The best pastry shops France

Benjamin Bordas' patisserie has become a veritable institution in a short space of time. He creates marvels to the delight of Vendôme residents and tourists alike. His creations are modern, tasty and low in sugar. You'll fall under the spell of the cakes, macaroons, chocolates, viennoiseries, spreads... The patisserie also offers a savoury selection to be enjoyed in its pretty tearoom or on the terrace. Charming welcome and service: a smart address!

Prize for the best galette in the Pyrénées-Atlantiques department for Maison Berterreix. a^{3rd-generation} baker and pastry chef, Bruno doesn't just produce the famous "home-made" galette in January. He's also a talented pastry chef, making viennoiseries, special breads, sandwiches, wraps, macaroons, Arinak shortbread, Basque cakes, homemade ice creams and sorbets (12 flavors): chocolate with Espelette chili, cherry, raspberry, mango... Tasting obligatory!

Run by our two Freds, this pastry shop, one of the best in town, also offers a tea room on a covered terrace. Among the specialities, all home-made, the unavoidable mille-feuille and the Saint-Gilles cake, a speciality for over 40 years. Other key products include chocolate, delicious macaroons and homemade ice cream. Among the creations, the Sweety, the Chu Passion (chocolate mousse, fresh passion fruit jelly in a chocolate brownie shell) or the For Ever raspberry macaroon, rose cream, lychee and fresh raspberry.

Nora's world is very.... girly! Rose Barbie through the decorum of the patisserie and tea room, right next to Parc Salvator, a stone's throw from Coeur Paysan. This place is fast becoming a must for anyone who wants to impress their friends with divinely good "event cakes"! It's the sacrosanct principle of good and beautiful that guides Nora, an adorable creator with a passion for gourmet treats! She does a lot of her work to order, but she's always on hand for her customers - the locals during the week, and a younger crowd at weekends! Fée Nora keeps her little world happy with treats, hot chocolate and homemade fruit juices.

For the past 15 years in La Mure and 3 years in Eybens, Guillaume, a passionate pastry chef, and his wife Clothilde have been creating great sweet emotions. Their boutique offers a veritable showcase for sweet treats presented like jewels. The beauty of their pastries and the remarkable flavours of their Pavé Murois, delicious macaroons, marvellous entremets, seasonal cakes, homemade ice creams and sorbets. And when it comes to chocolates, you'll love the souvenir specialties from La Mure: a miner's helmet filled with chocolate and Berliner helmets. Great emotions to share!

The Bayeuxians, as well as the tourists, are delighted with this pastry and confectionery shop (and tea room) founded in 1898. An institution! Run for the last twenty years by Isabelle and Pascal Doublet, Reine Mathilde has a unique cachet: high ceilings, mouldings, gilding, chandeliers and old-fashioned frescoes all combine here for the pleasure of the eyes. But the taste buds are not left out, because this Mathilde is also a cordon bleu! Macarons, nougats, pastries and specialties. To take away or on the spot, a paradise where one succumbs to temptation.

Always at the top of excellence and refinement, both in the reception, which looks like the one one could have in a jewelry jewelry jewelry, than in the achievements of the original glamors of the house… what pleasure to meet at the reach of all this quality level! In the heart of the rue de Tête-d 'Or, the gaze is irreversibly attracted to this elegant storefront, where an army of colored macarons and other ganachiae coexist. So we have only one desire: push the door! Since 1961, four generations of chocolate pastry masters have made the reputation of this place. Here the first selection products are worked with passion. In search of new flavors, the whole team shares the same taste of excellence while respecting authentic recipes. Among the specialties are the cheese pie, the messenger pallets (breads of honey and orange bark) and the visitors of Metz, small cakes to the almonds created by the religious of the Visitation Sainte-Marie. Not to mention a wide range of desserts, mirabelle confectionery, great chocolates and other salty dishes (kouglof, cakes, quiches)…

The shop's tea room offers a catering service for your breakfasts but is also a very pleasant place to enjoy a pastry with tea. Summer, succumb to ice and home sorbets. High-end ingredients, subtle flavors, pure refinement… in three words: a big house.

The sweetest of gourmet addresses. Welcome to Stéphane and Krystelle's patisserie, chocolate shop and ice cream parlour. You'll be greeted with a smile and wide-open hours, as you discover a range of gourmet cakes made with the finest ingredients, in tune with the seasons and celebrations. Don't miss a homemade vacherin, meringues, ballotins of chocolates and viennoiseries. A range of Bigallet syrups to treat yourself, and gift ideas to make someone happy.

