What BO&MIE is known for
Jean-François Bandet and Magali Szekula retrained as bakers at École Ferrandi and opened BO&MIE's first shop on rue de Turbigo in November 2017. Sourdough ferments 24 hours and viennoiserie is pure butter; six Paris shops now, plus outposts in Barcelona, Jeddah, and Seoul.
Jean-François Bandet and Magali Szekula met while retraining as bakers in a career-changers' course at École Ferrandi. Szekula had worked as a lawyer for Paris's public hospital system before enrolling; she earned her CAP Pâtisserie and interned at houses including the Grande Épicerie de Paris before the pair struck out on their own.
The two opened BO&MIE's first shop on rue de Turbigo in November 2017, built around all-on-site production with no frozen or industrial ingredients: sourdough given a 24-hour slow fermentation, and viennoiserie made with 100% pure butter. The founding commitment, in their own words, was to "perpetuate the French tradition" of bread, pastry, and viennoiserie-making at scale without cutting corners on process.
Within six years the bakery had grown to six shops across Paris, all fed by a shared production lab in Clichy and built around a consistent café-style setup of seating, free WiFi, and quiet background music. The chain has since expanded internationally to Barcelona, Jeddah, and Seoul, and added gluten-reduced product lines alongside its standard range.
How ORBIS reads this city
Best for — 24-hour fermented sourdough and pure-butter viennoiserie across six Paris shops.
France.
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Where next
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