Where to Find the Best Caneles in Bordeaux
These caramelized pastries are Bordeaux's signature sweet treat. We reveal our favorite bakeries and the secrets behind the perfect canele.
If there’s one pastry that defines Bordeaux, it’s the canelé. These small, fluted cakes with their caramelized exterior and soft, custardy interior are absolutely addictive—and finding the perfect one is a delicious quest.
What Makes a Perfect Canelé?
A great canelé is all about contrast. The exterior should be deeply caramelized—almost burnt—creating a thin, crackling shell that shatters when you bite into it. Inside, the texture should be moist and custardy, flavored with vanilla and a hint of rum.
The traditional copper molds, coated with a mixture of beeswax and butter, are essential for achieving that perfect crust. Mass-produced versions in silicone molds simply don’t compare.
Our Top Canelé Destinations
1. Baillardran
The most famous name in Bordeaux canelés, Baillardran has been perfecting their recipe since 1987. They offer multiple sizes and flavors, though purists stick with the classic. Find them at multiple locations throughout the city.
2. La Toque Cuivrée
A local favorite that’s perhaps less touristy than Baillardran. Their canelés have an exceptionally caramelized exterior and a particularly custardy interior. The original shop is in the Saint-Michel neighborhood.
3. Maison Seguin
A traditional bakery that’s been operating for over a century. Their canelés are made with traditional copper molds and have a wonderfully rustic appearance. Perfect with a morning coffee.
Canelé Etiquette
How should you eat a canelé? There are no rules, but here are some local preferences:
- Eat them at room temperature—never cold from the fridge
- Best consumed within a few hours of baking
- Pair with coffee, tea, or a glass of Sauternes for dessert
- Don’t be afraid to buy several—they’re small for a reason
The History of the Canelé
The canelé’s origins are debated, but the most popular story connects them to the wine trade. Winemakers used egg whites to clarify wine, leaving behind countless yolks. Local convents reportedly used these yolks to create rich pastries, including an early form of the canelé.
The modern canelé was codified in the 1980s by a brotherhood of Bordeaux pastry chefs who established the recipe and trademarked the name (with one ‘n’—“cannelé” with two is technically incorrect).
Make Your Own Canelés
Want to try making canelés at home? The recipe is deceptively simple—flour, sugar, eggs, milk, butter, vanilla, and rum. The challenge is in the technique: the batter must rest for at least 24 hours, and achieving the perfect caramelization requires practice.
Join our Market & Cooking Class to learn from a local chef and take home the skills to recreate Bordeaux flavors in your own kitchen.