The best bakeries France

Pure bread, pure sourdough, pure pleasure! For the past 3 years, Aristide and his merry team of 9 enthusiasts have been making our daily lives more beautiful by offering us breads made exclusively with natural, slow-fermented sourdough, for exceptional flavors and better preservation. No baguettes, but real wholemeal or sliced breads for shared pleasures. Aristide also offers brioches, cookies, cannelé, panettones..., 100% organic and as local as possible. Babka to die for. A gourmet and committed favorite.

Christophe Vasseur is an adorable boy, cheerful, passionate and talented. Commercial in fashion, he left behind everything to get a CAP in bakery and realise his dream. His ancient style shop is decorated with coasters, rustic ceiling drawings that dates as far as the year 1889 and the tables are decorated with ancient copper moulds. It is lovely and it perfectly corresponds to the spirit of the boss: tradition in modernity. He researched ancient recipes and adapted them to today's style. All breads are baked on stone, as in the past, this is what gives them the flat bottom and the thick crust which guarantees excellent preservation. He invented gastro bread like the Rabelais for foie gras, apple Pagnol for Vacherin. His «Pain des Amis» is a very flat bread, very crusted, the apple turnover is topped with apple and no compote, and as for its brioche with orange blossom, it is inspired by a recipe from North Africa. He thinks of stopping the French loaves so as to make only bread made from ancient and rare flour.

The adage "from the field to the plate" takes on its full meaning at the Ferme des Blés d'Or thanks to Noël Lafertin, farmer and baker. Nono's bread is the fruit of the work of this lover of old-fashioned bread. A divine bread and for good reason, since the cereals grown with love are harvested here, crushed and then transformed into crunchy bread. Long loaves, baguettes, plain or special, Nono's breads have their fans who flock to the bakery on the rare days it is open. Don't miss the famous apple pie either!

Maison Kitzinger - Artisanal baker and pastry chef. You would think you were in a Pagnol film, so much authenticity, kindness and love of a job well done can be felt in this bakery-pastry shop! Small in size, big in talent! Here the production remains traditional with a constantly renewed creativity. You will discover a range of addictive organic special breads! Finally, let's not forget to mention the amply deserved 2019 awards: the Baguette d'or and the Croissant d'argent! Passion is the driving force of this good house!

We've fallen in love with this new artisanal pastry-bakery in Luçon, with its elegant white façade and market bench. If you love éclairs, then this is the place to come: Alison won^2nd prize for best éclair in 2023! But that's not the only delicacy we love here. Everything is homemade and delicious! Generous traditional viennoiseries, fluffy brioche, creative pastries, entremets and chocolates, as well as a range of breads made with carefully selected flours.

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...

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.

Pasquier & Co, welcome to Anaïs and Fabian! Breads, viennoiseries, but also modern, homemade cakes and creative proposals. You'll find panettone, éclair au chocolat, poire Tatin, tarti'Brest and Pomme Surprise. This shortbread tart, filled with a brunoise of fruit paste and hazelnut cream, is topped with white chocolate ganache and applesauce. The whole is decorated with vanilla chantilly and a little gold leaf on top. This cake, created for their appearance on M6, is a real treat!

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.

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.

The Eric Llinares bakery-pastry shop is located in the center of town, at the corner of rue Victor-Hugo and rue des Forgerons in the heart of the pedestrian district. This pretty and appetizing store has seduced many Aurillac residents with its know-how, as much for the quality of its "authentic" bread as for the content of its pastries and confectionery. You can fall in love with specialties such as rye bread, Auvergne croquants, Aurillac squares...

After having seen his croissants elected the best in the region, Maxime Brice is once again in the spotlight... on television this time. His establishment in Marquette has been named "Best bakery in Hauts-de-France" by the M6 channel! This is not surprising when you know the talent of this craftsman who has truly elevated his know-how to the rank of art. The apple cakes and turnovers are a true enchantment of flavors. And what can we say about the bread that can be adapted to the master's desires? A delicious bakery!

We love to spend a moment in this artisanal bakery where we offer ourselves a breakfast with pure butter buns. As a snack, we succumb to the charm of the vanilla mille-feuille! But above all, there are these incredible breads made with natural leaven and organic flour: with cereals, pumpkin seeds, small spelt, olives or even cocoa! They come out of the oven hot all day long. A pure delight! And for small and large events, the catering service is a hit.

A committed baker who favours pre-ordering to fight against waste, and 95% of the time... it works! Sylvain Thiéry, a mechanical engineer, decided to become an artisan baker. His bread is made from an ancient variety of wheat, the great spelt Oberkulmer, which is difficult to shape by hand. Far from industrial flour mills, he favours flours crushed with a stone grinder or a steel cylinder. Several varieties are available. What makes this bread special? It can be kept for 15 days without going stale!

Reconciling people and the profession is the ambition of this cooperative, which was born in 2021 and produces exclusively bread and buns. Originally, the Têtes de meule had three fixed ideas: to create a SCOP, to make sourdough bread and to limit the environmental impact. Here, every ingredient is sourced locally (local flours, Arradon salt, pure sourdough) and all the products - from the emblematic Pain du Golfe (wheat, rye, buckwheat) to the Sinagot (flaxseed and hemp) to the Gacht! al brioche (60% large spelt) - are homemade.

A neighborhood bakery where everything is homemade and prepared on site. Traditional bakery, but above all original specialties, and that's what we like. As well as the chocolate banana ficelle, you'll love the pumpkin-kiri ficelle, unless you prefer the candied fruit panettone or the 12 different flavored éclairs. There's something for every taste, with limited editions to suit every taste and calendar! Enough to delight gourmets and add an original touch to your meals all year round.

At the Vatelier family, the whole family is involved. While Benoît reigns supreme in the laboratory, Marie-Pierre is in charge of the shop. With a very sure taste, she takes particular care of the presentation of the products. An ideal setting to enhance salted butter caramels, the house's flagship products, but also apricot almond pies, three chocolates or pistachio strawberry... Not to mention cakes, desserts, macaroons, golden buns, raspberry farandoles and the famous chocolate cake or round or heart-shaped "travel cake", which literally melts in your mouth and is a hit with lovers throughout the city. Les Vateliers also think of your hosts to whom you can offer mini-macarons, mini-verrines and mini-friends to share at the end of the meal or at tea time.