The baguette your menu deserves.
Sourdough tradition baguettes, breads and pastries — baked the same morning in our Old Nice bakehouse and delivered before your service. Nothing frozen. No compromise.
Artisan bread, wholesale reliability.
Living sourdough, baked today
Slow fermentation, baked before dawn. Your bread is hours old — never days.
Delivered before service
Every morning, at your agreed slot — Old Nice, centre, port. Your mise en place never waits.
Reliable volume, constant quality
A bakehouse four times larger than the shop. We absorb your volumes without touching quality.
What we deliver.
- Tradition baguette — natural sourdough, singing crust, cream-coloured crumb.
- Country & specialty loaves — for your tables, burgers and tartines.
- Pastries — croissants and pains au chocolat for breakfasts and room service.
Trade pricing on quote · Free tasting
How it works
Free tasting
We come by with baguettes, breads and pastries. Judge them in your own kitchen.
Quote within 24h
Volumes, frequency, delivery slot — a clear proposal, no commitment.
Daily delivery
Bread arrives before your service, every day. You cook, we bake.
Let's talk about your business.
Restaurant, hotel, café or fine grocer — tell us your volumes and we'll handle the rest.
Prefer to write directly? WhatsApp · hello@bakerydamore.com · +33 6 19 98 70 18
Before you write…
Do you deliver to restaurants and hotels in Nice?
Yes — we deliver to Nice professionals every morning, from Old Nice to the centre and the port. Further out, let's talk: it depends on volume and timing.
What time do you deliver?
Our ovens run before dawn: delivery is timed to your service, early in the morning. The exact slot is agreed with your quote.
Is there a minimum volume?
Daily delivery makes sense from a few dozen units per day. Below that, shop pickup at 21 Rue du Marché is always possible.
Can we taste before committing?
Yes — the tasting is free. We come by with baguettes, breads and pastries; you judge for yourself.
What makes your baguette different?
Living natural sourdough, slow fermentation, baked the same morning in our Old Nice bakehouse. Nothing frozen, nothing industrial par-baked.
