The best bakeries Franche-Comté

Located just opposite the casino, this bakery offers excellent quality bread. You have the choice between many different chopsticks such as the bread of canuts, the woodcutter bread, Viennese bread, cereals, nuts; The croissants is delicious and the noon sandwich and oak are offered. To top it all, the service, with smiles and explanations about the products for sale, is adorable. What to create in you the Passion of Bread!

Who has never stopped for a snack in Baker Comtois? His wooden display invites you to indulge with his pastries, small chocolate rolls, with little only name, croissant butter, and other delicious breads. It's useless to talk to apple slippers, rhubarb pies and nit… so many sweets to start the day on the right foot or take a little pleasure to taste it. At lunch, not time to ask you, Le Baker is always there to save you, sandwiches, parts of pizza and other salty pies, just as watering, what you fill!

Behind Place des Halles, next to the Porcheret cheese dairy (it will be easy to do double duty), the Éric Fèbvre bakery proudly displays the family tradition of the grandfather and great-grandfather. The chef first worked as a pastry chef in gourmet restaurants before returning to the simple taste of bread. Bread, yes, but "real bread", as he calls it: made by hand, without yeast, with this slow fermentation that gives it that little nutty flavour. Married with fig or chestnut, this honeycomb crumb is delicious. As you will have understood, we obviously trust the chef when it comes to pastry.... We let you discover!

This bakery is a real institution in Dijon. So far it was known as Frelin Bakery and is now in the hands of expert and expert in Dijon cereals. You can't miss it because it is in the city centre, at the crossroads of the main shopping streets. The Baker Workshop is the hallmark of Dijon Cereals. It guarantees you the use of certified Red Label or Organic farming products, specifically the Decollogne mill. Convenient for enthusiasts, since just opposite, a bio shop lets you do the rest of your shopping. All the delicious pastries and all the breads without added material that you taste here are 100% made in Burgundy and handcrafted facts. From morning to evening, whether it's time for breakfast, lunch and even snack, you are greeted with a smile by a dedicated team.

Its ideal location and its very large hourly beaches make it a convenient point of supply. If you don't have bread or a child who asks you for a bakery, you can be sure to find here what can save you. It is certainly not of high quality, but sometimes it can do the same thing as we say. Bread is cast and without great flavour, hearty pastries, perhaps even too much… One can welcome the low prices and the sympathy of the staff who serve the customers with a smile always present.

Jérémy Maigret opened Pâtisserie Polisson in the heart of Cluny in 2021. Here, he shares his vision of gourmet delights, marrying flavors to perfection in both traditional and more creative recipes. In the bread department, there's something for everyone: cereal bread, sourdough bread or simply traditional baguette. When it comes to pastries, we're particularly fond of our seasonal creations. As for viennoiserie, in 2023 the brand won second prize in the departmental competition for the best croissants and pains au chocolat.

Not far from the imposing prefecture building lies a charming bakery. Here, as much importance is attached to the quality of the raw materials as to that of the finished products. The breads are made from local organic flours and baked in a wood-fired oven dating back to 1860, giving them an inimitable taste. Viennoiseries, pastries and savoury products complete the offer of this traditional bakery. The bakery has won several awards in the best galette des rois competition organized each year by the municipality.

Who said that our country villages were losing their businesses? The 900 inhabitants of Saint-Sauveur can rejoice in the opening last year of a second bakery-pastry shop. Alexis Leclerc and his partner Barbara will welcome you in their store where breads, pastries, pastries and even catering services will be offered. Almost 100% local, since organic flours, milk and honeys all come from local producers. Even the sandwiches, filled with the sweetness of the Guyolot delicatessen located just next door, in Fontenoy!

Ideally located on avenue Charles-de-Gaulle, a few hundred meters from downtown Auxerre, this warm and welcoming bakery-pastry shop offers appetizing products, with a predilection for special breads, such as the one with cheese and bacon or the one with nuts. Let's not forget the wide variety of sandwiches, each more tasty than the next. Finally, don't leave without tasting the excellent homemade gougères. Note that a second store is present in Auxerre, located at 10 voie Romaine.

