I've only been in France for a week, but I can confidently say that in terms of cookies, I don't…read moreneed any other bakery, because I've found my spot. Le Fournil Vasselot, according to my school, is known for their 1 euro cookies, and every time I've passed by the store, there's a line out the door (although they go quickly, and it gives you time to decide what you want in the line). The cookies are relatively large in size for the price, and they have ten different flavors, ranging from classic chocolate chip cookies, to prailine, orange, and, oreo, and speculoos cookies. They have a wide variety of other baked treats, such as cakes, croissants, financiers, and brownies. So far, I've gotten the Caramel Beurre Sale (Salted Butter Caramel cookie), Tout Chocolat (Double Chocolate cookie) and a Raspberry Pistachio Financier. The cookies are phenomenal. The salted butter balanced out the flavors, making it not too sweet, and I got a taste of the caramel and chocolate in every bite. The Tout Chocolat wasn't too chocolatey despite the color, which would have been great any other day that I wasn't on my period and craving massive amounts of chocolate HAHA I really like that that Tout Chocolat has two dollops of dark chocolate ganache in the center, giving it the extra chocolatey oomph it needs. The flavors of the cookies are amazing, but what really hooked me was the texture. I used to be a die-hard chewy cookies fan. The chewier the better. However, I've converted to a soft cookie kind of gal after trying these. The center is amazingly soft and fluffy - like it's almost impossible. Yet, the outside is still chewy, giving it the perfect balance between soft and chewy. And a bonus for me is that there's no lingering sugar flavor in your mouth like what you get when you eat sweets in America. All this for 1 euro?! It's hard to believe, I know. The Raspberry Pistachio Financier was also amazing. Very subtle pistachio flavor (although the flavor got stronger when I ate it the next day), and the tart raspberries really gave the otherwise sweet financier a nice touch.

I was told that Le Fournil Vasselot was the best bakery in Rennes. When I arrived there was a…read moresteady line of locals waiting to order, at that moment I knew this place was the real deal. There is a huge selection of pastries and breads, everything looked so good, it was hard to decide what to get! I ordered an an individual blueberry crumble, which honestly was big enough to share. It was loaded with fresh blueberries and the cake was incredibly moist and fresh. Apparently this place is known for having the best cookies in Rennes, which I'd definitely try if I ever find myself in Rennes again.

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.

Located right across my favorite bakery, I stopped by solely because said favorite bakery is closed…read moreon Mondays, and this one was not. I tried their kouign amann a couple weeks back (€2,50) and it was one of the lightest I've ever had - not too buttery and the caramelized bottom wasn't as thick and hard to eat as other places. Decent, but definitely not something I'd go back for. I had been meaning to try a Far Breton (basically a baked custard/flan with raisins), and saw that they sold them individually rather than in slices like most places. As I was standing in line to get one, the man in the back brought out two fresh trays of cookies. Just like their competitor across the street, they also sell their cookies for €1, and I always wanted to try one, but ended up going to the other bakery instead. I used this as my perfect opportunity to finally do a taste test of another €1 cookie. The Far Breton (€2,50) was good and a nice size but a little too sweet for my liking. It really was just like eating flan, but because I'm not a fan of raisins, I wouldn't get it again. The cookie was actually pretty good. It might have been because it was fresh out of the oven and still very warm when I got it. Although it's a lot smaller than the other bakery, it's packed with brown sugar flavor and chocolate chips. The edges are crispy and the inside was still soft, moist, and just a little bit chewy. If their cookies are always like this, I wouldn't mind making this my second favorite bakery for cookies. The worker was also very sweet when she realized my French was very. very. horrible HAHA I asked her for a specific Far Breton and showed her which one in a picture (I'm very particular, and the one that was at the very back and bottom which I knew she would give me was so much smaller than the other ones, and I wanted the biggest one possible HAHA) and she was very accommodating to my strange request.

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.

Located in the city center, right in between the Republique and Sainte Anne metro station. This…read moreplace caught my eye because they pride themselves in being a "responsible patisserie" Like most patisseries and tea rooms, the price does get a little expensive if you decide to sit in rather than take out. After much contemplation, I got the Corsaire (3 take out or 3,20 eat in) which was a Caramel Cake, with Salted Butter Caramel sandwiched inside, coated with milk chocolate and crushed almonds, and more salted butter caramel on the top, finished off with a rod of dark chocolate. The worker was very friendly, despite my very limited French. The cake itself was delicious - I couldn't really taste the caramel in the cake, but the salted butter caramel spread and the topping helped to bring out the caramel taste.