The best bakeries Anjou

Le fournil Saint-Pierre is not a bakery like the others: you come here above all to enjoy yourself! The bread is made in the pure tradition by a craftsman who uses only organic flour and leavened dough. The breads are various: corn, dried fruits, raisin-hazelnut... As for pastries, the family speciality is the fruit tart and the "tendresse angevine", but don't forget the sablé saumurois with pommes tapées. At lunchtime, the bakery offers very good sandwiches. There is no doubt that this is one of the best bakeries in the Saumur region!

May they be lucky to those people in the Madeleine district. They have a small bakery marvel at home, making it jealous of many Anjou people living in the city centre. Without a drum or trumpet, Olivier Pothin makes absolutely delicious breads, with rustic crust and airy mies, Arthur's Pavement and seed stick, and boasts in addition to making all its pastries with Red Label meals. On the side of the pastries, always the original religious à with pistachio, exquisite cannelés to taste with the coffee, or the true Italian panettone, this brioche with candied fruits and orange bark. At lunchtime, sandwiches made with the good bread of the house await you. In addition, the bakery is open on Sunday morning despite its opening on Monday.

The story of Mei Narusawa, a Japanese woman who moved to Europe to learn the art of baking and pastry-making, is a beautiful one. Formerly an employee of the small Carmes bakery, she now runs her own boutique. A store bought from the Carmes bakery, and a must for all lovers of good bread. From sourdough bread to walnut bread, from seeded cobblestones to corn bread, there's nothing wrong here. Delicious viennoiseries and pastries too: cannelés, Madeleines, fondants, brownies...