This bakery is outstanding and worth a visit if you are skiing or hiking in the surrounding towns (or there to take your husband to an eye doctor appointment as I was). It is a small, artisanal bakery with a few select specialties that are really well made and tasty.
The bakery is a family business that began in 1983 by Chef-Pâtissier Jean Christophe Ravenel which offered bread and pastries that were made in house. In 2013, his son Benjamin honored his father's memory armed with the family recipes and contributed the tradition. A second location (the one I visited) was open in 2017, the first is in nearby Saint-Lary-Soulan.
The bakery uses Beurre d'Isigny, an AOP (Appellation d'Origine Protégée) butter that is my personal favorite. Prices here are slightly higher than in my local bakery but the fine ingredients used justify the price.
We bought a croissant, pain au raisin, almond croissant, and croustade; all of which were flaky, tasty, well-baked and simply beautiful to look at. They also offer sandwiches, homemade jam, 6 varieties of entremets, two varieties of Galette Pyrenees (apple or blueberry), l'estaragne russe (a hazelnut cookie filled with hazelnut crème pralinée and sugar glaze) and other local specialties. read more