Pizzas For The Soul

The boulangerie-creperie that Mariannick built is around 16 km from home but with a pizza-sized hole in the tummy, we think nothing of braving the Bangalore traffic. The eatery resembles a pared-down western country kitchen: solid wood square and rectangular tables, no-frills chairs, wide open windows. Overriding the visual impression though is the olfactory hit: bread-baking aromas waft in from the wood-fired oven tucked away behind the sole counter, the best smell in the world.

Mariannick is primarily a baker and smartly sticks to her core strength. So Monday through Saturday, they serve a prix fixe menu of pizzas at lunch (`700 for a full pizza, Rs 400 for a half-pizza; child menu available) and crepes and galettes at dinner. Whichever of the five vegetarian and seven non-vegetarian pizzas you order (if you’re greedy like us, you can split each pizza into two toppings), some things don’t change: The base is a satisfying rustic thickness, the tomato sauce is sweetish, the toppings—including, yaay, the meats—are chunky and generous, and the cheese is mouthwateringly melty.

But before the pizzas, you also sample complimentary add-ons: Mariannick’s excellent multi-grain bread (though sometimes we crave an accompanying dip or even a pat of butter) and a mixed salad of lettuce, sprouts, sliced babycorn and pearl tomatoes with a mustard dressing. The cover price also includes a bottle of water and a dessert from the display counter. We’ve had her strawberry tart, which uses a custard base, and never needed to try anything else. Fresh, hearty, unpretentious and delicious, the food can’t be praised highly enough. Go now.