Time Out tests BO&MIE a year after opening

Less than a year after Turbigo opened, Time Out came to take a close look. The question the outlet asked was the one heard everywhere at the time: does a bakery with a big social-media following hold up in the shop?

Recommended — 4 stars out of 5

Time Out Paris

What the review singles out

The viennoiseries and pastries carry the score: worked puff pastry, clean finishes, careful glazes. The vanilla flan was already singled out as one of the house’s signature products — it still would be eight years later, in AD’s selections.

Value for money is the other point raised. Time Out placed BO&MIE among the least expensive addresses in its category, which was no foregone conclusion for a bakery this visible.

A bakery, not a shop window

Finally, the article records a choice made from the outset: a bakery designed as a place where people stay. Breads, viennoiseries and pastries sit alongside a lunch offer and seating — the model that would be taken up, on a larger scale, at Louvre-Rivoli two years later.