Mado

Madonna! Ever since Lyon native Charlotte Coing and Lombardi transplant Jacopo Bertola settled down in the Guillotière neighborhood with their loaves of bread in tow, the local bakeries have had some serious competition… Because in this French-Italian bakery with a lime green facade, the clever duo (she’s a former French teacher, he’s a former pizzaiolo) offers up exclusively locally-sourced and organic options, made with natural levain: wholegrain bread dotted with tasty seeds from Le Moulin Marion, brioche that’s almost too plump, honey-infused scones…. And if you’re in the mood for something Italian, there are maritozzi (plump brioche buns stuffed with whipped cream) or sweet focaccia. The cherry on top? Mado gives a discount to anyone who brings their own bread bags. // Victoria Bout

The hidden gem: The round focaccia, all golden and honeycombed on the inside, salty and oily on the outside (€19/kg).