Croustade aux pommes is the southwestern French apple pastry made with paper-thin filo-like dough wrapped around spiced apples. Reservations recommended in season.
The croustade is a Gascon and Lauragais pastry tradition dating to at least the 16th century, with origins in North African pastilla brought across the Pyrenees. The signature is the gossamer-thin pastry, hand-stretched until transparent. The classic filling is apples with Armagnac, though prune versions exist. The dish travelled to Toulouse from the Gers and is sold across the city's bakeries.
Maison Pillon on Rue Ozenne is the canonical Toulouse patisserie and chocolatier since 1967, famed for crystallised violet candy and the cachous de Toulouse.
TipPick up violet candies and cachous de Toulouse for souvenirs; the apple croustade is the patisserie pick.
La Boulangerie Saint-Georges on Place Saint-Georges has stood since 1840; since 2005 baker Francois Le Galo runs it and the shop is on the 100-best list.
TipOver twenty bread varieties plus pastries and made-to-order sandwiches; the pain de campagne is the canonical buy.
Au Poussin Bleu on Rue Saint-Antoine du T is the small artisan bakery with a rustic loaf range, a tight pastry case and a working-day Saint-Etienne crowd.
TipOpen daily except Sunday; the pain rustique and the croustade aux pommes are the canonical buys.
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