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Gault&Millau's review
Bakery
Launched by Charlotte Crousillat, who has already made a name for herself with her Carlotta With, this new bakery specializes in the famous pompe à huile, a Provençal dessert made with olive oil. The concept is available in both sweet and savory versions, with cinnamon and gianduja pumps, and pump breads with olives, rye, seeds, chestnuts and zaatar. Nice terrace.
