Leonie Bakery of New Yorkto Paris

Leonie Bakery was born from, what one could call, a fortunate mistake. Originally from Gascony and a former top athlete, it was following an injury that Kamel Saci fell by chance into the world of baking. Adventurous and curious by nature, the globe-trotting judoka decides to set off to discover the world and its breads. From Russia to Colombia via Brazil, Spain, the United Kingdom, the United States and many other countries, Kamel finally decided to settle down in Paris where he opened, in 2020, the first Leonie boutique.

A few years earlier, he began his career with Eric Kayser who charged him with the production of bread for luxury hotels and other starred restaurants. He notably supplies the famous chef Alain Ducasse.
Kamel also exports his know-how to England for the Aubaine bakery which serves his creations to surrounding restaurants run by renowned chefs, such as Pierre Gagnaire and Joël Robuchon. In Barcelona, he helped fourth generation bakers develop the first organic wood-fired bakery, Baluard Forn de Pa and the PRAKTIK hotel. In New York, his bread-making workshop, which he runs at the rustic Italian restaurant Il Buco Alimentari, is recognized by the New York Times.

Leonie Bakery is a way of “giving back to Caesar what is belongs to Caesar."

After a world tour of breads full of discoveries, Kamel returns to France with the idea of opening a bakery of a different kind.

From his passion for baking, born from a desire to share his discoveries. As a mark of recognition, he therefore wished, in all humility, to bring to France the know-how that he had acquired in the four corners of the world to give a revival to French baking, which has given him so much. A way of “giving back to Caesar what belongs to Caesar”.

Kamel makes Leonie Bakery a neo-bakery with international influences. The quality of the products offered makes it an essential address in Paris. He is committed to offering fresh and tasty products, which is why each piece is homemade and manually made. The raw materials, from organic farming, are carefully selected from French and European suppliers. The breads and pastries are prepared every day, on site, using organic flour and CRC flours (controlled sustainable cultivation) and natural sourdough fermented for a minimum of 24 hours by artisan bakers and pastry chefs who work meticulously.