Paris Bakery

Specialties

Bread and Pastries: the best quality artisan French bread and pastries in Dublin, if not Ireland! Made fresh on the premises every day (except Christmas and New Year), using our own imported French flour and butter. Anaconda loaf and Sourdough a speciality.

Restaurant/​Wine Bar: Top quality French food with a local twist. Irish Oysters, fresh fish daily from our partners, an Irish fishing family, certified Hereford beef, great French wines at reasonable prices. All day dining from breakfast at 8 to dinner at 4 or whenever it suits you. If the doors are open, we will cook for you.

Delicatessen: A feast for the senses! Farmhouse French cheeses, dry-​cured hams and saucisses, pates, gourmet salt and olive oil, French sirups, garlic, colourful mustards and quirky things you won’t find anywhere else. Take a little piece of Paris Bakery home with you.

History

Established in 2010.

We started with nothing in a very unfashionable part of Dublin at the time, with Yannick baking the bread through the night and his partner selling it in the shop and serving the customers during the day, assisted by a handful of part-​time employees. We now employ over 50 people of 15 different nationalities and have expanded our business from a bakery and café to one which has all-​day dining, offering high quality, French food with a local twist. We then added a selection of fantastic French wines we import ourselves from the South of France, where Yannick was born and raised. In December 2011, we created a separate restaurant capable of seating an extra 80 people in our Moore Street premises. And in December 2012, Paris Bakery took over Number 19 next door entirely, to create a delicatessen selling everything from farmhouse French cheeses, hams and pates to interesting knick-​knacks hand-​picked from France by our larger-​than-​life Master Baker, Yannick G. Forel.

Meet the Business Owner

Yannick F.

Business Owner

Yannick left school at 14 to become an apprentice baker and trained with the best Master Baker in France, Emile Soubrier. Whilst still a teenager, Yannick studied patisserie (pastry) in Paris, where he was voted top young apprentice of his year. He won numerous awards in France over 10 years for his «levain» or sourdough and other speciality breads, earning the sought-​after title Master Baker. Although bread is still his main passion, Yannick is an excellent chef de cuisine, learning from an early age how to grow, prepare and cook food from his grandparents who were farmers near Montpellier, South of France. His grandmother taught him long-​forgotten recipes he still relies on and from his grandfather, he developed his passion for wine and its symbiotic relationship with food. He owned and ran his own seafood restaurants in France and as a chef, Yannick has travelled the world, working in Thailand, Australia, Florida and Africa before choosing to open his own boulangerie in Dublin.