Manobaké, a mysterious name for a bakery that’s anything but austere! Freely inspired by Mano, the founder Sandra Ferreira’s mom’s last name, along with a funny cross between “mano” (hand) and “bake,” this yeasty shop is as beautiful on the outside as it is on the inside. Behind the blue-green mosaic tile facade with big bay windows, there are two counters topped with all kinds of glutenous marvels. Bread, of course – a seeded tourte de meule, a dense buckwheat and rice flour loaf, heirloom wheat bread… Plus a few savory options as well, including carefully-made quiches or inspired salads of the day. And best of all, some incredible viennoiseries: decadent pistachio cream puffs, individual orange blossom brioche buns, turnovers filled with homemade apple compote, carrot cake copiously covered in frosting and citrus zest… // Jean Pascal
THE HIDDEN GEM: The crostata, a versatile fruit-centric dessert made with fig the day we went, on a thick and rustic semi-wholemeal spelt and almond crust – a pure exquisite treat (€4.50).
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