The best bakeries Gironde

All bakery and Viennese pastry products are made on site. Specialties include Bécam flute, wheat-free bread, organic breads and Le Choc'O Roi, the brand's signature cake, light and creamy, in a variety of flavors, to be enjoyed in the pretty dining room, on a comfortable sofa with USB plug, or on the terrace. It's also an ideal lunchtime break with Menus: salads, burgers, sandwiches...

There are some pleasant talents to follow and encourage. Gaëtan Cossoul's is particularly noteworthy. Specialties include Basque cakes, Landes pastis, chocolate fondant (Coq d'Or European gastronomic prize), vanilla flan... Le Bellis aims for quality (less sugar and bad fats). With his team, Gaëtan bakes bread from Label Rouge flours from the South-West of France. Baguettes, 100% rye pies... are just waiting to be tried! Everything is baked in the bakery. Yet another good reason to push open the door at Le Bellis. Smiling, welcoming team.

With its beautiful old-fashioned front showing beautiful country breads, the Londiche bakery gives the irresistible desire to return. By pushing the door, the return in the continuous time, you plunge into the atmosphere of a 1930s bakery with beautiful lights and antique furniture for decoration. A real pleasure for the eyes, before the pleasure of good bread. Here, everything is homemade and above all with passion, so no industrial products are used in manufacturing, here, you buy good... Pierre, the artisan baker, has been inducted as an "Ambassador of bread", which is a guarantee of quality. Enjoy ciabatta, a very soft Italian bread with olive oil as an ingredient, Norwegian cake-shaped cake topped with sesame and spelt seeds or bougnatte, a traditional baguette that recalls the Auvergne origins of the patron by its name. To this must be added pastries, homemade cakes (candied fruit and rum or lemon and poppy for example), honey financier, etc. Pastries only appear on weekends, except during the King's cake season when they are made all week long. Pierre and his wife Christine are fervent defenders of old-fashioned bread and organic products. It is an excellent address to remember and share without moderation.

Mathilde and her team create generous pastries and viennoiseries. On the shelves, some fifteen varieties of bread with crunchy crusts and honeycomb crumbs, made with agri-ethical flours. At lunchtime, a wide choice of sandwiches, croque-monsieur, quiches, hot dishes, salads and desserts, with a loyalty offer on these snack formulas. The chain is also committed to an eco-responsible, anti-gasping approach.

A postcard bakery with its baskets filled with country bread, its slightly outdated shelves and its majestic 15th century wood-fired oven. Serge Combarieu overplayed his role as a model craftsman, beret screwed on the skull and marcel de rigueur. But the real star of the sign is the Gascony bread, the traditional country bread, with leaven and a thick crust, which keeps impeccably for almost a week. Some sweets for the snack - chocolatines, apple croustades and croissant - and for the weekend, the brioche, fragrant.

What strikes you when you come home is the smell of hot bread, as effective as a siren song. Chanelle St-Amour loves to travel, but what motivates her most is meeting people and loving good things. An authenticity that can be found in her micro-bakery, where people flock to savor breads of character kneaded by hand, with passion and creativity. With a nod to her hometown, the place also offers beautiful products brought back from her travels, and from small producers with the same environmental and responsible approach.

Known throughout France, discover a whole range of Dunes Blanches like the Dunes de Piquey with a whole range of flavors: raspberry-white chocolate, salted butter caramel, sesame nougatine, Nutella and dark chocolate. Other specialties: sacristains (a pastry made of twisted puff pastry, covered with royal icing and sprinkled with flaked almonds, all sprinkled with sugar), rye pie with fruit, fisherman's baguette with melted cheese, nuts, bacon, and olive ficelle or chorizo ficelle.

Béarn baker Nicolas Gruel, the 2019 European and French Boulanger champion, and Corsican pastry chef Jean-Philippe Battesti, formerly of Ducasse, celebrated their 2023 runner-up title in France's best bakery competition. It has to be said that these two enthusiasts have a single credo: to make everything in-house from A to Z. At Grain, every loaf of bread and viennoiserie is shaped by hand, following the rhythm of the seasons to use only fresh, sourced produce. Specialties include chestnut and mandarin bread and pistachio and orange blossom tart.

If you are looking for good pastries and a multitude of breads to brighten up your mornings? Then make a stop at Sauboua. This bakery and pastry shop, which also has an address in the center of town, is undoubtedly among the best in the region. It must be said that this small family business works hand in hand with local merchants and producers to make its products in the purest artisanal tradition from carefully selected quality raw materials. And the cakes are always excellent!

The flagship of the Pirelons bakery doesn't go unnoticed in the Aiguillon district near the port. Every detail has been thought through, starting with the two entrances, one of which is suitable for baby carriages or wheelchairs. On site, you can sit outside in the shelter of the small terrace or inside between the tea room bar and the lab chalet for breakfast, lunch or a snack. All you have to do is enjoy the delicious viennoiseries and breads... The team is all smiles.

Louis L'Amour, or good bread... This passionate artisan baker trained at some of Paris's top bakeries, and every day prepares a dozen or so breads from selected flours, ranging from the most classic (tradition, country...) to the most original (sourdough bread with toppings, zebra bread...). A fine range of viennoiseries completes the offer, including excellent gourmet creations such as croissants with pistachio or black sesame filling, or kouign-amann cacao. A second address, Bouloulam, has opened not far from the Chaban-Delmas stadium.

The Bakery Art Gallery, BAG for the intimate ones, is an unusual and all-in-one place: a bakery-pastry shop, a bookshop, a tea room, a contemporary art space... This surprising concept store offers gluten-free bread. Sylvie, the baker, offers original breads, such as the "Tout chocolat", with rice flour, cocoa and chocolate chips. This very warm meeting place also offers delicious pastries, as well as lunch formulas and even a hearty brunch on weekends. The space is also intended to be an artistic place with shows, exhibitions and projections of artists' videos. BAG is indefinable: the best thing to do is to go there!

At Fournil de Créon, the bread is crisp to perfection, made in the pure French tradition. The pastries, too, are delicious as hell. There's homemade chocolate in every shape and color, gingerbread, ice cream and homemade macaroons in every flavor. These are prepared daily, and gourmets can enjoy them on the spot. Apprentice Alexandre Belvisotti won first prize in the Concours du Meilleur Brioché de Gironde 2024. Pieces montées and holiday cakes on order.