When you search for a good bakery, you should not hesitate to do a few kilometres. Frémillon Bakery is an example: located at the gates of Dijon, a very simple access, you will find here the best of traditional traditional bakery. A baked bread designed by Eric Frémillon, with slow fermentation guaranteeing crisp and holding, special breads and gluten free bread… Nothing is forgotten! Of course we recommend the head of the chef! Cherry on the cake, precisely the pastry here is added value, lemon pie (fresh) to fall, strawberry, vacherin, black forest revisited… From the very mastered craft! You can also order your champagne for the aperitif, all the butter and light! The best is also the possibility of on-site lunch with a corner of covers, a "snacking" with a huge choice! The rates are very correct. Beautiful terrace in the summer and personalized welcome of Fabienne who even knows the names of many guests. Address recommended!

The Huche to Bread is full, and full of good bread! A handmade bakery, not a cooking terminal, where the quality of the breads, pastries and pastries makes it one of the very good addresses on Besançon! Here you can find croissants, slippers with apples, special breads and other baguettes, but also delicious homemade jams, presented in beautiful pots. What to accompany his toast for lunch or for eating children! As follows: The Huche to Bread is open on Sunday in late afternoon, very practical during weekend returns, and last minute omissions! The Huche to Bread, an address that has more than one magic wand in its bag!

Located on one of Besançon's access axes, Pétrin Pétrin offers breads of all kinds, and you will enjoy diversity: rye, complete, nuts, olives, organic bread and fougasses. As a pastry side, pies are decorated with seasonal fruit. The wide choice of this bakery is stunning, we want to try everything! A good excuse to come back!

It is a little difficult to find room in front of the bakery but this effort will be rewarded by the products that await you. Baked breads with wood fire, brioches, cakes, pastries, small furnaces: as soon as you enter you want to buy everything. The baker is visible behind his furnaces and customers can admire his technique. All served with a smile!

Welcome to the boutique of good recipes of the Vuez family, perpetuated and especially improved for more than two centuries. It was in 1778 that Pierre-Joseph Vuez founded this company by opening his own bakery. From generation to generation, this name has earned a reputation through its excellent products. In this shop you will find the whole range of family products, excellent gingerbread breads in different forms, the Skimmers De (speciality of almond paste coated with black chocolate and covered with a white chocolate dial), and above all the wonderful "ice cream flavours of the haute-comtois land", at the pontarlier-anise, to the caramel. Klaus, aux buds, yellow wine, absinthe, etc. Try, you won't be able to pass.

Every day that passes is a pretext for presenting new creations. Jean-Luc Viennet, the best worker in France in the mid s, made it a question of principle. Here, customers can watch cooking, which is done in a wooden oven, and weighing, which is always done by hand. Even if one has a simple pastry to buy, a stop in this bakery is necessary.

Here is one of the beautiful addresses of Belfort! Florent and Myriam Mantey offer a host of delicacies. In the bakery radius, you will find, for example, the "Valdoise" wand (au) or a delicious ball to the six seeds. On pastry and pastry, the choice is wide and appealing. You will also find macaroons and chocolates, especially "beautiful comtoises" or famous "facets of the territory", raspberry-praline-lemon taste!

The Romain Jean-Marc bakery is one of the town's must-visit shops. It offers a wide range of breads, viennoiseries and pastries, all homemade with quality ingredients. Customers are welcomed into a warm and friendly setting, where the delicious aroma of fresh bread reigns. In addition to their delicious creations, Jean-Marc Romain is also a keen photographer, and regularly exhibits his work in the bakery.

From cereal production to bakery there are many steps, yet Reynal and Laure Bernard have travelled them. Farmer since 1989, with organic conversion for certification in 2012, the grain company reserves a small portion of its Bio wheat to its own production of flour and bread managed by Laure, Les Epis de d'Antide. Prior to graduating from a CAP of Bakery to ensure professionalism, Laure built everything in the rules of art. The wheat passes through a small stone mill installed on the ground, several meals are produced, you can buy on-site T 80 in packaging from 1 to 25 kg, organic flour with preserved wheat germ. The value of this production goes up to the bread that you can buy in the warm Monliot out of the oven on Tuesday and Thursday evening and on the market of Bar on Seine on Friday morning. Breads from 700 to 750 gr in leaven, to rapeseed seeds or flax at 4,40 € per kilo. A small tasting with jam is always available.

