Call for applications
until September 30, 2025
Le Temps et le Pain - Bakery and pastry shop
A duo of passionate converts, simple products enhanced by a commitment to excellence, traditional processes serving innovation Welcome to Le Temps et le Pain bakery and patisserie! Since opening in 2018, the establishment has become a reference in the 14th arrondissement, thanks to the special breads created by founder Alexis Borychowski and the fine pastries of chef Carolina Bravo Lizana.
A member of the Collège culinaire de France since 2023, Le Temps et le Pain aims for excellence in both its unique pastries and its organic sourdough breads, made from ancient flours using traditional fermentation methods. The ingredients, carefully selected, are of French origin and come from short circuits whenever possible.
" We take time to fine-tune our products because we aim to stand out, but above all to please."
This requirement is intrinsically linked to the backgrounds of the chefs, each of whom has undertaken a professional reconversion. Alexis, after a career with groups specializing in information systems, decided to do " something more tangible and put himself in danger ". For Carolina, it was her departure from Chile that led her to reconsider her career in pharmacology. After learning French and obtaining a state diploma, she joined prestigious companies as an apprentice, before joining Le Temps et le Pain.
The duo recognize Paris as a competitive and modern center of excellence and innovation.
" The competition is pushing us to do more meticulous work and more interesting research.
Despite this attachment, Alexis fights the image of the Parisian clinging to his baguette. Instead, he's banking on the consumer's discerning taste for good, sustainable bread, which he defends through a bread that keeps for a whole week thanks to long-fermentation techniques and the use of wild yeast. This rare approach makes bread more digestible, a property gradually forgotten with the industrialization of baking.
The Fabriqué à Paris label" came naturally " for Alexis and Carolina. They chose to highlight their chocolate éclair, a combination of cocoa cracker, creamy dark chocolate icing and caramelized cocoa nib tuile. This universal and sophisticated pastry, which can be enjoyed in a flash, resonates brilliantly with the rhythm and identity of the capital. The secret ingredient?
" Be crazy, passionate, resilient. Don't always go for the easy way out, but commit to approaches that are in tune with the climate and farmers, and choose noble products. It takes talent, but above all it takes effort.
Intense chocolate éclair to receive the "Made in Paris" label in 2024
Healthy bread" awarded the "Made in Paris" label in 2025
Practical information
Boulangerie - Pâtisserie
7 rue Mouton-Duvernet, 75014 Paris
Tuesday to Saturday 7:30 a.m. to 7:30 p.m. and Sunday 8 a.m. to 1:15 p.m.
