This one-of-a-kind boulangerie showcases breads from the Côte d’Azur, inland Provence and other favourite spots from baker-owner Kevin Le Meur's world travels. Everything is baked in a traditional four à bois (wood bread oven) from 1906, using 100% natural ingredients and no preservatives. The tarte au citron de Menton (Menton lemon tart) is the best there is.
Loaves of ink-black bread made with vegetal charcoal, quinoa and chickpea flour sit neatly on wooden shelves next to plump rounds of bacon-topped fougasses, ±·¾±Ã§´Ç¾±²õ grisses, lavender-flavoured buns and fruit breads laced with nuts, figs, apricots and cranberries. Les Montagnards (‘mountain breads’) – shaped in boules (big balls), couronnes (crowns) and baguettines (mini bageuttes) – come from an old family recipe and are made to last. There's another branch at the nearby Halles Municipales.
