Zielinska Fournil

Zielinska Fournil, established at 4-6 rue Jules Gilly in Old Nice, is the most singular — and one of the most fascinating — addresses on Nice's bakery scene. Here, ancient and rare wheats reign: Touselle de Nîmes (soft wheat), grey rye, Kamut (Khorasan wheat), Pétanielle Noire de Nice (local poulard wheat), Einkorn (petit épeautre)... Varieties that industrial baking has erased, which Zielinska rehabilitates with militant conviction.

The concept also centres on fresh flour — milled on site from whole grains, delivered directly to the kneading trough without waiting. This practice, common a century ago, is extremely rare today: it preserves the enzymes, vitamins and aromas naturally present in the grain, for a bread that is living, digestible and aromatically complex.

The Breads

Each batch is a statement of intent. The Pétanielle Noire natural sourdough boule is the house's absolute signature — ochre, dense crumb, thick and fragrant crust, hazelnut and old-world bread flavours. Einkorn bread, grey rye and Kamut complete a range that partially changes with the seasons and harvests. All in limited quantities — arriving early is often necessary.

Brunch & Breakfast

Zielinska also offers on-site brunch service, every day except Wednesday, from 8:30am to 4pm. Ancient grain toasts, artisan jams, local cheeses, organic eggs — a breakfast or light lunch of absolute sincerity.

Pricing

Breads €4–8 each. Brunch formulas €12–18.

Guest Reviews

Highlights: Natural bread and ancient wheat enthusiasts unanimously cite Zielinska as the most fascinating address in Nice in this category. The Pétanielle Noire de Nice is described as a revelation by those who didn't know this local wheat. On-site brunch in the authentic Old Nice atmosphere is often cited as a moment of pure dolce vita. The founder's communicative passion inspires intense loyalty.

Areas for improvement: Very limited quantities mean early arrival is often necessary for the most sought-after breads. Closed on Wednesdays. The address is confidential and requires motivation to find.

Overall: Zielinska is the address for the curious and the passionate — those who believe bread can be a cultural and sensory experience as much as a culinary one. A discovery that permanently changes one's relationship with bread.