Maison Perrin

A neighbourhood bakery since 1962. Slow-risen sourdough, stone-ground flours from the mill down the valley, and croissants that are gone by ten.

Camille’s grandparents opened the shop on the cours Lafayette; she kept the wood-fired oven, the old levain and the habit of baking at three in the morning. The flour comes from a mill twenty kilometres away, ground on stone, never bleached.

The country sourdough rises for twenty hours. The croissants are laminated by hand with Alpine butter. Both are baked before dawn and on the stall by seven, so come early on Sunday.