This is not a restaurant although you can get a meal there over the counter and eat it at tables provided (outside in fine weather). It is a boulangerie that is trying very hard to live up to the old standards of French baking. One of my key tests is to see if they bake a traditional country loaf in a wood-fired oven, which is about a metre (three feet) long and sold in portions by weight. Pain Etc. does just that and the result is delicious. One imagines that one is eating truly medieval fare. Unfortunately, most bakeries have stopped baking them, probably because they no longer use wood-fired ovens at all. We also had a delicious pizza-like open sandwich that was placed on a slice of this country loaf. Magnificent. They also have a full range of pastries and other breads, including local specialties that are now vey hard to find.
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