The best bakeries Dijonnais

Nothing could be simpler than taking a gourmet break at the Claude Louot bakery-pastry shop, a stone's throw from the tram stop served by both lines. It is also just opposite Place Darcy, next to the cinema and the famous Porte Guillaume. Not only is the bakery easily accessible, but it also opens its doors early in the morning, from 6am! On your way to work, you can stop there as a few small tables inside invite you to take a seat to taste a Viennese pastry. A stop that you can repeat at any time of the day, especially at lunchtime. A meal formula then allows you to compose a complete menu. What would you say to a bagnat bread, a quiche, a French baguette sandwich, a slice of pizza or a croque-monsieur? Of course, finish on a sweet note with a colourful, delicate entremet or with an original Dijon speciality such as a gingerbread or a blackcurrant delicacy. As for the bread, you should know that it is made on the spot, in the bakery located in the basement. Various breads come out of the oven, from the great classics to sourdough baguettes, seeded, wholemeal... An excellent address!

At the head of this establishment: a couple. Jérôme is a baker and Kelly is in charge of welcoming customers. They are surrounded by a small, dynamic and jovial team, always ready to advise you about their creations. Classic baguettes, more elaborate breads such as petit épeautre, gourmet pastries for the morning, sandwiches for lunch or fruity pastries for dessert or snack, there is something for everyone! Special mention for the tropézienne which is to die for!

This shop is full of delicacies. Would you like to discover Burgundy snails in a different way? Try the bread stuffed with this marbled regional speciality. Here you will find everything to satisfy your appetite: crispy breads such as chestnut flour bread, delicious butter pastries and muffins, hot tarts, Préfou pesto, chorizo, olives, Lorraine pies, pies. Add a fabulous welcome and you have a highly recommended bakery.

It is only a few steps away from the famous Notre-Dame church owl that you will find this delicious bakery well known by the Dijon inhabitants. Very elegant, with a modern space, the bakery does not only offer bread but also many exclusive specialties. Here it is with the family that we work and it is with a certain pride that the Blanchard couple saw Charly obtain the diploma of best young baker of the department. The customers, young and old, are not mistaken and know that they can come and get their breakfast as well as their lunch or snack at 4pm. Colourful entrees that revisit the great classics, biscuits, cakes and cookies (a real delight!) attract the gourmands. The creations follow the seasons, with for example numerous savoury shortbreads for the aperitif: truffles, epoisses or even mustard from Fallot. During the festive season, the Logs compete with inventiveness to enchant the desserts of refined dinners. Ideas are numerous and so are novelties, note the arrival of spelt bread and Edelweiss, an adorable cake with almonds, vanilla cream and chopped nougatine. A temple of gluttony!

Here, local suppliers are preferred. Flours are made at the Decollogne mill in Aiserey, in Côte-d'Or. This true artisan miller has been offering exceptional flours since 1840! For their part, the "Atelier du boulanger" shops, located in different parts of Dijon and its agglo, offer you a warm and industrial decor made of noble materials such as iron, stone and wood. L'Atelier du Boulanger makes and kneads about twenty specialties according to traditional recipes. The workshop's wand is part of the house's success and is made from Label Rouge flour. This appellation guarantees in particular the use of wheat carefully selected for its baking quality and the absence of insecticide treatments during the storage phase of these latter. You can also find a wide range of organic and special breads. You will have understood, L'Atelier du Boulanger's shops offer their customers excellent products in keeping with traditional rules!

A small queue at rush hour: the success of this bakery is not only due to its beautiful location but also to the continuous flow of fresh bread. Faithful to the entire chain of the same name, the Dijon bakery produces quality bread whose flours are mostly organic. The breads with a crispy crust are reminiscent of the breads of bakeries of yesteryear with the sweet scent of fresh sourdough. Beaujolais bread, bread made with chestnut, rye, honey and hazelnut flour, spelt crown... Whether traditional or special, the baker who makes them prefers wholemeal flours and sourdough dough; he likes to praise the quality of his suppliers and the care taken in baking. Moreover, the formulas proposed at lunchtime are convincing: burgers and other varied sandwiches or generous quiches are added to a pastry for copious lunch breaks. A beautiful address for beautifully made products.

