The joyful trio behind BonJour (Marine Crousnillon, Sandi Despierres and Pierre Giannetti) certainly stays busy, co-managing the Bonnes Graines co-op in addition to acting as the brains behind the Fabriquerie épicerie. This spot? It’s a hybrid bakery all done up in tiling and located a stone’s throw from the Vieux-Port, where the house creations are displayed on two counters: one is packed full of loaves of bread and viennoiseries made with organic heirloom flours; the other is piled high with prepared meals, which you can take to go or wolf down in house. We opted for a vegetarian sandwich that combined oyster mushroom kebab, a sun-dried tomato / citron condiment, hummus and a white sauce in semolina bread, followed by a financier with a flamboyant hibiscus-poached pear – and with that, a caramelized kouign-amann in a paper bag tucked under our arm for an afternoon snack. And as a welcome bonus, there’s a small selection of wines and épicerie products from Fabriquerie. // Maud Zarella
THE HIDDEN GEM: The moist and tender chestnut flour bread, which almost feels like eating cake (€15/kg).
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