Archibald Neuilly-sur-Seine

Archibald is opening a new bakery in Neuilly-sur-Seine dedicated to naturally leavened organic bread, with its long fermentations, carefully selected flours and a generous collection of breads, brioches and sweets.

After opening his bakeries in several districts of Paris and in Levallois-Perret, Archibald settled in Neuilly-sur-Seine. The new address continues the story of a new generation bakery, attached to natural, organic bread and crafted with patience. Its credo remains unchanged: organic flours without additives, natural leaven, water, salt and above all time to let the dough develop its aromas.

the fruit campaign

Archibald Neuilly, organic bread gains a new address

Already known to fans of naturally leavened bread, Archibald continues its development with this new location on rue de Sablonville in Neuilly, open every day of the week.

This opening is a continuation of the Archibald project: offering bread made in an artisanal way, without trying to hide the raw material. The principle is simple, but demanding: organic flours without additives, filtered and energized water, salt and natural leaven. Then time does its work.

Archibald organic bread Neuilly — the Complete

Long fermentation, Archibald’s signature

At Archibald, the dough benefits from fermentation for 6 to 8 hours, where the press kit compares this duration to around two hours in a traditional bakery. After gentle kneading using plunge arm mixers, the dough pieces take time to ferment. They are manually reworked twice before being divided and shaped by hand. Cooking then lasts between 50 and 90 minutes depending on the bread.

This long fermentation is at the heart of the personality of Archibald breads. It promotes the development of aromas, a crispy crust and a generous crumb, while allowing longer storage. The house also highlights digestion made easier by this process.

An “old-fashioned” approach to bread with sourdough and dough work, which favors taste and texture rather than speed.

What breads can you find at Archibald?

The range of breads with different sourdoughs is available in several recipes which allow you to vary the cereals, textures and uses.

The Campaign, the essential

Among the signatures of the house, the Campaign combines T110 semi-whole wheat flour, natural rye sourdough, salt and water. Its home-raised rye sourdough gives it sweet and lactic notes. Its crunchy crust and soft crumb make it as pleasant a bread as it is with cooked dishes.

The Seed Campaign

This variation adds brown flax, sunflower and pumpkin seeds, as well as oatmeal. When cooked, they develop roasted notes and add crunch to the crumb.

The Méteil and the Balthazar

THE Meteil combines equal parts wheat flour and organic rye flour. Rye brings softness, sweetness and notes of honey.

THE Balthazarhe tells a story of ancient cereals. It is made with local wheat grown by the Ferme de Chaillois, in Seine-et-Marne. Archibald committed in 2019 to purchasing part of the harvest in order to support this project to conserve old varieties.

The Parisian, the Petit Épeautre and the Integral

THE Parisian is the Archibald version of the traditional baguette: organic, airy, with large cells and a delicate flavor, with a slight nutty note brought by the einkorn sourdough.

The range also includes a Small Spelledan ancient cereal with a low gluten content, as well as a Integral made with T150 whole wheat flour and natural einkorn sourdough.

And for foodies?

Archibald doesn’t stop at loaves. The new address also allows you to rediscover the gourmet universe of the house: Kalamata olive bread, cocoa bread, focaccia with Provençal herbs, Provençal brioches, seasonal fruit tarts, cookies, cantuccini and granola.

The cocoa bread, offered on weekends, combines cocoa and 60% chocolate chips in a soft crumb also worked in slow fermentation. Provençal brioches, for their part, are made with olive oil and also exist in a chocolate chip version.

A way for Archibald to make bread an everyday product, but also a real treat to enjoy for breakfast, lunch or a snack.

Archibald, a bakery that grows without changing its recipe

From Paris to Levallois, then now to Neuilly, Archibald is developing its network while retaining the principles that have made its identity. The house today has several addresses in Paris and the Ile-de-France region, while its historic bakery on rue des Fossés-Saint-Bernard continues to ensure production.

The opening of Neuilly-sur-Seine makes Archibald’s knack accessible to a new neighborhood: organic bread, natural sourdough, selected flours and long fermentation, with this stated desire to let time and artisanal know-how give their full expression to the dough pieces.