Celebrating organic flours and patiently fermented levains, Nicole Weber, with the help of her husband Étienne, defines her version of the ideal bakery at this workshop where the bread ovens open out onto a long wooden counter lit by hanging wicker lamps. From breakfast through apéro hour, impeccably bronzed goodies file out: country bread with a perfectly honeycombed interior, hearty einkorn loaves, olive fougasse, vegetarian pissaladière with loads of Kalamata olives, veggie focaccia… and plump buns filled with tapenade, hard-boiled egg, potatoes, pickles and spring onion cream that you can devour on the terrace or take away for a picnic elsewhere. And if you want to satisfy your sweet tooth, there’s chocolate cookies, brioche and hypnotic babka under a spiral of lemon and toasted hazelnuts, all made with T65 flour (much like the Linzer tart with raspberry jam), which go even better with a latte, as you’re left happily dusted in flour. // Ninsu
THE HIDDEN GEM: The Oiseleur rye sourdough loaf adorned with pumpkin, sunflower and poppy seeds (€7.80/kg).
Save this spot in the Fooding app, available on iOS! Download it now in the app store.
