The best bakeries Hauts-De-Seine

It is a bakery that does not always, especially on Sunday where it has the good idea of not closing the day. The cakes are delicious and taste the sweetness of pistachio. But other cakes are equally successful for birthdays, various celebrations or the simple pleasure of a good dinner. The choice is very varied, the service runs there, there is nothing to criticize if the ice is also equal to the general taste as a baker and baker. A bakery to go in loop.

For those who like something other than the traditional wand, which wants to rediscover the tastes of the past, we find here only the unleavened bread, which is bought by weight. Bread lasts for several days without any worry simply stored in a cloth. Not everything is rustic, because the bakery had the right idea to install just at the entrance a "Distripain": a distributor that allows you to buy very good bread even outside the opening hours!

It's a treat for eyes before being one for the taste buds… Domes, fruit and chocolate decorations: The pastries are beautiful and delicious. For chocolate lovers, there is, among other things, Success, the Desire, and the Caribbean. The latter is a white dome composed of chocolate foam, caramel caramel and or biscuit. But there are also many fresh fruit pies, which vary depending on the seasons, and the succulent or with raspberries and pistachio. What Rueillois did not eat a Gâteau cake for his birthday? It is an institution. Here, no traditional wand but the Flute du Berger, which has many followers, and for aperitif, de to sausage, pepper, garlic and parsley or cheese.

One of the many bakeries in the centre of Rueil, at the blue window. As the residents and the people who live in it say, the reception is not the warmest, but the products are of very good quality. In particular, there are good special breads, such as the retro pavement, and walnut bread. In the pastries, it is confirmed that the window gives water to the mouth. For small creux, you can taste the flan, always fresh, delicious, and whose shares are generous. 

Difficult not to stop in this bakery by going or returning from the RER station… The reputation of the Leyrat House is no longer to be done, as shown by the long waiting queue on the sidewalk. For bread and pastries, this is a good address in the Quartier district.

A small bakery in the Grand-rue indentation crossing Sèvres in its centre, at the end of the town and at the border of Chaville, it is a rather quiet and popular place as we say. The pastries are of absolute success and remain very modest. The staff were very friendly and helpful. The staff were friendly and helpful. A neighborhood bakery, but it does its best to perform its function, and it's quite successful.

Michel Galloyer, a pastry craftsman in Angers, landed in Paris by launching Le Grenier à Pain, Avenue d'Italia. Since he opened many shops in the Capital, the Paris region and the province. Beware! it is not a chain because every bakery is independent, which sometimes explains the differences in quality and reception, but there is a concept: a frame of yesteryear with ground terracotta, furniture collected in sales and sometimes even some old cast iron stoves. Then a cooking at any time before the customers and, as in restaurants, there is "the bread of the day". The big boss is first a pastry maker, it also offers semi-dry cakes, pastries and cakes often inspired by old recipes that have been brought to light. Addresses on the website.

The former companion of the Tour de France, born in Haute-Saone, became a bakery champion with over 20 shops, 7 of which were abroad - the first was opened in Tokyo in 2001, where he was elected best baker of the year 2003! - This man has a thousand ideas under his hat, and he is constantly looking for innovative processes to create new breads for all tastes of the world. He invents every month new breads as a result of the seasons and his travels. The tray, a large bread of 1,8 kg based on flour flour and Au salt, keeps in a linen for one week. On the other hand, the breads are much better than the pastries, a little expensive. Addresses on the website.

The house is well known to the gourmets in Neuilly and even neighbouring communes. Here everything is home and everything is good. It is not by chance that the Baillon wand has already been distinguished twice, or if the growing butter was rewarded! On the pastry side, we crack for the Elysée, chocolate and ripe, for the subtle Pie which carries its name well: it is a sandblasted dough with a compotée of rhubarb and an almond foam. And you can't avoid cracking for the macaroons that exist in small and large, to satisfy all greedy appetites.