Top 5 Best Chocolatines in Toulouse (2025 Edition, According to Local Foodies)
Let’s get one thing straight before we even think about butter and chocolate: here in Toulouse, we don’t say pain au chocolat. We say chocolatine — and we say it with pride.
For anyone unfamiliar, the chocolatine is a classic French viennoiserie made with buttery, laminated croissant dough, folded around two sticks of dark chocolate and baked to golden, flaky perfection. It’s a breakfast staple, a snack on the go, and a beloved part of daily life in southwest France. But if you're traveling through Toulouse or anywhere in the Occitanie region, calling it pain au chocolat might get you a gentle side-eye (or a not-so-gentle correction at the local bakery counter).
Why? Because here, the word chocolatine isn’t just regional slang — it’s part of our cultural identity. It sparks debates, fuels friendly rivalries between north and south, and even made it to the French parliament in 2017 (yes, really). If you want to understand just how deep this runs, we wrote an entire post on the topic: What to Eat in Toulouse – A Deep Dive Into the Famous Chocolatine.
Of course, no two chocolatines are quite alike. Some are tall and puffy, others compact and glossy. Some are ultra-traditional; others put a creative spin on the classic. But every Toulousain has an opinion on which bakery does it best.
So whether you're team crispy, gooey, fluffy, or fancy — this list is for you. We’ve tasted widely, debated fiercely, and gathered the top 5 chocolatines in Toulouse for 2025, according to local foodies (and yes, we asked the real connoisseurs).
Let’s bite in.
Best Chocolatines in Toulouse (2025) – Top 5 Must-Try Bakeries for Pain au Chocolat Lovers
1. Boulangerie Cyprien — The Rebel with Three Chocolate Sticks
📍 55 Rue de la République, 31300 Toulouse
🌐 boulangerie-cyprien.fr
If you ask anyone living on the Left Bank of Toulouse where to find the best viennoiseries in the city, there’s a good chance they’ll point you to Boulangerie Cyprien. Nestled in the bustling Saint-Cyprien neighborhood, this bakery has quickly become a favorite among locals — and for good reason. Their chocolatine is unlike any other in town: instead of the standard two bars of chocolate, they use three. It’s bold, indulgent, and deeply satisfying — a perfect reflection of their generous baking philosophy.
Cyprien is the story of three friends — Gilles Guiraud, Lionel Fauré, and Pierre-Jean Souviron — all born at La Grave hospital just a few hundred meters away. Gilles, a former lawyer, decided to pivot from his legal career to pursue a dream project with his two closest friends. Pierre-Jean brought a decade of business management experience to the table, helping shape the bakery’s strategy. But it’s Lionel, a former professional cyclist turned pastry chef, who gives Cyprien its soul. After injuries cut his athletic career short, Lionel retrained in pastry and honed his craft at some of Paris’ top houses, including Carette and La Pâtisserie des Rêves by Philippe Conticini. He went on to win the title of “Meilleur Croissant au Beurre AOP d’Île-de-France” not once, but three times — a clear sign of the precision and passion he brings to every fold of laminated dough.
That excellence carries through into every chocolatine. The dough is crafted with PDO (AOP) Poitou-Charentes butter, giving it a delicate flakiness, subtle saltiness, and rich, creamy depth. Their flour comes from Moulin Calvet, a small-scale mill in Aveyron that works with regional wheat — fresh, minimally transported, and full of character. It’s this combination of exceptional butter and thoughtful sourcing that gives Cyprien’s viennoiseries their signature quality.
And that third chocolate bar? That’s just the cherry on top.
2. Sandyan by Yannick Delpech — The Only Michelin-Starred Chocolatine in Town
At Sandyan, the chocolatine enters a new dimension — one shaped by the vision and precision of Michelin-starred chef Yannick Delpech. Known for over two decades as one of the leading figures in contemporary French cuisine, Delpech made his name at the restaurant L’Amphitryon, where he earned and maintained two Michelin stars until stepping away in 2020. Today, his creative energy is fully channeled into this boutique pastry project in the heart of Toulouse.
Reopened in late 2024 with a renewed concept, Sandyan is now a boutique-atelier: part lab, part shop, and entirely focused on craftsmanship and transparency. The open kitchen invites guests to witness the meticulous work of the pastry team, while the display cases offer up bold, design-forward desserts and viennoiseries that balance classical technique with modern aesthetics.
