The best pastry shops Franche-Comté

La Meulière, an organic artisan bakery founded in 1994 by Achim Schulzbongert, has always championed "eating well" for better health. An ethic shared by Théo Bouvier, who worked with this master baker for nine years and took over the business in 2022. The charming little store, with its rustic decor and stone millstone in front, is equipped with a mill for preparing organic wholemeal spelt flours and various flakes. Visitors come for the wide range of sourdough breads, viennoiseries, cakes and original snacks.

Tired of the traditional snack? Gourmet cupcakes, comforting croffles and even bubble tea... Own'ly Cake has everything you need! It all began last July, thanks to the two founders, Lydia Reich and Hatim Nala... A few months later, it's more successful than ever. After all, how could you resist a 3-chocolate cupcake? The team bends over backwards to satisfy its customers, so much so that vegan and gluten-free cupcake recipes have been added to the menu to satisfy everyone.

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!

Pierre Hubert is a pastry chef not to be missed in Dijon. Whether in the Toison d'Or shopping centre or in his shop on rue des Godrans, many delicious creations await you. Macaroons, chocolates, jars of spreads or jams, and other delicacies and desserts will turn your head thanks to their colours and beauty! The cakes are excellent, like the yuzu tarte Tatin or the lightning bolt with Madagascar vanilla and caramelized pecans. Creations that evolve with the seasons.

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.

Miserouley or the Thousand and a Sweet sweet… Their delicious bread is sometimes fanciful with its variations to the grapes, in the county, as well as the famous wood-fired miseroulette. The pastries are very tasty and delicious! We appreciate the individual parts and the sweet and crisp cakes and cakes. And for those who prefer the salted, note that on Friday evening, the house makes pizza to the tender and fleshy dough, moeleuse and crunchy…

Meilleur Ouvrier de France, Pascal Caffet, from Troy, has about fifteen shops in France and around the world, as far away as Tokyo and Milan. In Burgundy, apart from Nevers, it is in Sens that he has chosen to settle, near the covered market. Here, the specialty is praline! You can find it in the chocolates of course, but also in the pastry creations that make your mouth water at first sight: Manakara, Syracuse, Moscow and Montreal in particular for the iced desserts... We love it! And know that you can also order on the website.

In this ^14th-century building, you'll enjoy macaroons "à l'ancienne" with an incomparable softness. Gluten- and colorant-free, they are made the same day or the day before. A fine address that sets the standard. In the Yonne region, and even beyond, since in addition to its other store in Avallon, "Les Macarons de Charlou" is a regular presence at many of the region's markets. These include Saulieu, Clamecy, Sens, Gevrey Chambertin, Semur en Auxois, Autun and Montbard. Not to mention trade shows all over France...

Meilleur Ouvrier de France, Olivier Vidal offers his delights near the cathedral. The store features all the chocolatier's specialities, already present in Auxerre (opposite the Cadet Roussel statue). You'll love the chocolate, of course, but you'll also love the praline brioches, macaroons and spreads. And let's not forget the absolutely delicious ice creams. Or the pastries, always of the finest quality. A true paradise for the most demanding gourmets! An excellent address.

Do you know the Duché, the biscuit that you dip in Chablis and that does not crumble? Born more than 150 years ago from the imagination of the Chablisian pastry chef Duché, it can now be found everywhere. Like the "Anis de Flavigny" or the "Nougats de Montélimar". Except that it is here and nowhere else that this delicious biscuit is made. In short, this is an obligatory gourmet stopover during your Chablis escapade. Just to build up your stocks!

This downtown boutique honours the Billiotte biscuit factory, a Montbéliard artisanal company. The Comptoir des Gourmandises is the only retailer in the Jura. There are irresistible specialities such as Haut-Doubs Dries with flavoured milk cream or comté cheese. More than 45 varieties of biscuits with multiple flavours, dry or soft, are available in self-service or in assortments. Shortbread, croquettes, mini-macaroons, muffins, cookies and appetizers match the gift baskets. This delicatessen shop completes its salty and sweet range with local products made in Jura. Chocolates, palets, syrups, mustards, jellies, jams, lemonades, vinegars, wines... have naturally found their place in the delicatessen that completes the space.

