The Paul Merry bakery is officially the best frangipane galette in Gironde 2026. The competition, which brings together artisans from the department every year, saw 44 galettes face off. In the end, it was the creation of the Merry-Batista duo that emerged as the best Girondine version of this great Epiphany classic.
A committed and artisanal bakery
Based in Bordeaux since 2020, Paul Merry, 32 years old, isn't new to the spotlight, even if he admits he... bet on the wrong candidate:
“I felt more at ease with the brioche but wasn’t ranked, and in the end, it was the frangipane that won,” he smiles. After spending three years at the organic bakery of Yann Berthelom in Bouscat, the Vendéen was exposed early on to the value of raw products, natural sourdough, and sustainable development. Today, ">100% of the house's breads are made with sourdough, without any yeast, following a three-day process.
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Sourcing is a priority: the raw milk comes from the Tartifume farm (Pessac), the flour from the Courneau mill (Laruscade), and the honey from a beekeeper in Marcheprime. A short, local, and responsible supply chain.
The Galette That Won Over the Jury
In the bakery-pâtisserie lab, Paul works every day alongside his wife, Julie Batista, a trained pastry chef. Together, they have crafted a 100% pure butter galette that combines pastry cream and almond cream… with their own special twist.
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Their secret? « We make our own almond powder and we work with a special vanilla from Papua, which gives very rich and sweet chocolatey aromas. It was Julie who came up with this idea », explains Paul. The result: a delicious, generous, aromatic frangipane. And officially recognized as the best in the department.
Address: 210 Rue Turenne, 33000 Bordeaux, France