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).

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