It is in a renovated room with nine, at the end of rue des Godrans and close to the tram line, that a new exemption from the Saint Nicolas large oven and settled. A first in Dijon. In a modern ambiance with orange and black colours, management Laure and Sylvain offer all kinds of bread, cakes, pastries, sandwiches, ice cream for the summer as well as regional specialities. Indeed, for better settling in the capital of the dukes of Burgundy, owners prepare for example sandwiches garnished with dijon mustard to old. The prices are affordable and the promotional are connected. Enter 14 and 17:00, the second snack is less 50% and snacks and pastries are balanced some evenings for guests Facebook and Twitter... To enjoy even more offers, you get the loyalty card allowing you to have a package offered to the choice after 14 bought formulas. And to watch the innovations of the week that will delight you.

The bakery of the Perrières is very practical. Located between the train station, the city centre and close to a large highway, it allows you to be provided throughout the day, whether travelling or dijonnais, in pastries and fresh bread. Early in the morning, the rue Guillaume-Tell, the hot bread and the work well done. In the programme: delicious breads, baked chopsticks, tasty desserts and lunch at noon. We recommend sandwiches, especially economic ones. But don't deprive you of a tasty panini or a delicious pizza share! For breakfast, do not hesitate to taste tonka chocolate breads… a real delight! A small catering service is also at your disposal for birthdays or other festive events. The boss guarantees that everything is home and it feels like tasting. Good visit!

Marie Delage and her team welcome you with a smile in their modern, spacious and bright bakery. Ideally located near the colleges, the bakery created by Claude her husband is the right address for hungry students: copious sandwiches or beautiful breads, attractively priced formulas and wide opening hours. Decorated with taste thanks to Marie's talent, the shop window displays the best products from the bakery and in particular the delicious homemade chocolates, it's hard to resist. Lovers of gingerbread or delicious homemade jams will also find their happiness at this address. Numerous breads are available, including La Banette in all its forms, fig, rye and sourdough breads, organic breads, but also praline brioches, sugar tarts, raspberry or praline croissants and delicious homemade pastries. In spite of the success of their great classics, Marie Delage and her team regularly come up with new products, especially for pastries. If the great classics are still there, the choice is constantly diversifying. For example, try their morello cherry delights!

The good bread of this bakery is part of everyday life and its success goes far beyond the Montchapet quarter! Furthermore, the reception is charming. Prepared with the best raw materials, campaillette baguettes, campaillou breads and seed céraine, you will not allow time to go home to taste them, the temptation will be too strong. Classic, the pastry is mostly very desirable: fig, abundance and company… without forgetting Mozart, the specialty of the house: a black chocolate foam and a burnt cream with orange. There has also been a series of meringues who only sought to be eaten. The Little Mozart gives in the salty version with some pies, including the one to the Noix nuts and the famous Dijonnaise (county, tomato, mustard). With regard to pastry, we are pleased to report after having gôuté two delicious specialities: The Cappucino, creamy vanilla coffee version, hum, too good and the Dijonnaise in the field of bavrois that makes it wonderful with the association praline pistachio and Bavarian cassis! A real treat! No change in bakery, bread is always excellent! A good address.

The Eiffel bakery and pastry shop, located opposite the Sainte-Chantal church, awakens the street with the colours of its front and the smell of warm bread. It is with all the traditional know-how of Rémi Toux that customers come to enjoy a crunchy and tasty bread. The inhabitants of the Canal district make no mistake about it and come here to buy natural croissants, chocolate breads, brioches or raisin breads. The bakery offers its customers more than thirty varieties of breads, from organic baguettes to cereal breads and delicious special breads. All are baked in the bakery while respecting traditional know-how. For breakfast, think of the Viennese style with its soft, natural crust or chocolate chips. But Remy also excels in sweet sins and thus proposes in his store, many proposals. Ovens, macaroons, chocolates for festive occasions, cakes and pastries and finally ice cream. Don't hesitate to call on the establishment for your birthday cakes and even your wedding accessories!

Among our favourite bakeries, there is always the bakery of Aude and Louis Tortochot, who are constantly modernising the great classics of the bakery-pastry industry. From desserts to sandwiches, everything is famous there. The products are selected to offer only the best and the traditional recipes are constantly revisited. This results in new products such as the Xcube, a plain bread with candied oranges, raspberry and praline twists, or the croissant with speculoos. Not forgetting classics such as the Nanterre. Delicious!

The Moulin d'Arc-sur-Tille, born from the new body of Bread and Tradition in the artisan concept, offers only quality products, bread of French tradition and, of course, a wide variety of organic breads. Greedy proposals are well placed. To ensure optimum quality and a 100% local circuit, Bread and Tradition bakeries are partners of the Burgundian Moulin mill in Aiserey. The meals are worked on stone grinding and are all 100% organic. It is therefore the purest tradition and in accordance with the ecological charter that your sweets and breads are drawn. A catering service is also waiting for you. Good tasting!

