The best bakeries Midi-Pyrénées

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.

The delicious specialties of this Auch artisan patisserie punctuate the seasons, including Easter cakes, Christmas logs and crowns of kings. Collongues is the only company to perpetuate the tradition of Auch brioche, flavored with vanilla and Armagnac. Breads and chocolates enjoy the same attention and success. Take advantage of your visit to Gascony to try the cornbread. The company has four stores in Auch, including one with a tea room at 4 and 6 rue Dessoles, in the historic center.

In Reunion, the grandfather sold small shortbread, then he bought a bakery-pastry shop. In 1977, the Friand de la Grande Motte was born, with a rapid development. In 1990 Jean-Yves, one of his two sons, set up Friand II in Grau-du-Roi. He died accidentally and it was his daughter Émilie, after an intensive apprenticeship, who took over the business in 2006. Émilie inherited from her grandfather and her father the rigour, the work and the same high standards. Everything is made on the spot: macaroons, chocolates, breads of all kinds, and a range of focaccia.

 Jean-Charles Pascual has been baking bread here at 43, rue Bonald since 1989. Since March 2008, he offers in his new store dressed in fuchsia and chocolate brown, breads from all natural ferments and cooked in a wood oven, a unique address in Rodez! Country breads, baguettes, the "buchêrons" or "aromettes" from four different flours (spelled, Maltese wheat, rye and wheat) are one of the best in the city! You will also have good pastries and croissants with butter: Jesuits, soft lemon chocolate chip or pistachio rissols prunes ... Everything is 100% authentic! For the confectionery, we selected the best productions of France and the choice is also wide: calissons d'Aix, bêtises de Cambrai, Vichy pastilles, Montpellier gums , salted caramels of Belle-Ile-en-Mer and even Montelimar nougat, niniches of Quiberon and other coucougnettes and also a fine selection of Valrhona chocolate! This is a place you will surely enjoy!!

This is a pastry bakery, opened by Mr. Montpellier, who will delight the most greedy of Saint John! Everything is made on the spot in a brand new laboratory by the refined bakeries and greedy pastry pastry confectioners! Here you will find all kinds of fine cakes and special breads, good baguettes sorties and pastries and sandwiches. Be aware that the Bread shop is catering and can take part in the organisation of your lunches and cold buffets!

On the quai de la Résistance, there are often people lining up in this little pocket bakery where you can fill up on sweet and savory baked goods. Under its yellow and red frontage, the window attracts us with its big cookies, shortbread with pine nuts, small macaroons, shortbread with strawberries and other pleasures at snack time. To eat on the go, you can find baguette sandwiches, quiches or pizzas, but also pastries. You can also come to get your bread, pastries and cakes for all events.

The car park on the right allows a quick stop before going to work. A small table and a few chairs make it possible to eat a coffee by enjoying a croissant or a brioche while watching the baker working behind his baker glass. " Nothing is more beautiful than the hands of a woman in flour "says a song by Claude Nougaro. And those of a man, then! ? The stall offers a variety of breads, including the famous bread of Beaucaire, renowned for its excellent conservation: the shepherds breed it in their transhumance. Beware, soon the Pompidou bakery will also open a grocery store in its premises!

This pretty bakery, all dressed in yellow, is equipped with a small terrace where you can, on foot, enjoy its growing with a small black. The smell of the bread (cooking terminal) that comes through its door caresser the nostrils of passers-by. Inside, you will find sandwiches (a dozen varieties), pastries, salted pies and freshly renewed flavours, pizzas, homemade salads and meal formulas on site or to take from € 5 to € 9,30 for lunch breaks as well as drinks or a dish of the day at 7 €. The most, breakfast formulas from 1,80 € to 3,10 € served on tables decorated with mosaics made by the owner's mother. Between traditional bakery and fast food service, a nice compromise. Happy-hour from 18 h 30…

Since Frederic Alle laid down its ovens rue Fresco, the life of this little street of the city centre has changed. The bread proposed is, without hesitation, one of the best in the city centre, in the purest French tradition of the crispy wand which, as soon as it hits, announces a well-started day. Viennoiseries are the same accabit, with a wide choice of fougasses to we, tomato or anchovies. Blanks, lightning and a fougasse of pure Mortes-Mortes also make the excellent reputation of this bakery. Traditional quiches and pizzas complete the proposals for salt. Everything was served with Laetitia's smile.

