Aux Délices du Faubourg is a bakery in Boutonnet, Montpellier.
Editorially verified August 22, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: Open Sunday morning, which most of the city's artisan bakeries are not; the country bread sells through by noon.
Address: 69 Rue du Faubourg Boutonnet, 34090 Montpellier
Maison Bonnaire runs a bakery and pastry counter at 45 Rue Saint-Guilhem in Montpellier, with its chocolate shop further up the same street at number 62.
Tip: The éclair range rotates; the chocolate boutique at number 62 keeps different, shorter hours than the bakery.
Worth the queue: Éclairs
Ô Pain Délicieux has baked organic natural-leaven campagne, complet and olive breads on Rue Bernard Délicieux in the Beaux-Arts quarter since 2016.
Tip: It closes over lunch on weekdays, so time your visit for the afternoon bake from 16:00.
Worth the queue: Pain aux olives
Maison L'Œuf bakes organic breads, quiches and sculptural fruit pastries on Rue du Faubourg de la Saunerie in Montpellier, open every day of the week.
Tip: Seven-day opening makes it the Sunday-afternoon pastry answer when the Écusson's counters are shuttered.
Worth the queue: Seasonal fruit entremets
Clara Jung bakes Tropéziennes, Paris-Brest and kanelbullar at her pastry shop on Rue du Palais des Guilhem, a quiet lane in the Montpellier old town.
Tip: Number cakes and larger pieces need pre-ordering; the kanelbullar usually sell out before the evening.
Worth the queue: Kanelbullar
Gabriel Créateur de Gourmandises works classic French pâtisserie on Boulevard Louis Blanc in Montpellier, tarts and entremets in short daily runs.
Tip: In January the frangipane galette is the reason locals queue here; Sunday mornings sell through fast all year.
Worth the queue: Galette frangipane in season
Maison Scholler has been a pillar of Montpellier pâtisserie since 1962, vanilla and pistachio flans at 7 euros beside entremets and travel cakes.
Tip: The Avenue de Lodève shop is the handy branch for the Arceaux market; a second Scholler bakes out in Aiguelongue.
Worth the queue: Vanilla flan
