If you’ve ever wandered the streets of Paris and been stopped in your tracks by the scent of fresh bread wafting from a boulangerie, you know there’s nothing quite like a French baguette still warm from the oven. Now, thanks to Atome Bakery, you don’t need a plane ticket to France—or even a trip to your local bakery—to enjoy that experience. You just need your oven.
Atome Bakery is revolutionizing the way people enjoy bread at home by shipping their artisan loaves frozen, ready to bake. French co-founders Alice Couderc and Lucas Navilloz couldn’t find decent baguettes when they moved to Vancouver, so they started making their own.
The secret lies in their process. Each loaf—be it a crusty baguette, a tangy pain de campagne, or a buttery brioche—is handcrafted using traditional French methods and high-quality ingredients. Once shaped and partially baked, the bread is flash-frozen at peak freshness and shipped directly to customers’ doors in insulated, eco-friendly packaging.
When it arrives, you simply pop a loaf into your oven and wait as your kitchen fills with the irresistible aroma of freshly baked bread. Ten to fifteen minutes later, you’ve got a golden-crusted loaf with a chewy, airy interior—just like you’d find in a Paris café.
First off, your bread and the like are delicious. They remind us of the bread we would get in Montreal and Paris. Without giving away any secrets, how do you create artisanal bread that tastes like it was baked in a boulangerie?
Lucas Navilloz: Thanks, It’s the best compliment we can get, that means a lot to us! Our goal has always been to make bread that feels like home for people who grew up with it, or had it on travels. We stick to traditional methods: long fermentation, no additives, and organic flour. The difference is in both the process and the experience for the customer: We freeze it when it is proofed, not baked. So when you bake it at home, it is not re-heated, but baked like out of the bakery. Our custom pan helps lock in steam and get that crust just right, just like it would in a baker’s oven.
The name “Atome” reflects the bakery’s belief that good bread should be a basic building block of daily life: simple, essential, and shared. And judging by the bakery’s growing waitlist and cult following on social media, many agree.
Atome Bakery’s offerings are available via subscription or à la carte, with seasonal specials like fig-walnut loaves and sourdough pain au chocolat. All orders come with easy baking instructions, and no special equipment is required—just an oven and a little patience.
So the next time you’re craving that unmistakable Parisian bread experience, don’t reach for your passport. Just open your freezer, preheat your oven, and let Atome do the rest.
Bon appétit.