At the head of this establishment: a couple. Jérôme is a baker and Kelly is in charge of welcoming customers. They are surrounded by a small, dynamic and jovial team, always ready to advise you about their creations. Classic baguettes, more elaborate breads such as petit épeautre, gourmet pastries for the morning, sandwiches for lunch or fruity pastries for dessert or snack, there is something for everyone! Special mention for the tropézienne which is to die for!

Stéphanie and Aurélien's bakery is worth a visit! The proof is its participation in the show " La Meilleure Boulangerie". Taste its Vendée red label brioche and Aurélien's numerous creations: about fifteen breads (specials, 1 kg bread to be cut up, the Clarisse Tradition with a bronze medal...), original pastries, delicious fine pastries (Petit Nicolas with chocolate, strawberry tart on Breton cookie), Délice des Chouans. The specialty: choux (13 flavors)! Ice creams and home-made chocolates, snacking section complete the delicacies.

After being voted Best Pastry Chef in France in 2015, Fabien Berteau opened his own pastry shop in Beaune. A boutique that evolved in 2024 to better showcase his subtle creations. In his chic boutique, he offers pastries with delicate flavors, but his specialty remains cheesecake accompanied by seasonal fruits. Pavlova, saint-honoré, lemon tart, everything is revisited for our greatest pleasure. Le Garden tea room is now opposite the patisserie.

Made in Lozère since the early 1900s, croquant - a vanilla cookie sprinkled with almonds and hazelnuts - is the star of the Maison Majorel. As old and notorious as its famous recipe, this Mendois institution is now run four-handed by Bruno, great-grandson of the croquant's inventor, and his wife Sylvie, who greedily runs the store. Together, they nurture a centuries-old family know-how and distribute happiness in small bites with their homemade chocolates, cookies and ice creams.

Emblematic and refined, this exceptional pastry shop offers cakes that would make angels fall from their clouds. The Incroyable and the Merveilleux are the stars of the brand, they are copied everywhere but never equaled with their fresh meringue sprinkled with chocolate or speculoos, coated with cream or drizzled with whipped cream. To try it is to adopt it, and the crowd of customers who flock to Les Merveilleux is only the most obvious proof. A Ch'ti success story that has crossed the borders and is well worth waiting in line at the opening!

Aurélien Duvoie and his partner Armand Crampe form a duo that is a real eye-catcher. One a pastry virtuoso, the other a chocolatier, they offer original and delicious creations, such as the Chocobon: chocolate whipped cream, praline cream, chocolate mousse and hazelnut dacquoise, or the much sought-after Délice: mascarpone vanilla mousse, red fruit compote and Genoa bread. An address to remember also for chocolate boxes at the end of the year!

Attention American donut fans! The Belgian specialist in personalized doughnuts will open a store in Melun in 2022. Dreams Donuts offers a unique concept for unique donuts 100% dedicated to pleasure and indulgence. Customers first choose their topping, then their filling and finally their topping. There are many toppings to choose from, ranging from fruit to chocolate bars and speculoos. There's something for everyone. The brand also offers bubble tea. Ideal for a sweet break.

A Touraine institution! At Esprit Cacao, the chef Jean Michel Cailleaux, takes care to select high quality products in order to make desserts according to the great events of the calendar. You will also find all kinds of pastries, old-fashioned sweets and delicious chocolates made from top-of-the-range raw materials. It's simple, the smallest delicacy makes you want to eat! Do not hesitate to push the door of this chic, elegant and bright place. Possibility to order personalized products. Pleasant welcome!

Let's face it, we love the name! And when you see the window display, you want to eat everything! Here, you can feast on the pastries of Maud and Brice (who have been in the business for over 20 years, so you can taste these marvels with your eyes closed!) But Bibiche is so much more. A real tea room, pastry shop, gourmet café and brunch, from breakfast to afternoon tea, for sweet and savoury eaters alike, this address will delight everyone. We don't know about you, but we're sure you'll love the gourmet delights lovingly prepared with top-quality, seasonal and mostly local ingredients!

New in 2023, we double the pleasure with the opening of a second boutique on rue Froide. We choose this house for special occasions, or for a little comfort after a long day! ! These puffs are real jewels, renewed according to the occasions by relying on seasonal products. You can also buy some revisited sweets (caramel marshmallow bears, eclairs, Saint-Honoré) but also adorable mini choux, magnificent entremets or salted choux for your aperitifs, or even enjoy a hot chocolate on the spot.

