The best bakeries Nantes

Franck Dépériers, Meilleur Ouvrier de France, uses only selected flours without any additives and with a lot of natural and organic leaven. A true enthusiast who does not count his hours to give pleasure to his customers and transmit his know-how to his team! The dough is kneaded very little, but ferments for a long time in order to obtain a dough rich in taste and aroma. The flagship products of the house remain the organic boule, the torchon, an organic bread made of different flours, which goes perfectly with foie gras, the market batch, a sourdough baguette, the farmhouse bread which keeps its softness and freshness all week long or the apricotines and seiglitons, rye bread rolls filled with raisins As for the pastries and cakes, you will be surprised by the unavoidable Nantais cake (perfectly rhumy), the delicious honey and mirabelle plum tart, the plum pies or the admirably flaky croissants! Let's not forget the confectionery (marshmallows, fruit jellies, caramels from another world...) or the wonderful home-made jams. And what about sandwiches and other quiches to enjoy at lunch time. Don't miss the Christmas logs or the "galettes des rois" which are really worth the detour (it is highly recommended to reserve them). La Petite Boulangerie also has a stall at the Talensac market.

In place of À la Boule Nantaise, a young couple have taken over the bakery to offer their new "pasta"! And not just any pastry... The new owners, Jean-Pierre and Svitlana, have spent years living in Norway, in the joyous atmosphere and well-being known as " hygge "! Jean-Pierre married Svitlana, and from Norway they brought back bread and pastry specialties to add to the savoir-faire made in France, sharing the good food! Sviltana and her team welcome us with their smiling eyes and charming Russian accents... It's a delightful blend of cultures, and we share their happiness with this new adventure! In addition to good bread, Norwegian specialties and a range of organic breads, the establishment is also a coffee shop. Here we drink 100% organic Arabica coffee (from Latin America), to warm our hearts! A real Italian-style barista machine offers espresso, latte, cappuccino and machiatto (to take away). Note: 5 bought, 6th^free . Why not try it with a croissant? As for bread, it's made with natural (liquid) sourdough, which you'll find in traditional baguettes, brioches, croissants and special breads. As for the latter, try Pain norvégien or Pain d'Arthur (organic) with its crunchy crust and soft crumb (Moulin de Suire organic flours), a real delight with its 5 cereals and seeds (including flax, chia...) and stoneground flour. The other flours meet the CRC label from the Girardeau flour mill (100% French origins) for the white breads, while the traditional bread also meets the Red label. Quality can be explained too! As for viennoiseries, in addition to the great classics, come and try Kanelbolle, the Norwegian cinnamon viennoiserie: they're available every day! Special mention should be made of Grandma's braided brioche (a close cousin of the Vendéenne), which is so tasty! In addition, there are savoury sandwiches made to order to preserve their flavours. You're sure to love Backt! The name? In German, it means "baking on the hearth". The hearth is the lower part of the bread oven! Now that you know (almost) everything, there's no doubt you'll be coming back again and again - Back to Backt!

The inspiration and creativity of pastry chef, chocolatier, confectioner and baker Fabien Juhel is divinely gourmet: we come here to indulge. Fabien has won several awards for his galettes des rois, including the traditional frangipane galette, the creative galette and the gold medal at the national competition in 2021. Travels to London, Australia, New Zealand and Scotland have inspired him. Regulars flock to savor his breads, including an organic range, and his refined, 100% homemade pastries: saint-honoré, paris-brest, Royal au chocolat, Rouge intense... Fabien loves to create, having spent 8 years baking at prestigious Parisian addresses alongside Arnaud Larher, a MOF, among others. Macaroons, homemade ice creams, viennoiseries, chocolate bars, old-fashioned praline chip spreads, everything invites you to take a tour and make a detour. New soon: the "Octroi de Nantes" travel cake, an all-chocolate fondant with gianduja and Piedmont hazelnuts - a delight! The house motto "When passion becomes our profession" takes on its full meaning here!

There were few bakeries in this part of the island of Nantes. In the summer of 2019, thanks to the generosity of Internet users and to the delight of lovers of good bread, La Maison Boulangerie was born. It is in this luminous and rough waxed concrete setting that Pierre-Antoine Arlot, Chin-Jy Cheng and their team of passionate baristas, bakers and pastry cooks are busy. Graduated as an organic artisan baker at the International School of Baking, Pierre-Antoine has worked in beautiful houses throughout Europe. At La Maison, the bread is artisanal, organic, leavened and made on slow fermenting millstone flour. As for the coffees, they are roasted by Allpress, percolator and gentle extraction. The teas are selected by Patchouli & Co., a Nantes-based tea-springer. In the shop window, the breads are beautiful and the crumbs delicate. On the premises, the coffees are tasted and processed according to the rules of the art. In the heart of the creative district, delicacies inspired by international traditions will give you inspiration!

