Weekend focaccia & seasonal tarts — see this week’s board

Grain, fire, and a short daily list.

Sourdough loaves, laminated viennoiserie and seasonal tarts — baked each morning on Rue Crébillon in Nantes.

From the oven

What we bake today

A short range, carefully made: levain breads, butter croissants, and pastries that follow the seasons of western France.

Levain breads

Country loaves, baguettes tradition and seeded batards from our own starter.

Breads

Viennoiserie

Croissants, pains au chocolat and kouign-style twists laminated with French butter.

Pastries

Seasonal tarts

Fruit and cream tarts that change with the market — short, precise, never rushed.

The bakery

Craft without fuss on Rue Crébillon

Since opening, Boulangerie Brume has focused on a short daily list: quality flour, long fermentation, and pastries imagined for the week rather than a fixed catalogue.

Everything is made in-house — bread, viennoiserie, tarts and lunch sandwiches with seasonal fillings.

Our story

Why Brume

Flour, patience, Nantes

Levain first

Our starter sets the rhythm — slow dough, open crumb, honest crust.

Seasonal board

We change tarts and sandwiches with what is good that week.

Morning bake

Come early for the full tray; we bake again mid-morning on weekdays.

Order for a gathering?

Large bread trays and pastry platters — write to us two days ahead.

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