Round dough resting in proofing baskets
Each day’s bread begins with choosing flour and preparing the dough. Since our beginnings in Paris, these everyday tasks have remained at the heart of our work.

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Our Beginning

BORISSOU PARIS began in Paris in 2015 with a simple ambition: to share the bread that has long been part of everyday life in France. In France, bread is part of everyday life. Simple and satisfying, it has a place at the table every day. BORISSOU began with a wish to make carefully crafted bread that people can enjoy every day.

We bring the bread enjoyed by French families to Korea, with the same care for ingredients and technique. From our first bakery in Paris to our home in Seoul, that ambition continues to guide us.

Owner chef M. Bae examining a loaf
M. Bae is the founder and owner chef of BORISSOU PARIS. His experience in France informs an approach grounded in understanding ingredients and respecting the essentials of breadmaking.

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OWNER CHEF · M. BAE

Founder and owner chef M. Bae leads BORISSOU PARIS with experience gained in Korea, Japan and France. His journey shapes our ingredients, techniques and approach to bread.

1992–2003

Foundations in Korea

Napoleon Bakery · Cake House Win · Bong Bakery · Chef at Cake House Emma

2003–2005

A wider perspective in Japan

Professional study of Tokyo’s bakeries and bread culture

2005–2022

Craft in France

Graduate of École GRETA, Lyon · Chef at Grenier à Pain, Paris 9th · Chef at L’Autre Boulange, Paris 11th · Founder and owner chef of BORISSOU PARIS, Paris 15th

Dough being shaped by hand on a workbench
Feeling the texture and elasticity of the dough is part of making bread by hand. Alongside a familiar sequence of steps, the baker pays attention to the dough as it changes.

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Our Philosophy

Our philosophy begins with three essentials: carefully chosen ingredients, skilled hands, and time. We bring the same care to our bread every day. We focus on the ingredients, fermentation, and careful work that make good bread. We keep our methods simple so the character of the grain comes through. These principles guide us from ingredient selection to the final bake.

For us, good bread comes from attention to the essentials.

Baguettes arranged on a cloth
On a French table, bread belongs to everyday meals as much as special occasions. A simple baguette complements what is served beside it, from breakfast to supper.

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The Meaning of “Pain”

The foundation of traditional French bread is simple: flour, water, salt, and fermentation. We encourage people to look at how their bread is made and what goes into it. Our starting point is carefully chosen ingredients and an unhurried process. We give our dough time to ferment, then shape and bake it with care. We make bread to be enjoyed as part of the everyday table.

A metal scoop in a mound of flour beside folded linen
Choosing flour is one of the first decisions behind a loaf. We consider the grain’s origin, how it is milled and how it is produced, with the finished bread in mind.

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Ingredient Integrity & Organic Standards

Our bread starts with flour. We source our main flour from Moulins Bourgeois, a French mill established in 1895. Moulins Bourgeois works exclusively with 100% French-grown wheat and operates dedicated organic production facilities. The mill follows non-GMO standards and supports artisan bakeries across France.

We select organic flour according to EU organic standards, with careful attention to its origin and certification. Organic and conventional flour are kept separate during production, with ingredients and processes carefully managed. Soil health and biodiversity also inform our choices. For us, responsible sourcing means caring about the land and the people behind our ingredients.

A wholegrain loaf and hand-cut slices on linen
The crust and crumb of a grain loaf reflect both its flour and the time given to the dough. We explore the character of ancient grains such as einkorn through careful ingredient choices and patient fermentation.

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Ancient Grains & Natural Fermentation

Ancient grains are an important part of our breadmaking. We work with einkorn (Petit Épeautre) and Kamut (Khorasan wheat), each chosen for its distinctive flavour and character. Petit Épeautre is the French name for einkorn, a grain with a long history of cultivation. We value einkorn for its nutty flavour and the character it brings to bread.

Our signature einkorn bread is made with einkorn flour, water, salt, and a natural starter. Kamut is a type of Khorasan wheat with a distinctive, rich grain flavour. Slow, natural fermentation brings out the flavour and texture of each grain.

The exterior of BORISSOU PARIS in Cheongdam, Seoul
Our Cheongdam bakery opened in 2023. It carries our approach to ingredients and fermentation from Paris into daily life in Seoul, alongside a selection of French preserves.

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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 bakery counters in department stores to selected pop-ups, we bring the same care and standards to every location.

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. We make bread for people who value the food they share at their table every day. French bread, made with care. From Paris to Seoul.