The Best Pastry of Yvelines 2026 competition has just delivered its verdict, and this year the lineup features two showcase sweets: vanilla flan and mille‑feuille. Organized by the Fédération de la boulangerie-pâtisserie des Yvelines, it brought together 42 local artisans from the department (78).
The best flan in Yvelines goes to Thomas Bernet, from the bakery-pastry shop de l'Église in Le Perray-en-Yvelines, near Rambouillet. The best millefeuille in Yvelines is by Donatien Dassonville, of L'Atelier des 2 frères in Saint-Germain-en-Laye. Two addresses at opposite ends of the department, a great excuse to hit the road for an afternoon tea.
Each year the federation rotates its theme. After lemon tart, then apple tart and Paris-Brest, it now turns to that duo that is a familiar fixture in bakery shop windows, though it demands real precision.
At 30, Thomas Bernet took over the bakery opposite the Perray-en-Yvelines town hall in February 2023. His competition-style custard stays true to the shop’s recipe, with a touch more vanilla. It all comes down to the details, much like a tailor who keeps the same cut but redoes every seam.
Her secret is a triple bake: an initial blind bake, a second to develop color, and a final bake with the flan custard. The technique prevents the soggy, watery texture that spoils so many custards. Expect about two hours in the oven in total, with a chill between each step.
Milk steps aside for cream, giving a richer texture. All ingredients are French, with cream and butter from Normandy and flour from Moulins Fouché in Essonne. The pastry chef, who says he was stunned to win, also finished fifth in the mille-feuille category.
In the millefeuille category, the top spot goes to Donatien Dassonville of L'Atelier des 2 frères, in Saint-Germain-en-Laye. Opened in 2023, this bakery-patisserie presents itself as an organic-focused address, just a few steps from the château.
Unlike the flan, whose framework was fairly rigid, the mille-feuille invites a more daring reimagining. Contestants could experiment with flavors and presentation, so long as they kept the essence of the pastry: a crisp, buttery puff pastry and a perfectly balanced cream.
Saint-Germain-en-Laye rolls up a neat double, as Julien Duhamel—the town’s own craftsman—takes second place. Several pastry chefs shine in both categories, including Sébastien Le Bouedec in Croissy-sur-Seine and Hitomi Yamashita in Versailles.
For Thomas Bernet, who has been taking part every year since 2023, the main aim is to re-examine his recipes and techniques. A cake, even when it turns out well, is never perfect in his eyes. The competition becomes a moment of reflection and exchange among professionals.
The impact is visible in shops as well. Since their victory, the Church Bakery has gone from selling around twenty custards a day to more than sixty. The flan is also taking center stage across 2026, with the inaugural National Contest for the Best Flan, held in April in Paris by the National Confederation of French Bakery and Pastry.
The award-winning flan is on offer every weekend at the Church Bakery-Pastry Shop, 2 rue de Chartres, Perray-en-Yvelines. It’s €4 a slice, or you can buy the whole flan, about one kilogram, meant for 4 to 6 people. On weekdays, the classic flan remains available at €3 a slice. The shop is closed on Mondays, and Perray station is reached via Transilien Line N from Montparnasse.
For a millefeuille craving, head to L'Atelier des 2 frères, at 3 Rue de Poissy, in the heart of Saint-Germain-en-Laye. The town is easily reachable from Paris via the RER A, whose terminus is here. After sampling the pastry, you can extend the stroll to the château and the Musée national d’Archéologie, then soak in the views over the Seine valley from the Grand Terrasse.
This ranking will appeal to lovers of reliably executed classics, who prefer a proven recipe to a flashy novelty. The Le Perray flan and the Saint-Germain mille-feuille are two standout discoveries to enjoy with family or friends, whether for a goûter or a day trip in the Yvelines.
A quick tip: the competition flan is only available on weekends and requires hours of prep. It’s best to drop by early to avoid an empty display, or place an order. The same goes for the mille-feuille, which is often in high demand after a win: a quick check of the shop’s Instagram account before you head over can spare you disappointment.
To continue the tour of prize-winning artisans, we recommend checking out the laureates’ list of the 2026 Best Traditional Baguette in Yvelines, awarded to Franck Harcault, who is also based in Saint-Germain-en-Laye. A complete gastronomic itinerary for the town.
And to compare with the capital’s pastries, our pick of the best flans and mille-feuilles in Paris.
This page may contain AI-assisted elements, more information here.
Places
Church Bakery and Patisserie – Maison Bernet
2 Rue de Chartres
78610 Perray en Yvelines (Le)
Route planner
The Two Brothers' Workshop, bakery and pastry shop
3 Rue de Poissy
78100 Saint Germain en Laye
Route planner
