Coutume Blog

Coutume x Juliette Bayen: discover The Tart Bar What if coffee inspired pastry-making? Until the end of November, Coutume is hosting pastry chef Juliette Bayen at its coffee shop on Rue du Faubourg Poissonnière. Together, they have envisioned The Tart Bar: a collection of artisanal creations, both sweet and savory, designed to engage with specialty coffee. A gourmet residency at Poissonnière Conceived as a pop-up boutique in the heart of Coutume Poissonnière, The Tart Bar will evolve throughout the residency, the seasons, and Juliette Bayen's inspirations. This encounter brings together two artisanal skill sets around a shared goal: revealing the richness of ingredients, balancing aromas, and creating new tasting experiences. The aromatic wheel as a starting point For over fifteen years, Coutume has been selecting specialty coffees, roasting them in Romainville, and placing origin, roasting, and aromatic expression at the heart of its coffee approach. It is from this universe that Juliette Bayen drew her inspiration. Using the aromatic wheel found on Coutume's packaging, she has imagined a collection of tarts based on the main families of coffee flavors: cocoa, spices, fruity, floral, or tangy notes. Each creation plays on contrasts (crunchy, creamy, melt-in-the-mouth) and invites you to explore new pairings between specialty coffee and pastry craftsmanship. The sweet side: gourmet and delicate pairings The sweet tarts combine crispy crusts, creams, ganaches, and fruity notes. The menu features, among others: Ube, passion fruit, and coconut Caramel and coffee Raspberry and pistachio Strawberry and orange blossom Chocolate and tonka bean The savory side: seasonal savory tarts On the savory side, the tart is reinvented around a parmesan crust and fresh, generous recipes: zucchini, ricotta, and mint; smoked trout, avocado, and dill; or grilled vegetables, goat cheese, and walnuts. Available by the slice, the tarts allow everyone to choose their own creation and compose their own gourmet moment, to be paired with an espresso, a pour-over, or a milk-based drink. Who is Juliette Bayen? A graduate in literature and political science, Juliette Bayen first worked in contemporary art across Brazil, France, and Portugal, before turning to pastry-making. Trained at École Ducasse, she worked at the Paul Bocuse restaurant in Lyon alongside World Pastry Champion Benoît Charvet, then with Claire Damon at Des Gâteaux et Du Pain in Paris. She also trained in sourdough bread and slow fermentation under MOF Olivier Couvin. After creating Bombom Pâtisserie in Lisbon in 2024-2025, she returned to Paris in March 2026, describing her approach as follows: "My artisanal pastry is founded on French expertise and inspired by local, seasonal ingredients. Each creation seeks to highlight its ingredients and flavors in a balance that is both simple and refined." You can discover her world on her website and on her Instagram account @cheffejuliettebayen. What they're saying The Coutume x Juliette Bayen residency has been covered by several gastronomy, bakery-pastry, and restaurant media outlets: Honoré le Mag: "Coutume welcomes Juliette Bayen for The Tart Bar" Snacking.fr: "What's new at... Coutume. The Tart Bar with Juliette Bayen" S-quive: "Coutume welcomes Juliette Bayen for a unique pastry residency" Paris Select Book: "Coutume x Juliette Bayen: this Parisian tart bar matches every bite to your coffee" Tendances Restauration: "Coutume and Juliette Bayen imagine a Tart Bar based on specialty coffee" Practical information The Tart Bar: discover it until the end of November 2026 Address: Coutume Poissonnière, 63 rue du Faubourg Poissonnière, 75009 Paris Instagram: @coutumecafe | @cheffejuliettebayen At Coutume, every coffee is an invitation to meet, and this time, to indulgence.