Pain pan! Cours Julien

Pain Pan! (Marseille)

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And bam! Another delicious pain shop! With its lemon-yellow facade, you’ll spot this neighborhood bakery from a distance, run by Rémi Ceresola and Vincent Biron, two friends who, after training under Thierry Belabre in Paris, decided to get some dough on their hands. At Pain Pan, twenty-some baked balls of kneaded sourdough made with heirloom flours are lined up on metal shelves: a plump signature einkorn wheat and white flour loaf; a baguette made using the magic formula (very little kneading and fewer ferments); a convivial Pain des Copains made with wheat and chestnut flours, organic lemon and fennel seeds… But there are also a few incredible snacks, like the amazing pizza topped with tomato sauce, mascarpone, gorgonzola and slow-roasted cherry tomatoes (€18/kg). // Juliette Mallat

Hidden gem: A really delicious flaky brioche, which pairs beautifully with homemade jam (€6.50).

Le Fooding’s 2022 Guide is fresh out of the oven!

What’s on the menu this year? A brand-new selection of 200 restaurants, bars and bedrooms across France, articles sprinkled throughout the magazine, the taste of the times distilled down to its purest form in our highly anticipated award’s list and, for the very first time, two new guides to the country’s best stand-out shops and spirited cellars!

2021 Le Fooding guide frontcover


Le Fooding is a print and digital guide to all the restaurants, chefs, bars, stylish hotels and B&Bs that make up the “taste of the times,” plus an annual awards list for new establishments across France, a series of gastronomic events, a tool that allow you to make reservations at some fantastic bistros, and an agency specialized in event planning, content production and consulting… In short, something to keep you on your toes at all times!

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