The best bakeries Midi-Pyrénées

The other name of this bakery-pastry shop is "la fleur d'orangerie". Located in the centre of the village, everything here is home-made by the hands of an authentic craftsman: the breads (country, rustic, millstone, rye...), the pizzas with real tomatoes, fond of meat, and above all the delicious pastries (crousti royal, three chocolates, caramel fleur de sel...). We also recommend the Paris Brest with the old-fashioned praline. Real nice and good pastry chef work.

Henri Poch, Meilleur Ouvrier de France, welcomes you to his artisan bakery, a former Franciscan convent. Quite simply an artist, Henri aims to promote "home-made" craftsmanship, thus enhancing the value of exceptional local flours and has an unparalleled knack for it. Bakers from France and abroad come here to learn the secrets of good bread. Think of Henri as a tradition bearer who shares his passion on the themes of traditional French bread, Viennese pastries and pastries. One word in your mouth: inimitable!

Awarded the Sud de France label for his rousquilles, with their subtle lemon flavour, André is a "bread master". He is at the bakery from 2 a.m. to make his breads and pastries. He makes all kinds of breads, specials, "tradition" with sprouted wheat and organic leaven, croissants and chocolatines with real butter. These men are the guardians of the traditions of our regions. André's book is a tribute to all those who pass on French know-how, which the Petit Futé wants to represent.

This bakery faces the Combalou, and offers an interesting choice of breads. From baguette to sourdough bread, corn bread, stoneground or rye flour from French tradition or Label Rouge, this house also offers all its know-how to concoct little wonders like its pastries, quiches, puff pastries, fouace, flaune or other delicious take-away food. Simple, good and smiling... The punchline chosen by this address suits it like a glove: "L'Espigal, the bread that delights you".

Quality homemade bread, it is rare enough to underline it. In addition to traditional baguettes, you can enjoy different varieties of special breads like the bread with figs and chestnuts, traditional baguettes of all sorts that smell as good as they are delicious. You will not be left out for sweet food desires with especially the pie with blueberries, red fruit, and fresh fruit according to the season.

Roland Feuillas is more than just a baker. Going up to Cucugnan and tasting his bread is a path that transforms you, and not just for your taste buds. Here, the emphasis is on ethics and quality, with the aim of offering "healthy" flours and breads. Our wheat is grown organically, we work exclusively with ancient seed varieties, and everything is stone-ground. A perfect blend of tradition, health and taste. The bread can be kept for a week.

The company's reputation is well established. You'll find dozens of sweet and savoury "cocas" - Catalan focaccias - each more appetizing than the last. You'll be warmly welcomed by Annie and Guy, who will show you the wealth of their local know-how. The list of specialties is as rich as the stories behind them. Le Meunier Catalan also offers a wide selection of rustic sourdough and organic breads. A must-visit address for a slice of gourmet goodness.

Sanilhac is a charming village with a secret boot: a baker, Antoine, who loves his profession above all, who has almost forgotten knowledge, conviviality and a rare service. It is a bakery, as well as a pastry, a tea salon, a glacier, a small restoration and the rental of atvs and VTC. It occupies a long building completely renovated in front of the town hall square. The bright space has kept its beautiful stone stones and ceiling beams, several rooms and a large terrace. The specialty is the hand-shaped sanilhacoise wand in stone crushed rye flour. He participated with 5 other bakers in the Duchy of Uzès in the elaboration of the figatine, brioche to olive oil with candied figs and éclats of nougatine. The custard is the Tropézienne. By far, we are short for this brioche to the orange flower and to the sweet cream and parfumée custard. Passionate about his craft, Antoine will tell you about sacristains, fougasses, laminated, gâteaux cakes raspberry, apples cooked in the oven, apricot. It is inexhaustible on this issue.

After a century without a baker, the village of Montsegur saw the arrival of Cyril Delmas, a local child, as "blessed bread" in 2014. Cyril is more than a baker and built his own oven like a cast iron model from the 1900s. He shapes and bakes his bread the old-fashioned way, with beech wood, sourdough, organic flours, ground by stone millstones and Montcalm mineral water! Is it necessary to specify that this bread is a real delight? It can also be found on the tables of many excellent restaurants in the Ariège.

This bakery has its secret, its secret boot: organic bread, tradition, and an offer of delicious breads. From the bread farm to the crown, from adjacent to chestnut bread, from the great complete to the flax bread or to the quinoa, the choice is so wide, the quality so serious, that the greedy ones are always annoyed. Whole or sliced, the breads all envy. At the end of the service, you may be offered a loaf of bread so that you don't get lost. A more friendly and friendly gesture as the reception at Panissain is always warm and caring. Even when the queue is close to kilometers…

Jean-Patrick Pensuet is an artisan baker of France and has won many awards:^1st prize for the best baguette and the best butter croissant in the P.-O. the same year. When Marie-Jo and her smiling saleswomen open the doors at 6:30 a.m., you can smell the fragrance of good breads made with quality flours, a blend of wheat selected from farmers who respect the environment. The homemade pastries are very popular with customers who sit on the terrace or in the snack area to taste the creations of J.-P. and his team.

