Commitment, passion, transmission
Our story began when Michel Moisan, born to a long ancestry of bakers and driven by his taste for novelty, became a restaurateur. He acquired a great sensitivity to the quality of raw materials. This experience was particulary valuable when he returned to his roots in 1997 to open the first bakery Moisan facing the market Aligre (Paris 12th). Aware of the changing world around him, Michel Moisan soon emerged as a pioneer of organic bread-making in Paris.
I wanted to find the tastes and flavours of my parents’ bakery in the olden days.
But what would be « organic » without « good » and « healthy »? Maison Moisan‘s specificity is a perfect control and knowledge of long fermentation and natural sourdough, which are sources of rich aromas and a natural guarantee of our breads’ fresheness. Maison Moisan has grown with these fundamentals and we are very pleased now to welcome our customers in our five Parisian bakeries.