This light filled North ³Ô¹ÏÍø bakery specialises in traditional sourdough, using sustainable flours, as well as croissants, pies, pastries and sandwiches that encase delicious rotating fillings.

Second-generation French baker Tim Beylie and fellow expat Brice Antier met at Vue de Monde when Beylie was heading up the bread program, and they've baked at Woodfrog, Tivoli Road and Baker D Chirico.

Look out for weekend specials including pepperoni pizza and a vegetarian alternative maybe topped with zucchini, feta and garlic; and fougasse (French-style focaccia) that might be herb and garlic, or bacon, jalapeno and rosemary.