When we go into the bakery of the flag, we are immediately seized by the smell of cooking bread. It must be said that the bosses, who took over the case in 2011, had the excellent idea of putting the oven on the shelf. Here everything is made home: the appetizers, the crisp chopsticks… Those who prefer the bio have a choice between a complete bread, a seed bread, and a baguette. In addition to the bakery, cakes are made by a pastry maker who, in addition to the great classics, creates more original products such as pistachio lightning, caramel or banana/rum/vanilla. The bakery offers a breakfast formula (pastry and coffee) and two lunch options (sandwich, pastry, drink).

A stone's throw from several wine estates, this bakery is unfortunately one of the few shops still open in the centre of the town. David Paris has taken over the business run since the late 1950s by Michel Depardieu. A local celebrity, as it was he who imagined the famous Saint-Bris croquets that can now be found in many delicatessens in the region. Run out and taste them; but we warn you: once tested, you really can't do without them!

"Le Moulin d'Arnaud" offers breads kneaded and baked on the spot, and it is a pleasure to see the wide range of choices: the pavé de rye, the pavé de châtaigne, or the Pain du Mineur with wheat and chicory, the Pavé d'Eon plain or with chorizo, without forgetting pastries, such as apricot oreillettes or mini donuts filled with strawberry or chocolate/nut. From "La Tentation", Arnaud's other address (located rue de l'hôpital) to the "Moulin d'Arnaud" there is only one step that gourmets will easily take!

You can't miss this colorful establishment! From the front to the inside, it's a joyous festival of colors, flavors and good cheer! You'll be delighted by the special breads and traditional baguettes; you'll inhale the delicious aroma of warm bread fresh from the oven; you'll hesitate between a coffee éclair or a strawberry tart; you'll be tempted by a pizza at lunchtime, and finally you'll come back for the viennoiseries! A beautiful address where artisanal creations also follow the festive calendar. We love it!

This franchise was installed at the entrance to the commercial area of Quétigny. Good news for all those who work and live near this address. In addition to the fact that the sign promotes an artisanal manufacturing (the various breads are made and cooked on the spot in your eyes), it is also the paradise of the small and the great meal. The sandwiches adapt to all tastes, from panini kebab to the bagnat pan passing through the classical to the rosette. And that is not everything: a pizza card to take, at low prices, is also in the program since the pizza paste is made from the bread dough. For the more elaborate side, go to the catering radius where salads rub les and slices. Of course, there is a lot of sweets and pastries. The real advantages of the award are daily offers that can group purchases and obtain a product offered for several products purchased.

Here you will find a sourdough bread which has become a speciality of the house, so characteristic by its delicately pronounced taste. Also on display are special breads, with spelt or chestnut flour. Not forgetting the delicacies and other sweet and savoury pastries, including tasty gougères. For your family events, don't hesitate to order a "pièce montée", it will certainly be very original! In short, if you have a sweet tooth, this is an excellent address to visit when you are in Saint-Sauveur!

A bakery that, the warm bread, so far nothing exceptional, but when it smells the joy of living and the good mood, it is pure pleasure. The specialties of Eric and Corinne? Wine vigneron (cooked on wood slats) or the bread bread (with spices). On the cake side, there is only here the Henry IV or the Givrotin. Chocolate and maison squares in beautifully decorated windows.

Facing the bridge, the shop that opens very early in the morning offers its breads, chocolates, pastries, sandwiches and cakes and pancakes!

Notice to all gourmets! The Chablisien Pillar is one of the town's specialities: a delicacy made of white chocolate filled with a praline ganache and grapes macerated in marc de Bourgogne... A little wonder, among all the other sweet (and savoury) treats offered by Stéphane and Virginie Boucher, two enthusiasts who have been bakers and pastry chefs for over 30 years. We also recommend their tasty gougères. In short, run to discover their creations, you won't regret it!

