New address, same firepower at Pain Vivant, the playground of Diego Laporal, a self-taught baker and miller who set his sights on sourdough bread after more than ten years in the restaurant world. Following in the footsteps of his late mentor Thierry Delabre (Panadero Clandestino), this maverick is making serious waves with his amazing breads (baked with ancient grain flours, slow fermentations and a wood-fired oven) and his unapologetically all-butter viennoiseries, now proudly lined up in the shop. Think flawlessly laminated showstoppers (gianduja pain au chocolat, sinfully good cinnamon and caramel apple turnovers, a wildly photogenic hotdog-in-puff-pastry), generous brioches (cinnamon rolls, chocolate and hazelnut babka) and seasonal creations like candied fruit panettone or crisp yet fluffy squash focaccia. Everything is lovingly made on site by Diego and his crew, devoted purveyors of good taste working with premium local grains, milled fresh daily at the bakehouse. · Marie Delcampo

THE HIDDEN GEM: The whole-wheat bread – a powerhouse blend of heritage wheats, rye, buckwheat, einkorn, roasted bran and seeds, with a moist crumb and a satisfyingly chunky crust (€11 per kg).