La Cave à Manger feels like it belongs in another era—part Old World bakery, part low-key wine bar, all operating from a compact cellar space on Saint-Paul Street. At the helm is Raphaël Creton, who grew up above his father’s restaurant a few blocks away and now brings the same commitment to craft to his own place. Bread is the throughline here: long-fermented, naturally leavened, and made with organic flour and filtered water. The result? Pizzas with crackling cornmeal crusts, sourdough baguettes that hold their chew, and viennoiseries like pistachio-orange blossom rolls that rarely survive the morning rush. The jambon beurre is a standout—built with Isle-aux-Grues cheddar, French cornichons, and house ham on signature baguette. Wine lovers will appreciate the curated cellar, where the bottles are priced more like a dépanneur than a dining room. There’s limited seating, but in summer, the terrace offers a quiet spot to linger with something flakey and fermented.