The best pastry shops Rennes

Maison Le Daniel celebrates its 25th anniversary in 2023! For the occasion, it has created new limited-edition desserts. The holiday menu is always eagerly awaited. The creations of master pastry chef-chocolatier Laurent Le Daniel (MOF in pastry-making) can be enjoyed in the tearoom or at home. The Heart of Brittany is one of the house's best-sellers, a typically Breton cake with salted butter caramel, chocolate and a crunchy hazelnut cookie. We also confess to an addiction to caramel spread on crêpes - it's divine! On the catering side, brochettes, petits fours, mini-sandwiches, rustic canapés and pyramids of macaroons are a delight at all our events.

Mathias Narcissot's den is an intimate showroom that embraces a refined design reminiscent of the great hotel houses. His collections, which change every two months, also play on ambitious flavor combinations, such as his black garlic, William pear mousse, cinnamon dacquoise cookie, black garlic crème brûlée, 83% black icing or his lemon yuzu shiso tart. It's a truly graphic composition that unfolds on the plate and floods your palate! And you can enjoy it on Sunday mornings too.

Dedicated to this jewel of French patisserie, the Ty Chou boutique is a choux bar offering a dozen creations, each more appetizing than the last. Flavors such as passion fruit, raspberry, praline, lemon, vanilla and chocolate rub shoulders with more original recipes such as Chantilly Mascarpone, Corsican clementine, pineapple-coconut or the Saint-Honoré choux with its crunchy caramel dome. The choux, made with Breton wheat flour, evolve with the seasons. They can also be personalized: a great idea for your events. They're tasty, they don't stick to your fingers, and they're a snap to eat! Just a stone's throw from Place Saint-Germain.

Freshly arrived in the Halles district, Grand-Père Jules, the new Coupel address, has found its place in this neighborhood of excellence. All the patisserie is now made on rue de Nemours. For the occasion, we went to rediscover the house's great classics - the Gentil coquelicot, the tarte Pacane and the Triskell. Behind the brand is a talented pastry chef, Estelle Mandard, who continues to train herself to combine sweetness and sugar reduction, and to find lactose- and gluten-free alternatives in some of her creations. You'll also find the sourdough breads created by Kevin Adkins and his team, including the famous Tourte aux Alouettes.