On the ground floor of an old Antibes-style home, in the most Provencal space imaginable, the Veziano’s bakery has been pumping out top-notch loaves of bread for four generations now. But beware of appearances: the discreet ironwork facade (given as a gift by Ducasse himself) is a reminder than Jean-Paul, the third of his name, has long delighted the Louis XV and Eden Rock restaurants with his artistic breads and viennoiseries that are always fresh, never frozen. Grab whatever’s on its way out of the oven: delicious bread made with organic flour, fennel and squid ink, individual orange blossom fougasse, collector-worthy croissants made with Montaiguy butter, ultra-fragrant pissaladières, or even some Sunday sweets – éclairs, cream puffs… But FYI! The display case empties out quickly, and when it’s empty, it’s really empty! // Thomas Jossin
THE HIDDEN GEM: A juicy Swiss chard tart, grandpa Veziano’s recipe, available as a savory version (with zucchini, leeks, peas and onions) or a sweet version (with Corinthian raisins and pine nuts), €2.70 a piece.
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