When an Italian chef from the acclaimed, apotek 57, opens a bakery in a city thrumming with bread and pastry addresses, it has to be worth a try. Chiara Barla's Riviera, doesn't disappoint. With interiors by FRAMA – a Farmhouse Trestle table assuming centre stage, a marble service counter and beige, stone floors glowing from the light that floods through the floor-to-ceiling windows – the historic, 1960s building and former bakery is given a fresh revival. Find a delectable selection of spandauers, matcha rolls, snurrer, and croissants alongside a collection of shokupan bread sandos.