Kouign-amann

The bakery presents itself as a specialist in authentic kouign-amann from Douarnenez, just as it was invented in 1860. It prides itself on daily artisanal production using four ingredients — flour, demi-sel butter, sugar, water and yeast, “nothing superfluous” — driven by a passion that has sustained it for nearly 40 years.

The kouign-amann are dispatched every day throughout France.

The business describes itself as established in Douarnenez-Tréboul for 18 years, at 1 avenue de la Gare, where Pascal Jain and his team offer authentic kouign-amann, pure butter gâteau breton, far breton, pastries, and viennoiseries. Breads and viennoiseries are kneaded, shaped, and baked on site, using in particular Lemaire flours (wholemeal, spelt, rustic).

The Couleur Cacao chocolate shop, located in the zone de Toubalan, offers a wide selection of chocolate bonbons, including three specialities intended for shipping: the roche blanche, the flimiou, and the grignotine.

On its website, the house presents itself under the slogan 'La tradition nouvelle génération'. It describes itself as a 100% Breton family company, based in Vannes, in Morbihan. It claims artisanal know-how and small-batch production — 'we give time to time' —, carried out entirely in its Vannes workshop, from kneading through to baking in a traditional deck oven. It is registered with the Chambre des Métiers du Morbihan.

The twelve-person team is led by Ronan Le Floch, who took over management in 2011 after a career in supermarket retail and central buying offices. Five skilled bakery and pastry workers manage production, alongside a sales assistant and four employees responsible for packaging and dispatch.

The house produces a range of brioches and Breton pastries — kouign-amann, pure butter gâteaux bretons, galettes, quatre-quarts, madeleines — prepared with local raw materials: flour from a mill located less than 25 km from the workshop, Guérande salt PGI (IGP), butter and fresh eggs. It has been a member of the Produit en Bretagne association since 2004.

Isidore Penven presents itself as an artisan Breton biscuit bakery established in Pont-Aven, in Finistère. The website traces the creation of the business back to 1890: Isidore Penven, then a baker in Pont-Aven, made gâteaux bretons alongside his bread; to avoid wasting unsold batches, he reduced their proportions to individual portions, easier to preserve and carry, giving rise to the galette fine and the palet, both claimed to have been created in Pont-Aven. The house presents itself as the sole inventor of the galette in Pont-Aven and claims to have perpetuated this know-how for more than 130 years.

The biscuit bakery offers galettes fines de Pont-Aven, palets bretons, gâteaux de Bretagne (including kouign-amann), sweet and savoury Breton specialities, artisan jams, and gift hampers, sold in its online shop and delivered throughout France; it also advertises shops in Pont-Aven. It claims Breton ingredients — semi-salted churned butter, flour milled in Brittany, including buckwheat and spelt — free from colourings and artificial flavourings.

Maison Cœur is an artisanal chocolate shop and pâtisserie located at 16 rue Notre-Dame, in Combourg (Ille-et-Vilaine). The house works with cocoa — including a signature 73% dark chocolate from the Dominican Republic — and offers a pastry collection refreshed through the months, in which kouign-amann holds pride of place. An adjoining tea room, offering twenty-four varieties of organic tea, allows customers to enjoy these creations on site or take them away; the house also designs bespoke pieces for weddings, birthdays, and other events.

Pastry chef Arnaud Compart, at the helm of the house, won first prize in the 4th edition of the Meilleur Far Breton aux Pruneaux competition, organised on 9 October 2025 by the Grand Aquarium de Saint-Malo and the Fédération de la boulangerie-pâtisserie du Morbihan. Maison Cœur has also been distinguished with the Trophée Audace, which recognises local economic actors, and featured in the 2022 to 2026 editions of the Petit Futé guide as well as in Elle magazine.