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French bakers Bruno and Olivier are rightly proud of their wood-fired stone oven, which dates from 1911. Out of its fiery maw come slim baguettes, crusty country-style loaves, herby focaccia and more. I’m addicted to their almond croissants, whose buttery nuttiness, or nutty butteriness (I can’t decide which), is sublime. There’s a branch in Recoleta too.

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L’Epi

French bakers Bruno and Olivier are rightly proud of their wood-fired stone oven, which dates from 1911. Out of its fiery maw come slim baguettes, crusty country-style loaves, herby focaccia and more. I’m addicted to their almond croissants, whose buttery nuttiness, or nutty butteriness (I can’t decide which), is sublime. There’s a branch in Recoleta too.