Ô Pain Délicieux is an organic bakery in Montpellier's charming, village-like Beaux-Arts district, where founder Nicolas Puget set up shop in 2016 after training at the International Baking School. Guided by a simple philosophy — good, beautiful, organic — the team of seven crafts breads and viennoiseries from natural sourdough, with respect for both people and nature and a focus on lasting, trust-based partnerships. Here, it's the sourdough that calls the shots: slow, natural fermentation gives the bread better flavor, easier-to-digest gluten, longer keeping, and the ideal airy crumb — a reminder that good bread simply takes time.
The bread selection runs from the semi-wholewheat country loaf and seeded bread to wholewheat, pure rye, walnut, gluten-free rice-and-buckwheat, little spelt, and the fruit-and-nut "athlete" loaf, plus olive bread and a rosemary fleur de sel focaccia. There's something special to discover each day of the week too — raisin bread and Khorasan on Monday, cocoa-chocolate bread on Tuesday, heritage-wheat bread on Wednesday, German six-grain Sechskornbrot on Thursday, and raisin bread, heritage-wheat bread, and kougelhopf on Friday.
Sweet and brioche lovers are well looked after as well. The counter tempts with Provençal brioche, orange-chocolate brioche, Nanterre brioche, orange-blossom fougasse d'Aigues-Mortes, plus carrot cake, banana bread, cookies, lemon shortbread, honey-and-nut cantucci, and date-based energy balls. Everything is made with the same care, turning a stop here into a genuinely wholesome, gourmet treat.