Boulangerie Polka

At Boulangerie Polka, the food philosophy centers on organic ingredients, traditional sourdough techniques, and creative exploration. Their signature pain polka au zaatar exemplifies this approach perfectly—taking the time-honored French art of sourdough bread-making and infusing it with the aromatic complexity of Middle Eastern zaatar. This isn't fusion for fusion's sake; it's thoughtful innovation rooted in respect for both traditions.

The sourdough breads form the foundation of their offering, crafted with natural fermentation and organic flour. These are breads with character—proper crust, complex flavor, and the kind of texture that only comes from patient, skilled baking. The commitment to organic production isn't just a label; it reflects a genuine dedication to quality ingredients and sustainable practices.

The pastry selection reveals similar creativity and craftsmanship. Their chocolate babka brings the rich, swirled tradition of Eastern European Jewish baking to the Parisian context, while items like apple turnovers (chaussons aux pommes) honor classic French pâtisserie. The strudel adds another international dimension, and their vanilla flan represents French comfort baking at its finest. Each item demonstrates proper technique and quality ingredients, whether it's the lamination in their pastries or the custard in their flan. This is a bakery where you can trust both the classics and the creative experiments, knowing that everything is made with genuine artisan skill and organic ingredients.