The best bakeries Provence-Alpes-Côte D'Azur

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!

Yaël and Alexandre are at the origin of the project of the Maison Yalex, an address full of flavours which is in bakery and artisan pastry, as well as in the tea and catering version. This time, breads, pastries and pastries have other flavours, such as pizzas, pissaladières, misty quiches and bruschettas. Everything is made on site, 100% house, with regional products and organic meals. You can eat on the small outdoor terrace in summer or inside in the beautifully decorated boutique. Of course you can buy to take. The delicacies of the Maison Yalex can also be enjoyed with tea or coffee, also served on site.

Boulangerie Ange offers a wide selection of pizzas, sandwiches, salads, pastries, viennoiseries and various breads. You can choose to eat in, take away or have delivered. The bakery aims to be eco-responsible, producing quality products at reasonable prices. You can watch the bakers prepare the products before your very eyes in a friendly atmosphere. Boulangerie Ange accepts MasterCard and Visa.

Here's an address that smells like good bread kneaded and baked in its own bakery by an artisan baker. Here, everyday bread is a real treat! Country bread, grain bread, salt-free bread, gluten-free bread, sandwich bread, regional pastries, for lunch or a snack at any time of day, with sandwiches, quiches, pizzas and even seasonal salads... But also some sweet treats with pastries, fruit tarts... Building on its success, the bakery has opened a second store a little further up the road, at number 5 rue Jacques de la Roque.

Ah, the smell of fresh bread when you enter this bakery... A joy ! Vincent Mathieu puts all his talent in the making of his different breads, and this for 14 years! Moreover, the inhabitants of Mouriès are not mistaken and they are numerous to push the door of the sign. The sublime pastries are also invitations to greediness... The Petit Futé is also a fan of its babas. The owner, who is also a chocolatier, confectioner and ice-cream maker, can also create custom-made pieces for special occasions.

An "old fashioned" bakery as we like it. Without any pejorative sense of the term. First of all, we love the interior with its deceptively rococo decoration, the moldings, the large mirrors that contrast with the bustling atmosphere of the Place Jean-Jaurès, an alternative district if ever there was one. The terrace unfolds in the sun and is an ideal spot for your morning coffee, especially on market days, when you can appreciate the animation under your eyes. On the bakery side, very good homemade buns and pastries with some unexpected specialties like the poppy croissant. A marvel of delicacy in the mouth that we have never found elsewhere in the city. Just for that...

Fassy's fougasses are famous in the whole region! Salted with olives, grattons... or sweetened, orange blossom, chocolate, anise, lemon... we love them all! You will also find sacristains, tuiles, oreillettes, navettes, all the sweets of Provence. It is now 6 generations that are transmitted from father to son, the knowledge, the taste of things well done and good ingredients to offer the best. The bakery also offers a large choice of breads and in the summer the home-made ice creams are delicious.

A nice bakery on Victor-Hugo Avenue. You will find there, apart from the traditional breads, many special breads. Figura, Miura, Sevillian,Andalusian, sourdough, cereal, wholemeal, flavored with basil or olive oil. Savory or sweet focaccia. A catering bank offers a variety of appetizing sandwiches. Numerous pastries, Viennese pastries, and Marseilles shuttles complete the choice. Finally, there is a grocery and beverage section that can provide many services. No hesitation.

You'll find tasty pastries that follow the seasons, from apple and pear tarts to chestnut pavlova in autumn. Le Futé has fallen in love with the strawberry, raspberry and red fruit pavlova, which you can choose small or large to suit your sweet tooth. Special mention also goes to the marvellous chocolate cake. Everything is homemade, made and processed on site, and the products are fresh and local.

A new bakery and pastry shop in the heart of Aix between Cours Mirabeau and Place d'Albertas, a challenge today? Lionel, pastry chef for 27 years in a gastronomic restaurant, opens here with his wife Martina a boutique of artisanal products; organic breads, artisanal pastries, quality snacks, everything is made from sustainable and controlled agriculture, that is to say, as local as possible and paid at its fair price. A requirement of ethics and taste without counting the heat of the reception and the service for the more particular orders. Do not hesitate, everything will always be very good and very original. We love it and we run there!

Sylvain and Mila Marty are married for the better, and above all for the greater pleasure of sweet tooths who will find in their bakery-pastry shop something to satisfy all their cravings. He's Bruno's former sidekick at Villa Archange, a two Michelin-starred chef; she's a true pastry enthusiast whose Russian origins can be found in some of the original creations on display. A skilful blend of skills and know-how, notably highlighted in the TV show "La meilleure boulangerie de France" (France's best bakery).

In this bakery, run by Camille and Adrien, both passionate about the trade, we follow the wheat from A to Z. From seed to bread, to our delight! The flour, to which the long fermentation gives a particularly fine taste, comes exclusively from Henri de Pazzis, farmer and miller, who cultivates forty-five hectares of land in Saint-Rémy-de-Provence. And organic, of course! Once delivered to the expert hands of our craftsmen, its workmanship and precise wood-fired baking result in a bread of exceptional quality.

In this pastry bakery you will discover more than 30 varieties of bread: special breads, au, figs, chocolate, orange… Quality products, ideal for all your holidays, lunches, weddings, baptisms, anniversaries, with beautiful traditional and artistic rooms. Specialty here is Gascony talks with apples, pears, prunes, apples figs, chocolate pears, raspberries raspberries… The gourmets will be delighted!

This beautiful bakery in Puget Square prepares excellent breads of all kinds, as well as pastries, and also offers a morning breakfast and restaurant service. 