To savor a Hiriart pastry is to experience orgasm! L'Orgasme is the name of a divine entremet created by Philippe Hiriart, Meilleur Ouvrier de France, an exceptional ice-cream maker and pastry chef, who is also a baker. The pleasure knows no bounds when you taste a Paul Bert, a house specialty, entremets and entremets glacés, logs for the holidays, chocolates in every season, and even more so at Easter, and fabulous homemade ice creams, as original as they are tasty. A house emblematic of good taste and the art of living à la lyonnaise.

It is a must! If you pass by the central district, you can't miss this beautiful store. Chocolates, fine pastries, macarons... Jean-François Foucher's reputation has long gone beyond the departmental borders. On the spot, to take away or for your holiday desserts, the references are very popular, like the Saint-Honoré in the house style. Finally, note that the company also has a bakery, located next door.

Shanty cookies is a crazy and humorous idea that crossed the mind of an Aixoise of Indian origin: to decline small messages on pure butter cookies. Since the very beginning, first in her apartment and now in her manufacturing premises in Vitrolles, Shanty has been producing her pure butter cookies in an artisanal way, plain or with different flavors such as lemon, chocolate, hazelnut... From the dough to the parcel sent by her, she does it all! Give her your message to print, a logo, a drawing: our favorites: "mommy is busy, sweetheart", "looking for a rich brown guy" or "I declare you my laziness"... and now in mini format for a funny aperitif!

D'oh! Donuts in Normandy! Yes, but compared to Homer Simpson's, these are artisanal and vegan friendly! No lactose, no eggs, organic, local, made on site by Melissande, natural flavors and lots of deliciousness! On the menu, over twenty flavors (chocolate, sugar, apple cinnamon, cookie cream, choco crunch...) and seasonal recipes to keep an eye on on social networks. Top it all off with savoury recipes and disco balls (bite-sized snacks you can nibble on with your eyes closed), and you've got it all!

In this pretty store located in the city center, you can come and fill up on snacks. You can find here the products of the brand Mistral whose factory is based in Semur-en-Auxois. The choice is large and the references are of quality. Pure butter madeleines, a whole range of soft filled Chocobeurs (caramel, orange, coconut) and brand new in the organic range, vegan cookies or Chocopecan, salted or sweet cookies, chocolates and confectionery, in short a place full of delicacies. Soft butter, French flour and whole eggs are a guarantee of quality.

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.

This is where the L'éclair de Génie adventure began. By the end of 2023, the brand launched by Christophe Adam had three outlets: this one, the one at Galeries Lafayette and L'Eclair de Génie Café in Montmartre. It's hard to describe the whole range, which is recognizable by its flashy colours, but we guarantee it's worth the detour! A (very small) preview : Around Christmas 2023, for example, you could snap up a boxed set of dark chocolate-peanut and Madagascar vanilla-caramel éclairs... Discover many other surprises in store.

For almost half a century, the Carbillet pastry and chocolate factory has been delighting the people of Dijon! Traditional recipes such as excellent chocolate snails and rocks, shortbread for biscuits, fruit pies or strawberries for pastries! But also a cultivated penchant for innovation. Each season brings its own discoveries.... For example, the sixty with its chocolate caramel mousse, roasted pears with honey and pear puree. Among the chocolates, our favourites are the croq'télés... a whole program! In winter, we do not hesitate to go to Carbillet for candied chestnuts, they are excellent. It's up to you to taste it!

An old man from the village said to me while rolling the r's: "Small, there are Rousquille and Rousquille, but this is La Rousquille, it's as famous as the Eiffel Tower in Paris! "The customers come from far and wide to taste the specialities of this family pastry shop whose grandfather initiated the recipe in 1850. We have here a jewel of Catalan gastronomy that the whole world envies, sometimes copied but never equalled. Thanks to the Touron family for perpetuating this gourmet tradition. This House is today a living culinary heritage.

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.

Better than social networks, the two addresses of Comme à la Maison. To see life in the pink, you not only have to savor the good products prepared by a team of happy bakers who love life, but also meet real people in real places. Here, everything is homemade by passionate people around the tireless Alexis Daudin. Born in the family bakery, he has kept his passion for his job while reinventing it with ever healthier (less salt) and ever more gourmet breads. Pastries in the same spirit, including choux too choux, flans not ordinary, and sandwiches that make you enjoy your meal. Cracking address.

