Bakery
The markets in the Basque country are always busy. You can try this former maître d'hôtel's natural sourdough bread, made with organic flours from a small producer in the Gers region, as well as the 1 kg "Fagoa" ball, made with Borsa's bise flour, which keeps for over a week.
Map
Le Pain Fagoa, 3 Rue du Bois Belin, 64600 Anglet, France
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