L’Atelier des Frangins: Pastry of excellence in Bayonne

Do you want to treat yourself with exceptional pastries? Desserts, fruit tarts, good chocolate specialties, light and gourmet pastries, as delicious as they are divine to watch? Push the door of the very beautiful L'Atelier des Frangins pastry shop in Bayonne. Berenger and Simon Touchart welcome you with respect, they put a bit of themselves into each piece, to guarantee you impeccable quality, unparalleled taste, unctuous, melting, silky, crunchy, rich and creamy textures... An irresistible want to come back awaits you... Taste with your eyes, before cracking!

Photos of the article © L'Atelier des Frangins

A very good pastry shop in Bayonne

Berenger has been coming to the Basque Country for more than 15 years. History teacher, originally from Chartres, he imagines with his brother Simon, pastry chef, a retraining project. After much thought (7 years!) and studies, they both set out to create a luxury pastry shop in Bayonne. Not a simple pastry, a family project (they take their parents with them to the Basque Country) in which they put all their heart and all their energy. They are investing in a magnificent premises under the arcades, rue Port Neuf in the very center of the dynamic city of Bayonne, renovating it to turn it into a modern manufacturing laboratory on one side and a warm sales area on the other. They open L'Atelier des Frangins on January 21, 2023. It's a success! You will agree, how not to be tempted by these delicious pastries? These are small individual pieces of art, which make your mouth water and invite all gourmets to come and test this new pastry shop in Bayonne! Foodies are not mistaken, it is as delicate on the palate as it is pleasant for the pupils!

All homemade, from local products

Simon and Berenger Touchart (who trained as a pastry chef and business manager, to accompany his brother in this adventure) are committed to the quality of their pastries, by choosing exceptional raw materials. Of course, they do everything themselves and all you have to do is pass through the door of the Atelier des Frangins pastry shop to convince yourself of this, because you will see them working behind the glass roof of the laboratory. The dough pieces for pastries and biscuit bases, puff pastry, are prepared from the most local ingredients possible: butter, milk, eggs... The fruits for the desserts, the creams and the pies are harvested from maturity, chosen in season and full of taste. The hazelnuts used to make the unctuous and creamy pralines come from Piedmont, they are the best hazelnuts in Europe! The original chocolate comes from Ivory Coast. It is worked by hand to form the homemade chocolate/praline/feuilletine bars, which fill the chocolatines. You can't help but be amazed by the raspberry croissants and their elegant marbling… Simon and Bérenger both work in production and someone helps them with sales. For the brothers it's 70 hours a week with ½ day off, it's the commitment to make to launch such a project: they don't regret it and neither do their customers!

Simon and Berenger are bursting with ideas and imagination to delight your palate with unique, rare and original recipes, sometimes in limited production depending on the season. Mmm, how good it is to indulge!

Pastries for all tastes

Do you like cream puffs? Salted butter and pecan brownies soft, melting and crunchy at the same time. Are you a real fan of Parisian flan? Come and taste Simon's, which is made with real smooth cream, rich eggs and real vanilla pods. Fruit pies, but also peanut, chocolate, vanilla… And what about chocolatines and croissants? The puff pastry is light, clearly visible, puffy and marbled, the crust is shiny and appetizing… The four-hour meal, the snack, the ideal snack, without feeling guilty! You will never run out of ideas for a treat at the Atelier des Frangins.

Caterer for small appetites

Small but also big appetites: L'Atelier des Frangins invites you to discover its American New York Roll's. Round, crisp croissant dough garnished with quality crab meat, or pulled pork, cooked by them. The brunchie is also a tasty sweet and savory breakfast dish, a larded croissant pastry baked with an egg in the center, topped with Espelette pepper for gourmets. Accompanied by a quality drink (Olatu fruit juices, a roaster's coffee…), and of course a pastry… it's a perfect meal for a rejuvenating and invigorating break. The shop is located under the arcades of rue du Port Neuf. A friendly place in the city center, perfect for resting and enjoying your snack. A small table will allow the lucky ones to settle near the shop.

And in the future? Simon, in addition to his course and his experience as a pastry chef, is also a chocolate maker, confectioner and ice cream maker… Skills that leave many doors open. In the meantime, don't miss the opportunity to taste the pastries, pastries and savory delicacies from the Atelier des Frangins in Bayonne!

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