Although the offerings now include sandwiches, bagels, and biscuits, it’s the breads that beckon. Artisan varieties, such as sourdough that gets its flavor from 15 hours of fermentation, have made Normandy famous. The bakery also produces baguettes, boules, and Tuscan rounds, each unique in crumb and crust, and a buttery, rich brioche loaf to die for. Best be there early, as many of the breads baked in the wee hours of the morning fly out of the door by noon. 32 Windermere Blvd., (843) 769-6400 or 3157 Maybank Hwy., John’s Island, (843) 737-4122