Located on the Atlantic coast, Eric Marché and his wife created in Nantes this address with a nice window. Eric prefers, above all, a scrupulous choice of raw materials: meal from controlled and local agriculture, Red label, organic label. Our artisan works on natural leaven and then shapes them in very varied breads. Here you can taste the traditional and special breads, the black wheat stick, the special Erdre but also the crowns, the balls, the campaigns, the minibuses, all shapes and sizes await you. We must come here to discover the "special" ones, such as the olives or lemon and rosemary, as well as the bread of the sportsman (hazelnuts, apricots, grapes) in the competition of the bakery in 2009 as the best aromatic bread. This year, a new blow blow your guests: Norwegian bread, developed from spelt and rye, is very rich in taste! On the other hand, the croissants of the butter in butter has also earned its price. And what about the beautiful chocolate breads, brioches, almond breads! It is called and we do not end up licking the lips. Wait to try the real doughnuts, the kouign aman, the chocolates… and one of its delights that surprise: !! It's also the right address for bread bread and giant meringues! A little trough or lunch? Quality sandwiches and salads are there. Counsel: don't forget dessert.

Just a stone's throw from the red-brick church of Sainte-Thérèse, Antoine Robineau and his team invite you to discover their beautiful bakery! His house is a benchmark for all lovers of authentic, traditional bread. His baguette has been awarded best first baguette in 2019 for tradi and^3rd in Loire-Atlantique! People come here to enjoy this beautiful traditional baguette baked all day long. Antoine also offers special breads made with stone-ground organic flour. The range of organic Guérande salt breads has been extended to include speciality breads. T80, tourte de seigle, épeautre, pain de campagne à la coupe aux graines, aux fruits and the new buckwheat bread are all worth trying. Chocolate tarts, orange-peel raisin breads and other tarts of the moment are available in beautiful surroundings. In summer, fruit tarts are king. And don't forget our sourdough brioche and viennoiseries. Travel cakes (Nantais, Angevin, cake) and homemade ice creams. The warm welcome invites you to indulge in seasonal delicacies: galette des rois, fouace nantaise! Snacking is also on offer, with daily specials. The new Tartinatables (chocolate or caramel) are sure to please.

In the early ^20th century, the café La Fourmi was born on Chaussée de la Madeleine in Nantes, next to the Belle Croix bridge and Quai de la Maison Rouge. In 2023, La Fourmi was reborn as a bakery with sourdough breads made from ancient wheat flours: Datell, Rouge du Roc and Carré de Crête. Pascal and Olivier, partners and lovers of Nantes history, met in a flour mill (Bourseau in Nozay) before embarking on the adventure of this traditional bakery. Today, using ancient wheat and millstone flours, they keep the Minoterie de Nozay working. Postcards, now photos, of the former café have been reinstalled to show the authenticity of the premises, as Café La Fourmi was one of the oldest cafés in Nantes. Now a bakery, it offers delicious burger buns, curried ciabatta, fruit breads and excellent sandwiches. The emphasis is on seasonal produce. Special breads are organic. A place dedicated to bread tasting, committed and artisanal.

Beautiful artisanal bakery in the heart of the Ile de Nantes under the leadership of Jean-Baptiste Mennesson. A wide range of breads is offered: traditional French bread, baguettes, country bread, cereal bread, wholemeal bread or rye bread with raisins, ciabatta baguette with olive oil... Buttered pastries and homemade pastries complete the specialities. There are also a number of sweets for those with a sweet tooth. For lunch: sandwiches, quiches, pizzas and a microwave oven to heat up dishes. Also noteworthy is the small grocery section, which can be used to make up for any last-minute omissions.

In the Mangin district, one bakery is taking over from another. In early 2021, Boulangerie Jean took its place in the renovated premises. Behind the welcoming counter, you'll enjoy watching the baker at work. Here, in compliance with the agri-ethics charter and with a solidarity-based approach, we advocate homemade bread made from local, mainly organic produce. You'll find speciality breads such as seed baguette, T130 natural sourdough rye pie and petit épeautre, renowned for its exceptional nutritional qualities and low gluten content. At lunchtime, you'll appreciate sandwiches and quiches such as lorraine, leek/goat/honey or tomato/feta/Provence herb. When it comes to sweet treats, you won't be able to resist the Rhum citron gâteau nantais or the Paris-Brest seasonal fruit tart, let alone the lemon cake and other cakes.

Another beautiful address resulting from a successful professional reconversion! Charles Henri Mata, a former finance executive, wanted to give meaning to his work and to be close to people. It is thus artisan baker which is from now on his new way. He trained in the four corners of France in the real traditional country bakery. And especially to the art of natural leavening. Here you can find a range of traditional, sourdough and organic breads. We offer ciabatta bread with olive oil, special fruit breads (apricot, prune, hazelnut), small spelt, farmhouse bread, wholemeal bread. Breads made with buckwheat flour for people who want to reduce their gluten intake. Of course, the traditional sourdough baguette! Not forgetting the beautiful pure butter pastries, croissant for gourmet snacks. Try the orange blossom brioche, and the cinnamon rolls that change. A range of quality sandwiches for snacking and here is a happy baker as much as the customers of the Champ de Mars district!

Mickaël Huet, medal winner for his traditional galette and baguette, and head baker at L'Autre Boulangerie in Sainte-Luce-sur-Loire, opened Jolus in September 2021 in the Saint-Joseph-de-Porterie district. This artisan bakery is open from daybreak to offer a wide range of breads, tourtes de meules, campaigns with 100% organic flour "Les farines d'Émile" from Moulins Viron near Chartres. Pure butter viennoiseries, pastries and other sweet treats such as cookies are just waiting for you. Strawberry tarts arrive in early May. Cocoa bread and P'tit Goûter with their chocolate chips and golden wheat are just as delicious. We want to eat at least ten of them!