So far we've tried the baguette and the banette -- both crispy crusted and chewy inside -- very good. At the moment he's not up to full baking capacity, so the bread runs out very quickly in the morning. I noticed the locals commenting on the cakes approvingly, but my guess is that Aurélien 'down the hill' will remain the town's favourite pâtissier.
The exterior of the shop looks no different but they have cleaned and painted the interior and it is all sparkling clean. They are open Tuesdays to Sunday mornings.