The canelé is part of Bordeaux history, for the Baillardran family, it is the result of great know-how and meticulous preparation. The company has always wanted to be qualitative and to be transparent, its kitchens are open and allow the customer to see the magic being created. And the objective of the pastry is to be always more qualitative. The new generation wants to continue in the qualitative, after Philippe Baillardran, by choosing local products. You all know the sweet canelé, Bordeaux pastry par excellence, its history is evolving today with the salty canelé.
Thomas Galharague is the designer and food reporter of the Bordeauxfood blog, on which you will find essential addresses in Bordeaux, and other up-and-coming addresses, articles and podcasts. Thomas Galharague is a native of the Basque Country, and is passionate about gastronomy to the point of always being in search of good products, good tables. What also drives this gourmand – gourmet is the present moment, Thomas never ceases to discover the talent of Chefs, you can easily come across this blogger in places where gastronomy is expressed. Bordeauxfood.fr is present on various media such as social networks (Facebook, Instagram) or in replay on podcast platforms (Spotify, Deezer, Amazon, etc.)