The Mauritian boulangerie-patisserie that literally “cooks up” new ideas in French baked goods just opened the doors to its fourth bakery. We made a little sacrifice for you by stopping by…
It’s 8.30am. The fragrance of cappuccino and fresh baguettes is wafting towards Helvétia on the main road (A7.) Pains & Moulins has opened a new bakery: one that is already known and loved by those who live and work in Moka.
While we wait for our coffee, we take a seat at the counter with a croissant. The display overlooks the bustling street and Le Pouce Mountain. The morning sun warms us; there is no better spot for people-watching! With Georges Brassens singing Gare au gorille and posters of The Parisianer magazine, it feels like you’re on a terrace in Paris.
A range of baked goods
With its hearth oven and flour imported from France and the United States, Pains & Moulins is a specialist in traditional French baking methods. Besides crusty baguettes, other special breads are made using organic rye, spelt or buckwheat, sometimes filled with nuts and dried fruit.
The choices are endless when it comes to pastries: tarts, éclairs, entremets (small desserts typically served between courses), cakes, canelé (a rum and vanilla flavoured pastry), cream puffs… All the classics are there, but the chef enjoys adding a Mauritian twist to some: coconut éclairs, Mohana (coconut dacquoise with mango/passionfruit cream) or even mango/chocolate entremets… In short, shelves and shelves of goodies. We made the most of our pit stop by giving in to a taste of their homemade coconut jam. Our verdict? Try to imagine the sweetness of a sweet potato cake with the crunchiness of a traditional baguette… The truth is, it’s even better than that!
Every week, Pains & Moulins orders 170kgs of strawberries for its pies, tarts and cream cakes!
Glimpse of what’s new
« Our clients should never be bored,» shares Guillaume, owner and director of Pains & Moulins. «We would much rather offer a smaller range, which we refresh every three months. » This year, the bakery has introduced two innovations: Easter eggs shaped like a dodo and « little triangles » that can be stacked together in endless different ways to create a pie!
Don’t miss their themed weekend (« chocolate », « éclairs », « tropéziens ») to discover a multitude of flavours!
For your breakfast, lunch or coffee break…
Open from 6.30am to 6 pm from Mondays to Saturdays, Pains & Moulins seamlessly adapts to your desires. Breakfast and lunch options will soon be revealed in Moka, and a range of freshly made mouth-watering snacks awaits you throughout the day: salads, paninis, pizzas, sandwiches, quiches, quinoa…
Can’t find what you need on the shelves? Guillaume cheers you right up: « Orders for all specialities can be placed at least 48 hours in advance. Apricot/pistachio breads, rye crust pie, birthday cakes, macaroons… Just let us know what you fancy! » Just a word to the wise!
Are you coming by car? Park in the little lane that runs along the building (on your right, before the bakery, when you are coming from Les Allées shopping mall in Helvétia.)
