Lionel Vatinet's James Beard-recognised French boulangerie produces a sourdough batard using a long-fermentation process that Vatinet developed over three decades of professional bread-making. The crust is deep mahogany; the crumb is open but not gummy. The Glenwood South location (downtown Raleigh) runs the same programme as the flagship Cary location. Available from opening at 07:30; the weekend supply sells out by mid-morning.
Where to eat it: 1 restaurant across 1 city.
Why locals goLionel Vatinet's James Beard-recognized boulangerie gets more attention at the Cary flagship, but the downtown Glenwood South location is easier to reach and runs the same bread and pastry programme. Most visitors to Glenwood South are looking for dinner, not a 07:30 bakery stop, which keeps it uncrowded at the best time of day.
TipGo on a Saturday at 08:00 when the croissants are fresh. The sourdough boule is the loaf to take home if you're self-catering.
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