A French bakery in the middle of the Atacama, run by a French baker, turning out nine kinds of baguette and a case of croissants under the algarrobo trees on Gustavo Le Paige. It should not work and it entirely does. The laminated pastry is the real thing, which after a week of desert breakfasts is a more emotional experience than it sounds.
The single most useful fact about it: it opens at five in the morning. Every tour to El Tatio leaves in the dark and the hotel breakfast does not start until long after you have gone, so this is where you get food into you before three hours in a cold minibus. Buy extra for the road; nothing is open at 4,300 metres.
Later in the day it is a straightforward café — coffee, sandwiches on their own bread, tables outside in the shade. Cash is easiest.