The chocolatine at Sandyan is a study in elegance. It respects tradition — two chocolate bars, classic puff pastry — but the execution is what elevates it. The lamination is flawless, creating fine, evenly layered folds that bake into a crisp, golden exterior with a honeycomb interior structure. The butter flavor is clean and refined, and the balance of chocolate to pastry is exactly what you’d expect from someone trained in fine dining: subtle, harmonious, and deliberate.
While many boulangeries aim for rustic charm or homestyle comfort, Sandyan leans confidently into haute pâtisserie. This is the only chocolatine in Toulouse made under the direction of a Michelin-starred chef — and that pedigree shows. It’s perfect for anyone who appreciates technique, precision, and clean flavors in their viennoiserie, or for travelers curious to experience a French classic reinterpreted by a master of his craft.
3. La Halle aux Pains — A Delicate Masterclass in Balance
📍 7 Place Dupuy, 31000 Toulouse
🌐 lahalleauxpains-maisonfressinaud.fr
Right across from the iconic Halle aux Grains concert hall, just steps from Métro François Verdier, La Halle aux Pains – Maison Fressinaud is one of those bakeries that locals almost want to keep secret. It’s not flashy, it doesn’t rely on Instagram hype — but everything that comes out of the oven here is honest, carefully made, and deeply satisfying. We first discovered them when they were featured in an episode of La Meilleure Boulangerie de France, and we’ve been loyal ever since.
The bakery was founded in 2000 by Damien and Heleh Fressinaud, who opened their doors with a six-month-old baby in tow — their daughter Chloé, who today, in her twenties, has taken over the family business. After two decades of steady growth and a shift to 100% organic bread in 2017, the reins have passed to a new generation, with Chloé leading the way while her parents remain close by, helping ensure a smooth transition and bright future for Maison Fressinaud.
Their chocolatine is a quiet triumph. The puff pastry is crisp and golden on the outside, with a clean, delicate lamination and a fluffy, well-raised interior. It’s lighter and less buttery than versions from Cyprien or Sandyan, but no less enjoyable — and the finish is impeccable. Inside, you’ll find deep, dark chocolate, smooth and just slightly bitter, which balances the subtle richness of the dough.
There’s nothing over-the-top here — just a technically perfect viennoiserie made with years of experience, clean flavors, and a lot of heart. In a city packed with creative spins and rich variations, this one stands tall for its simplicity and quiet precision.
4. Maison Pillon — The Puffiest, Fluffiest Chocolatine in Toulouse
Founded in 1967, Maison Pillon is probably the most celebrated high-end pâtisserie in Toulouse. Step into their boutique and you’ll find immaculate displays of glossy tarts, delicate chocolates, and pastries that look like they belong under glass at a museum — but still taste like home. Beyond their standout viennoiseries, this is where many Toulouse families go on weekends to pick up cakes and pies for birthdays, Sunday lunches, or celebratory dinners. Their Saint-Honoré, Paris-Brest, and even their refined take on the traditional Gâteau Fénétra are not only delicious — they’re also technical, beautiful, and unmistakably elegant.
And yet, in the middle of all that sophistication, their chocolatine quietly holds its own.
What makes Pillon’s version stand out is its exceptional rise and structure. It’s visibly taller and more developed than almost anything else in town, with a gorgeous honeycomb pattern visible in every sectional cut. Some might feel intimidated by the size — but don’t be. It’s surprisingly light for its volume, thanks to expert fermentation and proofing. I like to remind myself, “it’s all air inside,” to keep the guilt at bay.
Texturally, it leans toward soft and buttery rather than crisp. The crust is delicate, giving way to an interior that’s moist, fluffy, and golden — with a richness and yellow hue that evokes an Italian panettone more than a rustic French pastry. It’s never greasy or oily, and the flavor is balanced and gentle. The chocolate is on the sweeter end of dark, adding just enough indulgence to complement the dough without overwhelming it.
If you love your viennoiseries refined, plush, and expertly crafted, this one is for you.
