On the Cap-Ferret peninsula, everyone knows the good bread made by Paulin Leuridan, who was trained by two outstanding bakers. In his windowed shop in Petit Piquey done up with raw materials, the white tiled walls show off all his products, of which we have fond memories of the Country loaf (650 g for €6.20) that keeps exceptionally well, the Single Man made with T65 flour and wheat levain, caramelized onions and a Kalamata olive spread (€3.80), the Doblé baguette with lactic wheat aromas (€3)… Among the various treats, there’s heady brioche buns made with churned butter (€4.90), and impeccable gluten-free chocolate lava cakes made with rice flour (€3.90 or €22 for the diabolical XXL version). // Raoul Taburin
The hidden gem: La Baguettor, the cousin of the Doblé tradition baguette, made with a more distinctive sourdough flavors, which makes its furtive appearance around 5pm (€2.50).
