A small café with big patience.
We opened Monpetit Marché because the neighborhood deserved a bakery that bakes the way bakeries used to — slowly, by hand, and with the kind of bread you tear into on the walk home.
A corner shop, a wood-fired oven, and a long list of doubts.
Monpetit Marché started as a Sunday-morning project — one oven, one mixer, and a stubborn belief that bread is better when nobody’s rushing it. We sold out of croissants by 9 a.m. that first weekend, and we’ve been chasing the same feeling ever since.
Today the bakery still feels like that first morning. We bake in small batches, throw out what doesn’t meet the bar, and save the front counter for conversation. The market changed names but the rhythm hasn’t — flour, butter, fire, repeat.
Three things, every day.
- 01
Slow Ferment
Every loaf rests for 24–72 hours before it ever sees the oven. Time is the most important ingredient we use.
- 02
Honest Sourcing
Heritage flour from regional mills, AOP butter, single-origin coffee. We name our farmers because they earn it.
- 03
Made by Hand
No conveyor belts. Every croissant is shaped, scored, and baked by a person who cares about it.
“We’re not trying to reinvent the croissant. We’re just trying to make yours the best thing in your day.”
— Camille, Founder
The people in the kitchen.
Camille Laurent
Founder & Head Baker
Théo Marchand
Pastry Chef
Nora Bellamy
Head Barista
Julien Roux
Bread Program
Come say bonjour.
The shop is open seven days a week. Coffee is on by 7 a.m., the first batch of croissants by 7:30.