A far cry from soft, flimsy baguettes, Pain Brut defends the honor of French bread-making with its selection of well-raised loaves! A former actor who turned to baking around his fiftieth birthday, Marc Baylet Delperier only makes organic loaves with sourdough rye that’s been fermented at length. Introduced to heirloom and gluten-free flours by Thomas Teffri-Chambelland, he kneads a small collection of recipes bound to excite anyone suffering from Celiac disease: cute little brioche buns, small spelt or rice-buckwheat loaves, and even some incredible pizzas topped with fresh mozzarella, Kalamata olives, onions and oregano. FYI: the massive bakery (graffitied floors, a dark countertop, blonde wooden shelves) will soon boast a café section. // M.Ra.
Hidden gem: The house’s signature “Brut de décoffage” loaf: crispy on the outside, dense on the inside, and packed with flavor (€6.60/kg).
