13 Popular French Breakfast Pastries To Try in France
French breakfast pastries are a typical way to start the day in France. French breakfasts lean sweet over savory and favor carbs over protein.
At French cafés, a typical breakfast “formule” will offer “la tartine” (slices of bread with jam and butter or chocolate spread), pastries, orange juice, and a hot beverage.
French breakfast pastries fresh from the oven
French Breakfast—Le petit déjeuner
“Le petit déjeuner” means breakfast in French, but translates literally to “little lunch.” I’ve never understood why the term is used. In France, breakfast is nothing like lunch. Lunch, or “le déjeuner,” often consists of a 3-course meal complete with dessert. Breakfast doesn’t even come close to that.
It may also surprise you that many of the best French desserts double as traditional French breakfast foods. Even though I usually prefer savory to sweet, I’m not complaining. In fact, it makes perfect sense: Paris desserts are so good, I’ve had dessert for dinner more than a few times. Who wouldn’t enjoy them for breakfast?
French cuisine has been recognized by UNESCO as an intangible cultural heritage, and is widely accepted as one of the best cuisines in the world. Could it be because the French eat dessert for breakfast, and French cheese for dessert? Hmmm, food for thought . . .
A typical French breakfast includes pastries, juice, and a hot beverage.
French Breakfast Pastries
In France, bakeries are known as "boulangeries" and are often the go-to spot for picking up fresh pastries and bread in the morning. Pâtisseries, or pastry shops, on the other hand, do not sell bread, but instead focus on more dessert-only types of pastries like tarts, cakes, eclairs, etc.
Bakeries in France also have snacks and sandwiches that may not technically be French breakfast items but, in my opinion, are perfect for breakfast. However, for those of you who want authentic French breakfast fare, here are the pastries to consider.
1.Croissants
The Most Famous French Breakfast Pasty
French food fact: In the 1800s, the Viennese baker August Zang sold the Austrian pastry, Kipferl, the predecessor of Le Croissant, at his Paris bakery, Boulangerie Viennoise. Today, fresh croissants are a typical French breakfast item and can be found in almost every boulangerie in France.
Some blogs will tell you it was an Italian pastry that was the ancestor of the croissant, but most food historians credit Zang’s Kipferi.
Moreover, flaky croissants are now the most consumed French breakfast food in the category of “les viennoiseries.” This is the style of breakfast pastry that originated in Vienna, and viennoiserie pastries are those made with laminated dough, like croissant dough or puff pastry.
Laminated dough alternates layers of butter and dough and gets folded many times. Sound labor intensive? It is! But it’s what creates the layers of buttery goodness inherent to France’s most famous pastry.
The best French bakeries still make these crescent shaped rolls by hand. So if you are looking for the best croissants, look for the label “Boulanger de France,” which certifies the bakery has made their croissants on site.
Croissants, the most famous French breakfast pastry
2. Pain au Chocolat
Chocolate for Breakfast
Layers of buttery, flaky dough and rich chocolate come together to create the perfect chocolatey treat: pain au chocolat. This delicious French breakfast is a must-try for any chocolate lover, and it's easy to see why.
Truth be told, I’m not a chocolate lover, but I still require at least one pain au chocolat on any visit to France.
The exterior of a pain au chocolat is crispy and golden brown, whereas the interior is soft and buttery. When you take a bite, the layers of pastry and chocolate melt in your mouth, creating an explosion of decadent flavors that is simply irresistible.
For an even more indulgent experience, pair your pain au chocolat with a cup of hot chocolate. The combination of warm, velvety cocoa and rich pastry is sure to satisfy your sweet tooth.
Eating pain au chocolat on the balcony of our vacation rental in Paris
3. Brioche
A French Breakfast Classic
Brioche is a type of pastry that originated in France and is known for its buttery and fluffy texture. The dough for brioche is made with flour, milk, eggs, and butter, which gives it its rich flavor and softness.
The process of making brioche involves mixing the ingredients together until they form a smooth dough. The dough is then left to rise before being shaped into various forms such as loaves or rolls. Once shaped, the dough is left to rise again before being baked to perfection.
This pastry is not limited to French breakfast dishes; it has become increasingly popular in recent years due to its versatility. Even in the U.S., it has become fashionable to use brioche for everything from French Toast to hamburger buns.
Today, bakeries make many variations on the classic French pastry, brioche.
