A new life, the same dedication.
Before Basil, Claire and Jérôme Bails both worked in banking. The brother and sister chose a new direction: leaving finance for a hands-on craft centred on good food.
Passionate about pastry, Jérôme trained as a baker at Ferrandi. Claire joined him on the adventure. Together, they took over the former Cousin bakery at 12 rue François Millet, in the Auteuil neighbourhood.
Bails becomes Basil.
Their first bakery opened in 2021. Its name is an anagram of their surname: Bails becomes Basil. A personal signature for their shared adventure, with an identity of its own.
Their motto tells the story with a smile. Behind the wordplay is a clear commitment: making delicious products in-house and building close ties with the neighbourhood.
A team, sourdough and shared values.
Today, the whole baking team brings this craft to life. Naturally leavened breads sit alongside pastries and homemade treats. The flours are organic, mostly made from wheat grown in the Île-de-France region.
Spelt, einkorn, Hildegarde and seeded breads: a variety of grains is part of Basil’s identity. Our cinnamon rolls quickly became a favourite with regulars.
The story continues at the workshop.
With the opening of the workshop at 57 avenue Théophile Gautier, the adventure continues in Paris’s 16th arrondissement. A new place to enjoy homemade treats and take a break over Lomi coffee.
Find our two locationsRead more: explore the features and articles about Basil.