Bobbie Maker transformed a derelict, unused corner of a restaurant on Paris's Île de la Cité into a cheerful cupcake shop that briefly, if spectacularly, ranked as the third-best restaurant in Paris on TripAdvisor this summer.
The new generation of bakers is combining artisanal traditions like wild-yeast starters, long fermentation and wood-burning ovens with a locavore ethos that emphasizes ingredients like grains, nuts and seeds found close to home.
These days, gluten-free baked goods and pastas can't be distinguished from their wheat-based brethren. We've come a long way from the days of rice cakes and dried fake bread! Visit these bakeries, restaurants and shops and feast!