The best bakeries Brittany

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.

Maison Fraudin has built up a fine reputation in Saint-Grégoire's Maison Blanche district since 2016. Its success has led to the opening of a second boutique downtown. Of course, we went to taste the croissants of Baptiste Cortais, the pastry chef-tourier who won the prize for France's best butter croissant in 2019. A well-deserved prize, it's a little gem that transforms our Sunday mornings! The bread is truly delicious, so don't leave home without a baguette Tradition. The Madagascar vanilla flan is also a success. There's no shortage of creativity and choice in the pastries, so you'll be spoilt for choice!

In this bakery-pastry shop of excellence, pastry chef Estelle and baker Kévin, both passionate about their work, use organic flours and natural sourdough. Here, there's no question of working with processed bases. "We are responsible for what is sold to the customer". The tourte aux alouettes and cru paysan are gourmet breads that can be kept for several days, developing new aromas. In patisserie, cult creations such as the Gentil Coquelicot stand side by side with novelties. Don't miss the lactose- and gluten-free cookie.

No matter what time of day it is, there's always an excuse to come to the Elluard bakery! Organic baguettes and sourdough rye and seed bread are just some of the classics you'll come for. Julien and Céline have also built their reputation on their range of breads and viennoiseries with Breton and international accents. Try the cuttlefish ink bread or the Bigouden bread, a real Proust's madeleine for Finistériens. Take a trip across the Channel with chiffon cake or Irish bread. We continue in Sweden with kanel bullar, a cinnamon brioche. Coffee, flour, fruit, honey, eggs... The boutique works with local producers, and the majority of products are organic!

We come here and we come back. Unable to resist kouign aman, to the far Breton, to gingerbread or to this Blanc Sablon to the fruits of passion, all is temptation, and it's so good! Conquétoise wand, black rye bread…

Recognised as a "quality artisan producer" in 2020 by the Collège Culinaire de France, Tartines d'Autrefois continues its fine reputation, and the district proves it by its loyalty. The welcome here is friendly, the know-how is here, old-fashioned and in the tradition. French home-made bread, Mitronette baguette (made with "Label Rouge" flour), seed, corn or seaweed breads, Muesli, Pavé d'Augustin or Pagnou make people happy in the Saint-Marc district, and their pastries and fine tarts sparkle and make your eyes sparkle. Émilie Lallemand and Édouard Lenoc are talented, and their aperitif strings, burgers and pizzas are most appetizing.

This well-known bakery on Rue Jaurès offers its specialities in a welcoming setting. In addition to the traditional snacks (paninis, sandwiches, hot dogs, salads, quiches of the day), they offer excellent "snack" breads. Their pastry is to die for. We fell in love with the lemon dome tartlet, the mille-feuille with a crème brûlée cover, or the naughty blueberry. They also offer three organic breads (tourte meule, tourte seigle and petit épeautre), and everything is made on site.

Nektar is first and foremost a beautiful bakery, a veritable showcase for bread, snacks and pastries. In this refined setting, the shop windows awaken our taste buds and it will be hard to resist the temptation of all these sweet treats. For lunch, you'll find a choice of original sandwiches, with brioche bread, special breads and even bagels. And don't forget to try our buckwheat croissant! After winning over the gourmets of Quimper, Nektar has made its way to Brest and several other towns in Finistère. A promising team that also works as a caterer with "les jardins du Prieuré". Stay tuned!

Opened in May 2023, Painpante is the result of a collaboration between a mother with a passion for bakery and her daughter with a love of specialty coffees. Together, they have created an address that's just like them, joyful and gourmet! Here, you'll discover special or traditional breads baked on the premises - including Painpant, their signature loaf - fresh or toasted sandwiches, delicious pastries and generous viennoiseries, such as their famous New York Roll. These delights are accompanied by locally roasted coffee, cappuccino, chai latte or smoothie, depending on your mood! On Saturdays, brunch is served in their bright and welcoming dining room.

More than just a neighborhood bakery, Au Four et Au Moulin is the fruit of the labor of taste artisans! Quentin and Thomas Daniel have developed a delicious range of natural sourdough breads and brioches du monde. The bakery grows its ancient wheat in partnership with local farmers. It also has its own mill, used to make certain breads. It works with local suppliers (milk from Le Fail farm in Parcé, Bertho flour mill in Guéhenno) and uses Bresse PDO butter. The pastries follow the seasons, like the strawberry-rhubarb pavlova, a summer treat. And if there's one thing you don't want to miss at Christmas, it's their panettone!

With its totally organic breads, this bakery plunges you into the heart of traditional savoir-faire. The period bread oven, old stonework and Châteaugiron fresco set the scene, but the bakery's reputation has also been built on its fine collection of speciality breads. Alouette, Menhir, petit épeautre and Tourte de Meule are all made with sourdough. Pretzels and flûtes garnies are perfect for aperitifs. Pastries, cookies, brioches and viennoiseries delight the sweet tooth. A must in the town of Castelgiron.

