Champs libres

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Léna Patier and Jules Le Fèvre gave up careers in cinema and contemporary art to move to Granville and bake bread! In their bakery Champs Libres, which they opened in 2020, the couple only works with independent farmers, organic products and heirloom flours made from local wheat. Expect outstanding country bread with romantically bronzed crust and tangy, elastic and honeycombed insides (€8.50 to €12 a kilo). We also love the cinnamon or cardamom rolls made with levain brioche dough (around €3 each), Jersey raw milk butter, blond cane sugar, Shira spices, cookies, madeleines (€1-2) and focaccias topped with seasonal veggies (€14.50/kg). // Henri Depecker 

The hidden gem: The chocolate Pompette (€14.50/kg, or around €5 a piece), an incredible cross between bread and cake, inspired by Provence’s pompe à l’huile pastry. 

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