The best bakeries Puy-De-Dôme

In this authentic bakery, bread and pastries are baked on site, over a wood fire. Their incomparable taste appeals to top restaurateurs. Behind the small shop window you'll find traditional baguettes, farmhouse breads, viennoiseries and other desserts, such as the lemon meringue éclair. We recommend the organic Chadrat flour bread, the rye bread or the "tordu", on sale at the end of the day. Sylvie is always ready to welcome you with a smile. The bakery has also opened in Royat. During the festive season, it's best to order in advance.

The large window opening onto the street is a real eye-catcher. Behind it are breads, cakes and pastries. The long line that regularly snakes around the front is worthy of all the gastronomic reviews. The opening of the outlet is a renaissance and an opportunity for the bakery to develop its own creations, such as petit paillasse with wild garlic, or bread made with sourdough and organic (low-gluten) petit épeautre flour. Upstairs is a pastry-making laboratory, which now takes pride of place among the artisan breads.

Louis Ambrosio, a former apprentice of Pierre Nury, took over the reins of Fournil 1869 a few years ago, with the help of his partner Adeline. People always come from far and wide to buy their baguette here! Let yourself be tempted by authentic bread made the old-fashioned way, with the pronounced taste, texture and appearance of the bread of yesteryear. Here, bread comes in all shapes and flavors: Tradition, Mon Blé, Combraille au levain... Other specialties include Chazeron, a delicious caramelized hazelnut cake.

At the beginning of 2019, the Art Nouveau boutique of Boulangerie Moderne reopened its doors thanks to Ophélie Maillot and Maxime Boishardy. She studied management, he is a baker: the duo is a perfect match! From baguettes to sandwiches, including seasonal recipes, from croissants to fruit tarts, everything is homemade, with responsible flours and AOP butter. Originally from Brittany, Maxime offers kouign-amann on his menu. Everything can be taken away in a bag or a reusable box, in order to limit the environmental impact.

Many varieties of bread, kneaded in the early morning, are offered in the two addresses in the town centre and in Aubière. The famous Saint-Esprit baguette is in great demand, but there are also rye, seven-grain, olive oil and strawberry breads. At lunchtime, Le Fournil offers sandwiches, toast and salads. In Ballainvilliers, you can enjoy everything at the adjoining bar where regulars savour pastries, croques, cakes and other pies. It is not unusual to see long queues at peak times.

Thierry Vacher built his reputation with his famous and tasty Fanette, an old-fashioned sourdough baguette named after his great-grandmother and with a patented recipe. Even with a second bakery, the Chamalières store remains as busy as ever. We love the bread, pastries, viennoiseries and fresh sandwiches. Epiphany is one of our flagship events. The galette, with its gray almond frangipane, is certainly one of the best in the conurbation. Prices are a little above average, but the quality is there.

The address is located on a busy road leading to the south of the department. Its small parking lot is very convenient. It's a perfect solution for hikers who want to pack a picnic on the way or for workers who want to fill up on pain au chocolat before starting the day. The building doesn't look like much, but don't linger in front of it, just walk in! The bakery offers greedy pastries and viennoiseries as well as good and efficient meals (sandwiches, croque-monsieur, etc.). We also remember the very friendly welcome.

Breads, viennoiseries, pastries, sandwiches, snacks: nothing is missing from the Le Buron des pains bakery. A catering service is available for lunch and dinner. Behind the address are the owners of Mémé Joe, and behind the dishes Dominique Dubray, Toque d'Auvergne, of the Altiligérien restaurant La Bougnate. In addition to these offerings, the bakery is enriched by a grocery store where local products are king: charcuterie, fresh cheeses, gingerbread, wines, beers... The list is long and there's something for everyone.

