Good seeds make good Grain – something this shop in the Châtelain neighborhood knows all too well. To be more precise, you’ll find pastries and cakes prepared using ingredients gathered from local producers. As for the style, it’s all wood, stone and bricks – straight up as it comes, which blends in perfectly to this neo-bourgeois corner of the capital. Behind the project is Paul-Antoine Bertin (alias Polo), chef and founder of the excellent restaurant Ötap, Studio 27 catering service and co-creator of Rebel, so this isn’t his first harvest. He’s entrusted the ovens to pastry chef ace, Victoria De Pré: pain au chocolat for true chocolate lovers, peanut butter babka that’s a tiny bit stodgy but super soft nonetheless, and cardamom brioche… Head’s up, as everything is (very) good, it naturally all goes like hot cakes! // Rocky Simone

THE HIDDEN GEM: The pain saucisse, or sausage bread roll, with a beautiful fennel sausage (€3).