ArnO Boulangerie is a bakery in Bouffay, Nantes.
Editorially verified August 22, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: It stands a minute from the château, which makes it the practical breakfast stop before the ramparts open to visitors.
Address: 16 Rue de Verdun, 44000 Nantes
Oldü bakes at Pont du Cens on the northern edge of Nantes, a quarter boulangerie whose gâteau nantais keeps the rum discreet and the crumb moist.
Tip: The gâteau nantais is among the cheaper ones in the city at about €2.90, with four, six and eight share formats to order.
Worth the queue: Gâteau nantais
Rosemary is the pastry salon two sisters run on Rue des Hauts Pavés in Nantes, classics rebuilt with herbs and spices and cut back on sugar.
Tip: Weekend brunch runs about €28 a head and needs booking; the gâteau nantais carries a rosemary note that is theirs alone.
Worth the queue: Gâteau nantais scented with rosemary
Maison Juhel took the prize for the best gâteau nantais in 2022 and still bakes it on Boulevard Robert Schuman in the north west of the city.
Tip: It opens at 06:30 six days a week and closes on Tuesday, but Sunday is a morning service only, finishing at 13:30.
Worth the queue: Gâteau nantais
Sésame bakes on Route de Sainte-Luce in east Nantes with organic flours, viennoiserie made in house and a coffee counter for the morning queue.
Tip: It opens seven days from 07:00, which is unusual out here; Sunday service stops at 13:00 once the bread runs out.
Worth the queue: Flan
BARA bakes near Parc de Procé in Nantes with dairy from local farms, its own range of breads, the Tourt'O lin loaf and a house gâteau nantais.
Tip: The shop collects prizes at regional baking competitions; Sunday closes at 13:30, so go early for the fullest counter.
Worth the queue: Gâteau nantais
Barnabé bakes organic levain breads and low-sugar pastry on the Île de Nantes, one of four shops the house runs across the city, open every day.
Tip: Unsold bread goes to local charities at the end of the day; the flours are milled nearby and the pastry skips colourings.
Worth the queue: Pain au levain