4. Beignets
French Doughnuts for Breakfast
In the U.S., we tend to think of New Orleans when we think of the beloved French pastry, beignets. However, beignets trace their origin back to France, and their name translates to “bump.” This most likely refers to the airy puffs that rise from the square-shaped cooked dough.
These fried dough pastries come covered in a generous amount of granulated sugar, cinnamon sugar, or powdered sugar. Personally, I prefer powdered sugar even though this type can be messy. And even though I’m not usually a doughnut fan, I love beignets.
Compared to typical doughnuts that are light and fluffy, beignets have a denser texture and no hole in the middle. Beignets also have a slightly crisp outside with a moist chewiness on the inside.
Enjoying French doughnuts, aka beignets, for breakfast
5. Madeleines
Let Them Eat Cake for Breakfast
The Madeleine is a small and delicate shell-shaped cake-like pastry. Like beignets, Madeleines have a bump, but it’s not from frying pastry, it’s from the mold they’re baked in. The bump is only on one side, and these treats are served bump side up.
This traditional pastry originated in the Lorraine region of France and has since become a staple in bakeries and cafés around the world. The Madeleine is known for its light, airy texture and subtle flavors of lemon zest, orange, and vanilla.
The history of the Madeleine dates back to the 18th century when it was first created by a French baker named Madeleine Paulmier. The story goes that she baked these small cakes for Stanislaus I, the former king of Poland who was exiled in France at the time. He loved them so much that he introduced them to the French court in Versailles, and they soon became popular throughout France.
Madeleines, the shell-shaped cake-like breakfast pastry
6. Quiche Lorraine
How To Eat Eggs for Breakfast in France
If your idea of “the most important meal of the day” includes eggs, Quiche Lorraine is the French breakfast dish for you. Quiche is a savory tart with an egg base and a buttery crust. It can be filled with with just about anything.
On the other hand, Quiche Lorraine, which dates back to the 1500s, has specific ingredients: lardons (bacon bits), cream, and eggs. It’s the best French breakfast for egg lovers. The original recipe for this classic staple of French cuisine did not include cheese or onions, but many of the modern versions do. My French breakfast recipe for Crustless Quiche Lorraine includes both.
The French typically eat quiches for lunch or dinner, but increasingly you’ll find them on breakfast menus in French cafés. And you can always find quiche at the boulangeries.
When my husband and I were last in France for 2 months, we would often order a slice of quiche from our neighborhood bakery and ask whoever was helping us to heat it up for us. It was the perfect way to satisfy our egg cravings. While technically not a pastry, a Croque Monsieur or Croque Madame ordered from a bakery fills the bill too!
Quiche Lorraine is a great way to eat eggs for breakfast in France.
7. Pains aux Raisins
Popular French Breakfast Pastry
The pain aux raisins is one of the most popular French pastries that originated in the Burgundy region, and it can be found in bakeries throughout France. The translation, “raisin bread,” does not do it justice.
Similar to croissants, the pastry is made from laminated dough and is filled with sweet custard or pastry cream and plump raisins. This delicious pastry has become popular not only in France but also in other countries, including the United States.
The combination of flaky pastry and creamy custard filling creates a texture contrast that is both rich and satisfying. The sweetness of the raisins adds an extra layer of flavor to this already delightful pastry.
Considered one of the staple breakfast items of France, pains aux raisins are so popular that there are even competitions held all over the country to determine who makes the best version of this classic pastry.
Pain aux Raisins, one of the most popular French breakfast pastries
8. Chaussons aux Pommes
Apple-Filled Breakfast Pastry
Chausson aux Pommes is a classic French pastry that has been enjoyed since the 1600s. They are a popular breakfast pastry, but the combination of the buttery dough and sweet apple filling makes for a delicious snack any time of day.
The name translates to "apple slipper" in English, which is fitting because of its shape. But chaussons aux pomme are what most English speakers would call an apple turnover.
The filling is made with thinly sliced apples, sugar, cinnamon, and sometimes raisins or currants. Made with puff pastry, which is a light and airy dough that puffs up when baked, chaussons are best when warm and golden brown right out of the oven. I’m always tempted to add ice cream. Either way, take it from a gal who got hooked on Apple Uglies in North Carolina: If you’re looking for an apple pastry fix while in France, you can’t go wrong with the refined scrumptiousness of chaussons aux pomme!
