The pain au chocolat praliné, first BO&MIE product picked by AD

In December 2018, AD devoted a selection to the best bakeries in Paris. Eighteen houses made the list, and BO&MIE opened it — exactly one year after raising the shutter at 18 rue de Turbigo.

One chef, one product

The magazine works in pairs: for each address, its head baker and the product to take away. For BO&MIE, that meant Eddy Ollier and the pain au chocolat praliné, chosen for its two-tone puff pastry.

The choice already says something about the house. The pain au chocolat is the most ordinary of morning rituals; working it in two doughs and giving it a praline heart is a refusal to take it for granted. The method would never change: start from a classic, keep its shape, rework what’s inside.

The first of a long line

This selection was AD’s first to feature BO&MIE. Others would follow, on the madeleines, the New York Rolls, the Christmas bûches or the flan. All come back to the same place: a product everyone knows, made differently.

Today’s creations are to be found among our creations.