By 4 pm on Thursdays, a line has already formed for Shinya Pain - a mix of the after-work crowd and Japanese tourists with film cameras hanging from their necks. They’re here for Shinya Inagaki, a baker from Nagoya who moved to France after tasting sourdough for the first time.
The shop keeps odd hours because it’s just him. He starts at 6 am, kneading and timing each batch (buckwheat loaves, sesame bread, sourdough scones, sometimes cake and cookies) tracking it all on a flour-dusted iPhone. Each day’s menu ends up handwritten on Post-its and posted to Instagram.
