BOULANGERIE JOLIN
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Discover because they are a little out of the way. It is so rare to find such a good baker as a pastry chef. Special breads are eaten out of sheer greed: seeded string, païsou, and above all the vollkornbrot on Saturdays... The pastries are light and refined (Ah, the Saint-Mathieu with its light cream with praline accents and its biscuit). For dinner on Saturday evening, savoury pastries (puff pastry with finesse) and let them know that they are chocolatiers! Furthermore, for receptions, it is also an address to remember: small savoury pastries, sweets, and other pastries, make your choice!
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