A stone’s throw from Place de la Mairie, in a lovely bright yellow shop with exposed stone walls, Antoinette Donnadieu and her husband, Christophe (who does the kneading), are waking up Rennes locals’ taste buds. Their pure levain breads are made with flour from a variety of non-GMO heirloom grains, produced by an artisan miller in Bain-de-Bretagne, grown, harvested and milled on site. You can expect beauties like: the Breizh loaf made with T65 wheat flour, the Enfariné or the Coëtquen loaves made with buckwheat flour, or the Jeanne bread with dried fruit and flax seeds, hazelnuts and sunflower seeds (€5.50/kg)… You won’t find any cakes, but there are 100% Breton viennoiseries: far Breton, flan and kouign amann made with good-quality butter. // Catherine Jamon
The hidden gem: An impressive flan made with hay-infused organic milk (€2.60 a piece)!
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