One loaf leads to another. When his family closed their bistro in Port Tudy, Maxime Moy also drew the curtain on a ten-year career as a sommelier and wine merchant – but he never quite abandoned natural fermentations, nor his adopted island! Instead, he went off to knead some serious baking chops at Boni in Marseille and Pains Populaires in Dieppe, before returning to set up this charming candy-pink bakery right in the village center. Working in alternation with Céline Costiou (former children’s TV producer), the duo turns out loaves that are pure rosy-crumb optimism: generous country breads, mixed-grain and seeded rounds (sunflower, millet, brown flax) raised on a naturally leavened rye starter; long loaves blending rice flour with buckwheat, or the sportif energized with dried fruits and nuts; and ultra-crusty knobbly quignon rolls, fermented for 18 hours and laced with Kalamata olives or chocolate chips. Breton classics lean unapologetically into butter worship, like kouign-amann and a custardy far flan studded with prunes. · Scotty Lard

THE HIDDEN GEM: The plain or chocolate pompettes – vibrant olive oil brioches that smuggle a little Mediterranean sunshine into the land of salted butter (€1.50 to €2).