It's amazing what one man can do with a little flour and water. In his eponymous bakery on Rue du Cherche Midi in Paris, Lionel Poilâne has spent decades perfecting the planet's most sublime breads and tarts. Bite into the deceptively humble apple turnover, still warm from his wood-burning oven, and you'll discover what every non-Parisian had been missing until the London outpost of Poilâne opened on Elizabeth Street in Belgravia. Sandwiched between The Chatsworth Farm Shop organic grocery and The Chocolate Society confectioner, the bakery is an exact replica of its parent, right down to the brick oven in the basement. Poilâne also imports the same stone-ground flour and violet Guérande sea salt to make his artisanal pastries and mammoth sourdough boules. Next stop, Manhattan? S'il vous plaît. 46 Elizabeth Street, London SW1 W9PA, England; 44-207-808-4910; www.poilane.fr.