Cheery baker and former chef Régis Recour created Matinal because he couldn’t find any bread to his liking! He now works exclusively with heirloom flours and natural levains in this part of the Chaussée de Waterloon, in a very pared-down space. The results? Majestic loaves of spelt, wheat or black rye levain, which are almost too beautiful to slice into (and yet…), Lyonnais-style couronnes loaves (€10 to €12/kg) and sharp spelt levain baguettes… Plus brioche and caricole (round croissants) for early risers, which you can savor in a corner of the café while admiring all the rising dough. // Alain Belon

The hidden gem: The bodding, made with leftover brioche and viennoiseries, cream, eggs, raisins and apricots infused for over a week in five-year-old vanilla rum from Réunion Island (€3 for 150g).