Chausson aux Pommes, the French equivalent to an apple turnover
9. Clafoutis
Better Than a Bowl of Cherries
Clafoutis is a traditional French breakfast pastry and dessert that originated in the southern central region of France, Limousin. It can be served warm or cold, but not hot.
Clafoutis comes from an old Occitan word that means “to fill.” This custardy, fruit-filled pastry is typically made with cherries, but you’ll find recipes with other fruits such as berries, peaches, or plums.
For those who love cherries, traditional clafoutis is an excellent choice. Cherries are pitted and arranged in a single layer at the bottom of a baking dish before being covered with the batter mixture. When baked, the cherries rise to the top of the dish creating a beautiful presentation and tasty sensation.
Clafoutis, a traditional French breakfast pastry that makes a great dessert
10. Brasillé
Old School French Breakfast Pastry
Like many classic French pastries, the history of brasillé can be traced back several centuries. It comes from Calvados in the Normandie region of France where it was traditionally baked in a “brasier.”
No, they did not cook pastries in bras, or any other women’s lingerie, which is what comes up if you google “brasier.” The brasier germane to our discussion is an oven with hot coals.
The puff pastry combines simple ingredients like flour, yeast, butter, eggs, sugar, and salt, with fragrant orange blossom water. The dough is rolled and formed into an oval shape, brushed with egg whites, and sprinkled with sugar. The sugar caramelizes into a deep delicious brown coating when baked.
Brasillés, a classic pastry with a hint of orange, appear in the foreground of this mouth-watering display.
11. Gibassier
Anise-Flavored Breakfast Pastry
Gibassier, a traditional French pastry typically served for breakfast, hails from one of my favorite regions of France, Provence. This pastry is known for its unique shape, which resembles a leaf. The pastry's shape makes it easy to hold and eat, making it an ideal choice for busy mornings.
One of the things that sets a gibassier apart from other pastries is its distinct flavor and aroma: orange and anise seed.
Anise gives the pastry a slight licorice flavor, which seems to be one of those love-hate tastes. Italian cuisine also uses anise, so I was brought up with it, and fell in the love with the category. The taste reminds me of cookies at my Nana’s and the traditional Tuscan specialty, Buccellato.
12. Kouign-Amann
Long Live the Queen
Pronounced “queen-uh-man,” this delectable treat is made up of layers of buttery, flaky dough that is lightly sweetened with sugar. Its caramelized crust is hard to resist and the inside is full of melt-in-your-mouth goodness. Can you tell it’s my personal favorite French breakfast?
Kouign-Amann is the best French breakfast pastry for those like me who appreciate the winning combo of buttery dough and caramelized sugar. Seriously, these are dangerous!
Kouign-amann is typically eaten in the morning hours with a cup of coffee, but let's be honest: It's good any time of day. This pastry reigns as queen in Brittany, and has been a staple of French bakeries for over a century.
Kouign-Amanns, my personal favorite French breakfast option, run down the middle of this pastry display.
13. Chouquettes
French Breakfast Puffs
Chouquettes are a light and sweet breakfast dish. These small, airy pastries are made with choux pastry and topped with pearl sugar. This is the same pastry used for cream puffs, eclairs, and profiteroles.
In the case of chouquettes, however, the choux pastry puffs are usually unfilled. The bite-sized eggy dough balls are eaten at breakfast time or as a snack during the day. They are often sold by the bag because that’s how many you’ll want to eat.
To the untrained eye, they appear simple and plain. You may think just one or two will do. But trust me, you’ll want the bag.
The French breakfast fuffs, Chouquettes
What to Drink with French Breakfast Pastries
It may seem like the typical breakfast in France is the least important meal of the day, but French people take their breakfast seriously. And that includes their breakfast drinks too.
It may comfort you to know, French breakfast beverages are very similar to what we drink in America. Juices, particularly orange juice, are very commonly found at the breakfast table along with a hot drink.
The most popular breakfast drink is coffee, most often prepared with a French press. Also very popular are café au lait, tea, and chocolat chaud, aka French hot chocolate.
Unlike American hot chocolate, which is typically made with milk and cocoa powder, French hot chocolate is made with melted dark chocolate and heavy cream. This creates a thick and velvety texture that is perfect for dipping your croissant into.
BTW, dunking in coffee is also quite acceptable—in fact, that’s one reason it is sometimes served in a bowl at breakfast time!
Bon Appétit!
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