5. Pâtisserie Saint-Criq — The Chocolatine with a Second Life
📍 7 Place de la Patte d’Oie, 31300 Toulouse
🌐 patisserie-saint-criq-toulouse.fr
Tucked away on the Left Bank, just a 7-minute walk from the Marché Saint-Cyprien and right next to the Patte d’Oie metro station, Pâtisserie Saint-Criq is the kind of old-school, family-run shop you almost want to keep to yourself. Modest from the outside, it holds within some of the most indulgent viennoiseries in Toulouse — including a chocolatine that many locals quietly swear is the best in town.
Their classic chocolatine is a masterclass in contrast: a beautifully flaky and golden exterior, crisp and delicate on the outside, with a moist, slightly oily interior that practically melts in your mouth. The two chocolate sticks inside are almost gooey by the time you get to them — rich, dark, and deeply satisfying.
But what truly sets Saint-Criq apart is their chocolatine aux amandes. Rather than toss out unsold pastries, they give their day-old chocolatines a luxurious second act: filled with a rich frangipane almond cream, often mixed with a bit of custard for extra smoothness, then topped with amandes effilées and sugar before being rebaked to golden perfection. The result is a decadently sweet, gooey, nutty creation that’s halfway between breakfast and dessert. It’s everything you love about an almond croissant — but better.
Saint-Criq has been a family affair for generations. Jean-Paul Saint-Criq, trained at the École Nationale Supérieure de la Pâtisserie in Paris, took over the family business after learning from renowned chefs. His daughter, Anne-Laure, followed in his footsteps, earning her CAP in pâtisserie in 2013. Their philosophy is simple: "il faut aimer les gâteaux pour pouvoir en créer de bons."
That love shows in every bite. And if you're lucky enough to score a still-warm chocolatine aux amandes, you're in for a true Toulouse treasure.
Bonus Pick: Pêché Mignon — The Hazelnut-Laced Rule Breaker
📍 37 Rue du Languedoc, 31000 Toulouse
📸 @pechemignon_boulangerie
Located in the stylish Carmes district, Pêché Mignon is instantly recognizable for its clean, all-white façade and warm oak interiors — a sleek, Nordic-inspired space that could easily be mistaken for a design gallery. But don’t let the minimalist aesthetic fool you: this boulangerie is all about flavor and tradition, just presented with a fresh, modern eye. There’s almost always a line, especially during the week between 11 AM and 2 PM, when locals working in the city center flood the shop to grab sandwiches and desserts on their lunch break — a testament to its success and quality.
Their chocolatine — if we can even call it that — is officially listed as the "Noisettine", a portmanteau of noisette (hazelnut) and chocolatine. And the twist? Instead of the classic dark chocolate bars, this one is generously filled with homemade hazelnut-chocolate spread, made in-house like everything else on their menu. It’s not trying to be traditional — it’s trying to be decadent, and it succeeds. Every bite is gooey, nutty, buttery, and absurdly rich — like a mash-up between a chocolatine and the best spoonful of pâte à tartiner you’ve ever had.
The pastry itself is flatter and crispier than its puffed-up cousins from Pillon or Sandyan. It doesn’t aim for volume or airiness — it leans into depth of flavor. The dough is slightly denser, with a satisfying crunch and a deep, buttery finish. But the real star is the filling: dark, luscious, rich in roasted hazelnut, and so intense it lingers in your memory for days.
This is without a doubt the least traditional of our Top 5, but also the one that catches most locals by surprise — in the best way. It’s a chocolatine 2.0, and we’re absolutely here for it.
Final Crumbs
Whether you like your chocolatines classic, cloud-like, hazelnut-laced, or stuffed with almond cream, one thing’s clear: Toulouse knows how to do viennoiserie right. Each of these bakeries brings something different to the table — from technical mastery to bold reinvention — but they all share the same devotion to butter, tradition, and pure joy in every bite.
If you're lucky enough to spend a few mornings in La Ville Rose, why not taste your way through the full list? And don’t stop at pastries — Toulouse has a rich, rustic, and delicious food scene just waiting to be explored. Head over to our blog post on The 10 Local Dishes You Have to Try When You’re in Toulouse for even more tasty discoveries.
And if you want to go deeper into the stories, the flavors, and the places locals really love — come join us on a Toulouse Food & History Tour with a Chef. We promise it’s way more than just a food tour.
Bon appétit, et à très bientôt!