Located in a shopping area north of Chalon, the Baguépi bakery and patisserie is renowned for its many types of sandwich. The bread is made from carefully selected blends of flour. And since the end of 2023, a new pastry chef, Aurélien Ferré, has been on hand to offer new pastries alongside the classics, including his "Nuage à base de pop-corn, amande et coeur de framboise". Full of creativity for maximum pleasure.

New in Nevers, "Sucré Salé" has already seduced all generations by its friendly atmosphere, and its modern decoration, its purified style, and its large room of 40 places. Here you will find a good choice of breads, pastries and pastries, but also sandwiches and fast food to eat in or take away. And in particular salads, pastas, or excellent focacias, an Italian speciality available in several versions (round, square, half a baguette, with peppers, cheese, bacon, etc...). A really nice address!

The Moulin d'Arc-sur-Tille, born from the new body of Bread and Tradition in the artisan concept, offers only quality products, bread of French tradition and, of course, a wide variety of organic breads. Greedy proposals are well placed. To ensure optimum quality and a 100% local circuit, Bread and Tradition bakeries are partners of the Burgundian Moulin mill in Aiserey. The meals are worked on stone grinding and are all 100% organic. It is therefore the purest tradition and in accordance with the ecological charter that your sweets and breads are drawn. A catering service is also waiting for you. Good tasting!

Cakes, pastries and many other homemade delicacies are available in this bakery. Creations that change depending on the seasons and the festivities. Even the decoration of the hotel changes! The bosses get hurt and it's seen. For Nöel, even bread is special, it is chosen from the old to the leaven, or to figs to accompany the fatty liver, chestnuts, or grapes and hazelnuts. Macaroons are also one of the specialties of the house: chocolate, lemon, caramel, salty butter… You will find your happiness!

It is now several years since this artisanal bakery is located in Daix, in a small commercial area very easy to access. No parking problems as a large parking lot welcomes you at the entrance. So much better because the address is unavoidable. Formerly Les P'tit Loaves de Louis, it became the Baker's Workshop, which is no other than the brand of excellence of Dijon Cereals. The many regulars will not be disappointed by the change of name since the products are always manufactured 100% house. In addition, some breads are developed with organic flour. The traditional stick of the house, whose fermentation is 12 h and whose secret is the addition of a pinch of salt from Guérande, is the Pétrisane. The various varieties of breads and special breads are numerous but also pastries. Whether you're looking for a cake or pie for a special occasion or just like dessert, you'll find your happiness. Salted pies, half-chopsticks and pastries make meals and snacks a picnic. Not to mention the Valrhona chocolates that the gourmands do not resist. Once you have tasted it, you won't be able to stop!

Chevalier Bakery - Family Business since 1930! - is the place of all the delights. Muriel and Thierry Chevalier, the masters of the places, are for much so they are smiling, patients, attentive… Side products, the ancestral recipes of the affiliated bakery "Banette" are next to the novelties. Some twenty references to bread are offered to visitors whose originalities, such as the "apical strings" to the tears, olives, county, chorizo, roquefort or salmon; silk bread and grapes; the Viking Banette. On the pastry shelf, next to the succulent mint macarons, orange, pistachio or coffee, and many other compounds at the mercy of the humors! The Pont des Arvaux (stuffed biscuit with almonds and hazelnut cream), the Tatin cake (Breton sanded, vanilla foam and caramelized butter apples) seduce us as much as the Creolia with its passion/cassis foam on a Breton sand. Knowing that Muriel and Thierry Chevalier continue to vary pleasures according to seasons.

The Manon bakery, managed by Jean-Marie and Marie, is a very busy address! Maxime manages the production and his offer is abundant! There is the artisanal pastry with the delicious rochers, we also like the strawberry-basil or raspberry-pistachio tarts as well as the numerous éclairs. The place is also very popular for lunch, with beautiful and copious salads and a nice choice of snacks. Everything is home-made with fresh products of course. Manon's bakery can also offer take-away catering.

