This place specializes in pastries from Breton, especially the kouign amanns, which are a delicious…read moreoverdose of butter and sugar. They have a 3 flavors of kouign amanns: - Nature (Plain) - Pomme (Apple) - Framboise (Raspberry) They also sell madelines, Breton Far (kind of like a cross between flan and fluffy cheesecake, but more flan and more eggy), gateau breton, flan, sables bretons, salted caramel, and other pastries. Pretty much everything here is sweet. The kouign amanns are 2,80€ for the flavored ones, and 2,50€ for the nature/plain ones which is reasonable, given that the size of these are pretty large and fresh. The ones with fruit aren't super fruity; we got the pomme and it was just a small amount of apple compote in between the layers. Just a hint of apple and not very overpowering. The kouign amanns are super buttery and rich - not an everyday treat, but if you're in Brittany you should definitely try one, and this place seems to focus on Breton pastries. We also got a slice of the Breton Far (you can buy it by the weight), which has prunes at the bottom. This was good, not too sweet and kind of a cross between a cheesecake and flan. I would recommend this if you've never had it before, at least to try it. If you're in Dinan, come find this patisserie - it's a 10 min walk or so from the main part of town, but there's a cute canal/river right by there, and the houses and town that lead to the patisserie is super quaint. I would definitely come back here again and would recommend it if you're in Dinan.

I didn't come to this Le Daniel pastry shop but rather the one at Alma Centre, but anyway I think…read morethis pastry shop is just amazing! Loved their Allegro, composed of a gorgeous chocolate bloom topping a sweet biscuit wrapping light chocolate mousse and crème brûlée inside, it was heavenly! Their macarons looked really amazing too!

From the owner: Pâtissier, chocolatier, traiteur sur rennes…read more Meilleur Ouvrier de France 1997 Daniel, meilleur ouvrier de France 1997 en pâtisserie possède aujourd'hui 3 adresses éponymes à Rennes. Sa particularité : le travail du beurre salé breton. Le "Coeur de Bretagne" (crémeux caramel salé, crème brûlée au chocolat, mousse au chocolat au lait, biscuit noisette, sans gluten) est un joli hommage à la Bretagne.

There were so many cakes that I wanted to try on my first visit, and I was determined to try…read moreanother cake before I left the city. I had intended to just get the Noix de Pecan Caramelises, but he had created a new tart that I knew I needed to try, so I ended up getting both (€4,90 each). The Noix de Pecan Carmelises was so amazing. The chocolate tart shell had bits of hazelnut in it, filled with a dark chocolate mousse, and topped with a caramel mousse, finished off with pecans. All the flavors went SO amazing together, and I can confidently say that this was one of the best cakes I've had in France. The Yuzu Avocado Tart was the new concoction he had created, and it was very interesting. I felt as if I was eating straight guacamole in a buttery tart shell, but in a good way HAHA. The avocado cream in the tart was very creamy, with little bits of avocado and basil. The yuzu cream stole the show, however. Wow. There was so much genuine yuzu flavor that just packed a punch in the face to you. What I love about this place besides the cute interior and the amazing cakes, is that both times I've visited, the pastry chef, Mathias is actually there, working the counter or in the back, and he takes time to explain each cake (despite the language barrier). It shows that he really cares about the effort that he's put in and wants people to enjoy what they'll be eating.

From the owner: Chez les Franciscains En plein coeur du vieux Dinan, le Couvent des Cordeliers est digne d'intérêt…read more Une fois au centre de la place, votre oeil sera fortement attiré par le portail d'entrée qui date du 15ème siècle. L'ensemble des bâtiments constitue le couvent Fransiscain. Ceux-ci étaient aussi appelés des Cordeliers. N'hésitez pas à avancer jusqu'au cloître et vous aurez alors une vue imprenable sur les arcs-boutants de l'église Saint Malo.

I was very curious to try some local deserts and this place had a long queue so I decided to give…read moreit a go. The pastry offers look simple with different options. I decided to get the basic classic pastry dessert and the chocolate filled cookie football thing. They both were delicious. Glad I got the small one vs the large one. The staff were very friendly too.

Super friendly staff, who made fast to go crêpe when you don't have time for a sit down meal. Nice…read moreplace to stop for a quick snack.

I frequent this place very often for their free samples, and I finally felt bad about taking so…read moremany free samples that I decided to buy something else. I stopped by 30 minutes before they closed at 7pm on a Wednesday evening, and got their last Mont Blanc (€4,50) to go. WOW. I am so so so happy that I decided on this one instead of another cake that I was looking at. Mont Blanc's are my favorite cake, and this one now ranks 2nd in my list of favorite Mont Blanc's. Let me tell you why: 1. The size is absolutely adorable. I've had other one's (Angelina in Paris, Mr. & Mrs. Renou in Geneva) where there was just TOO much cream (yes, there's such thing as too much cream) that it became overpowering and way too sweet to eat. 2. THEY. USE. AN ALMOND PIE TART. AS. A. BASE. Can we talk about how creative and different that is!? I've had ones that are a sponge cake, macaron, meringue, and sable, but never a whole tart underneath! And this tart was absolutely amazing too - the pie crust wasn't sweet at all which helped balance the sweetness of the chestnut cream & almond paste filling. 3. No meringue, just whipped cream. Chestnuts instead of a chestnut cream inside. 4. Perfect amount of stiff, creamy, sweet chestnut cream on the outside. Everything about this dessert was amazing. It's been a whole 24 hours since I ate it, and it's still all I can think about.

From the owner: Pâtissier, chocolatier, traiteur sur rennes…read more Meilleur Ouvrier de France 1997 Daniel, meilleur ouvrier de France 1997 en pâtisserie possède aujourd'hui 3 adresses éponymes à Rennes. Sa particularité : le travail du beurre salé breton. Le "Coeur de Bretagne" (crémeux caramel salé, crème brûlée au chocolat, mousse au chocolat au lait, biscuit noisette, sans gluten) est un joli hommage à la Bretagne.

This is a really good place to eat Though in Rennes for just…read morea few days on a student exchange, I did manage to eat a lot of French food, more specifically good French food. During my stay, I ate lunch almost everyday at La Boulangerie Hoche and learned that in addition to a warm, inviting atmosphere due to decor and employees, the food was absolutely delicious. I can't honestly say much about price, considering that I received my food for free (I stayed with the family that owns the bakery), but for quality, I definitely recommend eating at La Boulangerie Hoche.

From the owner: Sans doute la meilleure! C'est sans doute la meilleure boulangerie de Rennes, mais ici on conserve…read moreles traditions. Le boulanger travaille avec de la farine biologique écrasée à la meule de pierre. Sa façon de pétrir la pâte épargne un mauvais traitement aux pigments de la farine. Mais, tout ceci doit rester secret. Toujours beaucoup de monde pour les viennoiseries fondantes, les pains recouverts de graines diverses et toutes les autres gourmandises.