BOULANGERIE BASSO
Florentine Bachet and Camille Rosso - two old engineers converted to Rodolphe Landemaine - are at the head of this nice Basso bakery, as you will have understood from their two names. A window between past and present, wrought iron displays as well as the time when the breads are highlighted. The baguettes are well sew, the unleavened pains have the taste of yesteryear, the rye pie blends perfectly with oysters and other seafood products. Pastries are good bills and pastries are very honest. A few antidote: quiches, sandwiches, olives, bacon, etc.
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