Located in the Sainte-Thérèse district, l'Attrape-douceurs focuses on quality, using local flours - Bertho organic flour mill (56) and a "Terres de Sources" label flour - and homemade (everything is made on site, except the buckwheat pancakes). The team works with local producers such as crèmerie de la Rance and Les cafés Breizhiliens. Whether you come for a Tradition, special breads (Germanic, Nordique, Athlétique...), an apple pie, a sandwich or homemade granola, quality is guaranteed. At snack time, it's hard to choose between cookies, English scones or the traditional choco. Professional, efficient service.

It is that she celebrates this bakery since the shooting of the third season of the issue of M 6 the best bakery in France. Their methods and passions have thus been presented to all French people with the smiles and bonhomemia of the artisans who make this place. But the main point is that it is years of experience that base this address. And it's seen and tasted! Here, the masters of the place want to make their taste of the good products known and propose organic flour produced from reasoned and controlled production, for quality bread. A will that feels and saves itself! The lunch break is also the time to learn about the Alsatian specialties cooked by the baker and the numerous delicacies offered. Present on the old road of Saint-Malo, come discover values that only deserve to be known. You will appreciate…

Ty-Coz is more than just a bakery. You will also find in this hotel all the delicacies that can be reserved for the know-how of a pastry-maker. What a good thing! You will undoubtedly succumb to traditional Breton cakes (like the famous kouign-amann, the far or sablé…) or to local specialities (pink granite and rollers to chouchen!).

A neighborhood bakery steeped in know-how and good humor! A warm welcome to a range of organic breads (wholemeal, rye pie, farmhouse carré, spelt with fruit...) and many others (zigzag, polka, dried fruit...). Brioches, such as the citrus and olive oil gâche, make our mouths water. The pastries owe their renown to organic milk from the Ferrières farm in Vitré. And don't miss our handmade chocolates. All our products are made with respect for the environment, and we fight against food waste. Each day has its own special offer: chouquettes on Tuesday, cookies on Thursday, brioche on Friday!

Enjoy a good crunchy bread, a croissant or a small chocolate loaf with hot chocolate at the jump of bed, coffee break or snack, it is a treat that our baker knows to offer! If it's tasty, delicious, perfumed it's surely a bread made by Stéphane Loton because he was made with love by a baker proud of his loom be the corn "corn", the fig bread, the bread seeds of quinoa, the little bread "chestnuts", the Norlander, the "brié," the gentle apricots apricots, the small "Corsican" bread, it's happiness! Small salted furnaces are so successful: Saint-Jacques bouchées, crab,… yum yum! The nit sweet cuts, Paris Brest, mosses, verrine… have the wind on the stern, with the home cakes of Montélimar, Le Frutti… and goose are safe values such as mounted parts or personalized cakes: and about the reception will you tell me: great and bravo! This new baker full of good intentions and replacing Mr Cloarec, party for a well-deserved retirement, already has a coast of hell on the square! Note in the novelties, homemade pancakes!

Located opposite Les Halles de Rennes, Le Fournil des Halles offers fresh, tasty breads and pastries every day. From breakfast onwards, you'll enjoy baguettes made with flour from Moulins de Champcors and baked on site by our team of bakers. Throughout the day, sandwiches, homemade viennoiseries including the famous kouign-amann prepared according to the family recipe for 3 generations, and local drinks will delight your taste buds. Le Fournil des Halles is a gourmet stop-off for (re)discovering authentic flavors in a friendly atmosphere.

The emblematic bar, bakery and patisserie of Saint-Armel, Le Moulin à café has been perfuming this favored land for migratory birds seeking refuge in the salt marshes since 1880. From the crack of dawn, the house bakes homemade breads and Breton specialties, but it's for the Gochtial, the typical brioche bread of the Rhuys peninsula, that we stop. The friendly, unpretentious welcome takes you back in time to when the village used to gather in one place to catch up on old times over a newspaper and a cup of coffee.

La Ferme de Locmaria is a producers' store, close to the Lanniron campsite. About twenty producers have gathered to offer their products directly. You can find raw products such as pig meat, beef, veal, poultry, vegetables, but also sourdough bread, yoghurts, cheese, eggs. Finally, there is a well-stocked grocery section with fruit juices, cider, cereals, oil, vinegar and other flours! A nice way to discover good local and quality products, while supporting the local economy.

After a stint in Switzerland and New York, Antoine Pelhâte has returned to his roots by taking over the Figueres bakery, a local institution. Completely revamped, it offers baguettes made with organic flour from the Bourseau flour mill and a multitude of varied breads made with natural leaven. For a snack, we can't resist a cookie with the NYC dough of the owner or a Vendée brioche. A bakery where homemade products and short circuits prevail.