Pierre Mathieu Patissier Bordelais on Place Pey Berland is the namesake chef's modern patisserie, opened March 2018 after his five-year run as executive.
Editorially verified May 21, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: Show up before 11:00 for the Saint-Honore; the Pave Pey-Berland (almond cream, sweet-wine fruit, rum.
Guided tour · 2 hours
Gourmand sweet food tour: discover all the best Bordeaux bakeries and sweet shops with a local experienced guide. Cannelés, chocolatines, cakes, puff pastries and so m...
Day trip · 6 hours
Discover the beauty of Saint-Émilion on a private wine tour from Bordeaux. Visit a Grand Cru Classé winery, taste exceptional wines, and explore the charming medieval ...
Day trip · 8.5 hours
Explore prestigious estates, learn about vinification techniques, and stroll through the medieval village's cobbled streets, all while enjoying personalized attention ...
Address: 8 Place Pey Berland, 33000 Bordeaux
Patisserie S on Cours d'Alsace et Lorraine is Satomi and Stanley Chan's stylish Franco-Asian patisserie, both alumni of Joel Robuchon and Yannick Alleno.
Worth the queueTarte au yuzu
TipThe signature tarte au yuzu goes by mid-afternoon; the chou au matcha travels well as a takeaway snack.
Maison Zurcher on Place du Pradeau is the family-run artisanal patisserie in central Bordeaux, with viennoiseries, breads and a quietly excellent croissant.
Worth the queueCroissant aux amandes
TipAlmond croissants come out around 09:00 and sell out by 11:00 on Saturdays; the queue at opening is genuine.
Boulangerie Louis Lamour on Rue Ravez is the artisan bakery from Louis Vaughan, an Eric Kayser and Grande Epicerie alumnus who reconverted to bread.
Worth the queuePain de campagne au levain
TipBread fills the shelves at 08:00; the pain de campagne goes by 13:00 most days and there is no afternoon bake. A second boutique sits at 22 Place Gavinies.
Patisserie S on Cours d'Alsace et Lorraine is Satomi and Stanley Chan's stylish Franco-Asian patisserie, both alumni of Joel Robuchon and Yannick Alleno.
Worth the queueTarte au yuzu
TipThe signature tarte au yuzu goes by mid-afternoon; the chou au matcha travels well as a takeaway snack.
Patisserie Valantin in Bordeaux's Nansouty district is Compagnon-du-Tour-de-France pastry chef Julien Ruffin's classical French patisserie on Cours de la.
Worth the queueSaint-Honore
TipThe Saint-Honore is the showpiece; Saturday is the busiest day so arrive before 11:00 for the morning bake.
Mi Cielo in Le Bouscat, just north of central Bordeaux, is Blanca and Diego Cervantes's award-winning patisserie, opened May 2016 by the Ferrandi-trained.
Worth the queueSeasonal fruit tarts
TipOrder ahead for celebration cakes; the daily case rotates and weekend stock thins by mid-afternoon.
Maison Zurcher on Place du Pradeau is the family-run artisanal patisserie in central Bordeaux, with viennoiseries, breads and a quietly excellent croissant.
Worth the queueCroissant aux amandes
TipAlmond croissants come out around 09:00 and sell out by 11:00 on Saturdays; the queue at opening is genuine.
Baillardran in Bordeaux's Golden Triangle is the canele specialist on Cours de l'Intendance since 1988, with the city's most-quoted version.
Worth the queueCannele de Bordeaux
TipBuy two sizes, the small and the regular; eat the regular the day of purchase and freeze the small for later.
