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Bakery Foodetoi La Ciotat

©Ferments Bakery

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You won’t catch these two with their hands in the cookie jar! Manon Teisseire and Matthias Pavilla fell into the world of kneaded dough when they were little – she was the daughter of Marseille bakers, and he was a former pastry chef for Pain et Mignardises. The talented duo first served a multitude of little breads from their food truck, before setting up shop on Quai François-Mitterrand. Seated across from the sensational views of the harbor, we chow down on a big Bressane brioche with butter and cream, served with a café frappé from the Luciani ateliers, or a well-balanced macchiato. And if you want something to bring home for second breakfast or snack time, consider the granola bread or the glistening sesame seed challah. // Victoria Bout 

THE HIDDEN GEM: A devilishly good chocolate tartlet, with a cocoa shortbread crust and fleur de sel (€5). 

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