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).
Bartine is a popular Dutch bakery located in The Hague. The shop was really crowded, because it was a Saturday. I saw beautiful focaccias behind the display case and many other delicious treats. You can sit at a table and enjoy a drink with a sandwich or a pastry. Next to the shop, they were busy baking these goodies — through a large window, you can watch and enjoy the process.
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.
The bakery looked very atmospheric and elegant. When I was in Paris to visit this bakery, it wasn’t open on the weekend, so make sure to check the opening hours before you plan your visit.
At this bakery, I bought a escargot pistache chocolat and a flûte.
At this bakery, I got a baguette de tradition, croissant, pain au chocolat, and a black sesame éclair.
At this bakery, I had a pistachio brioche bun, a Berliner doughnut, and a cruffin. They sold lots of creative pastries here — ones I had never seen or even heard of before.
