Bakery
Since this summer, the young team at the Radduso bakery-pâtisserie has been celebrating the good taste of bread from yesteryear, working its traditional and special breads with homemade flour blends and long fermentation times of between 24 and 72 hours. A baker since the age of 15 and trained by the Compagnons, Cédric Radduso wants to "get back to basics and focus on flavor". He therefore selects his raw materials with care, preferring local ingredients such as flour from a "small mill in the 04". Pastries, made with fresh eggs, come in a deliciously classic selection: seasonal fruit tarts, Saint-Honoré with chestnut cream or chocolate-flavored entremets, or a festive selection like the kalamansi and orange blossom log. Pure butter Viennese pastries and a variety of snacks complete a quality offering dedicated to the pleasure of true taste. Located on the easily accessible town hall square, Maison Radduso is open every day, and even on Sunday mornings during the summer season.
