Cérès

Ceres is the goddess of agriculture and the harvest. She is also the mythological deity who invites us to reflect on our relationship with food. And at Cérès, nothing is left to chance. The bread is sourdough, made with organic, locally sourced flours ranging from wheat and rye to buckwheat and Khorasan, and even salt sourced from the Île de Ré, with PGI status. The viennoiseries look like pastries, and vice versa. Our favorite is the Éphémère: a generous round edged with buttery puff pastry and filled with flavors that change every week. That day, it was hibiscus and panna cotta.  The bakery’s signature bread? Cérès sourdough bread, made with wheat and rye. A crust bearing the bakery’s lettering, roasted notes, and a crumb with aromas of milk and honey.