The fenetra is a Toulouse-only almond and citron pastry of a meringue base topped with apricot jam, candied citron and ground almonds. Reservations recommended in season.
The fenetra dates to the medieval Toulouse fair of the same name held around Toussaint (All Saints). The pastry combines almonds (a southwestern crop), apricot jam (preserved summer fruit) and candied citron. The recipe nearly disappeared in the 20th century and was revived by Toulouse patisseries in the 1990s. La Bonbonniere and Maison Pillon are the modern reference makers.
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.
La Bonbonniere on Rue Lapeyrouse is a long-running Toulouse patisserie and chocolate shop with house-made saint-honore, eclairs and chocolate truffles.
TipClosed Sunday and Monday; the saint-honore and the lemon tart are the canonical Sunday-skip orders.
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