In 2018, BO&MIE is already reinventing the bakery space

In June 2018, 7 de Table asks a question that sums up the project rather well: is BO&MIE a bakery, or a new kind of bakery living space?

Two hundred and forty square metres

The first address stretches over 240 m² in the heart of Paris. You buy your bread there, but you can also have breakfast, lunch, eat a pastry or simply drink a coffee. The magazine notes the mix: bakery, coffee shop, restaurant.

The article also looks back on Jean-François Bandet’s career change, by way of Ferrandi, before the opening in November 2017.

The raspberry croissant, already

Among the products singled out is the raspberry croissant, which would become one of the visual signatures of the early years — Vogue would still be citing it seven years later.

What makes this reference interesting is its date. The hybrid model did not arrive with the brand’s growth, nor with the fashion for neo-bakeries: it is at the heart of the concept from the very first shop.

That choice has a direct consequence for the trade. A bakery that only opens in the morning bakes once; a bakery where people have lunch and sit down bakes all day long, and must have something right to offer at four in the afternoon as at seven in the morning. It is harder, and it is what was chosen.