An alternative organic bakery where you can see the artisan bakers at work. Here, you will find neither baguettes nor white breads, only country breads, multigrain or gluten-free (rice and buckwheat flour) made with natural leaven and local raw materials. The breads are nutritious, easy to digest and keep well. For a snack, try a cookie or a brioche. Savory lovers will opt for the herb crackers. L'Atelier Fournil is also present on the markets of Issoire and Montaigut-le-Blanc.

A 10 km north of La Bourboule on the D 922, here is an excellent bakery, where the wood-fired rye baked crust, the star, sold in cut parts in 1 kg pies, as well as smaller, other specialities, and its pastries are all appreciated by its loyal clientele.

Nicolas Servaire has been the happy owner of this small bakery-pastry shop northwest of Clermont-Ferrand for about twenty years. He proudly displays the label "Boulanger de France", a guarantee of quality and respected craftsmanship. In the windows, you can find wonderful cakes full of colors. On the bakery side, the stalls are filled with natural sourdough breads. We recommend the flaky brioche, pleasant to the eye and in the mouth.

In the middle of summer, the queue stretches out on the sidewalk. We quickly understand this craze once we have tasted the products and the friendliness of the team. The breads are delicious and varied, ranging from the Murolaise to the Authentique and the organic cereal bread. Choosing quality raw materials is a priority for Renaud and Irina. The pastries, for example, are all made with AOP butter and Valrhona chocolate. The pastries color the inside window and call for greed. Everything can be enjoyed on the terrace.

At the entrance of the Saint-Pierre street, you will discover this small bakery-pastry shop. Created by Carlos Pimenta, you will find Auvergne and Portuguese specialties. The pasteïs de nata are made in the purest tradition. The lunch formulas are good value for money. As for bread, you will find everything, including rye and sourdough. The traditional breads are excellent. On Wednesdays and Fridays, fill up on burger buns. The establishment offers bags of pastries from the day before, a good way to avoid waste.

Small in size, but big on quality, we love this artisan bakery nestled in Rue Saint-Dominique. It's a place to indulge your taste buds! The store offers all kinds of delights: rye bread, traditional baguettes crisp to perfection, homemade pastries... It's hard to choose between an all-chocolate cake, a tartelette or a millefeuille, each as appetizing as the next. There's plenty to eat at lunchtime. The icing on the cake is that you're always greeted with a smile and a warm welcome.

The smell of bread and pastries attracts from the street. As soon as you push the door of the Mignonette, you are welcomed with sympathy and a smile. After a change of owner, the bakery continues to seduce by the quality of its bread. From the classic baguette to the rye bread, we find the real taste of bread. The one that we appreciate during a meal or with a piece of cheese. The viennoiseries and pastries are just as convincing. For lunch, the bakery also makes food on the go: sandwiches, pizzas, quiches, croque-monsieur, potato pie... On the side, a small comfortable room allows to eat quietly on the spot.

In this bakery-pastry shop, you can enjoy the specialties of the house. Some orange tuiles, croquants du Forez or blueberry shortbread are a perfect accompaniment to afternoon tea or coffee. The same goes for the handmade chocolates. Of course, the consumption of these sweets is not limited to one moment of the day. Especially since the house offers an organic tea room and a complete catering service, both savory and sweet. She can also make a superb cake, decorated on the theme of your choice.

Tupone is an institution! Those who know are used to stop there under the pretext of a small hunger... Here, the sandwiches are made in a nice traditional baguette or in home-made wraps. But the speciality is the Pralines de Randan. They are presented in the middle of almond crunchies, chocolate breads, croissants, cannelés and other sweets. Finally, Mario prepares "pièces montées" and good desserts. Everything is homemade and home-made.

Since 2015, Éric and Véronique Drevon's bakery has been delighting residents of Blot and the surrounding area. The place is as it used to be, with no fuss, but what counts is the merchandise. And here, the quality is top-notch: good breads made with Combrailles flours, baked over a wood fire, and delicious viennoiseries that attract passers-by with their tempting smells. The essential ingredients for a pleasant breakfast! A friendly welcome.