I've been visiting St Malo for years, but it was only on a trip last September that I stumbled…read moreacross this jewel. Visiting with my boyfriend, we arrived in the morning after an overnight ferry journey, and after dumping our bags in the car, wandered into town in search of breakfast. After a little wandering, we found larnicol. I'm a great lover of cakes and chocolate, and the displays in this shop were too tempting to resist. The open front welcomed us in and we spent a good while just staring at the various goodies, finally settling on a Kougniettes each - pistachio for me and apple for the boy. We sat and ate these on the city walls and both agreed that they were absolutely delicious and worth a return visit. Which we made, just before catching our ferry home a few days later. This time we sampled some of the lovely chocolate goodies - from little squares of delicious chocolate, to chocolate coated nuts and fruits, all of them gorgeous - and a box of macarons. Now I'm a bit of a snob when it comes to macarons, and have long said that nowhere can compete with Ladurée...but Larnicol comes very close. All that's left to add is - I can't wait to be able to visit again! Roll on next summer...

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.

We visited this fine shop several years ago on our honeymoon and enjoyed some of their delicious…read morechocolates. The folks were most helpful and kind even though our french was poor. It was memorable to the point that I decided to surprise my wife with some for our 7th Valentines Day. I was able to contact the folks on the email address of their site and they were very kind in helping me get the chocolates shipped to the states. Laurent was meticulous in every detail and ensured that I was kept up to date all along the way. Great place, great people, great chocolate what more could a person ask for. Keith

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.