Gluten-Free Dining in Bordeaux: 11 Verified Addresses, Three Dedicated Kitchens

Bordeaux is a big city whose offering for celiacs has just changed scale on the bread side. Of the 11 verified addresses in our database, three are fully dedicated kitchens, and all three are bakeries: the pioneer BAG_Bakery Art Gallery, and two Copains shops opened in 2026. The other eight are mixed kitchens: buckwheat crêperies, Italians serving gluten-free pasta, a dim sum bar, a café. They all have something to offer, none of them excuses you from announcing your celiac disease when ordering. This guide says, address by address, what is on offer and what stays risky.

The city in numbers

The three 100% dedicated addresses

BAG_Bakery Art Gallery, rue du Mirail, is the first organic and gluten-free bakery-patisserie in Nouvelle-Aquitaine, and it doubles as an art gallery. No wheat flour on the premises. The breads are sourdough, made with flours from Thomas Teffri-Chambelland’s supply chain, the same one as the Chambelland bakery in Paris, and the address is listed by AFDIAG, the French gluten intolerance association. Our sources report no oats: it is the safest address for celiacs who avoid them.

Copains, the Parisian chain that has become the country’s largest 100% gluten-free bakery chain, arrived in Bordeaux in spring 2026 with two shops in the centre: Copains Sainte-Catherine, at number 74 on the main shopping street, and Copains Remparts, at 26 rue des Remparts, where the chain created a pistachio canelé especially for the city. Bread, viennoiseries and pastries, with no gluten product in the shop. One caveat: several recipes contain certified gluten-free oat flour, well tolerated by most celiacs but not all — we explain why here.

The crêperies: buckwheat, with wheat right beside it

Two crêperies work with buckwheat, naturally gluten-free, with the same limit: the wheat crêpes are made in the same kitchen.

• Breizh Café | La Crêpe Autrement, rue Sicard in Les Chartrons, is a French-Japanese crêperie with a cider cellar and the Umi bar upstairs. The galettes use organic buckwheat from the Moulin de la Fatigue; the wheat crêpes come out of the same kitchen, so traces on the galettes are possible. Mention it when ordering.
• La Crêpe d’Angèle, rue Georges Bonnac: gluten-free buckwheat galettes, but the staff explicitly state that they cannot avoid cross-contamination, since the wheat crêpes are made on the same work surface. We have classified it accordingly. To understand what that sharing changes, cross-contamination is explained here.

The Italians: gluten-free pasta, flour everywhere

• Osteria Da Luigi, rue du Pas-Saint-Georges, offers its pasta in a gluten-free version for €4 extra. The kitchen is mixed, with a shared fryer and wheat flour in the air. Feedback from celiac customers diverges: some describe separate cooking, others report reactions. State the intolerance clearly and ask how the pasta is cooked, and in what water.
• Monzù, a trattoria-pizzeria on the Promenade Sainte-Catherine with a large terrace, has gluten-free pasta on the menu. But pizza is worked in the same place: airborne flour is the point to check with the team before ordering.

The mixed tables that flag their dishes

• Tigermilk, rue des Lauriers near the place de la Bourse: South American sharing plates, ceviches, anticuchos and house tacos, with a menu that follows Nouvelle-Aquitaine produce. Gluten-free dishes are offered at every service. Mixed kitchen, shared fryer, wheat flour: speak up.
• Madame Pang, rue de la Devise: a Hong Kong-inspired bar-restaurant, dim sum and Asian tapas to share, cocktails with rum, sake or gin. The menu flags gluten-free dishes and other allergens. Mixed kitchen, shared fryer, and the place takes no bookings.
• Books & Coffee, rue Saint-James: a coffee shop and tea room with an adjoining house patisserie. A few gluten-free cakes at the counter — banana bread, cookies, loaf cakes — but the choice stays limited and the kitchen is mixed. Better to call ahead or come early.
• Jolly, place du Parlement: crêpes, waffles, ice cream and sorbets, with vegan versions. There is a gluten-free crêpe and waffle batter, but it is cooked on the same equipment as the wheat recipes. The team says so plainly and cleans first; traces remain possible. The ice creams and sorbets are the simplest choice.

Our tips on site

• Say “je suis cœliaque” (“I have celiac disease”), not just “sans gluten”: in a city where eight addresses out of eleven are mixed, that is what triggers real precautions, and it tells you quickly whether the team knows what it is talking about.
• Start with a bakery. All three carry no wheat-flour risk; bread bought there settles the bread question everywhere else. If you avoid oats, choose BAG_Bakery Art Gallery.
• Everything can be done on foot in the historic centre: rue Sainte-Catherine, rue des Remparts, place du Parlement, rue du Pas-Saint-Georges, rue de la Devise, rue des Lauriers, rue Saint-James and rue du Mirail are minutes from one another. Only Breizh Café means a trip to Les Chartrons.
• Look out for the AFDIAG mention: the French association lists establishments trained in gluten-free practice, here is what those certifications are worth. For the rest of the region, our guide to gluten-free holidays in France covers the country.

Explore the 11 addresses

Every address cited has been verified at the source: existence, actual gluten-free level, risks. All 11 are on the Nutrixe map, and if your Bordeaux address is missing — especially if it is dedicated — suggest it. The full list is on our page gluten-free restaurants in Bordeaux.