The best pastry shops Pays De La Loire

We've fallen in love with this new artisanal pastry-bakery in Luçon, with its elegant white façade and market bench. If you love éclairs, then this is the place to come: Alison won^2nd prize for best éclair in 2023! But that's not the only delicacy we love here. Everything is homemade and delicious! Generous traditional viennoiseries, fluffy brioche, creative pastries, entremets and chocolates, as well as a range of breads made with carefully selected flours.

On the Ile de Nantes, a stone's throw from L'Éléphant, Sabrina, a naturopath by training, and her husband Grégory Lejeune, a pastry chef, have opened an exceptional patisserie. The two decided to combine their respective passions in this bold and highly successful project. The new establishment focuses on creative, healthy and natural pastries. This alternative patisserie focuses on the senses: sight, because "you eat first with your eyes", as Sabrina puts it, and taste, with gustatory flavors such as poached pears with hibiscus juice in Déli'biscus (sweet pastry, organic vanilla diplomate), the spirulina circle on organic vanilla and white chocolate chou. The creations, which are as pretty as they are tasty, are also less sweet, using only natural sugars (e.g. coconut blossom sugar) with a low glycemic index (ideal for diabetics and gourmands who need to be careful), such as the matcha green tea macaroons, with no additives or artificial coloring, using certified organic French flours, as well as non-hybridized and gluten-free flours. Délicatessaine's approach is delicate and healthy, ethical and responsible, as it favors local and seasonal products. Délicatessaine is also a tea room where you can sit down for a cup of tea or coffee. You can also enjoy home-made chocolate bars. Educational workshops to learn how to bake lighter. You can make healthy, tasty snacks for children, or prepare pastries for allergy sufferers. In fine weather, enjoy the terrace while sampling the Déli'fragola: a gluten-free pastry (shortcrust pastry, strawberry confit, peas, yoghurt mousse, burrata heart, fresh organic and local strawberries) and a great new addition in 2022, the Déli'grey: a low GI pastry (hazelnut and citrus shortbread, light Earl Grey tea mousse, soft hazelnut and citrus zest cookie, bergamot confit), a real treat!

Just a few steps from the Place Royale and its fountain, Maison Grimaud proudly displays its know-how: "the art of choux pastry". The idea may seem surprising, but once you've tried it, you'll find it most appealing. The charm is quickly felt in this contemporary space where light and space have been privileged. Sofas, benches and small armchairs await you. Maison Grimaud is two rooms located on either side of an entrance in which you will discover the many cabbages to taste. Here, we come to enjoy the creations of Sébastien Grimaud, young and talented pastry chef, and his team. At lunchtime, Maison Grimaud offers sweet and savory dishes. At lunchtime, there is a nice choice of revisited gougères, accompanied by raw vegetables or soup. Generous bowls are also to be discovered, in vegetarian version, with trout or Serrano ham. For sweet tooths, choux filled with creams (Tahitian vanilla, salted butter caramel, milk chocolate, lemon meringue, tangerine, pear, coconut speculos, pistachio...) but also chouquettes, pastries such as paris-brest, saint-honoré or Fleur de sel. Maison Grimaud is also a tea room where you can have a coffee, a tea or a hot chocolate all day long. In addition to the quiet terrace, Maison Grimaud organizes brunches on Sundays with three new formulas (sweet, savory or both!) including the famous briochou: a good opportunity to come and enjoy the sweet and savory treats prepared by Sébastien. An address not to be missed.

Since its opening in June 2019, the craze for this fine patisserie has continued to spread... The clientele that throngs behind its tempting window display has made it a sure bet. Julien Merceron, the pastry chef from the Ritz, and Gérard Porte, the artisan florist, cultivate art and beauty. Here, everything awakens the senses: pretty cakes titillate the eyes, tickle the nostrils and delight the taste buds. We're eager to discover the new 2023 cakes, such as Mathilda's apricot and almond cake, or the strawberry-basil tart. You'll love the melt-in-your-mouth flavors of Pain d'épices au miel et chocolat, and the seasonal freshness of Tarte aux agrumes et kasha. What a pleasure it is to watch these marvels being made live through the laboratory windows, from which delicious caramelized aromas emanate! We salute the eco-responsible approach of working with rigorously selected seasonal products, most of them local. In addition to the divine pastries, you'll be tempted by other delicacies like the appetizing chocolate bars, such as the crunchy one topped with caramelized pistachios or the exquisite one with candied oranges. And let's not forget a few delicatessen products: jams, ciders, wines, teas and coffees... Let yourself be carried away by the aestheticism of these artists... as if on a swing..

With Laurence's son Victor, they are the^4th generation of Maligorne artisan pastry-makers. He perpetuates THE speciality, the gâche (also available in braided versions weighing 1 or 1.5 kg) and, of course, the brioche de Mareuil (also known as the wedding brioche). In addition to flagship homemade specialties such as Nougat-Passion and Exquis, the new team of young pastry chefs has come up with a number of new products: a sweet hazelnut pastry tartlet, a soft hazelnut cookie with a mango-passion heart. For snacks, try our original éclairs and viennoiseries on a brioche base.

