Pierre-Olivier Dubost’s viennoiseries combine tradition, creativity and artisanal savoir-faire. Generous and deeply flavorful, they have made Les Petits Marchands an essential address for Nice’s food lovers.
Its crisp, flaky layers. Its delicately curled, crunchy ends. Its buttery aroma with subtle notes of toasted grain. Comforting in the early morning hours, gently awakening the palate. On the tongue, it feels light and airy. For some, its texture and rich butter melt seamlessly into a morning hot drink…
The croissant.
Its sticky, crackling layers. Its vanilla-scented perfume. Its buttery flavor, both sweet and slightly tangy. Energising for the mid-morning break. In the mouth, it is crisp, soft and juicy all at once. For some, unrolling it and savouring the dried fruits becomes a moment of pure indulgence…
The pain aux raisins.
Its crumbly, glossy pastry. Its raw, captivating aroma. Its buttery taste with a hint of gentle bitterness. Comforting after a long day. On the palate, it becomes soft and melting. For some, it brings back childhood memories — the walk home from school…
The pain au chocolat.
These viennoiseries — which tease the senses, awaken the appetite and delight the nose — are the sweet creations of master baker Pierre-Olivier Dubost, crafted at Les Petits Marchands, in the Port district of Nice.
In his forties, Pierre-Olivier cuts an imposing figure — much like an XXL pain au chocolat. From a very young age, he was fascinated by the world of bakeries.
“I love these warm places, with their comforting tones, where you instantly feel at ease. I’ve always been very greedy — and still am — tasting everything at any hour. Walking past a viennoiserie display window and giving in to temptation,” he admits with a smile.
A Self-Taught Path Shaped by Excellence
This passion naturally led him to earn his bakery diploma. Self-taught and determined, Pierre-Olivier learned the craft in his own way.
“I first acquired the basics and refined my bread-making techniques in bakeries around Nice. Then I moved to Lyon, where I worked for Paul for seven years. It was an extremely formative experience — from sweet and savoury recipe creation to management and the well-structured working methods of the brand. I have excellent memories of my leadership team and professional growth there.”
Nice soon called him back to the ovens, this time alongside renowned baker Jean-Marc Bordonnat, crowned best baguette in the Provence-Alpes-Côte d’Azur region and best croissant in the Alpes-Maritimes. There, Pierre-Olivier perfected his mastery of traditional and artisanal baking.
“Working with Jean-Marc allowed me to refine my skills in slow fermentation, natural sourdough and artisanal techniques — producing products that are more digestible, flavorful and sustainable, far removed from industrial baking. A relationship of trust quickly developed, allowing me to propose creations that were uncommon at the time: bicolour croissants, laminated brioche, olive ciabatta, rye breads…”
“This Experience Changed Me”
Driven by ambition and the desire to explore new horizons in high-end viennoiserie, Pierre-Olivier’s journey then led him to prestigious establishments such as the Grand-Hôtel du Cap-Ferrat (5★) and La Chèvre d’Or in Èze (5★). There, he sought excellence in elite culinary environments, working alongside Michelin-starred chefs.
“A radical change of universe! The work was extremely rigorous, with viennoiseries expected to meet the standards of a clientele accustomed to gastronomic excellence. I invested all my energy into meeting that level of demand and technical precision — and I succeeded. Every single piece had to be flawless: perfectly even lamination, minute-controlled baking, impeccable aesthetics… This experience changed me. I’m not the same person today.”
Generosity, Creativity and Daily Craftsmanship
Passionate, committed, meticulous and warm-hearted — all qualities that won over Les Petits Marchands. This lively, welcoming bakery offers sourdough breads, golden viennoiseries, seasonal pastries, salads and gourmet sandwiches that have become part of daily life for the people of Nice. Fully artisanal products rooted in generosity, where every recipe tells a story of love for good food.
Pierre-Olivier prepares all the viennoiseries himself, with patience and passion.
“It’s demanding, intense work… every day I produce around 400 croissants and pains au chocolat, 100 Swiss buns, 150 cruffins, 60 pains aux raisins, cinnamon rolls and mini-viennoiseries — using nearly 60 kilograms of flour per day!”
But he doesn’t stop at classic viennoiseries. Creative and constantly seeking renewal, Pierre-Olivier challenges himself every month with one or two original sweet creations that push boundaries: multicoloured croissants, praline chocolate Swiss buns, lemon-raspberry flower pastries, apricot-rosemary brioche — or even an XXL pain au chocolat.
Final Thoughts
Pierre-Olivier Dubost’s viennoiseries at Les Petits Marchands, blending tradition with creativity, captivate through their generosity and indulgence. Flavorful, light, balanced and comforting, they are also a feast for the eyes.
According to studies, nearly 38% of French people enjoy viennoiseries every week, and 35% every month. It’s fair to say that Pierre-Olivier now plays a central role in delighting Nice’s sweet-toothed crowd — and energising the world of Les Petits Marchands.
Les Petits Marchands
Addresses:
• 1 boulevard Lech Walesa, 06300 Nice
• 8 rue Catherine Ségurane, 06300 Nice
Phone:
• +33 (0)6 13 28 91 13
• +33 (0)9 88 43 70 97
Opening hours:
Monday to Sunday, 7:30 a.m. – 7:30 p.m.
