Deep in the countryside, where Provence meets the French Alps, lies a bakery without a name. The bread here is made slowly, using wild yeast and ancient varieties of flour. I photographed the two bakers in their workshop surrounded by olive and cypress trees, as they coaxed, folded, genty stretched and rested their dough into becoming some of the finest naturally leavened bread in their little corner of France. To them, croissant and baguette are dirty words.

Commissioned by GEO magazine as the photographer for a cover feature on the cuisine of Nice, I joined Damien, a traditional French Riviera coastal fisherman, on his twice-daily rounds. From a tiny wooden ‘pointu’ boat off Villefranche-sur-Mer, he catches mackerel, sea bream, and octopuses — which his father sells at the village market just minutes later. Yet the fish, like the fishing boats, are now few and far between, and Damien is one of the last fishermen of his kind on the Côte d’Azur.

As I write, an August heatwave sits heavily on the South of France and there is one place I am glad not to be photographing today: the Chez Theresa snack bar in Nice. This little restaurant has been known for making one thing since 1925, and making it well : socca, a chickpea speciality of the French Riviera. Today, the dish is only made traditionally at 3 places in the city, and working with an open, wood-fired oven, in which 300°C and lively flames are essential, for socca’s crispy-yet-soggy texture, is not for the faint-hearted.

Saint-Tropez is the westernmost outpost of the French Riviera, a long-favoured summer destination of the jet set. So it was a surprise to be sent there on assignment to photograph…an artisan’s humble workshop. Nestled between stores of international luxury brands, the Rondini family’s shop still echoes with the sound of hammers out back, where they have been making sandals by hand since 1927.

As autumn draws into winter, plumes of smoke rise all over the island: above slow fires, special preparations of pork are cured. I was commissioned as photographer to travel to Corsica for a reportage about the artisanal production of the island’s famous charcuterie delicacies -figatellu, coppa, lonzu- and the native, semi-wild, ‘Porcu Nustrale’ pigs from which they are made. The assignment, for a German magazine devoted to meat, was not exactly vegan-friendly.

Tourettes-Sur-Loup, above the French Riviera, was once known as the home of violets. 70 families grew and sent their flowers as far afield as Paris – yet today, only 3 producers remain. I photographed the picking, bunching and crystallisation of these unusual little blooms, whose scent is there one minute – and gone the next.

This spring, I travelled to Bulgaria’s idyllically-named Valley of Roses. On assignment as photographer for Aramco World magazine, I was to make portraits and a reportage. Yet, as in the South of France, Bulgaria’s climate was out of kilter this year, and what should have been a straightforward assignment about growing Damascus roses to produce rose oil, turned out to be a challenging mission indeed.