The film crew for the show “La Meilleure boulangerie de France,” aired on M6, was in Nice. Nice Premium visited the bakeries Bernardi&Co and Zielinska.
Two bakeries from Nice have been selected to represent the department, and potentially the region, on M6. They announced the good news on their respective social media.
Bernardi&Co
Bernardi&Co is located in Northern Nice, on Avenue Borriglione, and has been there for eight years. This bakery and pastry shop claims to be artisanal and family-owned, with quality fresh products. It offers a variety of breads, pastries, viennoiseries, and snacks.
On site, the success is evident. Bernardi&Co is always busy. Pierre Louis Bernardi took a moment to tell us more. “The best-selling products are the mini-bagnats, pastries, and baguettes. Sales are balanced, there’s no standout product.”
Why do you do this job?
“I started at the age of 16. I began with pastry. Honestly, I did it out of passion. We create raw materials, so we create every day. We mix a few ingredients, and it results in a product. It’s kind of magical.”
Why participate in this show?
“They were the ones who called us. We didn’t apply, we didn’t take the step. The production was looking for other candidates. They saw our Google page, with our social media. They found our products to be beautiful, clean, enticing. We were contacted a month ago to participate. We accepted to highlight the team, our work. It’s a good experience. We had quite a few phone appointments to talk about the company’s history, our clients…”
What do you expect from this show?
“A highlight of the team. It’s nice, rewarding. It’s always good for the business to be seen, recognized. It’s very good. In principle, I like the team to be highlighted.”
The Customers’ Opinion
Customers are loyal. They return because they really enjoy the products.
Jeanine finds the bread and all the products very good. She particularly enjoys the pastéis de nata. “We often queue, but that doesn’t matter. The bakery is very successful.”
Mélanie has been a customer since she moved nearby. It’s her favorite bakery. “Everything they make is very good. The saleswomen are nice, they make you want to buy. They present well. We want to try everything each time. The desserts are very good, sophisticated, like the latest violet one.” She recommends the brioche with nutella for breakfast. On Thursdays, she comes specifically for the German bread, made from dark rye flour.
Julien comes regularly. “The products are good. Being a taxi driver, I know all the bakeries in Nice. I know which ones are good and bad.” He recommends the pastries, sandwiches, and original ficelles.
Sandy is a loyal customer because she lives in the neighborhood. “They have quality products and are friendly. The panettone is excellent, so are the pastries.”
Denis has been a customer since Bernardi&Co was established. He especially appreciates their different breads, like the corn bread and sandwiches.
Zielinska – Bread with Ancient Grains
Zielinska is located in the city center, on Rue Penchienatti. It specializes in “exceptional bread,” made with ancient grains and natural leaven. This small organic and Polish bakery also acts as a grocery store. Upon entering, you discover the counter separating the kitchen from the customers. You can see the bakers at work, which is rare.
Dominika Zielinska established here only two years ago. She was alone in a micro-enterprise. She was able to hire two employees, thanks to her success. The business is doing very well.
What are the flagship products?
“All bread with ancient grains. The nissart is very popular because it’s a creation. It’s a bread made with chickpea flour, which is quite bitter when it ferments, so not everyone likes it. We had to rework the entire recipe with a blend of spices. I imagined something that pairs well with chickpea. There’s a taste of socca, of pissaladière.”
Why do you do this job?
“I fell in love with ancient grains, with all the history that goes with seeds, wheat, fermentation, the beginning of our civilization. It’s all connected, so it evokes a lot of things for me.”
Why participate in this show?
“I was contacted, chosen, so it’s hard to say no. It’s incredible that someone from Paris would call us, know of our existence, when we’re a small bakery, only two years old. Apparently, it’s my clients who applied for me. It’s a great recognition. It shows that the product I make is appreciated.”
What do you expect from this show?
“It’s an adventure, because we didn’t know what it was like to spend a day filming. The cameraman was there at 7 a.m., and the crew left at 5 p.m. We had to close the shop for two hours, so the customers didn’t quite understand what was happening. It was a very special day. Later, they will select two teams from the PACA region to advance to the final stages in Paris. I’m eager to know if we are selected.”
The Clients’ Opinion
Clients come specifically to Zielinska when they know about it, as there isn’t much foot traffic on the street.
Alexandre is visiting for the first time. His girlfriend found the bakery on Instagram and wanted to try it. Social media contributes to its success.
Cazade likes their bread and babkas, as does her social circle. She noticed the atypical bakery while passing by, which intrigued her to visit.
Annie often comes for the breads made with ancient flours. She appreciates the taste, authenticity, and the fact that the products are not processed. She prefers the nissart bread.
Raymonde will return because the artisans use “real wheat, real flours”, unlike traditional bakeries. She always buys the engrained bread, which she digests best.
The broadcast of “La Meilleure boulangerie de France” is scheduled to start in February on M6.
