The best bakeries Provence-Alpes-Côte D'Azur

Farinoman - Benoît, in real life - Quebec baker, crazy about flours and breads, puts poetry, humour and love in his loaves and baguettes. Here are kneaded and baked the old-fashioned way, with organic breads. This baker really has all the audacity, he mixes spelt, small and large, with Goji berries, he combines the Isère and Ardèche (walnut and chestnut), As for the bread called Flesh of Aphrodite and Power of Eros it incorporates candied ginger, apple, fig and perlimpinpin powder.

This epicurean bakery has nothing ordinary. Certified 100% organic by Ecocert, the choice of the suppliers is done on producers working according to the principles of a responsible agriculture. The raw materials are seasonal, the flours of grinding stone are resulting from French organic wheat, the AOP butter and salt come from Guérande. Here, the flours are diversified (wheat, German wheat, khorasan, buckwheat, corn, rye and rice) accompanied by flax seeds, pumpkin, sunflower and sesame. Just like their composition, the presentation of the products is neat. The bakery also offers some snacks for the students and has a small organic delicatessen with the sale of flours, teas, compotes and artisanal fruit juice manufactured in an organic farmhouse. Inspired by their experiments abroad and in France, Celine and Bastien manufacture original products: bread with cocoa for the gourmands, Norwegian bread with seeds and fruits for the curious ones... More classical but also delicious, the gingerbread and the Vendean braided brioche. Quality and flavour guaranteed for a fashionable bakery!

100% organic, 100% gourmet, good bread does not run in bakeries. Hauts les Pains stands out not only for the gustative qualities, the crispy or soft textures of its breads, but also for the healthy ingredients that Pascal Coutaz, an architect, used in his first life, wanted to make a reality of his desire for a better world in every sense of the word. His sourdough is natural, his organic flours, small spelt, Khorasan, rye, wheat, rice, buckwheat with typical flavours come from a local farmer-miller.

It is one of the institutions of the city. And we come a long way to choose its traditional wand, large campaign bread, organic or semi-complete bread… Breakfast is not bad either because the house has several times received the ^first prize of the best growing Vaucluse. You can enjoy it at the tea lounge. At lunchtime, we have the choice: sandwiches, quiches, pizzas, compound salads and some hot dishes.

At the exit of the Val-Saint-André Highway, next to the Total station, here is an address appreciated by the Kaunas, because the bread there is good, the parking easy and the opening hours wide. The Ribeirou bread made with the old, the leaven and the oven is appreciated for its crispy crust and its mellow straight. It keeps alive. The secret? A flour rigorously selected, a slow and delicate kneading. Most: According to a secret process, the protein rich wheat germ and vitamins are integrated into bread. The breads are manufactured in the workshop in several daily fournées. In the spokes: many breads, including rye breads, complete, olives and grapes, sesame or cereals… But also pastries, fruit pies, croustades to pears or chocolate, and the delicious mouna, a brioche to the orange flower. Note: The cannelés are delicious and are cheaper than elsewhere!

What characterises this bakery is first of all a remarkable welcome and a variety of breads. Every day, there are different breads coming out of the furnaces. Bread in sausage and red wine, figatelli, flax seeds, figs… We also offer very good pastries, but those which must not be missed under any pretext call Royal Chocolate and Chocolate Pear Mousse.

This bakery at the bottom of rue Espariat is an institution for the people of Aix-en-Provence. Kneaded, shaped and baked by the 100% artisan baker, the bread is soft and crisp all day long. The viennoiseries are delicious, and breakfast can be taken on the premises, with two tables set up in the window. We also recommend the pastries. Provencal specialties such as gibassier and pompe à huile are served at Christmas time.

Maison Violette lives up to its name. Sébastien Beaupère wanted it for his sign, a little outdated, with the fresh and flowery spirit of his daughter's first name, and also that of the bakeries of yesteryear where daily bread had something sacred about it. He buys his beautiful stall of products made in his lab with organic or locally produced flours. Taste above all! Varied breads, few pastries, only bakery pastries that embalm the leaven.

The artisanal and sustainable bakery of three-starred chef Mauro Colagreco invites you to discover a delicate selection of breads and pastries, made with passion and respect for tradition. The bakery uses flour made from ancient wheat, from an ethical and eco-responsible approach. The icing on the cake: the establishment also offers a home delivery service. What a treat from the comfort of your sofa!

It's like on the big American axes in Nevada, before crossing a desert and desert area, there is always a sign to tell you that this is your last chance to supply you. Located on the road des Calanques, just steps from the city Valmante, this bakery for four years, is the last good address before Cassis. So you will have understood it here or Cassis… It offers several breads of French tradition, sandwiches, drinks, pastries, biscuits, but especially the or raspberry and royal chocolate. And for the children, a meringue with the effigy of the dog Pollux.

Philippe has been following his father for years. Even though he has introduced the poppy and sesame among others here, there are only simple, tasty bread "made in tradition, with our hands" raised and cooked in the wood kiln in the bottom of the store. A real show. It's a great place to stay!!! Think of us, those who love him, and don't hesitate to make a hook for their daily wand or their rustic bread that, wrapped with a cloth, will hold a few days.

A little taste sensation in Sausset, this atypical bakery! In this beautiful village building, you'll find a dynamic team. Formerly boulangerie Boudouard, the establishment has lost none of its quality or creativity. Surprising and unusual creations like a psyllium and poppy gluten-free bread, but also more traditional products like country bread with natural sourdough for less adventurous palates. A great range of sweet and savoury products. We love the warm welcome and the attentive advice.

From sourdough breads and viennoiseries to pastries and cookies, this is an artisan bakery worthy of the name. Benjamin, a graduate of the École Internationale de Boulangerie in Noyers-sur-Jabron, defends virtuous agriculture that respects the earth and its people. He advocates short and organic circuits, with flours from ancient varieties, fresh sourdough, slow fermentation and no additives. Go ahead, try it all, you'll be back. La Belle Miche is good bread for good eating!

Domenichine has two strengths: when all bakeries are closed, it remains open and as regards the quality of bread and pastries: that is impeccable. Tasty pastries and soft caloric cakes will naturally decompose. You may be surprised by the sellers who must all have the same hairdresser, but it is not he who cares about bread.

La Nice has everything for it and everything for you. Sandwiches and small meals for lunch, various kinds of breads, sweets to taste it and everything to eat on or off. The staff were very friendly and helpful.

Far from the industrial bakery, Jean-Marc Bordonnat gives an appointment in his baker to all lovers of bread from the simple wand or special breads. The taste and quality of the pastries, salées pies and, oh sinful sin, the pastry has attracted many years of Nice. So you will not be surprised if you see in front of this bakery a long tail, but take your pain in patience, you will see: It's worth it!