Tranché Batignolles - Boulangerie engagée
Bakery — Batignolles (Paris)
About
Tranché is a contemporary Parisian bakery distinguished by its thoughtful and artisanal approach. Specializing in slow-fermented sourdough bread made with organic flour and traditional baking techniques, the founders—former business school students—created a modern space with clean lines, prioritizing ingredient quality and careful preparation. Their signature items include an intensely flavored Khorasan bread and an outstanding vanilla choux pastry. The establishment offers generous sandwiches, carefully crafted pastries, and a zero-waste approach, with discounted products the following day. The atmosphere is calm and professional, with a Scandinavian design and meticulous attention to every culinary detail.
Mentions
Tranché - Boulanger - Paris
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Boulangerie Tranché Batignolles - Boulangerie engagée I France Boulangerie
Cette boulangerie existe-t-elle encore ? Si oui, cette boulangerie n'est pas encore inscrite 20 Rue des Dames, 75017 Paris, France Fermée HORAIRES DE LA BOULANGERIE Fermée Lundi 08h00 - 20h30 Mardi 08h00 - 20h30 Mercredi 08h00 - 20h30 Jeudi 08h00 - 20h30 Vendredi 08h00 - 20h30 Samedi 08h30 - 19h30 Dimanche 08h30 - 19h30 M’y rendre 20 Rue des Dames, 75017 Paris, France Découvrez la boulangerie affiliée la plus proche Commander Passer commande chez mon boulanger, en 3 étapes : 1. Je choisis les produits que je souhaite commander. 2. J’appelle mon boulanger, je lui communique ma commande et nous convenons du délai de préparation. 3. Ensuite, je me rends chez mon boulanger pour effectuer le paiement et récupérer ma commande. Tranché Batignolles - Boulangerie engagée Aucun numéro de téléphone n'est renseigné pour cette boulangerie. Cookies et données personnelles Ce site utilise des cookies pour améliorer votre performance de navigation. Certains de ces cookies nécessitent votre consentement et d’autres sont utilisés sur la base de notre intérêt légitime pour notre site internet.
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Tranché Bakery Review | Eating Europe
326 Views Tranché isn’t your typical Parisian bakery and that’s exactly why I liked it. There are no baguettes, no vintage charm for the sake of nostalgia. Instead, it’s a space built around good ingredients, slow fermentation, and thoughtful choices. Founded by two former business school students who shifted into artisanal baking, Tranché feels both modern and rooted. I walked in curious, and left with a warm sourdough loaf under my arm and the sense that this place knew exactly what it was doing. LOCATION AND ATMOSPHERE Tranché has a few locations across Paris, but each carries the same calm, quietly confident energy. The design is smart, minimal but warm with clean lines, pale wood, and open counters that feel more Scandinavian than traditional French. There’s a deliberate order to how people move: one door in, one door out, and a layout that makes even busy hours feel manageable. Even when there’s a line, no one seems in a rush. The staff move with ease, answering questions, offering suggestions, and wrapping up loaves with care. It’s a space that feels welcoming without trying too hard. Seating is limited, and most people grab their food to go, but there’s enough room to pause, chat, and browse without feeling pushed. SIGNATURE PRODUCTS AND OFFERINGS Tranché specializes in slow-fermented sourdough bread, made with organic flour and natural leavening. Each loaf is deeply flavorful, with a chewy crumb and a well-developed crust. I tried the Khorasan loaf, made from an ancient grain, and it had this nutty, buttery depth I hadn’t tasted in other sourdoughs. It was incredible toasted with just a bit of salted butter. The sourdough sandwiches are generous and straightforward. Mine had roasted vegetables and a light cheese spread. It held together well, tasted fresh, and didn’t skimp on filling. Then there’s the chou à la vanille. It’s their signature pastry, filled with rich vanilla cream. I got one fresh and one “day-old” (sold at a discount), and honestly, both were excellent. The choux is light, slightly crisp on the outside, and the filling isn’t too sweet. Definitely something I’d go back for. FLAVOR, CRAFTSMANSHIP, AND PACKAGING Everything I tried felt like it had been made with purpose. The flavors weren’t showy or complicated—they were confident. The bread had that slight tang that comes from proper fermentation, the crumb was open but moist, and even the crust was satisfying to bite through. Packaging is minimal, just paper or compostable materials, which I appreciated. Nothing felt wasteful. There’s a kind of quiet precision in how things are handled that mirrors how the food is made. PRICING AND VALUE Tranché leans a little higher in price than an average Paris bakery, but the quality justifies it. A loaf of sourdough costs more than a supermarket baguette, but it also lasts longer, tastes better, and actually nourishes you. The sandwiches are filling and fairly priced for the ingredients. And the reduced-price pastries (available the next day) are a smart, budget-friendly way to try the sweets without spending much. I liked that there were thoughtful options without compromising on quality. IDEAL TIME TO VISIT If you want the best selection, especially of pastries and sandwiches, mornings are ideal. I got there just after 10am and everything was freshly stocked. By the time I left, a few shelves were already starting to look light. Weekends are understandably busier. Service stays friendly, but the pace depends on how many questions people have. Even when things slow down, I didn’t feel rushed. The layout makes it easy to browse without blocking the flow, and takeaway is clearly the norm. WHY VISIT TRANCHÉ BAKERY? If you’re looking for a classic baguette and a flaky croissant, this might not be your place. But if you’re curious about well-made sourdough, care about where your food comes from, or just want something nourishing and satisfying, Tranché delivers. I found it refreshing to be in a bakery that’s rooted in tradition but not stuck in it. The bread speaks for itself, and the overall vibe makes you want to come back not just for the food, but for how it makes you feel. FINAL THOUGHTS AND RECOMMENDATION Tranché Bakery is a place I’d recommend to anyone who appreciates slow food done well. It’s not flashy, but it’s thoughtful. Everything from the bread to the service reflects care, and that care translates into a great experience whether you’re grabbing a loaf for home or treating yourself to something sweet. If it’s your first visit on a Paris food tour, go for the Khorasan loaf and the chou à la vanille. Ask the staff what’s best that day and they’ll guide you. And don’t be surprised if you leave with more than you planned. FREQUENTLY ASKED QUESTIONS Does Tranché sell baguettes or traditional viennoiserie? * No, the concept focuses on sourdough and modern, nutrient-dense baking. You won’t find baguettes or croissants here. Are the sandwiches pre-made? * Yes, but they’re freshly prepared and kept well-chilled. The fillings vary but are always high quality. What is the chou à la vanille? * It’s a cream-filled choux pastry with a vanilla custard interior—light, flavorful, and one of Tranché’s best-selling items. Can I buy discounted items? * Yes, pastries from the previous day are often sold at a lower price. They’re still excellent, especially the choux. Is seating available? * Minimal. This is primarily a takeaway bakery, though some locations may have a small counter or bench. SOURCES: Eating Europe. (n.d.). Paris food tours. https://www.eatingeurope.com/paris/ Eating Europe. (2022, August 19). Best bakeries in Paris: A guide to the city’s top boulangeries. https://www.eatingeurope.com/blog/best-bakeries-in-paris/ Tranché. (n.d.). Tranché – Bakery & artisanal bread in Paris. https://www.tranchegroupe.com/
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