 February 2025, Le Figaro publishes its selection of ten Paris beignets for Carnival. BO&MIE is on the list, presented as one of the most dynamic bakery brands of recent years.

Dense, soft, generously filled

The daily describes a dense, soft dough, generously filled with crème pâtissière, in five flavours: pistachio, chocolate, coffee, vanilla and hazelnut. Its preference goes to vanilla, with hazelnut close behind.

An exercise in patience

A beignet can no more be rescued than a flan. A leavened dough that hasn’t risen enough gives a compact beignet; over-proved, it drinks the oil. Between the two, the window is narrow, and it shifts with the temperature of the workshop.

The range returns every year at the same time, around Carnival. It is one of the few moments in the calendar when French baking still has a genuinely popular festive pastry, and when the technical constraint shows the instant you cut into it.

Five flavours, one base: the filling changes, the dough doesn’t. It is the principle that runs through the whole menu — a solid foundation, variations on top. Seasonal creations can be found among our creations.