You have to love your trade to get up in the wee hours and get our daily bread going.
In Let them Eat Bread (FT, October 30-31), Rosa Jackson lists some of the top Parisian bakers.
One of them Bread and Roses does not shout its bakery status. Rosa notes that the bread baking takes place in the back while a cafe offering light fare including salads, quiche, smoke salmon, cheeses and oysters occupies the front.
While browsing through their bread selection (all organic), I found the Roasted Corn Bread (above).
In what used to be an all-male bastion, Rosa mentions Claire Damon of Des Gateaux et Du Pain whose Chocolate St Honore (below) calls for immediate action.
I would save the pastries for Quatre-Heures.