AT THE TABLE WITH YUI MATSUZAKI

The weather hardly deters the faithful, with locals and coffee pilgrims alike lingering on the pavement outside, balancing cups and plates of banana bread as the rain tapers off.

If there’s a word to describe Dreamin Man, it’s homely. Heartfeltly and warmly so. Tucked away on Rue de la Coquillière in Paris’ 1st arrondissement, this unassuming neighbourhood spot is known for serving some of the best pour-overs in the city.

Partners Yuichiro Sugiyama and Yui Matsuzaki first opened the doors back in 2019 on Rue Amelot. A small, cosy space with a rustic wooden bar, bookshelves dotted with wine bottles, postcards, and vinyl records, and stripped-down walls softened with photographs, their roughness offset by the glossy white tiles behind the bar – perhaps a relic of its fishmonger past.

The result is a quiet, unforced charm that draws in artists, writers, designers, and creatives from across Paris and beyond. Chefs often gather here on their Mondays off, while fashion enthusiasts descend during Fashion Week.

A few years later, Yuichiro and Yui saw the launch of their second site at the Broken Arm concept store in the Marais district. Then came Dreamin Man Roastery where we meet today: their third and largest space, expanding the ways they can bring their vision for roasting to life. Here, they’ve happily expanded their bakery selection and food offering, serving up delicious bentos, nigiri, salads, grilled cheese sandwiches, and Japanese pancakes.

Locals swear by Yuichiro’s hand-brewed coffees, or hojicha lattés for the tea drinkers amongst us. It’s easy to see why. Meanwhile, Yui’s delicate pastries couldn’t come more highly recommended.

“From a young age, some of my happiest moments were spent in the kitchen with my mother and grandmother, baking together,” Yui shares. These memories remain the foundation of her passion for baking today.

“In 2014, I began teaching myself to bake in earnest, experimenting every day and gradually shaping my own flavours and style,” she explains.

In her pocket-sized kitchen, she makes everything from fig financiers to apple pies, sweet chestnut cake and signature Japanese-style pudding, nihon-fu purin. She bakes daily, guided by what’s in season.

Today, it’s a warm batch of Yellow Nectarine Friands. An antidote to the drizzly afternoon and a cake you can take from the café counter straight to a bench by the Seine.

Tell us the story of Dreamin Man.

Our goal at Dreamin Man is to be a place where coffee and pastries bring people together, fostering a natural sense of community. At the moment, we serve espresso and hand-brewed coffee made with beans carefully selected from a roastery in Copenhagen, Denmark, and we plan to begin roasting our own beans in the future. Our pastry case typically features five to six items, such as scones and banana bread, all made with seasonal fruit sourced from local suppliers to reflect the flavours of the season.

How would you describe your baking style?

My baking style blends rustic, traditional ingredients with contemporary elements. I highlight seasonal produce and incorporate gastronomic techniques, while always aiming for flavours that feel comforting and homemade.

Talk us through the flavour combination of this recipe.

Today, I chose to bake Friands, a British cake I fell in love with during my twenties while studying in the UK. I used to look forward to enjoying them at a café I often visited, and I had long wanted to recreate them in my own recipe. I always pair friands with seasonal fruit. This time, I topped them with fresh, golden nectarines.

Do you have a favourite season when it comes to baking?

The time of year that excites me most for baking is from early spring, when the soft pink of Yorkshire Forced Rhubarb and the vivid hue of Blood Oranges appear at the market, through to the height of summer, when stone fruits are in abundant supply. The colours, aromas, and freshness of the fruit during these seasons spark my creativity more than any other time of year.

What's your secret favourite spot to eat in Paris?

JJ Hings Ice Cream.