French Food
French FoodLe pain de 16 heures
Les Cinq-Avenues
Eva Dayot hand-kneads organic sourdough with 24-hour fermentation in her one-woman bakery. Fresh loaves emerge at 4pm, and the ancient grain breads are neighborhood favorites.
Afternoon bread baking
Ancient grain breads
Organic sourdough
Hand-kneaded loaves
Tips
🥐"the brioche is to die for"
🍞"doesn't turn to wood after 24 hours"
👩🍳Eva runs the whole show solo
Le pain de 16 heures
Les Cinq-AvenuesOpens Monday at 4:00 PM
French FoodFrench FoodEva Dayot hand-kneads organic sourdough with 24-hour fermentation in her one-woman bakery. Fresh loaves emerge at 4pm, and the ancient grain breads are neighborhood favorites.
Afternoon bread baking
Ancient grain breads
Organic sourdough
Hand-kneaded loaves
Tips
🥐"the brioche is to die for"
🍞"doesn't turn to wood after 24 hours"
👩🍳Eva runs the whole show solo