In this Bakery, Christophe Borreani and his companion discover their special and traditional breads and a multitude of pastries and pastries. In addition, in the shop corner you will find beautiful dishes and wines, to enjoy or simply offer.

A former lawyer has opened this bakery, or rather "country bakery" as he calls it, and offers, after training, a wide variety of organic breads, farmhouse loaves, rye, small spelt and seed breads, as well as brioche oil pumps and other brioches. All good things must be earned, as the bakery is only open 2 days a week in two time slots!

This green-fronted bakery and patisserie welcomes you every day except Wednesday to enjoy a variety of breads made with cereals, rye, corn... golden viennoiseries, meringues of all kinds, mouth-watering pastries, as well as croquants de Provence and traditional navettes. A savoury section, including pizzas and quiches, is also available.

Nicolas and Jérémie were selected as the Bouches-du-Rhône winners of "la meilleure boulangerie". A great success, even though they've only been open for a year, but they've already built up a wealth of expertise: with high-quality products, they make organic breads, olive and onion breads, light puff pastry croissants, and highly acclaimed citrus tarts... Gourmets flock here from all over the département to support the finalists and lick their lips in anticipation of the final!

A delicious, magnificent artisan bakery. With its glass-fronted workshop, mural fresco and marble-cut counter, the store is sublime. On display are succulent sweets, specialties from the South of France and beyond: pompes à l'huile et aux fleurs de lavande, kouglofs with figs and candied apricots, navettes à la fleur d'oranger, matcha lemon cakes, brioches and more. As for the bread, it's divine: honey-sugar, natural sourdough and roasted five-grain loaves, we want to try them all! Delightfully regressive, yet revisited!

Milling baker Pierre Ragot, already renowned for his bakeries in Marseille, is now offering his artisan natural sourdough breads, with their varied and subtle tastes, in Aix-en-Provence. Committed to sustainable agriculture, he grows his own ancient varieties of wheat and bakes his breads daily from fresh flours. Alongside the emblematic Saint-Honoré loaf, you'll find farmhouse breads, molded breads, cereal breads, dried fruit breads and chestnut honey breads. On the sweet side, we concentrate on the essentials: croissant, pain au chocolat, british brioches, an old-fashioned tart with seasonal fruit and a flan without pastry that's not to be missed!

The authentic and gourmet address par excellence! Settled in Bras since 1977, Betrand Allais offers bread directly from the field to the mouth! Explanations: as a cereal grower, miller and baker, he takes care of the entire production chain himself. And as if 100% local wasn't enough, he has also said goodbye to all pesticides and fungicides, in favor of compost made from manure, which he exchanges for straw with organic farmers. In short, you will have understood: tasting a bread from Monsieur is both delicious and fully committed!

Fanny and Christophe, offer a wide choice of breads and pastries worked and baked on site. They wish to impose their know-how in the work of the obsolete cereals - khorosan flour - spelt, rye which will constitute the base of the "epoca" baguette. Of course, one finds the "fougasse" with olives and dried tomatoes. Le Petit Futé recommends puff pastry bread made from cereal flour, the dough of which is worked like a croissant, a melt-in-the-mouth delicacy that can be accompanied by sweet or savoury.

Impossible to miss this bakery-pastry shop, planted in the middle of the village square, like an oasis at the crossroads of all the paths on the plateau. Tourists, hikers and cyclists, as well as locals, refuel here. Ludovic, the baker, doesn't use chemicals, but rather flours from sustainable cultivation, natural leavening and know-how learned between Nice and Paris. In the shop window, not many references, but the assurance of eating only the best. Angela, his wife, welcomes you with a smile.

Before or after visiting the calades of the medieval village of Crestet, on the way back from a hike or simply for a treat, stop at the bakery/pastry shop at the foot of the village. This sign is an institution there but not only. You can stop there to taste all types of cereal, sports and ginger breads, all made according to a traditional method, with quality flours and organic ingredients. In season, Ronan also sells goat's cheese matured by local breeders, notably from Malaucène and Beaumont-du-Ventoux.

You can't make a detour through the old village of Valbonne without being seduced by the smell of warm breads from this bakery taken over from the Ornetti family. Under the leadership of the younger generation, this crunchy address skilfully blends tradition and innovation. Since its opening last December, it has been delighting the taste buds with a selection of special breads, irresistible viennoiseries and a few surprises like home-made burgers and bagels. From revisited classics to new creations, every bite is a treat.

Utopian bakery for committed bakers! That's because they only make good, organic bread. Some of their breads are gluten-free. They give them funny names: Jojo is a chubby 100% rye. They offer a range of local groceries: Jacqueline's eggs are excellent, and you'll want to bring your own carton! Yes, they're demanding in their approach. You can have a soup or a snack on the go. Sometimes a party is improvised and spills over into the pedestrian street... The good mood is contagious!

Marie and Levino opened their bakery in La Roque-d'Anthéron in 1995. They bake good bread with flour from the Géard family millers in Embrun: classic breads, old-fashioned baguettes, cobs, wholemeal breads, rye breads, Viennese morning breads and viennoiseries. Specialties follow the seasons and traditions, so at Christmas you'll find gibassiers and pompes à huile, one of the thirteen desserts of Provence; then brioches and galettes des rois with frangipane; and at Easter, lammele - a sponge cake in the shape of a lamb covered in powdered sugar - are an Alsatian recipe, since Levino, of Italian origin, is a native of Mulhouse. Pizzas and quiches for lunchtime snacks. The gourmet Petit Futé tasted almost everything and gave Au Péché Mignon a well-deserved thumbs-up.