9 Rookie Mistakes Tourists Make at French Boulangeries

French bakeries may look casual, but there’s a rhythm to how things work. Locals follow it without thinking. Visitors who don’t? They stand out instantly.

These aren’t strict rules, it’s a lighthearted list (though quite accurate). If you want the good stuff (and a smile with it), these are some habits to know.

1. Asking for “a baguette” and getting the wrong one

If you just say une baguette, you’re likely getting the mass-produced one – cheap, bland, and churned out in bulk. It costs about 1 to 1.40€.

For something better, ask for a baguette tradition. It’s handmade, additive-free, and has more flavor and texture. It also shows you know what you’re doing.

And no, don’t say “French bread.” You’re in France 🙂

2. Reaching out to grab what you want

No matter how tempting those tarts or croissants look behind the counter, do not reach for them. Even if they’re displayed in arm’s reach, you’re expected to point and ask.

Some places even have signs reminding you: Ne touchez pas aux produits. Touching = rude.

3. Hoping for croissants in the afternoon

Most bakeries bake viennoiseries like croissants and pains au chocolat in the morning. By early afternoon, they’re often gone – or what’s left has been reheated.

If a good croissant is on your wishlist, go before 11am.

4. Using the wrong pastry name down South

In southern cities like Toulouse or Bordeaux, they generally don’t call it a pain au chocolat but a chocolatine.

Locals are used to the debate and may joke with you, but if you want to blend in (or at least amuse them), say the regional name.

5. Expecting coffee to go

Unlike U.S. bakeries or Starbucks-style spots, most boulangeries in France don’t do barista coffee. If they have anything, it’s a pod machine tucked near the register.

Don’t expect a latte or cappuccino, and definitely don’t expect it in a to-go cup with a lid. It’s just not the setup.

6. Skipping the Bonjour

In France, you don’t start with your order. You start with Bonjour. Then you can ask for your pain aux raisins.

It’s small but essential. Walking in and saying “Can I get…” without a greeting will almost guarantee cool treatment.

7. Holding up the line

French bakery lines move fast. People know what they want, and the staff expects quick answers.

Stalling at the counter or asking too many questions will get you subtle pressure from behind – or not-so-subtle sighs.

8. Paying with a card for a 1€ croissant

Yes, many bakeries now take cards, but some still prefer cash, especially for small totals.

If you can, carry coins or small notes. Pulling out a card for a single croissant slows everything down and doesn’t always work.

9. Trying to customize your order

This isn’t a made-to-order situation. You can’t ask for a jambon-beurre with mayonnaise or a croissant extra crispy.

You take what’s available, how it’s made. It’s just not the custom to change things up.