Pâtisserie 16h30 is a bakery in Thabor, Rennes.
Editorially verified August 22, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: The kouign-amann is folded with Beurre de Madame from Pacé, churned from Froment du Léon milk; it sells out on weekend afternoons.
Address: 3 Rue Hoche, 35000 Rennes
Boulangerie Hoche bakes one of Rennes' benchmark kouign-amann at 17 Rue Hoche, and its pastry team has riffed the galette-saucisse into a tribute cake.
Tip: Rue Hoche holds this bakery, 16h30 and the Nabuchodonosor in one block; come hungry and compare kouign-amann.
Worth the queue: Kouign-amann
Boulangerie Hoche bakes one of Rennes' benchmark kouign-amann at 17 Rue Hoche, and its pastry team has riffed the galette-saucisse into a tribute cake.
Tip: Rue Hoche holds this bakery, 16h30 and the Nabuchodonosor in one block; come hungry and compare kouign-amann.
Worth the queue: Kouign-amann
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
