BOULANGERIE ANTOINE PELHÂTE
Read moreAfter a stint in Switzerland and New York, Antoine Pelhâte has returned to his roots by taking over the Figueres bakery, a local institution. Completely revamped, it offers baguettes made with organic flour from the Bourseau flour mill and a multitude of varied breads made with natural leaven. For a snack, we can't resist a cookie with the NYC dough of the owner or a Vendée brioche. A bakery where homemade products and short circuits prevail.
AMANDE
Read moreAmande is totally committed to ethical baking. The range of breads on display highlights recipes and know-how. Petit épeautre, tourte au seigle, pain complet au levain naturel, pain aux amandes et noisettes... are all organic, made with local raw materials. The seasonal pastries prepared by Kévin (who spent 10 years with Thierry Bouvier) are aesthetically pleasing and delicious, like the classic lemon tart, clementine pavlova or the house specialty: the chignon. Committed to waste reduction, the team offers its own wooden cutlery and transport mugs. Another boutique recently opened on Boulevard de Vitré.