A little camouflaged in a small street that gives rise to the Revolution square, this harmless bakery at first glance applies the tradition of old-fashioned breads, that is, made in leaven with stone flour from a Moulin mill. Its characteristics? The taste, the colour a little bise and a good conservation, you will keep it carefree several days. The oven, which we see from the store, cooked a wide variety of breads, aux, ideal for foie gras, rye with lemon bark for fish, flax, complete, apples bread, apricots, nuts, walnut, paissou, intégrale bread, which stands out by its square shape, not bad for hot toast… At the same time, according to the season, more than types of bread go out of baker. They are placed on demand. And hot or cold pies are also worth a detour. An excellent address! Especially as car access is easy: You can stop it in duplicate without any problems.

His reputation remains unchanged, this real bakery runs the Nîmois from all corners of the city. Jean-Paul Perras's work (professional of bread-dough in all genres: complete, organic, cereals…), managed to combine with tradition and efficiency. Its famous bench has many followers and we have tasted! that is understandable. A bakery that offers you more menus to eat locally, more than suitable and served with a smile, which does not spoil anything.

The smallest bakery in Les Halles offers a quality bread that is disputed by the Nîmois on holiday days and spring weekends (in large, when they are eager to leave a little of the monotony of daily life). Those days, the queue is long, but amateurs are patient. They know that this is part of the game: the baking smile and the quality of her bread are worth waiting wisely for his turn. The choice of bread and pastries is limited, but the main thing is.

Jean-Marc Ferret is a professional recognized and praised by the loyalty of his customers. Seventeen kinds of bread, straw mattress, fig bread, Campaillette... The traditional fougasse is excellent, the old cakes, peaches and meringues too. Everything is done here to make your mouth water... and you stay a long time to choose the most appetizing pastry. An excellent address.

At the edge of the water, we notice this bakery in front of which there is the queue, and it is often good sign. We discover an address without fuss, movie posters on the walls, ladders filled with large breads. Here, neither baguette nor croissant, but a farandole of bakery delicacies, organic, based on natural leaven and farmers' seeds, sold by weight or by the share. Country bread, multigrain or olive bread, focaccia or pizza, fougasse, brioche or panettone: it's a treat.

Arnaud Favey took over the former Séverac bakery-pastry shop in spring 2018. The young man, who worked at a world pastry champion in Normandy, now works only with traditional breads, with additive-free and preservative-free flours. Trained as a chocolatier, pastry chef, confectioner and ice cream maker, he offers fine and elaborate cakes. With Sophie, his partner, they are also at the head of a second address, boulevard de Bonald, dedicated to chocolates and cookies. Pancakes, waffles and ice creams complete the proposals.

For five generations, this bakery and pastry shop has been feeding the world with quality bread. People also flock to this pretty shop for its sweet section and its local specialities. Here, spit-roasted cakes, pumpkin cakes, rissole, prune tarts and other fouaces take on the flavour of know-how and tradition. The regulars also like to try the "soleil" of Marcillac, the famous starry crown available in several flavours.

The fouace of Campagnac is unmissable. And so good, it is one of the best in the department. For five generations now, the Cavalier family has been making this recipe for a brioche that is both puffy and generous, with that special little taste that has made its reputation. Just as unmissable is the gleaming bakery-pastry shop, located on the roadside, Place du Triadou. The house has an online shop where you can order fouaces, prune tarts...

A few steps away from the Gambetta traffic circle, we discover the Clé du Moulin, with its musical front. Inside, Kévin, the artisan baker, makes his bakery sing. We come to fill up with good home-made sourdough breads, which delight our taste buds with their beautiful cells. You can also enjoy a wide range of pastries that you come to get for a gourmet breakfast to share. We also notice some original products like bread flavored with turmeric or squid ink. We also come back because the welcome is great.

Credo has built up a loyal following of regulars thanks to its bakery and pastry creations. You can buy them at the Victor Hugo market or in the boutique near the Pont des Demoiselles. You'll salivate at the sight of a beautiful slice of sourdough bread. You'll be delighted by a loaf of cocoa bread (perfect for a gourmet snack!), tiger bread with olives, rye pies! But you'll also come for the superb pastries: the banoffee tart with its whipped cream, the deliciously regressive flan tart, the new-generation lemon meringue cruffin. Winner of the Trophée des Commerces de la ville de Toulouse, this is an address bursting with creativity!

