Boulangerie Miemie — Specialty Store in Bastille, Paris
Boulangerie Miemie on Rue Sedaine in Bastille is the small bakery where a long-fermented sourdough loaf is the thing to buy.
What Boulangerie Miemie is
A small specialty shop on Rue Sedaine in Bastille, a short walk from Voltaire station. The long-fermented sourdough is the reason to come: a sourdough flavour that stays balanced rather than sharp. Most single items fall in the €1–10 range.
Verified November 2026 · 2 independent sources
A quiet Rue Sedaine bakery worth the detour
Boulangerie Miemie is an independent bakery on Rue Sedaine in Bastille, and the first thing you notice is how understated it is. The window display is simple, and the discreet storefront sits quietly on the street.
The long-fermented sourdough is what to buy first. The fermentation reads as a light, perceptible note rather than an acidic bite, and the crumb is well-aerated. The Japanese-inspired breads widen the range beyond the classic French counter, with the Japanese sandwich bread and the spelt and buckwheat loaf both worth the trip.
Among the pastries, the coffee cream puff is the one to seek out: choux filled with a coffee cream that stays balanced and not too sweet. The black sesame chou follows the same restrained logic, and the vanilla version sits alongside it. The croissant cake, a homemade cake built around croissants, is the decadent outlier, and the pain au chocolat is crisp. Savoury items hold their own, including a generously filled ham and Comté sandwich and a cacio e pepe scone.
Prices sit in the €1–10 band, with cookies and biscuits around €3–3.20, a pistachio bread at €3, a flan at €3.50 and the chocolate buckwheat galette des rois at €6. The Petit Épeautre bread runs to €16 per kilogram, so a loaf is a larger outlay. Note that the bakery does not take €50 notes, so bring smaller bills.
What to look for
Long-fermented sourdough
A developed caramel crust and a balanced sourdough flavour that stops short of acidic.
Coffee cream puff
Choux filled with a coffee cream that is balanced and not too sweet, with a flavour unlike the usual.
Croissant cake
A homemade cake built around croissants, decadent and the one to return for.
The pick list
What to bring home
Long-fermented sourdough bread
The long fermentation gives it a real sourdough flavour, lots of aroma without tipping acidic, and a well-developed crust with caramel notes. It is the loaf people travel across Paris for, and it stays consistent.
Pain au chocolat
The chocolate croissant is crisp and draws strong words.
Coffee cream puff
The coffee cream is the thing to get first: balanced, not too sweet, with a flavour unlike the usual. The choux stays crisp around it.
Croissant cake
A homemade cake built around croissants, and the one to get if you want something decadent. Worth coming back for.
Chocolate buckwheat galette des rois
A seasonal galette with a chocolate and buckwheat frangipane; it is decadent.
Who is this for
Anyone who judges a bakery by its bread will want to make the walk to Rue Sedaine for the long-fermented sourdough, whose caramel crust and gentle tang justify the detour. If you like a pastry that stops short of cloying, the coffee cream puff and black sesame chou are built for you. And if you are staying nearby and want a loaf, a sandwich or a small dessert to take away, this is a shop that fits an everyday stop.
If you want fresh produce, seafood and prepared foods to assemble a meal rather than a loaf and a pastry, the open-air market on Boulevard Richard-Lenoir covers that ground. Marché alimentaire Bastille.
The verdict
The bread is the draw, but pastries and viennoiseries can feel pricey for their size, so it suits anyone prioritising a serious loaf over a full pastry spread.
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Researched across 2 public sources and confidence-checked November 2026, against our methodology, reviewed by the AisleTrotter editorial team. Spot an error? Tell us — corrections feed straight back into our verification system.
Disclaimer: All curated content and the Trotter Standard verdicts reflect AisleTrotter’s own editorial research and methodology. No paid or editorial influence.