Veziano Bakery

Jean-Paul Veziano, a baker and humanist, has been kneading bread from father to son since 1924, and now with his two daughters, in the heart of old Antibes. In his slow oven, he lovingly produces fougasse, country ball, and tasty chard pies (sweet, salty, Nicoise style with pine nuts, raisins and rum), but also one of the best pissaladières on the Côte d'Azur, which the greatest chefs love. Among his major projects, the man created “the bread of peace” in 2019, during a gastronomic fair in Tel Aviv.

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• Breads from the Veziano family are served, among others, at the restaurant Les Pêchers by Michelin-starred chef Nicolas Rondelli in Cap d'Antibes, at the Beaulieu-sur-Mer reserve and at the Negresco hotel in Nice.

• Jean-Paul Veziano baked a bread from the Riviera, “La main de Nice”, which looks like a hand from Fatima, or Khamsa, an Arabic and Hebrew religious symbol, with the bakers Ibrahim Abouani and Dani Avichai in Israel. The result is a bread shared between Christians, Jews and Muslims, which advocates peace between peoples.

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