Giant sacks of organic Moulin Pichard flour are stacked high at the entrance of Pain Salvator. In the back of the boulangerie, the open kitchen hums – a baker rolls out dough as another one pulls out beautifully browned loaves from the oven with a giant wooden paddle. A third clad in a flour-dusted apron stacks the freshly baked goods on a metal cart, rolling it beside the counter in anticipation of the midday rush. For owner Nicolle Baghdiguian-Wéber, being able to glimpse the bakery in action is intentional, the “real effort that goes into making bread,” she explains. Unlike others who “display their breads behind glass like in a pharmacy,” she wants her customers to see “flour on the floor, hands in the dough, the hard work.”