Living doughs in Annecy now have a home named Aristide! The official supplier of all good local restaurants, François-Xavier Delemotte (a former marketing director) bakes a large range of breads made using filtered water, organic stoneground flours from local farms, Camargue salt and natural levain, fermented for over 24 hours. Contrasted against the teal walls like the masterpieces that they are: his signature Aristide bread made with classic wheat and rye flour, a protein-rich khorasan loaf, or a gluten-free rice and buckwheat flour option… As for the sweets, there’s olive oil or butter brioche, sweetened with beet sugar, or even homemade granola that’ll have your knees buckle with delight. // Sofia Sétif 

THE HIDDEN GEM: The Provençal loaf, a combination of T80 and T110 wheat flour, T170 rye flour and rye levain, with pumpkin seeds, poppy seeds, sun-dried tomatoes, black olives, herbes de Provence and turmeric (€13/kg).