BO&MIE: the beauty of the crumb

In November 2025, Sirha Food devotes an in-depth profile to BO&MIE. The outlet describes a company that, in under eight years, has joined the circle of recognised names in Parisian baking while seeking to rewrite its codes.

A brand, not a chain

The profile looks back on how Magali Szekula and Jean-François Bandet met, the career change at Ferrandi, and an intention present from the very start: to build a true brand around baking, and not merely a string of shops.

The equation

Sirha Food dwells on the balance that has become central: raising volumes and multiplying locations while keeping production entirely artisan. That is the underlying equation, and it has no general solution — every opening poses it afresh.

The concept is described as hybrid depending on the location: bakery, coffee shop, snacking, large public spaces. Finally, the outlet looks at the company’s independence and its potential for growth, in France and abroad alike.

It is one of the most complete readings of the model published to date. The addresses are on the bakeries page.