Blé et Tradition in Munster is known for its artisanal baking and use of ancient, non-hybrid wheat grown through sustainable farming. Baker Nicolas Reinbold sources flour from trusted local mills and creates high-quality traditional baguettes, viennoiserie, and seasonal treats. The bakery is praised for its rich flavors, expert craftsmanship, and friendly service.
Claudia and Jérôme Mauguin focus on traditional, handmade baking with local, high-quality ingredients. In 2022, when they opened their bakery, they won first prize for best croissant au beurre and second prize for baguette traditionnelle at the Verdun Expo Meuse.
In March 2024, Christopher Potdevin, baker at Boulevard du Pain, won the regional title for best "Croissant au beurre" in the Grand Est region during a competition in Strasbourg. This earned him a spot in the national final in Lyon. In October 2024, he reached the national top 20 and finished as joint fourth finalist in the contest for “Best Croissant in France”.
Pompernikkel is a bakery from The Hague that makes sourdough bread and viennoiseries. They use flour that is milled in the Roos mill (Molen de Roos).
Brood van Bro is a lovely shop in The Hague where you can enjoy your pastry both inside and outside, with a view into the bakery where you can watch them sliding loaves into the oven.
The shop is located near the Eiffel Tower. After buying our pastries, I walked over to the tower and enjoyed them there.
At this bakery, I got a croissant, a croissant bi-goût, the brownatine, the panadais (a viennoiserie with apricot), and a seeded baguette.
At this bakery, I bought a raspberry croissant and a pain au praliné. Both were tasty viennoiseries.
Maison Philippe Conticini is well known for their pastries, like the Charlotte Framboise. In the shop they also sell very large croissants and pains au chocolat here, as well as beautiful pains suisses, pains aux raisins, and various brioche feuilletée with little fillings, all as part of their viennoiserie selection.
Cedric Grolet is a super popular bakery, largely because of its pastries, like their flower-shaped creations and realistic fruit-shaped pastries. It is quite an experience and clients have to wait in line here. We waited for 50 minutes. I wouldn’t call it a bakery, but rather a jeweler.
At this bakery, I got a baguette de tradition, croissant, pain au chocolat, and a black sesame éclair.
