About
1. Our Beginning
BORISSOU PARIS was founded in Paris in 2015 with a clear and deliberate purpose:
to restore the original meaning of bread as it is understood in France.In French daily life, bread is not a luxury or a trend-driven product.
It is a fundamental food—simple, nourishing, and meant to be eaten every day.
BORISSOU began with the belief that bread, when made properly, should support the body rather than burden it.What French families have long enjoyed as part of their everyday routine is now carefully introduced to Korea, without modification or compromise.
From its first bakery in Paris to its presence in Seoul today, BORISSOU remains grounded in this original intention.
OWNER CHEF · M. BAEFounder & Owner Chef of BORISSOU PARIS
1992–2003 | Korea
Napoleon Bakery
Cake House Win
Bong Bakery
Chef at Cake House Emma
2003–2005 | Japan
Market research and professional study of bread culture in Tokyo, Japan
2005–2022 | France
Graduate of École GRETA, Lyon
Chef at Grenier à Pain (Paris 9th arrondissement)
Chef at L’Autre Boulange (Paris 11th arrondissement)
Founder & Owner Chef of BORISSOU PARIS
2. Our Philosophy
At BORISSOU PARIS, our philosophy is simple but uncompromising:
honest ingredients, sincere craftsmanship, and respect for time.We do not chase trends, speed, or volume.
Instead, we focus on the essential elements that define real bread—ingredients, fermentation, and discipline.By removing unnecessary additives and processes, we allow bread to return to its most natural form.
This philosophy guides every decision we make, from sourcing raw materials to daily production.
For us, good bread is not created through excess, but through restraint and care.
3. The Meaning of “Pain”
In France, bread—Pain—is defined by clarity and simplicity.
It is made from flour, water, salt, and yeast. Nothing more.BORISSOU PARIS challenges the modern misconception that bread is inherently unhealthy.
What truly matters is not avoiding bread, but choosing bread made according to its original principles.Bread should be understood as a balanced food—one that is properly fermented, thoughtfully sourced, and carefully baked.
Through this understanding, BORISSOU seeks to reintroduce bread as a daily staple that supports digestion, balance, and long-term wellness.
4. Ingredient Integrity & Organic Standards
The foundation of BORISSOU PARIS begins with flour.
Our primary flour is sourced from Moulins Bourgeois, a historic French miller established in 1895.Moulins Bourgeois works exclusively with 100% French-grown wheat and operates dedicated organic production facilities.
The mill adheres to strict Non-GMO standards and collaborates with over 180 artisan bakers across France.BORISSOU also follows the EU Organic (Euro Leaf) certification standards, which require a minimum of 95% certified organic content.
The remaining components are rigorously verified, and the mixing of organic and non-organic ingredients is strictly prohibited.
Soil sustainability, biodiversity, and animal welfare are all part of the evaluation process.For BORISSOU, organic sourcing is not a marketing statement—it is a responsibility.
5. Ancient Grains & Natural Fermentation
A defining element of BORISSOU PARIS is our use of ancient grains.
We work extensively with Petit Epeautre (Einkorn) and Kamut (Khorasan wheat)—grains that have remained unchanged through modern hybridization.Petit Epeautre is one of the oldest cultivated grains in human history.
Naturally lower in gluten and rich in fiber, protein, vitamins, minerals, and antioxidants, it represents the purest expression of grain.
Our signature Petit Epeautre bread is made with 100% Einkorn flour, water, salt, and natural fermentation.Kamut, cultivated since ancient Egyptian and Mesopotamian civilizations, is known for its high protein and mineral content, gentle digestion, and balanced glycemic response.
Combined with slow, natural fermentation, these grains produce bread that feels lighter, cleaner, and deeply satisfying—without additives or preservatives.
6. From Paris to Seoul
BORISSOU PARIS opened its first bakery at
93 Rue du Commerce, 75015 Paris, in 2015—becoming the first Korean-owned artisan bakery in the district.After seven years of preparation, the Seoul flagship opened in Cheongdam in 2023, carrying the same philosophy and standards.
From department store artisan lines to curated pop-ups, BORISSOU continues to expand thoughtfully while maintaining consistency.The brand is led by Owner Chef M. Bae, whose training spans Korea, Japan, and France.
A graduate of École GRETA in Lyon, Chef Bae worked at respected Parisian bakeries including Grenier à Pain and L’Autre Boulange before founding BORISSOU PARIS.Today, BORISSOU is not a bakery built for trends or speed.
It is built for those who care about what they eat—every day.This is real French Pain,
crafted honestly, from Paris to Seoul.
