The best pastry shops Morbihan

Founded in 1893, the Riguidel fine bakery and pastry shop has been perpetuating traditional family know-how in the production of local and regional Breton specialties for five generations. Starting with the famous "Beurrée Riguidel", the other name of the best kouign-amann in the country (or even in the world!), which consists of a generous amount of butter on a flaky and caramelized pastry. It is the flagship product of the house, as well as the Riguidel cake or the sweet bread, a deliciously brioche bread with rum and raisins. Notice to connoisseurs..

At the age of 2, "he was playing with pots and pans", a CAP at 16, a Michelin-starred chef at 19, the first of a long list of experiences that would hone his technique, Maëlig Georgelin has dedicated his life to pastry-making, which he elevates to a visual and gustatory art form. Under the name Au petit prince, he opened his first store in Etel in 2009 with his sister Émeline. Auray, Baud, Belz, Carnac, Locoal-Mendon and... Pluvigner. Same concept as the big sisters: chocolate, macaroons, confectionery, Breton specialities and, for enthusiasts, a workshop for all levels.

Pastry chef at only 19, Maëlig Georgelin joined the prestigious Relais Desserts International in 2012 and created his own school 4 years later. In 2016, the Carnac boutique was born, where, like its big sisters, you can find something to melt like snow in the sun all the good resolutions of the^{1st of} the year. Among others, the Îlots de Saint-Cado (small praline cubes with caramel and cocoa), the Saint-Goustan (made with vanilla and strawberries) or the Kalamansi macaroon, this singular citrus fruit that comes from Malaysia.

Sylvie & Ève are Les Nénettes, chocolatiers, pastry chefs and baristas. In the secrecy of their Plescop laboratory, open to the public, mother and daughter have concocted a range of 30 chocolates with surprising flavors, where cocoa blends with rose, raspberry, cinnamon, blackcurrant, fennel seed or mild curry, to tempt you. Chocolates, scones, pastéis, Swedish brioches, fine pastries... so many delights that go perfectly with the teas or artisan coffees served in their Halles stall.

With the same name as the one in Auray, and the same exotic, inventive spirit of chef Maëlig Georgelin, the Au Petit Prince patisserie in Belz is also a bakery and tea room. Hot and cold dishes are available as snacks for lunch on the go, on site or to take away. As for sweet treats and temptations, the hallmarks of the house, the emblematic Paris-Etel, Breizh St-Ho and Saint-Goustan pastries sit alongside such novelties as the yellow lemon-lime tart, the vanilla praline pecan chou, or the Palawan coconut, pineapple and passion fruit. What a poem..

To your greed, this is THE tea room of your dreams. The pastries are delicious, the choice is vast and almost impossible to make. Not to mention the atmosphere... Between wood, wicker and green plants, everything is a pleasure for the senses. An absolutely perfect place for a comforting break. Pies, macaroons, eclairs, paris-brest, chocolates... All this accompanied by a hot drink served in beautiful ceramic dishes, or a good refreshing smoothie in summer. As a bonus, the service is adorable. How to resist?

Just a step away from the cathedral, the pastry chef-chocolatier Pièr-Marie offers you a gourmet pilgrimage! Hotel Meurice in Paris, Locguénolé castle, Crack-Crack (crispy caramelized puffed rice) or Baba return from India and its syrup infused with citrus fruits and spices are some of its prestigious references. The establishment offers refined and gourmet pastries to die for, made from meticulously selected local products, in a permanent quest for quality. Each season has its own products and new pastries.

In Lorient, the Pier-Marie sign needs no introduction. Since 2014, the delicate and tasty pastries have won the favour of the locals. Here, everything is made from rigorously selected local products and prepared in the adjoining workshop. The creations are as pretty and fine to the eye as they are to the palate. The rum baba and the lemon tart are particularly popular, subtly revisited for the greatest pleasure of the taste buds. You can taste the pastries on the spot or take them away. Sweet workshops are offered in small groups.

Last year, Manon opened Patachoux, a patisserie-tea room, after working in a number of Parisian patisseries. Each month, she offers a different homemade chou, which is also available in a savoury version at lunchtime (choudwiches!). In addition to her classic and original choux made from local produce and filled with seasonal ingredients, you'll find a fine range of organic teas and specialty coffees. Children are also well catered for, with a selection of board games to keep them occupied.

Moist, wildly gourmet and above all addictive: these are the artisanal cookies from Ana, trained as a pastry chef and committed to a reasoned approach to 2.0 patisserie. The cookies are currently on order from Lorient, delivered in pretty boxes. Choose from signature half-baked cookies with salted butter caramel, pistachio, raspberry and white chocolate, as well as giant cookies in the size and taste of your choice, and Babkas, those Russian brioches filled with spread and braided, to be enjoyed right here! How can you resist?

If you like sweet and savoury preparations, you won't be disappointed! After the shops in Carnac, Baud, Auray and Belz, Au Petit Prince opens in Locoal-Mendon. And the famous chocolate maker, pastry chef and macaroon creator promises you many gustatory delights! Chocolate specialities, sweets and other biscuits are just waiting for you. You can also discover home-made bread and pastries, savoury snacks and sandwiches. So don't hesitate to push the shop door open and taste the delicacies of the house!

For over fifty years, the Humeau family has been making traditional gingerbread using only the finest ingredients. Rigorous selection of the best honeys and a skilful blend of spices contribute to the flavor and softness of products made with respect for ancestral know-how. The Rucher fleuri has grown steadily since its creation, selling to both private and professional customers. Incomparable taste and artisanal production guaranteed. Online sales in France and French overseas departments and territories.

Made from 100% local ingredients throughout the day to guarantee perfect texture and fresh flavors, Les Nuages de Gege are adorable, light, airy choux pastries that are delightful, gourmet and light. Their sweet version is filled with creams flavored with natural aromas, and their composition varies from buckwheat-infused chantilly to seasonal fruit, dark chocolate ganache or kirsch diplomat cream. Also available in savory versions (Provençal, Gravlax, César), by reservation only.

A CAP pastry chef at 16, chef at 19, Maëlig Georgelin traveled extensively to perfect his technique. In 2009, he returned home and, enriched by his encounters and experiences, opened his first boutique in Etel, in partnership with his sister Émeline. In 2012, he joined the international Relais Desserts group, which includes Pierre Hermé, Jean-Paul Hévin, Sébastien Bouillet and Vincent Guerlais... With success will come stores in Auray, Baud, Belz, Pluvigner, Locoal, Carnac and, in June 2023, Arradon, with its beautiful on-site tasting area.

Belz is home to an artisan patisserie called Evasion Gourmande. This patisserie specializes in Breton pastries and offers a wide range of products such as dry cookies, caramels and confectionery, artisan chocolates, drinks and entremets. They also offer gourmet gift sets. The patisserie's address is 26 route d'Auray, 56550 Belz.