Even at sea level, Nicolas Cornaux’s La Butte bakery (French for “hill”) aims sky high! And they bake up beautiful gems, tucked away in an oven that’s as big as a whale’s belly (wooden décor, a marine sediment bar, mycelium lamps). What will you find in our tote bags? Pastries that don’t contain much gluten or refined sugar, like the lovely “kroasamann” (a cross between a croissant and a kouing-amann), along with a beautiful selection of breads made with local flours, which pair beautifully with teas from Émile Auté, olives oils from Xavier Alazard and sea bean butter made at his La Butte restaurant. // Catherine Jamon
The hidden gem: A comforting and delicious lobster bisque from the La Butte, restaurant which you can slurp up while taking in the sea spray (€14 for 500 ml).
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