A few steps from the Place du Marché, the Aux Délices de Villeveyrac bakery wakes up in the morning. A traditional address, you can come and get your baguette of the day, your country ball and your special breads. For a gourmet breakfast, you can fill up on croissants, pains au chocolat and other raisin breads or chouquettes. For snacks or desserts, you will love the meringues, the pastries in individual parts or the cakes to share.

Artists or craftsmen? Easy answer: both! Pierrick and Julien are at the head of a young team of bakers who prepare various breads, delicious sandwiches made with fresh products, pastries and especially pastries! On order, the boys will be able to make all kinds of colorful, creative and original pastries, birthdays, wedding cakes... All in taste and quality of course! The tea room is pleasant and cosy. Find a^second address in Verniolle to treat your taste buds.

The window of this artisan baker is very appetizing! At this address, the flours come from French mills and the butter from Charentes-Poitou AOP. On the shelves, you can find traditional and special sourdough breads, sweet and savory focaccia, pastries, but also savory sandwiches, vegetable focaccia, pizzas, pissaladière, amandines, apple or apricot tarts... A daily treat.

In the heart of the city centre of Vauvert, there is a bakery-pastry shop unlike any other. Here, in addition to the classics, the master of the ovens concocts special breads and sweet pastries that will make all gourmands salivate. It is also here that you will discover the real fougasse of Aigues-Mortes, a Camargue speciality made with brioche and orange blossom. While tasting it, offer yourself a small tea to finalize your snack and fully enjoy your moment of relaxation. Have a good tasting!

In the center of Balaruc-le-Vieux, just in front of the town hall, at dawn, Stéphanie and Yann's artisanal bakery-pastry shop starts up. The couple welcomes passers-by who have come to get their baguette, their assortment of croissants and well-baked pains au chocolat to share a good breakfast or even their pastries in individual parts or cakes to share. People also come at snack time. Throughout the year, we also offer galettes, royaumes, ice cream logs and special breads.

The viennoiseries here are authentic and have the taste of childhood. However, they're not the same size, as they're now 3 times bigger! Breads and pastries are varied. The master baker and his wife are always very welcoming. It's also a grocery store where you'll find basic necessities as well as local produce, charcuterie and cheese by the slice. Snacks are also available. A smart address, to be recommended! 1st prize in the 2024 departmental galette et coque des rois competition.

Welcome to Maison Lagrue, a family-run bakery and patisserie where passion and know-how have been passed down through four generations. Sophie, Sébastien and their team welcome you in a warm atmosphere. Immerse yourself in their gourmet world and succumb to the temptation of "Adrienne's Pastis", a traditional recipe that has been delighting palates for 72 years. Taste our homemade viennoiserie, including the famous chocolatine, crowned world champion in 2019. A true family affair, Maison Lagrue has been delighting taste buds since 1949.

This bakery bears the same name as a nearby church, built at the end of a rocky spur. If the religious building bears witness to centuries of history, this bakery, taken over by Paul Ginisty, continues to embody the ancestral recipe for good sourdough bread baked in a wood-fired oven: a handful of natural ingredients, a unique touch and a lot of know-how. The result is a noble bread with an incomparable taste and consistency.

On the edge of the Place de l'Hôtel de Ville, we meet the cheerful team of this bakery-pastry shop with well-stocked windows. You can find bread of course, but also pastries, sweet and savory treats to eat a pizza on the go, nibble a cookie at snack time... There is a nice choice of pastries in individual or cake format. A small original offered by the house: a macaroon with Muscat de Frontignan, the local pride.

Foix has many bakeries, but this one shines by its past, its originality and the quality of its bread. It has existed for more than a century and its wooden frontage reminds us of a medieval shop. The store smells good bread, croissants, flour... Thierry Massat, the baker who has been at the helm for 20 years, works in front of his 1901 wood oven. And what comes out of it is nothing but delight and sweetness: sourdough breads and pastries baked in wood and the ravaille (badly baked bread), a traditional bread. Delicious sandwiches in a whole baguette!

