La Miche

French micro-bakery on Crellestraße: Aurélie Guyon bakes alone with sourdough and organic ingredients, from La Miche to far Breton.

Aurélie Guyon came to Berlin from Brittany more than 15 years ago, for art. Through work in galleries and restaurants she found her way to bread, learned to bake with sourdough at the École internationale de boulangerie near Marseille and then worked at Domberger Brot-Werk and Taktil. In July 2025 she opened La Miche on Crellestraße, a micro-bakery she runs on her own.

Everything is organic and made with sourdough and long fermentation. The wholegrain wheat and rye flour comes from the Rolle Mühle in the Erzgebirge, apples and vegetables from Wilmas Gärten. On the shelves are La Miche, the big country loaf, baguette, the Provençal pompe à l'huile rich in olive oil, chaussons aux pommes and far Breton, a Breton cake with prunes. Open Wednesday to Saturday only.