Au Petit Prince

Chocolate, macarons and the daily bakery run

The case in Belz covers two jobs at once: everyday bakery work and a serious chocolate and pastry range. Macarons are the headline family, and the named chocolate pieces give the counter its Breton accent, with Bonbon Tempête, Huitres de la Ria, Les Pavés de St Goustan, L'Ilot de Saint-Cado and Oursons Guimauve among them. Cakes sit alongside for celebrations and seasonal orders, so a single visit can produce a loaf, a box of chocolates or a birthday piece.

The house behind it is Au Petit Prince, a Brittany group created by the Lorient pastry chef Maëlig Georgelin, with boutiques also at Auray, Baud, Carnac-Plage, Locoal-Mendon and Pluvigner. Its language is rooted in Breton territory and local skill, and the chocolate work reaches past the shop counter: there is a luxury chocolate line under the house name made for bakers, pâtissiers, caterers, restaurants and delicatessens. Pluvigner holds the production side, described as the group's laboratory, while Belz concentrates on display and selection. The house is a Relais Desserts member for 2026.

A practical Belz boutique

The format is a retail boutique with counter-service logic: choose pastry, chocolate, macarons or bakery items, then use the snacking area if you are eating on the spot. It is not a restaurant, a bar or a specialty coffee shop, and it does not pretend to be; the reason to come is the bakery-pâtisserie and chocolaterie range.

The tone follows the brand's Breton roots, with local development and loyalty to the region built into how the group presents itself. Belz plays a Morbihan community role, supplying bread, pâtisserie, chocolates, macarons and quick snacking rather than formal dining. The snacking space adds immediate eating, but the visit still centres on the counter and the product case.

Order around the strengths

For a first visit, order from the house-defining categories: macarons, chocolate, cakes, pastries and bakery items. The Breton names are useful anchors. Huitres de la Ria evokes the local ria landscape, Les Pavés de St Goustan points to Saint-Goustan, and L'Ilot de Saint-Cado ties the range to another recognisable Breton place. Bonbon Tempête and Oursons Guimauve show the smaller-format chocolate work.

Behind the counter sits a real pastry reputation: Maëlig Georgelin won the 2019 season of Le Meilleur Pâtissier: Les Professionnels on M6, which explains why Belz reads as part of a more ambitious Breton chocolate and pastry house rather than a village bakery alone. Order like a specialist boulangerie-pâtisserie: something from the chocolate case, something from the pastry or cake side, and macarons for the clearest named classic.