Moving into larger premises at 8 place St Jean, Aux Douceurs d'Augustine bakery invites you to discover a gourmet universe where artisan know-how and passion combine for your pleasure. Mickaël, 5th generation baker and manager of the bakery, his wife Julie, and Elisabeth, the mother partner, warmly welcome you and offer breads, viennoiseries and sandwiches prepared with love and attention to detail. Homemade products, made with quality ingredients. A gourmet pleasure, to be enjoyed alone or with the family, in a warm and friendly atmosphere.

A real bakery as we like them. In the purest tradition of good bread, the Georget family will delight you with their pastries, pastries and crispy breads. We fell in love with the Guérande salt pavement, a real delight. This place is also the ideal stop for a snack at lunchtime: the quiche and pizzas are just huge and so good. Note that there is a small parking lot in front of the bakery. Finally, we were about to forget the most important thing: a warm and friendly welcome.

Traditional bakery, homemade sweets: everything is good at Papou. A real institution in Formiguères and Capcir, this bakery is the place where everyone stops to buy their bread, croissant or cake. People queue up all the way to the street. The owners are adorable. A true welcome from the heart, a spirit of village warmth, a strong sense of tradition that makes you want to stay longer in Formiguères. Small mountain villages are really alive and kicking thanks to their shopkeepers!

A tireless worker, Bastien has won fourteen Gard Gourmand awards as an outstanding baker and pastry chef. We are fortunate that he has chosen Beaucaire to open his business, with the support of his partner. His secret: 100% homemade. We only work with fresh, quality products. Don't hesitate to cross the threshold to taste, appreciate and rediscover the flavors of yesteryear. It has to be said that Bastien combines tradition and innovation to perfection. We get it, this is our Proust's madeleine.

There's a before and an after when you taste bread and pies from Tout autour des Moulins. Everything is delicious, and the indulgence seems to do us good because there's little sugar, quality local flour, and a project of educational workshops that makes you want to come back. The team's aim is to promote respectful, quality agriculture by offering organic, sustainable bread and flour. As part of the social economy, the team has received social utility accreditation for its production building and bakery.

In front of the town hall and just next to the post office, from early morning, the bakery-pastry shop Le Fournil d'Ulysse comes to life and the inhabitants come to get their daily bread. Bread and baguettes of course, but not only. People also come to this address in the heart of the city to look for sweets for breakfast, praline brioche, tarts, fruit pastries, chocolate pastries, vanilla macaroons, pistachio macaroons... To treat family and friends, you can also order a cake for a special occasion.

Fifty years ago, seven Aveyron bakers got together to create a bakery in Lioujas, near Rodez, in order to supply bread to the associated bakeries, to local communities and to potential customers. Today, this Aveyron bakery is particularly well known and has fifteen stores spread throughout Aveyron and Tarn, as well as a presence at many regional fairs and markets. In addition to the Jalousé bread, the true emblem of L'Épi du Rouergue, you will find fouaces, scalded bread and spit-roasted cakes.

Every Friday Yannick Estebe welcomes you to the Estèbe bakery. Yannick defines himself as a peasant baker. Every week, he treats the village and the region to his delicious and original "Foursalou". It is an old wheat bread, semi wholemeal, with real leaven, kneaded by hand according to an artisanal method and finally, cooked on a wood fire. This loaf is made of flour that is ground on site. The salt comes from Noirmoutier, renowned for its quality. This bread, rich in fiber and perfectly dietetic, is labeled AB (organic).

A few steps from the cooperative cellar, this is a nice bakery! A generous variety of breads, pastries and divine chocolates are spread. Everything is done in the purest respect of tradition: leaven, cereals with a touch of creativity. During peak hours everyone is invited to enjoy cakes, pastries and chocolates made by the brothers Gil. An address that will satisfy the gourmets and gourmets.

This pleasant bakery located in an old service station keeps the cap successfully. Behind the counter is a thousand and a loaf: rustic, special, regional, as well as a range of pastries that attract the taste buds… quickly robbed. The large space is occupied by a few tables and chairs that make it possible to taste the homemade sandwiches and desserts.

This large bakery puts on our tables of old bread and a whole bunch of special breads: nuts, olives, bacon cubes… Its windows shine out of a thousand and a delicious pastries. Added to the quality and friendly reception, parking can be easily reached at any time of the day.

