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).
