The best bakeries Côte Aquitaine

All bakery and Viennese pastry products are made on site. Specialties include Bécam flute, wheat-free bread, organic breads and Le Choc'O Roi, the brand's signature cake, light and creamy, in a variety of flavors, to be enjoyed in the pretty dining room, on a comfortable sofa with USB plug, or on the terrace. It's also an ideal lunchtime break with Menus: salads, burgers, sandwiches...

There are some pleasant talents to follow and encourage. Gaëtan Cossoul's is particularly noteworthy. Specialties include Basque cakes, Landes pastis, chocolate fondant (Coq d'Or European gastronomic prize), vanilla flan... Le Bellis aims for quality (less sugar and bad fats). With his team, Gaëtan bakes bread from Label Rouge flours from the South-West of France. Baguettes, 100% rye pies... are just waiting to be tried! Everything is baked in the bakery. Yet another good reason to push open the door at Le Bellis. Smiling, welcoming team.

Mathilde and her team create generous pastries and viennoiseries. On the shelves, some fifteen varieties of bread with crunchy crusts and honeycomb crumbs, made with agri-ethical flours. At lunchtime, a wide choice of sandwiches, croque-monsieur, quiches, hot dishes, salads and desserts, with a loyalty offer on these snack formulas. The chain is also committed to an eco-responsible, anti-gasping approach.

A postcard bakery with its baskets filled with country bread, its slightly outdated shelves and its majestic 15th century wood-fired oven. Serge Combarieu overplayed his role as a model craftsman, beret screwed on the skull and marcel de rigueur. But the real star of the sign is the Gascony bread, the traditional country bread, with leaven and a thick crust, which keeps impeccably for almost a week. Some sweets for the snack - chocolatines, apple croustades and croissant - and for the weekend, the brioche, fragrant.

Sabine opens the bakery (and press office) at 6am. You will find various home-made breads and pastries, the famous pastis landais, brioche or long pastis, and above all, discover the Petit Futé, the lemon cake. It really looks like a homemade cake, well puffed up, a little bit browned. This is the work of the baker Alain. Soft and fragrant paste. At first glance, it is difficult to distinguish whether it is orange or lemon. A little advice, cut it into thin slices to accompany the coffee and, if there is any left over, freeze it: after a light toasting, the result is spectacular, it is as good as the day you bought it. Here's a bakery that's worth the detour.

In the heart of Anglet's Pontots business park, this is the place to go for a gourmet lunch break. With its sheltered patio and plancha (in season), its space dedicated to bistronomic catering, on the spot or to take away, and the product showcase. From speciality breads, viennoiseries and cakes to savoury pies of generous proportions, XXL burgers, mixed salads (Landaise, Basque, Caesar...), sandwiches and more. All made on the premises by a team of professionals.

What strikes you when you come home is the smell of hot bread, as effective as a siren song. Chanelle St-Amour loves to travel, but what motivates her most is meeting people and loving good things. An authenticity that can be found in her micro-bakery, where people flock to savor breads of character kneaded by hand, with passion and creativity. With a nod to her hometown, the place also offers beautiful products brought back from her travels, and from small producers with the same environmental and responsible approach.

Known throughout France, discover a whole range of Dunes Blanches like the Dunes de Piquey with a whole range of flavors: raspberry-white chocolate, salted butter caramel, sesame nougatine, Nutella and dark chocolate. Other specialties: sacristains (a pastry made of twisted puff pastry, covered with royal icing and sprinkled with flaked almonds, all sprinkled with sugar), rye pie with fruit, fisherman's baguette with melted cheese, nuts, bacon, and olive ficelle or chorizo ficelle.

Béarn baker Nicolas Gruel, the 2019 European and French Boulanger champion, and Corsican pastry chef Jean-Philippe Battesti, formerly of Ducasse, celebrated their 2023 runner-up title in France's best bakery competition. It has to be said that these two enthusiasts have a single credo: to make everything in-house from A to Z. At Grain, every loaf of bread and viennoiserie is shaped by hand, following the rhythm of the seasons to use only fresh, sourced produce. Specialties include chestnut and mandarin bread and pistachio and orange blossom tart.

Before becoming a baker (since 2017) specializing in natural sourdough bread and 100% organic native French flours, Stéphane Chauvard spent 15 years in Madagascar. There, he ran professional integration workshops in the fair trade movement. And he remains deeply convinced of this. But today, Pain d'Ici was awarded the Grand Prix Coup de Coeur at the ^15th Banque Populaire des Landes ceremony. Which just goes to show that he was made for this job too. Also in Castets and Saint-Julien-en-Born.

Lucas bakeries and patisseries in the Landes region and in Bayonne in the Basque Country are enjoying well-deserved success, thanks to the quality of their products and their warm welcome. This store, close to the lake, is a must. Some thirty different breads, a dozen viennoiseries, tourtières, croustades, Basque cakes... There are over 70 kinds of cakes and other specialties. Delicious new products: Lucas dessert creams!

Well-known to neighborhood regulars at the traffic circle next to other food shops, Baskifornia bakery, formerly La Licorne, has undergone quite a facelift since the change of ownership in June 2022, when it moved to Biarritz with Le fournil de la Baleine. A beautiful counter and window display overflowing with viennoiseries, cakes (Basque...), savory-sweet tarts, sandwiches, bowls, wraps... Everything here is made on site, in the lab, and that's what makes it different from industrial bakeries. The artisans we honor.

A bakery, patisserie and chocolate shop in one, Boulangerie Soares offers over 20 varieties of artisan bread. As for pastries, the store makes individual or family-size tarts and cakes, russes and Basque cakes. The bakery can also make bread to order and... chocolates. It's all about tailor-made breads and pastries. All you have to do is order. It's also 2 addresses with another store in Biarritz.

Located in the heart of the Saint-Charles district, come and discover the many products offered by the Soares bakery. In addition to traditional individual and family cakes, the bakery specializes in Basque and Russian cakes. And cakes made with seasonal fruit. Its other specialty? Bread. You'll find over 20 varieties, from wholemeal to ficelle, from nut bread to brioches and baguettes. And let's not forget the chocolates, with their original creations. Artisans who are bursting with talent for our greatest pleasure.

If you are looking for good pastries and a multitude of breads to brighten up your mornings? Then make a stop at Sauboua. This bakery and pastry shop, which also has an address in the center of town, is undoubtedly among the best in the region. It must be said that this small family business works hand in hand with local merchants and producers to make its products in the purest artisanal tradition from carefully selected quality raw materials. And the cakes are always excellent!

The flagship of the Pirelons bakery doesn't go unnoticed in the Aiguillon district near the port. Every detail has been thought through, starting with the two entrances, one of which is suitable for baby carriages or wheelchairs. On site, you can sit outside in the shelter of the small terrace or inside between the tea room bar and the lab chalet for breakfast, lunch or a snack. All you have to do is enjoy the delicious viennoiseries and breads... The team is all smiles.

The best baguette (2018) is in Biarritz at artisan baker Arnaud Fernandez! Here, you won't find a multitude of special breads available in every sauce... Here, we focus on the essential taste and flavour of bread, produced in a traditional, artisanal way, with a label. The region's restaurateurs and hotels make no mistake when they come to pick up their orders in the morning. Not only the bread, but also the viennoiserie, which, like everything else, is of the highest quality. Try the famous chocolate-filled croissant.