A family business of half a century, today run by Eric Mauranes and his sister Corinne Ceciliot. The range of products has expanded thanks to original creations and revisited great classics. The house reflects the image of the Master Craftsman by offering healthy, tasty and tasty products at the right price. Some breads are baked throughout the day to guarantee you a hot and crunchy product from morning to night. Maison Mauranes also makes pastries, cakes and chocolates. Specialities: The Royal and the Mountalbane.

This century-old bakery in Langogne is the gourmet address not to be missed! Created in 1905, the house is held by the same family since its creation: 6 generations have taken turns to preserve and continue to improve its reputation. The store is not very big, but it is filled with the scent of pastries and warmed by the nearby bread ovens. Among the specialties: chestnut bread and shepherd's crook. The pastries are also worth a visit.

In terms of gastronomy and good food, the Saint-Cyprien district has enough to compete with the Victor-Hugo district: wine merchants, creamery, craftsman-chocolate maker, market and good restaurants bring the Left Bank to life in a village spirit. The Cyprien bakery fits perfectly into this landscape. It is one of the many shops in the surrounding area that are reinventing tradition. The team welcomes you in a decor signed by the designer Christophe Bro, and offers bread, pastries and cakes prepared in an artisanal and creative way. An address to discover.

If you ask any Toulousan which is the best bakery in the city, they'll come up with a top 5 in which L'Or du Pain will feature prominently. This passionate artisan has set up store close to Arnaud-Bernard, in a discreet little boutique. And yet, in the window, you'll be struck by a curiosity: here, you can buy bread by the meter! This specialty, called "la Mémère", is absolutely unique. Tradition dictates that the bread is made with natural sourdough. Discover Kamut, made with organic ancient wheat flour, for unadulterated authenticity! As for pastries, fondants, macaroons and croustades rub shoulders with classics and in-house creations. An address for connoisseurs.

When professionals encourage you to try the Four d'Antan, there is a good reason. Cathy and Jean, her husband, Master Craftsman, make quality breads that will make your mouth water. But that's not all! Braving my blood sugar level, we tried the " Yema" that her peers had praised. This Catalan cake made with whipped cream on a sponge cake, a few secrets added and burned with an iron to toast the caramel is a killer. We also succumbed to the strawberry and apricot tarts, but shhh...

Near the church, a family bakery. Leavened bread and rye bread have a good place in this shop where people are crowded. Some say that it is the best bread in France, it is excellent. But what makes its reputation above all is a delicious fougasse, a melting brioche scented with orange blossom. The Nasbinalais is a round, sandy, brioche-like cake. If your stomach requires more substance, don't refuse a prune turnover, in season the blueberry fougasse... A house with a well-deserved reputation.

In the street of the cooperative cellar, we find this large bakery-pastry shop with a modern style. In front of it, there are a few tables where you can sit in the sun if you want to have a coffee on the go with some pastries. Inside, you can get your daily bread, but also sandwiches (baguettes, swedes, wraps...), quiches or sweets to take with you on a picnic. As for pastries, there is a wide choice and they can be taken individually or as a cake to share.

Masa Mama is a living bakery created by Clément. Here, every flour selected is organic, and natural sourdoughs are given pride of place to create exceptional breads: tasty, easily digestible and long-lasting. Winner of the Gard gourmand competition for his farmhouse breads in 2024, he prepares a unique recipe every month, such as the surprising, but very gourmet, roasted pumpkin and black pepper bread. Among our favorites, don't miss the pompe à l'huile, a rare Provencal specialty beautifully crafted by this passionate baker.

This bakery offers no less than fifteen different breads to which are added classic or more creative pastries such as Flemish, almond biscuit, blueberries. Arnaud Gérinte has also created a new bread to accompany the local gastronomy, sausages, maoches, manouls, cold meats, cheeses... It is with a baguette mixing malted wheat and rye sourdough that he obtained the slightly acid flavour he wanted for his creation, the Langonaise.

In 2023, artisan baker Vincent Ponzevera took over the local bakery. Breads, viennoiseries and cakes are made in his second store in Valence-sur-Baïse and delivered here to supply Castéro residents and visitors. The traditional croissants and chocolatines share the window with lemon tarts, Gascon croustades and original creations such as carachoco, made with chocolate mousse. There's also a small shelf of local products.