Partisan Boulanger is a bakery in 4E, Lyon.
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.
Address: 2 Rue du Chariot d'Or, 69004 Lyon
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
Maison Pignol on Rue Vendome in the 6e is the Pignol family's quartier patisserie counter with the praline tart, macarons and a chosen lunch line for office.
Tip: The tarte aux pralines by the slice and the built lunch box are the order.
Worth the queue: Praline tart and macarons
Antoinette on Rue Sebastien Gryphe in the 7e Guillotiere bakes only long-fermented natural-sourdough breads and fondant brioches: no baguettes, no croissants.
Tip: The praline brioche is the order; closed Sunday-Monday; the shared loaf travels for a day.
Worth the queue: Praline brioche
Boulangerie Saint-Paul in Vieux Lyon is the 1899-founded boulangerie on Place Saint-Paul, where a relaunch under Maison Farine took regional vice-prize.
Tip: The pain au chocolat is the order; arrive before 11:00 for the warm batch.
Worth the queue: Pain au chocolat and country baguette
