Boulangerie Le Pain et le vin

Captain Varane the football player, Dan Carter the rugby man, champion biathlete Martin Fourcade… Framed jerseys of these sporting legends adorn the walls, providing a taste of the storied journalistic career of Jean Issartel, the former veteran reporter at L’Équipe. He left that world behind for life in the capital of the Alps, where the neo-baker now lines up loaves of naturally leavened bread in his shop with a beachy blue and white awning. Prepared using organic Decollogne flours from the Côte-d’Or, you’ll find classic flavors, including: “Le longuet,” a plump loaf made from a mix of T65 and khorasan levain flour; “L’intégral,” made with the same base with wholegrain flour, a true delight; “L’ancien,” which combines T110 wheat flour and rye levain, which strikes a beautiful balance of density and silkiness… Also worth bringing home: the classic white bread or a Japanese-style shokupan, plus buns, focaccia, buttery or vegan brioche and cookies. There are even fat sandwiches and a few biodynamic bottles from the Savoie, including Nuit Blanche, a gamay produced by the former professional cyclist Axel Domont. Long live wild breads! // Will Tippin

THE HIDDEN GEM: The memorable palets bretons biscuits (€2.30), which are buttery as can be.