At her Polly-Pocket-sized seaside bakery, Chanelle Saint-Amour brings together heavenly fermented wines and levain breads. After life as a basketball player followed by a global coffee tour, the Quebec native has set up shop in a tiny boulangerie (white paneled walls, a wooden counter, clouds of T80 flour billowing up), where the shelves are filled with blissfully first-rate products – including a kneaded natural levain bread made with dough matured for 16 hours, that scores a slam dunk with its caramelized crust and honey-combed center. You can also fill up your shopping bag with naturalist wines for celebratory nights (Descombes, Valette, Matassa, La Paonnerie…), bittersweet Basque IPAs, Canadian maple syrup, London-made marmalades and first-rate coffee beans. // Raymond Boivin 

The hidden gem: The “classic” loaf (€6), available with flax, pumpkin, sesame and sunflower seeds (€8) or, in the summer, with preserved lemons and olives, raisin and cumin or apricot and hazelnuts (€7).