The small French boulangerie hidden steps from the Vatican Museums

As the countdown begins for the opening of the Porta Santa (Holy Door) at St Peter’s Basilica on 24 December, officially marking the start of the Jubilee, Rome is, if possible, even more chaotic than usual. The area surrounding Vatican City is brimming with pre-Christmas tourist hustle and bustle. Yet, here on Via Leone IV, almost invisible among the throngs of establishments—just steps from the Vatican Museums and the Leonine Walls—there is a small, serene shop that has brought a little slice of France to Rome for the past few years.

Tibò boulangerie

In just a few square metres, the shopfront of Thibaud Lacarin offers an oasis for lovers of French baked goods and a great opportunity to deepen one’s knowledge of French-style baking. Born in Paris in 1996 to a family of chefs, Thibaud spent his childhood in Rome. After training as a baker at the Ritz and alongside Parisian baker Olivier Magne, he chose to launch his professional venture in Rome in 2020, the challenging year of lockdown. Starting with a production workshop, he expanded in 2022 with this charming shop just a stone’s throw from Vatican City.

The offering

The aroma of butter (French, of course) greets you first, a hallmark of the viennoiserie for breakfast. The croissants and pain au chocolat are crisp, light, and perfectly flaky. Not to be missed are the fragrant sweet treats: on display are cannelés, financiers, and aromatic pain d’épices, along with fluffy madeleines and biscuits, already packaged in small bags on the shelves. The excellent brioche plait, ideal for breakfast, is another highlight, staying soft and fragrant for several days. During the Christmas season, the boulangerie offers galette des rois, the traditional Epiphany cake of France.

Behind the counter, the shelves showcase a selection of breads. First and foremost are the excellent baguettes, available in mini versions or flavoured with olives or seeds. The assortment also includes rustic pains de campagne, loaves made with sourdough, semi-wholemeal flours, and various flavours (walnut, raisin and hazelnut, etc.). These are light, well-baked, rustic, with a tight crumb, as well as the savoury rye loaf. On the small counter, you’ll find hearty filled sandwiches for a quick lunch, alongside a slice of red pizza—a nod to Rome’s culinary tradition.

The service is courteous and attentive.