It’s surely Nice’s most discreet bakery – all the more surprising given its setting inside the palatial Couvent Hotel. Run by Geffrey Marx, who fell into baking at an early age (thanks to his father, Thierry), the 32-year-old honed his craft alongside his father in Paris, before kneading his way through Chamonix and Tokyo. From his tiny workshop emerge naturally leavened sourdough loaves with a golden crust; a méteil mixed-grain bread laced with herbes de Provence in summer; multi-seed loaves (sesame, pumpkin, poppy, flax); spelt bread; crowd-pleasing pillowy brioche; and croissants and pains au chocolat subtly sweetened with local chestnut honey. This is blessed bread indeed, made in communion with the 100% organic Moulin Noé mill in the Var and Franck Deligny, producer of heritage wheat varieties (Barbu de Roussillon, Pétanelle Noire de Nice, Saissette de Provence), milled on site. A tip from the faithful: arrive early – the good stuff goes fast! · Alban Mont

THE HIDDEN GEM: Nothing but praise for the potato and herbes de Provence focaccia, available only on weekends, at a bargain price (€2.50 a slice).