Master Baker

Gontran Cherrier

A study in tradition and talent, with no less than four generations of bakers behind him, artisan boulanger Gontran Cherrier (and his breads, patisserie, and hugely successful TV show) has something of a rock icon status amongst Paris’ notoriously fastidious foodies and gourmands.

To no one’s surprise, Cherrier has found equal success in Asia, with his Singapore store opening to great acclaim, now followed by his first in Tokyo’s Shibuya district, where such is his dedication that he imported his own home-fermented yeast from France to ensure signature taste and rise.

All the classic favourites like Pain de Campagne, traditional baguettes and Pain au Chocolat are present in the repertoire, but it’s Cherrier’s off-the-wall variations like Pain de Siegle au Miso – a wheat loaf perfumed with miso (the acidity making it a great complement to cheese or paté), and Baguette Noir a l’encre de Seiche, an extraordinary squid ink carbon black baguette which blends perfectly with smoked salmon, seafood or chicken – that have the carbonistas queueing in the street.

With a delicious range of savouries like filled baguettes and pissaladière, as well as buttery croissants, tartes and sinful sugary Kouign-amann to choose from, you won’t be winning any slimming contests for the foreseeable future.