After starting out as a bakery by day, and an Alsatian restaurant by night, Hopla Geiss (“Come on, let’s go!”) has definitively swapped out the flammekueche for the French baguette. Fresh from the oven in 2016, Alsace-natives Dimitri Pierrot (the baker) and Nicolas Scheidt (a serial restaurateur – L’Office in Paris, La Buvette and the Café des Spores here) originally provided the Horeca district with goods from the organic bakery, but now mere mortals can grab a slice of the action from the production line in upper Saint-Gilles. On display: (proper) tradition baguettes, subtly-leavened rye loaves, crunchy croissants and artisanal brioches, all made from local, heirloom wheat flours that are additive-free and low in gluten. It’s all so tasty they almost deserve a schmoutz! // Rocky Simone.
THE HIDDEN GEM: The rugbrød (€6), a (very) dark Danish-inspired rye bread with toasted seeds and stouts, which keeps for days on end.
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