About
1. Our Beginning
BORISSOU PARIS was founded in Paris in 2015 with a clear and deliberate purpose:
to restore the original meaning of bread as it is understood in France.In French daily life, bread is not a luxury or a trend-driven product.
It is a fundamental food—simple, nourishing, and meant to be eaten every day.
BORISSOU began with the belief that bread, when made properly, should support the body rather than burden it.What French families have long enjoyed as part of their everyday routine is now carefully introduced to Korea, without modification or compromise.
From its first bakery in Paris to its presence in Seoul today, BORISSOU remains grounded in this original intention.
OWNER CHEF · M. BAEFounder & Owner Chef of BORISSOU PARIS
1992–2003 | Korea
Napoleon Bakery
Cake House Win
Bong Bakery
Chef at Cake House Emma
2003–2005 | Japan
Market research and professional study of bread culture in Tokyo, Japan
2005–2022 | France
Graduate of École GRETA, Lyon
Chef at Grenier à Pain (Paris 9th arrondissement)
Chef at L’Autre Boulange (Paris 11th arrondissement)
Founder & Owner Chef of BORISSOU PARIS
2. Our Philosophy
At BORISSOU PARIS, our philosophy is simple but uncompromising:
honest ingredients, sincere craftsmanship, and respect for time.We do not chase trends, speed, or volume.
Instead, we focus on the essential elements that define real bread—ingredients, fermentation, and discipline.By removing unnecessary additives and processes, we allow bread to return to its most natural form.
This philosophy guides every decision we make, from sourcing raw materials to daily production.
For us, good bread is not created through excess, but through restraint and care.3. The Meaning of “Pain”
In France, bread—Pain—is defined by clarity and simplicity.
It is made from flour, water, salt, and yeast. Nothing more.BORISSOU PARIS challenges the modern misconception that bread is inherently unhealthy.
What truly matters is not avoiding bread, but choosing bread made according to its original principles.Bread should be understood as a balanced food—one that is properly fermented, thoughtfully sourced, and carefully baked.
Through this understanding, BORISSOU seeks to reintroduce bread as a daily staple that supports digestion, balance, and long-term wellness.4. Ingredient Integrity & Organic Standards
The foundation of BORISSOU PARIS begins with flour.
Our primary flour is sourced from Moulins Bourgeois, a historic French miller established in 1895.Moulins Bourgeois works exclusively with 100% French-grown wheat and operates dedicated organic production facilities.
The mill adheres to strict Non-GMO standards and collaborates with over 180 artisan bakers across France.BORISSOU also follows the EU Organic (Euro Leaf) certification standards, which require a minimum of 95% certified organic content.
The remaining components are rigorously verified, and the mixing of organic and non-organic ingredients is strictly prohibited.
Soil sustainability, biodiversity, and animal welfare are all part of the evaluation process.For BORISSOU, organic sourcing is not a marketing statement—it is a responsibility.
5. Ancient Grains & Natural Fermentation
A defining element of BORISSOU PARIS is our use of ancient grains.
We work extensively with Petit Epeautre (Einkorn) and Kamut (Khorasan wheat)—grains that have remained unchanged through modern hybridization.Petit Epeautre is one of the oldest cultivated grains in human history.
Naturally lower in gluten and rich in fiber, protein, vitamins, minerals, and antioxidants, it represents the purest expression of grain.
Our signature Petit Epeautre bread is made with 100% Einkorn flour, water, salt, and natural fermentation.Kamut, cultivated since ancient Egyptian and Mesopotamian civilizations, is known for its high protein and mineral content, gentle digestion, and balanced glycemic response.
Combined with slow, natural fermentation, these grains produce bread that feels lighter, cleaner, and deeply satisfying—without additives or preservatives.
6. From Paris to Seoul
BORISSOU PARIS opened its first bakery at
93 Rue du Commerce, 75015 Paris, in 2015—becoming the first Korean-owned artisan bakery in the district.After seven years of preparation, the Seoul flagship opened in Cheongdam in 2023, carrying the same philosophy and standards.
From department store artisan lines to curated pop-ups, BORISSOU continues to expand thoughtfully while maintaining consistency.The brand is led by Owner Chef M. Bae, whose training spans Korea, Japan, and France.
A graduate of École GRETA in Lyon, Chef Bae worked at respected Parisian bakeries including Grenier à Pain and L’Autre Boulange before founding BORISSOU PARIS.Today, BORISSOU is not a bakery built for trends or speed.
It is built for those who care about what they eat—every day.This is real French Pain,
crafted honestly, from Paris to Seoul.