The name Pascal Ferrazzi is synonymous with excellence - Master Craftsman, trainer with the Compagnons du Tour de France - and gourmandise. Working with the finest products, Pascal Ferrazzi creates marvels that take us to far-flung destinations: Bali with a delicious meringue pear cake, Panama, Colombia or Brazil. The house specialty is chocolate, with Crépuscule, Forêt-Noire and homemade truffles. And don't forget the chocolate bars. A must at Easter, with truly original sculptures. Ferrazzi also makes artisanal ice creams. And the viennoiseries are among the best in Grenoble.

The Maison Pariès boutique is historic, as it was the first to open its doors in 1914. 8 other boutiques have since been created, notably in Biarritz, Espelette and Urrugne. Chocolate makers for 5 generations, perpetuating the tradition of excellence and creativity. The irresistible Kanougas, small caramels available in 6 flavors, the 5-flavored Mouchou, Tourons, the Basque cake, not forgetting pastries, ice creams and sorbets, including the vanilla flavor, celebrated by Gault & Millau, and the latest creation, Espelines.

It is a charming piece of England that has taken its place near the Parc du Grand Blottereau, a sweet taste of England, our English friends will say. And this sweet taste of England is skillfully created by Steve and Laëtitia, two cooks who manage perfectly to make us travel across the Channel without leaving Nantes. Steve is English and Laëtitia, his wife who officiates in the dining room, has lived for many years in England where she gleaned her mother-in-law's recipes. Today, they adapt the recipes and make a number of succulent, typically English pastries: millionaires (biscuit, caramel, chocolate), two chocolate brownies, lemon meringue tart, cheesecakes, light banofee, lemon curd muffin, scones, pear-hazelnut-chocolate cake, carrot cake... It's a real treat! At Christmas time, don't hesitate to taste the mince pies (magic tarts of which only a few ingredients are delivered here: raisins, apples, oranges, lemons, almonds and cognac). For your receptions, parties or brunches, you can also call on their catering service, personalised according to your desires. Finally, there are plenty of fine products in the delicatessen: organic jams from the jam garden in Vritz, coffees roasted by "Un Grain une Feuille" in Carquefou... a so sweet address! The tea-pastry shop also has a restaurant for lunch, and coffee, 3-in-1!

Martial Ray is a master pastry chef and chocolate maker. His specialties are the cloud of Puy-de-Dôme, a meringue with honey, hazelnuts and almonds, homemade marshmallows and fruit jellies. He also makes a whole range of chocolate sweets, including the Andésite, with 75% dark chocolate and old-fashioned hazelnut praline, rolled in bitter cocoa. Delicious desserts will leave you with unforgettable memories, such as the Ebène with dark chocolate, praline and hazelnut crunch. In Le Cendre, the store has a laboratory and a tea room.

THE artisanal tourteau-cheese factory, the guarantor of centuries-old traditions and tricks of the trade. So it's here, almost in the middle of nowhere, that you'll have to learn all about this sweet UFO made with goat's milk and a soot-black grilled crust. Virtually 100% of the ingredients are local (except for the sugar), hand-brewed and baked at 285°. A household name, the house remains the darling of the major catering establishments; it was even invited to the Elysée Palace by the presidential pastry chef! Brioches and pure butter crushed prunes are also available.

At the age of 2, "he was playing with pots and pans", CAP at 16, 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. The concept is the same as at his big sisters': chocolate, macaroons, confectionery, Breton specialities and, for enthusiasts, a workshop for all levels.

Year after year, Rémi Chapuis' patisserie-chocolaterie remains a favourite. With your senses on alert, you wander around the store with one fixed idea in mind: try everything! You'll have to choose between the éclairs or the margaux, the macarons or the praline rochers, the chocolates with fragrant ganaches or Guillaume's Conquest, THE house specialty. Hard work! But the smile and welcome of Sandrine, the owner, and the certainty of coming back make the ordeal surmountable.

In the Pays de Douarnenez, the Boulangerie des Plomarc'h, run by Sylvie and Thierry Lucas for more than 20 years, offers typical Breton specialities. The small red front of this unpretentious bakery is nevertheless clearly visible. Connoisseurs will tell you that here you can taste the best kouign amann from Douarnenez, particularly melting and caramelized. Don't miss the traditional Breton cake, buttered and sweetened to perfection, or the Breton far!

