Fournil Zielinska, in Nice, focuses entirely on ancient grains and natural sourdough baking, creating breads with deeper flavors, denser textures, and a completely different character from industrial or modern flour products. Founded by Dominika Zielinska, the bakery grew from research into traditional grains and a passion for biodiversity.

The bread is the highlight. Varieties like engrain (petit épeautre) or the local petanielle noire reflect both history and terroir, with complex, nutty flavors and long fermentation that enhances digestibility. Everything is made with organic ingredients and slow processes, giving each loaf a distinct identity.

Beyond bread, the bakery also offers a small selection of pastries, babka, cinnamon rolls, and a thoughtful brunch menu built around their bread. Expect simple dishes done well, using fresh, local products.

The atmosphere is relaxed and authentic, with a strong connection between the team and their customers. It’s the kind of place where you don’t just buy something quickly, you learn what to choose and why.

👉 Local Tip: Ask what bread pairs best with what you plan to eat. They’ll guide you, and it makes a big difference. Also, go early. The most popular breads often sell out before midday.