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If you’ve never heard of canelé, you’re not alone. Outside of France, 99% of people have never tasted a real one. And even fewer have tasted it the way it has been made for centuries in Bordeaux, its birthplace.
This is not a muffin.
Not a cupcake.
Not a trend.
This is one of France’s most iconic pastries — discreet, precise, and unforgettable.
A canelé de Bordeaux is a small French pastry with a dramatic contrast:
Deeply caramelized, dark crust on the outside
Soft, custard-like center on the inside
The flavor is elegant and complex: warm vanilla, gentle sweetness, and subtle bitterness from the caramelized shell. The texture alone is a surprise — crackly when you bite in, melting just seconds later.
It’s simple in appearance, but extremely difficult to master.
Authentic canelé require discipline, patience, and the right tools — which is why most bakeries don’t make them properly.
We do.
We bake them the traditional French way
Using antique-style copper molds, just like in Bordeaux
Copper conducts heat perfectly, creating that legendary crust
No silicone. No shortcuts. No compromises.
This method is slower, more demanding, and far less forgiving — but the result is incomparable.
A true canelé lives or dies by its vanilla.
We use 100% natural vanilla from Madagascar — aromatic, deep, and floral. No artificial flavorings, no extracts, no imitations. Just real vanilla, infused patiently into the batter so the flavor is layered, not loud.
Canelé are not meant to shout.
They don’t need frosting, fillings, or decoration.
They are for people who appreciate:
craftsmanship over convenience
tradition over trends
flavor that reveals itself slowly
Each canelé is baked until the crust reaches its precise dark amber color — one second too little or too much changes everything.
Most people try a canelé once…
And then spend years looking for one like it again.
If this is your first encounter with a real Canelé de Bordeaux, welcome.
If you already know — you know exactly why we insist on doing it the right way.
Crunch. Cream. Vanilla. Fire. Copper. Time.
This is not just a pastry.
It’s a French classic, exactly as it should be.
If you’ve never heard of canelé, you’re not alone. Outside of France, 99% of people have never tasted a real one. And even fewer have tasted it the way it has been made for centuries in Bordeaux, its birthplace.
This is not a muffin.
Not a cupcake.
Not a trend.
This is one of France’s most iconic pastries — discreet, precise, and unforgettable.
A canelé de Bordeaux is a small French pastry with a dramatic contrast:
Deeply caramelized, dark crust on the outside
Soft, custard-like center on the inside
The flavor is elegant and complex: warm vanilla, gentle sweetness, and subtle bitterness from the caramelized shell. The texture alone is a surprise — crackly when you bite in, melting just seconds later.
It’s simple in appearance, but extremely difficult to master.
Authentic canelé require discipline, patience, and the right tools — which is why most bakeries don’t make them properly.
We do.
We bake them the traditional French way
Using antique-style copper molds, just like in Bordeaux
Copper conducts heat perfectly, creating that legendary crust
No silicone. No shortcuts. No compromises.
This method is slower, more demanding, and far less forgiving — but the result is incomparable.
A true canelé lives or dies by its vanilla.
We use 100% natural vanilla from Madagascar — aromatic, deep, and floral. No artificial flavorings, no extracts, no imitations. Just real vanilla, infused patiently into the batter so the flavor is layered, not loud.
Canelé are not meant to shout.
They don’t need frosting, fillings, or decoration.
They are for people who appreciate:
craftsmanship over convenience
tradition over trends
flavor that reveals itself slowly
Each canelé is baked until the crust reaches its precise dark amber color — one second too little or too much changes everything.
Most people try a canelé once…
And then spend years looking for one like it again.
If this is your first encounter with a real Canelé de Bordeaux, welcome.
If you already know — you know exactly why we insist on doing it the right way.
Crunch. Cream. Vanilla. Fire. Copper. Time.
This is not just a pastry.
It’s a French classic, exactly as it should be.