Bouillet is a bakery in Lyon.
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.
Editorially verified June 2, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: The coussin de Lyon (marzipan-and-chocolate pillow) is the order; closed Sunday-Monday.
Address: 15 Place de la Croix-Rousse, 69004 Lyon
Pralus Presqu'ile on Rue de Brest in the 2e is the praluline-brioche counter for the Lyon peninsula, with whole loaves of pink-praline brioche from Roanne.
Tip: A whole praluline loaf travels for a day; ask for the freshly-bagged hot one.
Worth the queue: Praluline brioche, plain and chocolate
Boulangerie du Palais in Vieux Lyon is the praline-rose specialist run by pastry chef Sebastien Bouillet on Rue du Palais de Justice, with a queue that runs.
Tip: Arrive before 11:00 on weekends for the full counter; the box of six small praline tarts is the form.
Worth the queue: Tarte aux pralines roses
Partisan Boulanger on Rue du Chariot d'Or in the Croix-Rousse 4e bakes ancient-grain levains: khorasan, einkorn, methil, petit epeautre, alongside walnut.
Tip: The khorasan loaf is the order; closed Monday.
Worth the queue: Khorasan and einkorn levain
Les Co'Pains d'Antan on Cours Franklin Roosevelt in the 6e is the small neighbourhood boulangerie whose pain au chocolat won regional best, with a second.
Tip: Arrive early for the pain au chocolat; the queue is shortest at 08:00.
Worth the queue: Pain au chocolat (regional best)
Boulangerie Jocteur at Ile Barbe in the 9e is Philippe-Marc Jocteur's flagship, he was Best Apprentice of Rhone-Alpes 1981 and the official baker of Bocuse.
Tip: The tarte sablee aux pralines is the order; Halles Paul Bocuse stocks the loaves daily.
Worth the queue: Tarte sablee aux pralines
Bouillet's Presqu'ile counter on Rue des Archers in the 2e is the Sebastien Bouillet patisserie showcase south of the river, with tarts, macarons.
Tip: The choco-fruits selection is the gift box; the macaron line moves daily.
Worth the queue: Choco-fruits and seasonal entremets
