Gallery and restaurant Amantee, founded by Gilles Sandre in 2003, has relocated from Chaengwattana to the inner city with the new intriguing addition of a bakery.

French bread craftsmen Jonathan Valdman and Benoit Fradette have perfected their techniques over the past decade.

Their creations involve long fermentation and feature organic flour and other organic produce, ranging from beautiful baguettes (B85) to breads like the 100 percent whole rye (B315 for a kg), chestnut, poppy seed and fig (B650 for a kg) and dark chocolate (B55). But whatever you try, don’t miss the black olives, sheep milk cheese and garlic cream (B80)—crispy, chewy and full of flavor.

Opening its door at 7am, the venue is well worth the trek down the quiet soi. Do call before you visit to check their stock and stick around a while to peruse the gallery featuring the owner’s collection of Chinese antiques.

The Mediterranean restaurant proper will open soon, serving up plates from breakfast to dinner.