This is one of the city's oldest pastry shops, dating back to 1870. A tempting window display and generous pastries with just the right amount of sugar and butter. Whether you come here for melon confit, calissons, biscotins (hazelnuts surrounded by a butter cookie), olives de Provence (almonds surrounded by flaky chocolate) or a tarte au citron (exquisite), you won't be disappointed. The cannelés are extra special, as is the pompe à l'huile, one of the thirteen Christmas desserts. Special mention for the galette des rois. Béchard's frangipane has that little something extra... hazelnut cream, it seems. Too bad, kings only come once a year!

The queen of cakes, Caroline Tahon welcomes you to her charming patisserie with mouth-watering entremets. Trianon, opera, scones, black forest, cheesecake or magnificent tarts like lemon meringue, Bourdaloue, dark chocolate and soft caramel, chocolate praline chantilly.... There's something for everyone! Traditional French cakes, but also from all over the world, as Caroline draws her inspiration and know-how from her travels around the globe.

Blandine and Laurent Cathala know how to pamper the gourmets in all of us. In their workshop-boutique, our senses are on the alert. In the windows, treasures to savor. Colorful macaroons in original flavors (lavender-honey or angelica), tempting pastries with chocolate, fruit... and why not both? Here, gourmandise is made up of small and large pleasures that change with the seasons. Nothing is off-limits, not even ice creams, chocolate bars and bonbons with grand cru, infused ganaches and pralines.

Opened very early, the bakery already offers this advantage. However, bread is not always excellent, the stick, for example, is not the most successful. Efforts on presentation are a matter of course, but pastries, which appear to be prepared with the aim of favouring the quality of raw materials, still lack the generous or talented touch of good taste. Resuming family business is not always easy, it is a challenge here, and despite the natural unleavened that should fill the client, the price does not justify the general benefit.

This bakery is one of the excellent addresses in Auxerre. Many kinds of breads await you, but also pastries and cakes of great quality. We are particularly fond of the various tiramisùs served in glasses, and for the macaroons, the chocolates and other sweets. On the savory side, the choice is wide, but you can count on the classic sandwiches, croques, salads and other breads. As for the gougères, we warmly recommend them! You can even have lunch on the spot, in the small restaurant area.

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.

Even before we enter this patisserie, we're already enchanted and conquered by the sweet little treasures in the window. You'll be tempted to buy them all, and rightly so. Chocolate eclairs like you've never seen before, banoffees with their fine, delicate flavors and many other wonderful culinary creations. If your senses are already awakened by contemplating them, you'll find that the pleasure increases tenfold when you taste them. Be prepared, as the pastries are made on a daily basis, so there's little stock. There's also a savoury section on weekdays for lunch breaks. That's all there is to it, now it's up to you to enjoy.

Notice to the gourmands passing through Cerdagne, the temple of the greed, it is in the Intense Douceur in Egat that it is. Arnaud Geslin, pastry chef and chocolate maker and magician of good taste, makes with passion cakes and desserts to fish by greed. If you are hesitant in front of the ganache strawberry-basil, passion, whisky, almond paste, Sichuan pepper,..., you have the right, but do not miss his incomparable hedgehog which made his reputation as well as his hot chocolate artisanal with cocoa grand cru 70% of Madagascar, a killer!

Mr Madeleine takes us back to a cookie we used to eat at snack time, accompanied by a square of chocolate: the madeleine. In the manner of Proust, it plunges us into childhood and comforting flavors. More than a pastry shop, this is a counter open to the street. In the window, five different flavors are available to take away or in a box: the classic plain, orange with a few zests, chocolate of course, almond - it's not a financier! - and lemon, another great classic. The idea germinated within the family, who embarked on the adventure, with father and son working early in the morning behind the stove.

A strategic location in Mas Guérido, a young and smiling team and selected products for wonderful delicacies and other sweets that we talk about with sparkling eyes. It is simply the passion and the desire to share this art. Renowned for its subtle flavors of eclairs, it is solicited for weddings, communions and events thanks to its eclairs pieces. Le Petit Futé fell in love with her homemade chocolates, her revisited eclairs and all those good things with secret recipes.

As well as offering creative pastries to eat in or take away, this establishment also offers pastry classes. Customers can order their products via the café's website or through delivery services such as UberEats and Deliveroo. For those looking for an original gift, Café Michalak also offers gift vouchers for 3-hour classes with a Michalak Masterclass chef.