Called ‘Plume’ in reference to both the journalist turned pastry chef Cecile Coulier, as well as the light cakes that gently caress your palate. Like this tart (€5.50) which with its light yuzu cream and lemon mousse takes us straight into the clouds. On the way, one comes across a meteorite, a beautiful biscuit made with lupine flour. Jean-Michel Coulier, who works in the the shop, told us it was overdone. For us it was perfect. It has the required crunch and an added sweet touch. All the flour come from the mills of Versailles, the butter and the cream from the iconic Borniambuc region. The couple scrupulously sourced raw materials and readily list their suppliers in the shop window.
Our only concern for this sustainable bakery is the non-eco plastic containers that the pastries come in. They work well to present the pretty creations - like the Boule Mont Blanc (€6) with chestnut mousse, jam, and meringue - but they’re not great for the planet. Fortunately, you can ease your conscience and buy a buckwheat flou biscuit stuffed with hazelnut praline (€3) and refuse a bag since you’ll have eaten it before you’ve left the shop.