I skip the tourist spots and head straight for the boulangerie. My best days start with fresh bread and end on a terrace.
Since 1884, A. Simon has outfitted the city’s hotels and bistros, but today the doors are open to anyone who needs a single copper saucepan or a dozen bistro glasses. Situated in the 2nd arrondissement’s historic culinary cluster, the shop operates where professional utility meets public access. The space feels less like a curated boutique and more like a working depot, with aisles densely packed with equipment designed to survive commercial service. The inventory covers the full spectrum of French gastronomy. Heavy stacks of Mauviel copper and de Buyer carbon steel pans line the back walls, sitting alongside specific tools for pastry and baking. The selection is strictly functional – these are the same items used in professional kitchens across the city, from canelé molds to Peugeot pepper mills. The approach to tableware is notably practical. Unlike modern homeware stores that rely on boxed sets, A. Simon fills bins and shelves with individual Duralex glasses, white porcelain plates, and stainless steel cutlery. This loose-stock arrangement allows you to pick up exactly what is needed, whether that means replacing a broken tumbler or assembling a mismatched set for a studio apartment. The floor is often busy with a mix of culinary students and working chefs browsing alongside home cooks looking for durability rather than packaging.
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