Run by our two Freds, this pastry shop, one of the best in town, also offers a tea room on a covered terrace. Among the specialities, all home-made, the unavoidable mille-feuille and the Saint-Gilles cake, a speciality for over 40 years. Other key products include chocolate, delicious macaroons and homemade ice cream. Among the creations, the Sweety, the Chu Passion (chocolate mousse, fresh passion fruit jelly in a chocolate brownie shell) or the For Ever raspberry macaroon, rose cream, lychee and fresh raspberry.

Stéphanie and Aurélien's bakery is worth a visit! The proof is its participation in the show " La Meilleure Boulangerie". Taste its Vendée red label brioche and Aurélien's numerous creations: about fifteen breads (specials, 1 kg bread to be cut up, the Clarisse Tradition with a bronze medal...), original pastries, delicious fine pastries (Petit Nicolas with chocolate, strawberry tart on Breton cookie), Délice des Chouans. The specialty: choux (13 flavors)! Ice creams and home-made chocolates, snacking section complete the delicacies.

It is a charming piece of England that has taken its place near the Parc du Grand Blottereau, a sweet taste of England, our English friends will say. And this sweet taste of England is skillfully created by Steve and Laëtitia, two cooks who manage perfectly to make us travel across the Channel without leaving Nantes. Steve is English and Laëtitia, his wife who officiates in the dining room, has lived for many years in England where she gleaned her mother-in-law's recipes. Today, they adapt the recipes and make a number of succulent, typically English pastries: millionaires (biscuit, caramel, chocolate), two chocolate brownies, lemon meringue tart, cheesecakes, light banofee, lemon curd muffin, scones, pear-hazelnut-chocolate cake, carrot cake... It's a real treat! At Christmas time, don't hesitate to taste the mince pies (magic tarts of which only a few ingredients are delivered here: raisins, apples, oranges, lemons, almonds and cognac). For your receptions, parties or brunches, you can also call on their catering service, personalised according to your desires. Finally, there are plenty of fine products in the delicatessen: organic jams from the jam garden in Vritz, coffees roasted by "Un Grain une Feuille" in Carquefou... a so sweet address! The tea-pastry shop also has a restaurant for lunch, and coffee, 3-in-1!

Do you know the famous trio of the Triplettes de Belleville? Here, no cartoon but a great place "3 in 1" with a trio at the helm: Nina, a real pastry chef by trade; Marion, the barista and Laurianne, the manager. The place is a superb canteen based on fresh products at lunchtime. It is also a café, bar and even a tea room! They also serve a brunch on Saturdays and Sundays to fully enjoy the place. Near the Cité des Congrès, customers will find what they are looking for, with the pastries of the moment, the omnivorous or vegetarian market menu without forgetting the gourmet grocery. These Triplettes have more than three strings to their bow!

With its chocolate/pistachio facade topped by a mill tower, it's impossible to miss Séverine and David Seigneur's boulangerie-pâtisserie. It has a retro look, with beautiful stalls of varied, appetizing cakes. Another original feature, apart from the bakers working in the bakery before your very eyes, is a retro van stamped "Moulin Gourmand", displaying entremets. Bread is baked all day long, and there's also a snack range. Among the pastries, try one of the specialties, baba.

From New York, where he won a New York Times award, to London and Vienna, Matthieu Simon is now developing his expertise in Sainte-Luce, to the delight of our taste buds! Accompanied by his wife Amandine, the chef prepares his homemade creations with organic seasonal produce: chocolate saint-honoré, tropézienne, some recipes reveal a zest of originality: lemon avocado basil tart, pear coffee Timut walnut tart. Also viennoiseries, chocolates, jams, spreads... a real treat! Humility and creativity characterize the couple, who want their little patisserie to be authentic and warm, filled with tasty treats. A true delight! Since February 2023, a chocolate shop-tea room has adjoined La Petite Pâtisserie.

Founded in 1842, the Duchess Anne is a gourmet institution, for the fine mouths of Saumur and Clisson. In a soft and refined setting, in a vintage 19th century style, the small tea room, with its modest but delicate atmosphere, often sees its tables taken over by the people of Saumur, so well suited is it to the delight of a sweet break, such as a pastry or homemade chocolate. For 25 years, the Godineau family has been in charge; in 2010, the parents left the keys to the house to their son, François, and his wife, Céline. In this way, the tradition is perpetuated, while quality is always present. To be convinced, just try the macaroons and other chocolates, the creations of individual or family cakes as well as the divine Christmas logs, you will quickly know why! Viennese pastries and petits fours are also excellent: something to satisfy all tastes. Another good point is the reasonable prices charged, especially for the quality of the products. Everything is in place to have a good time.

