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.
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