Bernachon in Lyon's 6e is the bean-to-bar chocolatier founded by Maurice Bernachon in 1953, with a Rue Franklin Roosevelt salon de the and a full pastry counter.
Tip: The President cake is the order; a slice with espresso at the salon is the form.
Address: 42 Cours Franklin Roosevelt, 69006 Lyon
Maison Pralus runs the bean-to-bar chocolate house Auguste Pralus founded in 1955, with a Lyon counter at Halles Paul Bocuse for the praluline brioche.
Tip: The praluline (pink-praline brioche) is the dish; a whole loaf travels home.
Worth the queue: Praluline brioche with pink pralines
Jocteur runs a Halles Paul Bocuse counter from the family bakery in Saint-Genis-Laval, with naturally-leavened breads and a long-fermented sourdough loaf.
Tip: Closed Sunday-Monday; pain au levain is the loaf; arrive by 09:00 for the warm batch.
Worth the queue: Pain au levain naturel
Pignol is the multi-generation Lyonnais bakery and patisserie with a Place Bellecour counter for the pink-praline tart, sandwiches and chocolate eclairs.
Tip: The tarte aux pralines (pink praline) is the order; sold by the slice from 11:00.
Worth the queue: Tarte aux pralines
Bouillet on Place de la Croix-Rousse in Lyon's 4e is Sebastien Bouillet's patisserie and chocolate counter, with the city's most-faithful coussin de Lyon.
Tip: The coussin de Lyon (marzipan-and-chocolate pillow) is the order; closed Sunday-Monday.
Worth the queue: Coussin de Lyon
Pralus Bellecour in Lyon's 2e on Rue de Brest is the praluline-brioche flagship, with whole loaves of pink-praline brioche and bean-to-bar chocolate bars.
Tip: A whole praluline loaf travels for a day; ask for the freshly-bagged hot one.
Worth the queue: Praluline brioche, plain and chocolate
