Baillardran Canneles

While I was in Paris, I was determined to get my hands of some cannelés. I’d never seen any in the Bay Area and I was intrigued by these little cake-like treats that were cooked in very expensive copper molds (yes, I know you can buy silicon molds, but they don’t caramelize the outer shell of the pastry).

Baillardran Canneles

Thankfully, in Paris, cannelés are not in short supply. You can get them at almost any patisserie, including the famous shops, like Pierre Hermé and Ladurée. While I samples cannelés all over Paris, some of the best I had were at tiny hole-in-the-wall pastry shops, where the baked goods were fresh and the patissier beamed proudly over their work.

Still, though, I wanted more. I asked the ladies at Librairie Gourmande where I should go to sample some of the city’s best cannelés, and she sent me to Baillardran a chain shop that supposedly sells real Bordeaux cannelés throughout France. As luck would have it, there was a Baillardran just east of Paris, in a little suburb that I could easily access by the Metro. So I made an afternoon of it.

Baillardran Canneles

Baillardran Canneles

I walked into Baillardran and surveyed the goods. There were cannelés everywhere — piled into mountains, arranged in circles, and patiently waiting in baking trays. They come in three sizes — small, medium and large — and you can also buy them at varying levels of “doneness,” similar to a steak. I liked the variety, which I wasn’t expecting to find in a shop that sells only a single kind of pastry, but the options were exciting. I bought a few cannelés in the “medium” style, browned but not burnt, and then indulged in a handful of aluminum-lined copper cannelé molds, which they were selling for surprisingly cheap.

Baillardran Canneles

Baillardran Canneles

I sat down and took a bite. The texture was what I expected: firm and gently smoky on the outside, tender and luscious on the inside, like little caramelized nuggets of soft bread pudding. These cannelés were more rummy-tasting than the others I’d had, adding a liquory tang to each bite. I ate one, then another, and then the final one that I’d expected to save until the next day. Alas, they were just too good to hold onto for more than a few minutes!

Address: Map
‪2 Boulevard Jean Jaurès‬
‪92100 Boulogne-Billancourt‬
‪France +33 1 55 60 90 07
Phone: 05 56 99 13 75

Baillardran Cannelés 27 April,2011Stephanie Stiavetti

  • Janet

    Umm, have you tried a french bakery in SF? They are fairly easy to find in the Bay Area. Both Patisserie Philippe and several of the La Boulange locations frequently have them. And I am sure there are others I have seen.

  • Caroline in SF

    Janet beat me to it; I’ve bought Cannelés at La Boulange bakeries. Pretty regularly “stocked item”, in fact.

  • jesse vasquez

    i picked some up at baillardran in paris as well while i was there and can recommend them highly. there is also another great cannele shop i believe in the marais district named LEMOINE. those are also from bordeaux. i don’t about canneles in the bay area but i can certainly recommend DOMINIQUE ANSEL PATISSERIE in SoHo, NYC if you are in the area. pretty good canneles there.


Stephanie Stiavetti

Stephanie is a writer and cookbook author recovering from her former tech-startup life. On the side she’s also a media consultant, specializing in all forms of digital goodness: audio, video, print, design, and social media.

After leaving the tech world nearly a decade ago, Stephanie made a career jump to her lifetime love, writing. She currently writes for the Huffington Post, KQED’s Bay Area Bites, NPR, and other select media outlets. Her first cookbook,Melt: The Art of Macaroni and Cheese, is due out in fall 2013 on Little, Brown with coauthor Garrett McCord.

Being a recovering techy leaves an indelible mark, and everything Stephanie does is infused with her deep fascination with digital technology. She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become The Culinary Life.

Stephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. Despite all of these titles, she most commonly responds to Steph.

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