Le Fondateur
Henri Leclerc &
the First Stone Oven
In the autumn of 1987, a young Henri Leclerc apprenticed for six years under the legendary Pierre Hermé, left his master's Parisian atelier with a notebook full of recipes, a small inheritance, and an unshakeable belief that bread could be art.
He found a derelict 19th-century bakehouse on Rue des Martyrs, restored the original stone deck oven by hand, and opened his doors at 5 AM on a rainy Tuesday morning to a queue that stretched around the block.
That first baguette — still made to the same recipe today — sold out in forty minutes. La Maison Dorée was born.
Founder Portrait or Heritage Photo
Recommended: 700 × 900px portrait orientation
Our Journey Through the Years
The First Loaf
Henri opens the original Rue des Martyrs bakehouse. The stone oven, restored by hand, produces 80 baguettes per hour. The queue on day one stretches 40 metres.
Archive Photo · 500 × 350px
Award Photo · 500 × 350px
First Meilleur Ouvrier Nomination
Henri is nominated for the prestigious MOF award. The recognition brings a wave of press attention and doubles our capacity with a second oven.
Second Generation Takes Over
Henri's daughter Claire, who trained at the Institut Paul Bocuse, joins as head pâtissière. She introduces the now-legendary Opéra cake and expands the pastry offering.
Team Photo · 500 × 350px
Farm Photo · 500 × 350px
Farm-to-Oven Partnership
We partner with Ferme des Quatre Vents in Normandy for exclusive heritage wheat and begin milling our own flour on premises — a first for any Paris bakery.
Third Generation — Sophie's Vision
Sophie Leclerc, Henri's granddaughter, takes over as head baker. She brings a modern eye to tradition — sustainable sourcing, digital ordering, and a guest chef series.
Current Team Photo · 500 × 350px