Straight from the source

At this unassuming little bakery, Xuan Wei and Raphaël Guillou knead loaves of bread behind the window display, drawing in lovers of tangy sourdough in the process! After leaving the world of finance behind, this duo has dedicated themselves to the art of slow fermentations, using techniques Xuan honed at Ten Belles (Paris), Hamblin Bread (London) and Lillebrors Bageri (Stockholm). Snatched up...