A pastry cook and chocolate maker, Pascal Millot shares his passions in his Beaune's boutique where one can only come back to discover his other creations. Assisted by his wife Virginie, he makes with a team of twelve people, pastries, chocolates, ice-cream and numerous confectioneries with a great deal of technicality, precision and talent. The creations are refined. There are always novelties, unknown fruit associations, he also makes ephemeral cakes that will only exist for a weekend. Lovers of ultra classical pastry are served, and taste adventurers also. Chocolates are made with a selection of beans from all four corners of the world, which are made of 40 candies and no less than 18 references in tablets. Lovers of macaroon, fruit pasta and marshes, you will have a treat. Pascal Millot's jams are also amazing with often the association of a fruit with a spice, an herb or a flower. You also find some individual savoury tarts to satisfy your desire for salt food.

Here you are in the heart of Temptation... Or the den of gourmets, the paradise of the senses, that of Arnaud and Séverine, where you can only succumb to the delights... The most difficult thing here is to make a choice! How to resist the cakes so tempting, and with such evocative names? The Craqueline, the Gaulois, or the house speciality, the Chaource: a sponge cake filled with a cream flavoured with kirsch... To complete this festival of flavours, let's not forget the teas, the pastries and the melting panettones. Pure happiness!

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!

Facing the château, this patisserie-chocolaterie offers a wide range of sweet treats, and even a tea room. Don't hesitate to try one of the house specialties: Puisaye macaroons, feuillantines, or Valencia (a shortbread pastry with Grand Marnier orange peel, almond cream, custard and flaked almonds). And don't forget the delicious ice creams. And don't forget to visit the beautiful Boutique des Spécialités next door. There's plenty to treat yourself and fill your suitcases with excellent products to take home!

This pastry with a history and what a history! Created then taken again in 1900 in 1943, it was transmitted to the children. Crossing the one century which feels at the time of the tasting in particular of Pineapple and Charny which made the notoriety of the house. A know-how outstanding with the service of our delicacy. What would you say of a nun to the café, the chocolate and even to strawberry, of a Carmelite nun (the specialty with blackcurrant), of a lemon pie covered with meringue... presently of the afternoon snack with a good hot chocolate? Besides being extremely friendly and to abound in new ideas, Madame Mourot-Devos has a gourmet characteristic: it is the only one in Dijon to carve the chocolate! Here, you can thus rediscover Dijon and its symbols while pleasing your tastebuds: bear Pompom, nice, snail out of chocolate but also out of gingerbread. The specialties Mourot-Devos are known on the Dijonese place. Originality, control, creation and innovation are the master words. An address to be kept jealously!

Finesse and delicacy are at the menu of this important address at Besançon. The city shop offers a wide choice of watering cakes and cakes, with a variety of flavours, textures, incomparable, bold and tasty flavours. Warm recommendation for frou-frou, simply delicious! For your lunch, you can choose a meal tray: Organic, Prestige, Snack, Deli-Hot or Quadra, with salad, meat or fish, cheese, etc. think about reserving the day before, however. Finally, theme evenings are organized throughout the year, consult the program on the website or directly in the shop. In short, it's only a short time from Baud!

Behind the beautiful blue window of this bakery hides one of the good belfortaines addresses. On weekends and during peak hours, it is not uncommon for people who are accustomed to buying bread, chopsticks, pastries, macaroons and other chocolates… The showcase evolves nicely according to the seasons. Special mention to the pie pie.

L'Atelier du Mylor is a pastry, confectionery and chocolate factory, in other words the temple of the avallonnais gourmands! Apart from the usual products, there are many creations such as chocolate, tonka and banana tartlets. A treat. But L'Atelier du Mylor is also two historical specialities: the thistle (a dark or milk praline ganache chocolate candy) which has been making people salivate since 1930, and the Mylor born in 1956, a small white or pink candy that we let you discover by yourself! We love the originality and history of this gourmet workshop.