When you search for a good bakery, you should not hesitate to do a few kilometres. Frémillon Bakery is an example: located at the gates of Dijon, a very simple access, you will find here the best of traditional traditional bakery. A baked bread designed by Eric Frémillon, with slow fermentation guaranteeing crisp and holding, special breads and gluten free bread… Nothing is forgotten! Of course we recommend the head of the chef! Cherry on the cake, precisely the pastry here is added value, lemon pie (fresh) to fall, strawberry, vacherin, black forest revisited… From the very mastered craft! You can also order your champagne for the aperitif, all the butter and light! The best is also the possibility of on-site lunch with a corner of covers, a "snacking" with a huge choice! The rates are very correct. Beautiful terrace in the summer and personalized welcome of Fabienne who even knows the names of many guests. Address recommended!

The Baker Workshop is the hallmark of Dijon Cereals. It is based on the authenticity of recipes and flavours and on innovation. The Baker's workshop in Chenôve does not escape the brand values! In a modern, bright and brand new boutique, the bakery only offers 100% home-made products. The meals used in baker are either French tradition Red Label or organic guarantees from the Mills Decollogne. The variety of breads is impressive: from the bio to the unleavened, from the traditional baguette to the campagne, all the flavours are at the Baker Workshop. A catering service and a lunch service at lunch time complement the house's proposals.

It is now several years since this artisanal bakery is located in Daix, in a small commercial area very easy to access. No parking problems as a large parking lot welcomes you at the entrance. So much better because the address is unavoidable. Formerly Les P'tit Loaves de Louis, it became the Baker's Workshop, which is no other than the brand of excellence of Dijon Cereals. The many regulars will not be disappointed by the change of name since the products are always manufactured 100% house. In addition, some breads are developed with organic flour. The traditional stick of the house, whose fermentation is 12 h and whose secret is the addition of a pinch of salt from Guérande, is the Pétrisane. The various varieties of breads and special breads are numerous but also pastries. Whether you're looking for a cake or pie for a special occasion or just like dessert, you'll find your happiness. Salted pies, half-chopsticks and pastries make meals and snacks a picnic. Not to mention the Valrhona chocolates that the gourmands do not resist. Once you have tasted it, you won't be able to stop!

Behind Place des Halles, next to the Porcheret cheese dairy (it will be easy to do double duty), the Éric Fèbvre bakery proudly displays the family tradition of the grandfather and great-grandfather. The chef first worked as a pastry chef in gourmet restaurants before returning to the simple taste of bread. Bread, yes, but "real bread", as he calls it: made by hand, without yeast, with this slow fermentation that gives it that little nutty flavour. Married with fig or chestnut, this honeycomb crumb is delicious. As you will have understood, we obviously trust the chef when it comes to pastry.... We let you discover!

This bakery is a real institution in Dijon. So far it was known as Frelin Bakery and is now in the hands of expert and expert in Dijon cereals. You can't miss it because it is in the city centre, at the crossroads of the main shopping streets. The Baker Workshop is the hallmark of Dijon Cereals. It guarantees you the use of certified Red Label or Organic farming products, specifically the Decollogne mill. Convenient for enthusiasts, since just opposite, a bio shop lets you do the rest of your shopping. All the delicious pastries and all the breads without added material that you taste here are 100% made in Burgundy and handcrafted facts. From morning to evening, whether it's time for breakfast, lunch and even snack, you are greeted with a smile by a dedicated team.

Its ideal location and its very large hourly beaches make it a convenient point of supply. If you don't have bread or a child who asks you for a bakery, you can be sure to find here what can save you. It is certainly not of high quality, but sometimes it can do the same thing as we say. Bread is cast and without great flavour, hearty pastries, perhaps even too much… One can welcome the low prices and the sympathy of the staff who serve the customers with a smile always present.

When we go into the bakery of the flag, we are immediately seized by the smell of cooking bread. It must be said that the bosses, who took over the case in 2011, had the excellent idea of putting the oven on the shelf. Here everything is made home: the appetizers, the crisp chopsticks… Those who prefer the bio have a choice between a complete bread, a seed bread, and a baguette. In addition to the bakery, cakes are made by a pastry maker who, in addition to the great classics, creates more original products such as pistachio lightning, caramel or banana/rum/vanilla. The bakery offers a breakfast formula (pastry and coffee) and two lunch options (sandwich, pastry, drink).