Long live fresh, living bread! On Place de la République, Camille De Brondeau and Mathieu Lasausa have finally stepped away from the hustle of the film industry to feed the hungry locals of Bayonne. In their light-wood bakery with its eye-catching carrot-orange storefront, don’t expect standardized baguettes or doctored flour: here, they swear exclusively by ancient grain varieties and natural levains. Spotted on the wood-and-white counter: the SKB (a loaf made with quellstück seed mix and méteil – or maslin, a rustic mix of rye and wheat), the Oloa (an oat porridge country loaf), and a whole array of other tempting breads. But there’s more, like the mouthwatering pomponettes (olive oil brioche), fougasse with organic Kalamata olives, chocolate hazelnut cookies, Ceylon cinnamon rolls… and even a sandwich made with ham from neighboring Maison Aubard and farm-fresh Ossau-Iraty cheese from their friends in Assimans. And that’s not all! The duo also serves specialty coffee roasted by Lubian Lopez in the Lot region, available to go or to enjoy in-house. // Rose Clince

THE HIDDEN GEM: The Arto Gorria corn bread made with heritage corn from Ferme Peotenia in Saint-Jean-le-Vieux (€3.10 for a half loaf).