AU PAIN D'AURÉ

02.51.95.30.25

2, rue Paul-Bert, Olonne-sur-Mer 85340 Les Sables-D'Olonne

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Petit Futé's opinion on AU PAIN D'AURÉ

Stéphanie and Aurélien's bakery is worth a visit! For its red label Vendée brioche, which you must try, and for Aurélien's many creations, from the fifteen or so breads (specials, 1kg loaves to be cut up, the bronze medal-winning Clarisse Tradition, etc.), to the original pastries and delicious fine pastries (Petit Nicolas with chocolate, strawberry tart on Breton biscuit). The flagship speciality: choux, available in 13 flavours! New: the Délice des Chouans! Homemade ice creams, homemade chocolates and a snack bar complete the delicacies.

Information on AU PAIN D'AURÉ

Open on Saturdays from 7am to 1.30pm and from 3pm to 7.30pm. Low season: Monday to Friday from 7am to 2pm and from 3pm to 7.30pm; Sunday from 7.30am to 1pm. High season: Monday to Friday from 7am to 7.30pm; Sunday from 7am to 1.30pm. Breakfast and lunch packages.

Contact us

02.51.95.30.25

Additional information

what PETIT FUTE thinks

Stéphanie and Aurélien Allaizeau's bakery has had a successful makeover and is now equipped with a snack bar for on-site catering! They are currently the only bakers in the Olonnes to have the Red Label for the Brioche Vendéenne and the Gâche Vendéenne label. The specialities of this good bakery do not stop there. It has a new miller, so all the special breads are organic, the others are in reasoned culture. Among the fifteen or so breads: the Paysanne d'Auré, the Clarisse Tradition baguette (bronze medal winner in 2017), 1kg loaves to cut up, or the hamburger bread. Good point for the pastries, fine and sought-after, regularly renewed, such as the Petit Nicolas (with chocolate) or the caramel tart. THE new feature for 2020: choux (13 flavours)! In the mood for freshness? Try the fresh fruit tart on Breton shortbread or the homemade ice creams offered all year round (in pots, 1/2 l and litre). There are also homemade Breton palets, madeleines (plain, pistachio, speculoos) and gingerbread. For chocolate, Aurélien is not lacking in inventiveness and to make them, he uses the best: Valrhona. Also available in a range of 15 bars.