Tradition with one-of-a-kind taste: Baillardran’s culinary creations

In 1988, Philippe Baillardran, a baker’s son, decided to revive the canelé. This soft, caramelized cake, flavored with vanilla and rum, became the icon of his pâtisserie. Its growing fame seems to be in the image of his own ambitions. The carefully guarded recipe combines meticulous craftsmanship and fresh ingredients. Delicacies with a flavor rooted in tradition, crafted by expert hands.

Three decades of culinary excellence: The essence of handmade delicacies

Over the course of three decades of homemade delicacies, they derive their flavor not only from fresh ingredients, but also from the skill of the artisans who create them, take them out of molds and meticulously decorate, not using machines, but their own two hands.

The delicate art of handcrafted canelés demands skill, vigor and the utmost determination. This energy, this know-how, this devotion to a job well done, have been rooted in Baillardran history since the very first day.