Boulangerie Hoche is a bakery in Thabor, Rennes.
Editorially verified August 21, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: Rue Hoche holds this bakery, 16h30 and the Nabuchodonosor in one block; come hungry and compare kouign-amann.
Address: 17 Rue Hoche, 35000 Rennes
Grand Père Jules bakes 100 percent house sourdough on Rue de Nemours in Rennes, pastry chef Estelle and baker Kevin carrying on from the Coupel family.
Tip: There is a second shop at 21 Rue Saint-Hélier if you are on the station side of town.
Worth the queue: Caramelised kouign-amann
Le Fournil des Halles bakes a three-generation kouign-amann recipe near the Halles Centrales in Rennes, alongside far breton and buckwheat galettes.
Tip: Their kouign-amann is sold in packaging that keeps it three weeks, the one Breton pastry that survives a suitcase.
Worth the queue: Kouign-amann, plain or apple
Maison Bouvier runs its pâtisserie and chocolaterie across Rennes, the Place Toussaints shop as flagship and a counter in the Hoche Visitation centre.
Tip: Monday afternoon and Sunday openings close in July and August; the Visitation branch keeps longer standard hours.
Worth the queue: Kouign-amann
Maison Larnicol stacks its bite-size kouignettes on Rue Le Bastard in Rennes, the Breton chocolatier founded by Meilleur Ouvrier de France Georges Larnicol.
Tip: The kouignette is the travel-size kouign-amann; the rum-raisin and salted-caramel-apple versions are the ones to mix into a bag.
Worth the queue: Kouignettes in a dozen flavours
Durand Chocolatier works from the Hôtel Barré on Quai Chateaubriand in Rennes, selling numbered chocolate squares and a folded, caramelised butter cake.
Tip: The gâteau Jégado is the house invention to carry home; the traditional butter cake is the sleeper buy.
Worth the queue: Gâteau Jégado and numbered chocolates
Boulangerie Elluard bakes with organic flour on Rue Saint-Hélier in Rennes, an artisan shop between the station and the Vilaine known for its kouign-amann.
Tip: On the walk from the station into town, this is the bread and pastry stop; mornings have the full range.
Worth the queue: Organic-flour kouign-amann