The Baker Workshop is the hallmark of Dijon Cereals. It is based on the authenticity of recipes and flavours and on innovation. The Baker's workshop in Chenôve does not escape the brand values! In a modern, bright and brand new boutique, the bakery only offers 100% home-made products. The meals used in baker are either French tradition Red Label or organic guarantees from the Mills Decollogne. The variety of breads is impressive: from the bio to the unleavened, from the traditional baguette to the campagne, all the flavours are at the Baker Workshop. A catering service and a lunch service at lunch time complement the house's proposals.

Yvan, José, Clémence, Marjorie: there are now 4 bakers to keep this "organic" bakery alive, created by the latter in 2011. All of them with different experiences, whether in traditional kneading machines or in bakery peasantry. But the workshop in Ounans (in the Val d'Amour) was becoming too small. Hence the obligation to grow up and move to a wine farm not far from Salins-les-Bains, in this village that many tourists and active people coming or going to Besançon visit. "Terre de pains" therefore continues its journey through a SCOP (cooperative and participative society) financed by about ten people. In their bakery, our 4 craftsmen will offer you more than a dozen breads, all from "forgotten" varieties, poor in gluten, better resistant to diseases and insects. So many choices with wheat, rye, buckwheat, rice and their marriage with flax, rapeseed and clover! You can also enjoy the buns with their bewitching aromas and textures.

This is an organic bakery. All our breads are made on site from 100% natural sourdoughs. You'll find a richly diverse range, from traditional baguettes and loaves to speciality breads using spelt, for example. You'll also find a choice of viennoiseries, including tarts au goumeau and brioches. All products are made on the premises, and we recommend that you place your orders 24 hours in advance, as this facilitates the bakery's organization. You'll be delighted by the wide choice on offer. Find out more.

Since opening at the end of 2021, Chez Pêtre bakery and patisserie has kept its promise to delight many a gourmet. Located on Place Saint-Louis, Laurence and Julien Pêtre welcome you to a world where everything is homemade: savoury and sweet will delight the taste buds of gourmets. A special mention for their use of Label Rouge flours, certified CRC, a guarantee of quality and flavor. We love the bakery and patisserie creations that regularly appear on the shop's shelves. A second boutique awaits gourmands in Lormes!

Well located on the rue de la liberté, the Maison des Pains is a large shop with exposed beams and stones and a wide choice of breads, pastries and pastries. Unfortunately, despite these advantages, the appeal is fading very quickly. A first glance at the pastries tempered our enthusiasm a little. Once again, we have conscientiously tasted the house's creations and unfortunately we have the same observation as last year: very little flavour and a price-quality ratio that does not seem very advantageous to us. But our team will soon be back, convinced that the Maison des Pains will have made a small effort by then.

In these beautiful days of summer, finding a bakery is not easy, and that it is in more crowded around midday is an achievement! Who was useless for us during our visit… It is obvious that one wonders why, when we arrive at this bakery in Fontaine-Lès-Dijon, because of the lack of classical bread (that special breads), we went down to 2 special loaves decided to agree that non-contact cards are accepted over 5 euros (small paper on the counter in support of it).). Under a questionable and even contentious pretext of high costs of the transaction… What is the purpose of proposing the option? Attitude somewhat outdated in our time… Other trade reasons? The question arises. For small notes, for a stick or for a chocolate loaf, prepare your currency… or go elsewhere! Nearby are other bakeries much more accommodating.

If the store is well supplied in quantity and quality of breads, from the eponymous baguette to the organic balls and the delicious walnut breads, it is also well endowed in terms of sweetness. In this very large maze of pastries, a quick glance will make your mouth water to taste one of these succulent mille-feuilles or one of these beautiful chocolate éclairs. At lunchtime, a wide range of sandwiches, bagnats or salads will allow you to enjoy your well-deserved lunch break. A space welcomes you to eat on the spot.

The bakery offers a variety of fresh bakery products, such as breads, viennoiseries and pastries. Customers can also take advantage of a takeaway service.

L'Echo des Blés is a bakery specializing in sourdough breads. The baker, Sébastien, showcases his expertise and passion for artisanal organic bread. The bakery offers a wide range of breads, including country, seed and gluten-free breads. The products are made from ancient wheat, with slow fermentation and manual shaping. L'Echo des Blés also takes part in local markets, such as the one in Broyes-les-Pesmes.