This pastry shop has an excellent reputation. Here, the flagship products are macaroons (about fifteen flavours) and chocolate, but alsopasteis de nata, a Portuguese flan, and apple cabbage, which earned Julien de Sousa an award! He learned his trade with the master of macaroons, Pierre Hermé. In the shop, fine pastries, ice creams, personalized cakes such as wedding cakes, but also marshmallows, fruit jellies, spreads, chocolates... And all homemade!

In this good pastry shop next to Les Halles, everything is appetizing! An institution handed down to Guillaume's daughter Chloé. Specialities include Cayola, Magellan (with salted butter caramel in the middle) and Baba Planteur, as well as classic pastries, iced verrines and ice creams, not forgetting homemade chocolates (Chouan au café, Galion, Vent des Globes chocolate or caramel fleur de sel) and, of course, gâche and brioche (Parisian brioche!).

Not far from the remains of the ramparts and Anne de Bretagne's castle, just opposite the cathedral, is the red front of La Trinitaine in Nantes. In this store, where the wood of the beams rubs shoulders with the stone of the granite pillars, it's a veritable paradise for gourmets and lovers of the Breton terroir. You'll find a wide variety of both savory and sweet Breton specialties, from the Pointe du Raz to the Pays nantais. You'll find, for example, those beautiful colored or painted boxes that some of us's grandmothers used to grab from the buffet at coffee time, and which contain the tasty, and famous, Breton butter galettes. But galettes aren't the only thing on La Trinitaine's shelves: kouign-amann, sablés, madeleines... try dark or milk chocolate buckwheat cookies. But also confectionery: berlingots nantais, salted butter caramels, Salidou cream, Coucougnettes (roasted almonds) or Niniches (Quiberon lollipops). On the savoury side, it's all about gourmet ideas, with a wide choice of preserves and other preparations (tuna, sardines) as well as fish soups, products from Belle Iloise or Guérande salt, buckwheat potato chips, Crousti Breizh, or buckwheat caramel.... A corner is devoted to speciality drinks: nantillais, cider, chouchen, pommeau, liqueurs, beers... Beautiful jams are among the many delicacies on offer, including the Bois Jumel brand and its delicious flavours. And don't forget to check out the new boxes designed by B. Morinay. Last but not least, admire the earthenware tableware and textiles featuring the famous Bécassine. This is the ideal corner for gift ideas all year round! And don't forget the chocolate, vanilla or raspberry Trinibeurre.

A wide range of cookies: galette, palet, madeleine, the "Crakou", a crunchy caramel speciality (available with pistachio or chocolate), the caramel-salt flower palet, the buckwheat galette... Fresh Breton cookies and cakes made by hand, without preservatives or coloring agents, from churned butter, giving this inimitable taste. At the same time, the pastry chef makes by hand the famous Kouign amann as well as the Breton cake declined in various flavors.

This pastry shop in the heart of the pedestrian street, created several decades ago and in which three generations of pastry chefs have succeeded one another. The owners, who have been in place for about 3 years, are pastry chefs by trade and have kept the emblematic speciality created by their predecessors: the Saint-Philbert cake! This is not the only delicacy you will find here, since at Easter time, the flan maraîchin is on the stall, as are the pastries of the moment, between chocolate or fruit cakes, and chocolates.

Today, a trade that crosses half-century, it applies all labels, all certificates, all the medals possible! This is the case of bakery-chocolate-bakery Derval, which is a greedy institution in Laval. This is due in large part to the talent of chocolate of the boss, who did not just take over the shop of his father (also nickname Moses), but always showed a keen interest in innovation, risk-taking (he bought two other signs, on Laval and Changed). For the new recipes of chocolates too! Like Pegasus Hooves, which have belonged for several years to the gastronomic heritage of the department of Mayenne…

Another Pornicais institution and a must for food lovers! Bertrand Gavet, worthy heir of 5 generations of pastry chefs, took over the family business in 2005, and renovated his shop in 2014, while preserving its spirit. In this pastry shop, you are bound to find something to please you, between the chocolate, the biscuit and the confectionery. A choice so vast that one does not know what to choose. So why not try the Armoricain with its almond meringue and praline cream? Or the kouign-amann with its excellent puff pastry? Or the Délicat&Sens chocolate, a creation by Bertrand Gavet made from selected cocoa beans. You can order online and pick up your order at the back of the shop.

An unmissable speciality of La Baule, the real Fondant Baulois is imitated today, but never equalled. It was Monsieur Denis who, in 1980, developed the recipe. It is made from noble and natural ingredients: a large amount of cocoa, fresh eggs, butter with Guérande fleur de sel, wheat flour and cane sugar. Its fine texture and delicately caramelised flavour, typically Breton, make it a sought-after local speciality. Today distributed by nearly 350 outlets, you can also buy it in this shop.