Matyasy Toulon

A counter facing the Mourillon market

Ordering happens at the case, and the case is the point: macarons in rows, viennoiserie moving early, ice cream once Toulon turns warm. Matyasy sits across from the market in Mourillon, on a busy commercial stretch, and the neighbourhood traffic sets its rhythm. People come in, choose, and carry the box away, which is the honest way to use it.

Among the macarons there is a salted one, the shop's own turn on a French classic and the item worth trying first. It is also the clearest signal that this is a pâtissier's counter rather than a general bakery: the range is chosen, not comprehensive. A savoury macaron only works if the shell is right, so it doubles as a test of the kitchen behind the display.

Relais Desserts, and what the badge signals

Matyasy holds Relais Desserts member boutique status for 2026. The association is small and its members are French pâtissiers judged on craft, so it works as a shortcut for what to expect from the case: clean finishing, a short range done properly, and seasonal movement rather than a permanent catalogue.

In a city with plenty of everyday bakeries, that is the reason to walk to this particular corner of Mourillon rather than to the nearest counter. The ice cream side extends the same logic through the summer, when a market morning and a cone belong together.

How to order

Keep it simple, and let the counter staff steer the last choice. A couple of macarons, including the salted one, gives the quickest read of the house style. Viennoiserie is the morning order, when the trays are fullest and the market outside is at its busiest. Ice cream is the summer answer, and the reason the shop reads differently in July than in January.

There is no dining room to settle into, so the visit works best as a stop built around a box to carry off, eaten on a bench near the market or taken home for later. Mourillon rewards that approach anyway. The market sets the morning pace of the whole quarter, the shops around it run at the same speed, and a pâtisserie box is the natural thing to be carrying while the stalls are still busy, in any season.