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Zielinska

Bakery Zielinska (Nice)

© Toby Glanville

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Fleur de Berry, Engrain, Pétanielle… Such melodic names for these flavor-packed loaves of bread! Behind the powder pink facade framed with plant life, Dominika Zielinska works exclusively with heirloom flours and sourdough starters in her tiny bakery, crafting a dozen different types of bread that are as beautiful as they are delicious, including rye, kamut, wheat and spelt wheat loaves… Plus a few savory and sweet treats: focaccia, babka, cinnamon rolls and a fusion Pavognon, which combines brioche with poppy seeds and tangy onion confit. If you’re in the market for more than just bread, Dominika’s got you covered, since she also sells a few additional products, including Variette tomato sauce, raw milk butter or farm-fresh eggs… // Jean Pascal

Hidden gem: The Polka loaf, a mix of rye, cranberries and sunflower seeds in a comforting combo that’s reminiscent of the baker’s Polish roots (€14.50 for 750 g).

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
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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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