Shinya Pain

"You might assume there's a run on bread judging by the queue stretching up the cobbled rue des Trois Frères. This one-man sourdough spot is only open three hours a day, Thursday to Sunday—and locals know to get here a half-hour before the ever-grinning baker even opens the doors. When finally he does, sending plumes of yeasty air into the street, customers enter one-by-one with all the solemnity of pilgrims to make their selections. The ever-changing offerings are posted daily on Instagram, though the plain Post-It menu has got nothing on the tumbling landscape of heirloom wheat loaves, cheesy scones, and chocolate-studded cookies that welcome you when it's finally your turn. Their brioche is far lighter than most, smelling strongly of sourdough, and even better when toasted, and the house play on a bostock, a buttered slice of bread topped with frangipane and fresh fruit, is baked to golden brown perfection. Be sure to come with enough cash for a few last-minute additions; no cards are accepted." - sara lieberman, emily monaco

"You might assume there's a run on bread judging by the queue stretching up the cobbled rue des Trois Frères. This one-man sourdough spot is only open three hours a day, Thursday to Sunday—and locals know to get here a half-hour before the ever-grinning baker even opens the doors. When finally he does, sending plumes of yeasty air into the street, customers enter one-by-one with all the solemnity of pilgrims to make their selections. The ever-changing offerings are posted daily on Instagram, though the plain Post-It menu has got nothing on the tumbling landscape of heirloom wheat loaves, cheesy scones, and chocolate-studded cookies that welcome you when it's finally your turn. Their brioche is far lighter than most, smelling strongly of sourdough, and even better when toasted, and the house play on a bostock, a buttered slice of bread topped with frangipane and fresh fruit, is baked to golden brown perfection. Be sure to come with enough cash for a few last-minute additions; no cards are accepted." - Emily Monaco

"Shinya Inagaki has made bread for some of the most beloved sourdough bakeries in Paris (think Fermentation Générale and the Terroirs d’Avenir boulangerie). At his own operation in Montmartre, Inagaki is making sourdough breads his own way. Olive focaccia, brioches, multigrain breads, and scones are just some of the specials Inagaki scrawls on butcher paper at his tiny storefront on Rue des Trois Frères." - Dayna Evans