Maison Mulot Travel Guide

Nestled at 76 Rue de Seine in the heart of Saint-Germain-des-Prés, Maison Mulot carries forward a legacy dating back to 1975. Originally a neighborhood boulangerie, it evolved under Chef Fabien Rouillard, who honors the vision of predecessor Gérard Mulot. The maison bridges tradition and modernity, emphasizing pâtisserie salée—a domain often overlooked today—alongside renowned sweets. Family roots in traiteur inspire daily creations that fuse classic techniques with seasonal innovation[8][4].

The boulangerie shines with artisanal breads like Pavé Saint-Germain, a house specialty with cereals and a moist crumb, Petit Levain Bio from organic flours, and Pain de Seigle. Viennoiseries tempt with buttery croissants using AOP La Viette butter, Pain aux Raisins, and almond-topped pains au chocolat. Brioches, cannelés, and financiers showcase meticulous lamination and generous fillings, perfect for breakfast or goûter[1][2].

Pastries elevate indulgence: Magie Noire with chocolate-almond biscuit and hazelnut mousse, Mont-Blanc with chestnut cream and meringue, or seasonal Charlotte aux Poires. Signature Kouglof, the Alsatian brioche baked in earthen molds with raisins, embodies comfort. Tartelettes feature fresh apricots or pistachio-almond cream with pears and figs. Macarons, pâte de fruits, and calissons add confiserie flair[2][5].

Savory prowess defines Maison Mulot, with daily salades like Bressane with poultry and lentils du Puy, feuilletés jambon-gruyère, and pissaladière. Coulibiac de saumon in brioche with crustacean sauce stands out, alongside pâté en croûte, foie gras maison au Grand Marnier, and tourtes. Sandwiches range from Parisiens on baguette to veggie options with chèvre and nuts. Platters for receptions include chaud-froid de volaille and pains surprises[4][3][5].

In the fashionable Saint-Germain quarter, the shop buzzes with locals and visitors eyeing vitrines of golden pastries and savory trays. Compact counters encourage quick grabs or seated tastings of coffee with kouglof. Emphasis on fresh, quality ingredients from biological Aubrac meats and wild Scottish salmon underscores commitment to craft[4][8].

Open Tuesday-Saturday 8am-8pm, Sunday 8am-6pm, closed Mondays. Pricey yet justified by quality; ideal for takeaway or catering orders via phone or email[1][10].