This bakery, ideally placed on the Notre Dame traffic circle, sells gourmet homemade chocolates, with salted butter caramel, chestnuts and... in the shape of the Gévaudan beast. The store is always busy, as is the convenient parking lot. And there's plenty of variety to choose from: in addition to a fine range of breads, you'll find all kinds of viennoiseries, tasty and delicate pastries, a wide variety of savoury preparations, quiches and focaccias, as well as salads, sandwiches and takeaway wraps... Simple and good!

Les Croquants Villaret have long built the excellent reputation of this traditional Nîmes company, established in 1775. A family specialty that remains a dessert of choice! Speciality breads, from wholemeal pavé to crisp white bread and delicious sandwich loaves, gourmet viennoiseries and mouth-watering pastries attract many locals who know what's good! And as soon as the first rays of sunshine make their appearance, don't miss a taste of the artisanal ice creams to be enjoyed in the tearoom.

Franck Piget holds this artisan bakery with his wife in the heart of the medieval centre of Balaruc. The whole range of pastries and pastries is present as well as excellent breads. We fougasse, local speciality, is prepared according to an ancient recipe that includes bread, we and spices… the rest is at the discretion of the master bakes! The product was awarded by the Hérault Gourmand 2013 competition. It also offers its services for weddings, baptisms and communions.

Jean-Marc Joaquim has been a baker since 1980. He chose to work a quality French flour. In the Amandine, organic breads are filled with spelt breads and a range of special or traditional breads. Your favourite wand, the festive tradition, developed from the red label plates, is kneaded and shaped in this baker where it is cooked throughout the day. Let us not forget the cakes that have made the reputation of this institution. Located along the green lane of the Vaunage, between Caveirac and Sommières, at the roundabout of Congénies, take advantage of the tea lounge and pergola to make a gourmet break and taste the nit, strawberry, maison house, etc. This shop is open on Sunday all day. Two other Amandine welcome you in picturesque villages, one in Sommières, at the entrance of the old town and the other in Calvisson in front of the post. You'll be delighted to discover the market days when the legs chew down and a little creux tiraille you. For your family events (weddings, birthdays, baptisms), do not hesitate to make your various pieces and gueules. 

This is a beautiful pastry bakery, with its beautiful colours that dellanegra the walls and the impressive choice that is available to us, especially the festive wand, the "flavor of the year", the category stick in 2007 and 2008. Campaign breads or cereals are simply excellent, coming from a Red Label flour for the most or Moulins de Sauret. The pastry shows great creativity and the same, made-up chocolates, it is true that it is Daniel Lallemand, pastry pastry and chocolate maker already well known in downtown. Beautiful address where you often press at noon, well known for amateurs, wide choice and easy access.

This Pâtisserie street bakery already enjoys an excellent reputation among the Nîmois, but it really deserves to be known beyond the circle - not so narrow! - its clientele. There is a lot of fun in a surprising queue, but it's because the bread is very good, very good cakes and famous pastries. During the period of kings, Bouzanquet did not always: its patties, of tradition, fluffy with souhaît, base in the mouth and attract the entire city. An excellent address, which is no longer to be proven.

Brioche du Moulin is a bakery which is located at Place de l'Hôtel-de-Ville, within walking distance from the historical monuments. Here, bread is a passion but also a family story: the owners are former millers of Castelnaudary, now flour traders! Their daughters welcome you in the bakery to offer you various breads (with chestnut flour, with cereals, with figs, with whole wheat, in rustic way, etc), Viennese pastries but also some pastries and salted pleasures: sandwich, croque-monsieur, pizza... Then, for the breakfast, between two shops or simply to enjoy good bread, go to Brioche du Moulin!

Gilles Bourguignon, former rugby player of RCNM, has become a proven businessman but still keen on well-done job.  His company is one of the success stories of Narbonne. In his bakery, Gilles bakes bread, Viennese pastries and pastries found in his eight Aude stores under the brands L'Epi d'Ovalie and Le Fournil de Gilles. Here, the breads are baked in an oven heated by wood and worked in the baker tradition: sourdough bread, maize, organic, sliced, cereals and especially the unmissable spelt bread! You will also find, at any time of the day, Viennese pastries, pastries, salty and sweet pies, sandwiches, pizzas, slices of bread, wraps.... And for our greatest pleasure, there are the products from the region: Galette Occitane, Pignes de la Garrigue without forgetting the fabulous Narbonnaise! If you stop at Le Fournil, Route d'Espagne, you will find a small bar that is fitted out as well as a small terrace near the car park. The sandwiches are generous and the fish fresh, ideal for a short break as you leave work or on holiday route!

In his bakery, Fabrice Ortholan uses his knowledge of flavours to produce quality products. Inside, there is a nice smell of warm bread and the place is decorated with the desserts of the day, which - depending on the season - are more red, brown or black. Customers who come to buy a baguette will be strongly tempted to buy a dessert but why should they resist? The shop window also displays pastries, sandwiches and salads which are quickly sold at the beginning of the day.