The best pastry shops Gironde

Artisans pastry chefs, chocolate makers, ice-cream makers and confectioners for four generations, the members of the Boutet family are renowned for the quality of their sweet and succulent dessert recipes. Here, one enjoys experimenting with the chef's creations as much as rediscovering the great classics. Among the delicacies you can't miss, try the three-chocolate mousse on a crispy praline and the delicious éclairs. In terms of innovations, Xavier Boutet offers a range of macaroons and a verrine of mascarpone mousse.

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.

At Benjamin Fournol we plunge into a delicious universe around chocolate, fruit and caramel, while preserving the original flavours with a minimum of sugar. Among its flagship creations: the very famous "Louvre", based on pears, dacquoise with nuts and caramel mousse. The pastries are made with AOC butter from Normandy, the baguettes are freshly baked all day long, the cannelés range from the most melting to the crunchiest without forgetting a rainbow of macaroons. Benjamin also sells fine wines, port and exceptional champagnes.

Who is Yann Adingra? Artisan pastry chef, but also teacher in private vocational school, Yann Adingra was also best apprentice of France in 2016 and world champion of pastry Abylimpics in 2016. How about pushing open the doors of his lovely pastry shop? Hazelnut and caramel vacherin, mille-feuille, apple tartlet, vanilla flan, Bueno éclair, marshmallows, homemade sweets... The chef's specialty? It's the Andernoise (soft hazelnut cookie, hazelnut crunch, creaminess infused with organic coffee beans, coffee/hazelnut whipped cream).

The concept behind this "made-to-measure tart"? Enable you to create the tartlet of your dreams, by choosing all the ingredients: tart base, coulis or marmalade, ganache, cream or compote, and topping as a final touch. Over 500 combinations are possible, and we're only talking about the sweet stuff... If you're lacking inspiration or hesitating because you want to try everything, the pastry duo behind this great idea will help you find the perfect balance for your savoury or sweet tarts, and you won't be disappointed with the results!

Bordeaux rhymes with cannelé! You're no doubt familiar with this emblematic caramelized cake with a soft center, flavored with rum and vanilla. Here, you can watch them being made in the famous "cannelé" copper molds from which they take their name. The brand has a dozen stores in Bordeaux, the latest of which, located on the quayside, offers exquisite savory cannelés. The third generation of Maison Baillardran has already taken over...

In the ^19th century, these macaroons were traditionally served as a dessert after a meal accompanied by the famous Saint-Emilion wine. The macaroons made by the widow Goudichaud even had the privilege of delighting members of the Tasting Jury and visitors at the 1867 Universal Exhibition. Copied but never equalled, Nadia Fermigier is the only one with the right to make these genuine macaroons. The tearoom is 200 metres away.

This bakery located on the square Paul-Doumer has kept all the refinement and elegance of a place that has more than a century of existence. From the entrance, our look is raised by the beautiful painted ceiling where a flamboyant chandelier is suspended. Then he walks along the windows with a thousand wonders: opera, black forest, saint-honoré, raspberry pie, strawberry, paris-brest, pears for the most classical; but also Russian (almonds success, praline butter cream), coquelin (almonds and light chocolate foam) and the famous duo, creamy creamy with a black chocolate foam. Farandole of gourmet delights that compete with the finest works of art created by Joël Bonnet, the pastry master of the place for over twenty years, and all his team. The huge period of time that allows artisanal cooking and develops all flavours is probably one of the keys to success. Also baker, you will find a series of special breads, olives breads, mustard and bacon, and many more. The gourmands will be tempted by the macaroons, cannelés or chocolates that narguent us from the corner of the eye. There are also artisanales ice creams, and depending on the season, you will be seduced by the «ceps basket» or the «harvest basket», magnificent milk compositions. Take advantage of the tea lounge area, to taste homemade milk chocolate, outside if time permits!

A 2017 winner of Réseau Entreprendre Aquitaine, Oven Heaven is a collective of artisans founded by two brothers, one a pastry chef and the other a roaster. While the workshop is in Bègles, the store is in Bordeaux. We used to come here for the specialty coffees and superbly flaky viennoiseries. But since September 2022, the name and decor have changed to make way for Goûtu, a new hype address on the Cours de la Marne. It's a great place to enjoy a sandwich or a slice of pie, and a pastry of course! And always with a good cup of coffee, of course!

Frédéric Vaucamps was born in the north of France and very early on he developed a passion for pastry making, which he decided to make his profession. He opened his first artisanal pastry shop in Hazebrouck in 1982 where he worked on various products, including meringue and brioche. He revisits the Merveilleux recipe, which he lightens up and offers in several flavours (dark chocolate, white chocolate, coffee, speculoos, cherry, almond and caramelised hazelnuts, caramel) and bingo, it's a success. The Merveilleux exists in mini, individual or cake of 4 to 24 parts. The Cramiques (brioches) are made with chocolate, sugar or raisins.

Brunch includes savory dishes, pastries and sweet treats, all homemade. Advance reservations are recommended.

Have you heard of the Puits d'amour de Captieux? This exquisite delicacy is one of the region's great classics. Those from Maison Seguin are well worth the detour: a thin shell of choux pastry, a tender caramelized chiboust cream... It's been the same recipe since 1944! Buoyed by its success, Maison Seguin also has its own year-round sales outlets in Bordeaux: Cours Portal in the Chartrons district, as well as a stand open every weekend at the Capucins market. Puits d'amour and that's it.

Legend has it that the young Louis XIV, out for a walk in Bourg, wanted to pick a fig. A monk carried him to help him, but touching the king was an act of lèse-majesté. Fortunately, he was pardoned and many more fig trees were planted... In his pretty patisserie-confiserie, Frédéric Blanleil makes entremets and chocolates, but above all the famous Figue de Bourg, a delicious blend of marzipan, white chocolate, fig and fig alcohol. A real delight!

Nelson Alvès makes pastéis de nata, these small melting flans with very thin puff pastry and creamy filling, specialties of Lisbon. He learned how to make them the traditional way from a Lisbon pastry chef and now makes them in front of us in his store. All the ingredients and even the oven come from Portugal, his family land. Here, three tables are installed along the wall to taste the cakes accompanied by a drink and, on the shelves at the back of the store, some Portuguese products...

La Fabrique à Desserts is a tea room that delights you with traditional or signature fine pastries (some are gluten-free). With their freshness and well-controlled sugar content, they're well worth the detour. The hardest part will be choosing. You'll also find lactose-free homemade cakes, confectionery, cookies, entremets to share, chocolate bars from Maison Pralus, ice creams... And a fine selection of teas (FBKT). There's also a lunch menu. On site, takeaway or delivery?

M Les Choux's handcrafted choux pastries come in sweet and savory versions. They are filled with a famous blend of whipped cream, custard and mascarpone. A different choux is offered each week, in addition to the six flavors offered throughout the year (chocolate, vanilla, salted butter caramel, coffee, rum, praline and lemon). M Les Choux also delights the taste buds with savory creations: foie gras, avocado and salmon, chorizo-goat, truffled ham.