Gaël REDOUTÉ - Pâtissier Chocolatier

Start at the case: crisp puff pastry and light vanilla cream in the Millefeuille, then a run of chocolate boxes and seasonal entremets that turns over month by month.

A Saint-Malo boutique-atelier

Gaël Redouté opened the Saint-Malo boutique-atelier in July 2018, after eight years building the first shop in Dinan with his wife, and the family business also reaches Dol-de-Bretagne. The move was a return to sources: the site replaced the former Repussard establishment with a working atelier behind a bright, functional shop. This is a pâtisserie-chocolaterie rather than a bread bakery or a sit-down salon, and the counter is built for display, selection and production rather than table service. The house is a Relais Desserts member for 2026.

What the counter carries

The range covers pâtisseries, house and traditional creations, chocolates, tablets, confiseries, biscuits and gourmandises. Named pieces include the Assortiment de mignardises, the Coffret chocolat Saint-Malo, Grand' rue, Millefeuille, jerzual, Caramel Noisette, tarte citron, Douceur de framboise, Kémérovo and Pavé praliné craquant. The compositions carry the detail. Grand' rue combines Traou Mad biscuit, feuilletine crisp, Sacher biscuit and Caraïbe 66% dark-chocolate mousse; jerzual joins walnut biscuit, caramelised hazelnuts, praline cream and feuilletine; Caramel Noisette layers hazelnut-studded biscuit, caramel cream and milk-chocolate coating. The lemon tart runs shortcrust, lemon biscuit, lemon confit, lemon cream, yuzu and Italian meringue. More than thirty house chocolates sit alongside, from pralines and fruit ganaches to feuilletine rocks, chocolate-hazelnut spread, dry cakes, marshmallows and fruit pastes.

Order the millefeuille first, then choose chocolate

The Millefeuille is the clearest first order, crisp pastry against light vanilla cream. Then go chocolate or fruit: Grand' rue for the Caraïbe 66% mousse, Caramel Noisette for caramel cream and milk chocolate, or Douceur de framboise for pain de Gênes biscuit, crumble crisp, red-fruit compote, vanilla cream and raspberry mousse.

Add one seasonal piece for the chef's style. Kémérovo brings pain de Gênes, salted-butter caramel, caramelised milk-chocolate crémeux, vanilla cream and caramel pearls, and the team works to a rhythm of one new creation a month, with winter leaning to caramel, mango and orange rather than strawberries. Saint-Honoré, baba au rhum with vanilla whipped cream, a jardin de fraises de Saint-Méloir and a revisited summer opéra rotate through the same calendar. The through-line is a restaurant-pastry background, including time with Bernard Loiseau and Jean-Michel Lorain, joined to a lower-sugar, flavour-forward style built on milk, cream, eggs, Breton butter, cacao and spices.