Where to buy bread cakes chocolates ice cream Gironde

Mathilde and her team create generous pastries and viennoiseries. On the shelves, some fifteen varieties of bread with crunchy crusts and honeycomb crumbs, made with agri-ethical flours. At lunchtime, a wide choice of sandwiches, croque-monsieur, quiches, hot dishes, salads and desserts, with a loyalty offer on these snack formulas. The chain is also committed to an eco-responsible, anti-gasping approach.

The Ô Sorbet d'Amour ice cream parlour is an institution that was founded in 1935 on the Arcachon basin, in Moulleau. Today, there are a good number of pretty shops in the region in the colour of acid orange with the first emblematic shop of the brand still on the promenade of the Moulleau pier. The brand has developed in Arcachon, Andernos, Cap-Ferret, Lacanau, La Teste-de-Buch, Toulouse, Braga in Portugal and of course in Bordeaux, 2 cours de l'intendance next to the Grand Hotel. A wind of modernity blew on the sign of this artisan ice cream maker with the development of the brand Ô Sorbet d'Amour in franchise. The gourmet recipes are still made in the traditional way; the milk is supplied by the last farm in the Arcachon basin, then transformed in a traditional way with fruit and high quality ingredients in the laboratory in La Teste. The sorbets (about thirty) with a thousand and one flavours are very original, you can't resist sauternes grape, kalamansi or strawberries and piquillos, you can enjoy ice creams (about 60 flavours, some of them alcoholic), or the famous Pinasse and its scoops of ice cream for 15 people, the emblematic dessert of the ice cream maker Ô Sorbet d'Amour.

Hasnaa, chef chocolatière spotted on the TV show "MasterChef", selects exceptional cocoa beans herself from the growers to make grand cru chocolates, without preservatives or artificial flavoring. Her creations are original and subtle, like the coriander praline or the timut pepper ganache. In her boutique-atelier on rue Fondaudège, she offers workshops to introduce visitors to the art of chocolate-making. A boutique is also open in Arcachon.

A postcard bakery with its baskets filled with country bread, its slightly outdated shelves and its majestic 15th century wood-fired oven. Serge Combarieu overplayed his role as a model craftsman, beret screwed on the skull and marcel de rigueur. But the real star of the sign is the Gascony bread, the traditional country bread, with leaven and a thick crust, which keeps impeccably for almost a week. Some sweets for the snack - chocolatines, apple croustades and croissant - and for the weekend, the brioche, fragrant.

At Benjamin Fournol we plunge into a delicious universe around chocolate, fruit and caramel, while preserving the original flavours with a minimum of sugar. Among its flagship creations: the very famous "Louvre", based on pears, dacquoise with nuts and caramel mousse. The pastries are made with AOC butter from Normandy, the baguettes are freshly baked all day long, the cannelés range from the most melting to the crunchiest without forgetting a rainbow of macaroons. Benjamin also sells fine wines, port and exceptional champagnes.

Bordeaux's first cookie bar! Behind the counter, Zoé, Alexandra and Laure bake over 15 recipes of gourmet cookies (including short-lived creations), crunchy on the outside and soft at the core, made with carefully selected, mostly organic products: butter in clods, eggs and flour from local producers, AOC Périgord walnuts... As part of its eco-responsible approach, the store favors green energy, plastic-free packaging and short distribution channels. A second store is open 7 days a week on rue du Pas-Saint-Georges.

This ice cream parlour/tea room, opened by Anthony Porée, has a friendly, slightly baroque decor. The ice creams and sorbets are handcrafted from fresh fruit, regional whole milk and Valrhona chocolate by Terre Adélice's Master Glaciers. Choose from 80 flavors, 60 of them organic, incredible, authentic and original: foie gras, madeleine, speculoos, tiramisu, rice pudding, honey/violet, prunes/armagnac, and more. You can also enjoy a home-made organic waffle inside the store or on the terrace.

It's melting, it's crunchy, it's spicy, it's colorful, it's spicy... Darricau is the place that drives chocolate lovers crazy - the real, artisanal kind! Owner Laurence is adorable, and her husband Michel is nowhere to be found... It's only to be expected that he's perfecting his beans in his workshop, which he brings with him from Venezuela, Colombia, Ecuador and Madagascar. In this boutique, you'll find absolutely every kind of chocolate you can imagine, not forgetting the original chocolate sculptures or the 100% handmade, palm-oil-free salted butter caramel verrines!

Who is Yann Adingra? Artisan pastry chef, but also teacher in private vocational school, Yann Adingra was also best apprentice of France in 2016 and world champion of pastry Abylimpics in 2016. How about pushing open the doors of his lovely pastry shop? Hazelnut and caramel vacherin, mille-feuille, apple tartlet, vanilla flan, Bueno éclair, marshmallows, homemade sweets... The chef's specialty? It's the Andernoise (soft hazelnut cookie, hazelnut crunch, creaminess infused with organic coffee beans, coffee/hazelnut whipped cream).

The concept behind this "made-to-measure tart"? Enable you to create the tartlet of your dreams, by choosing all the ingredients: tart base, coulis or marmalade, ganache, cream or compote, and topping as a final touch. Over 500 combinations are possible, and we're only talking about the sweet stuff... If you're lacking inspiration or hesitating because you want to try everything, the pastry duo behind this great idea will help you find the perfect balance for your savoury or sweet tarts, and you won't be disappointed with the results!

Bordeaux rhymes with cannelé! You're no doubt familiar with this emblematic caramelized cake with a soft center, flavored with rum and vanilla. Here, you can watch them being made in the famous "cannelé" copper molds from which they take their name. The brand has a dozen stores in Bordeaux, the latest of which, located on the quayside, offers exquisite savory cannelés. The third generation of Maison Baillardran has already taken over...

In the ^19th century, these macaroons were traditionally served as a dessert after a meal accompanied by the famous Saint-Emilion wine. The macaroons made by the widow Goudichaud even had the privilege of delighting members of the Tasting Jury and visitors at the 1867 Universal Exhibition. Copied but never equalled, Nadia Fermigier is the only one with the right to make these genuine macaroons. The tearoom is 200 metres away.

Les Gourmandises d'Aliénor, located in La Teste-de-Buch, near the Bassin d'Arcachon and the Dune du Pilat, invites you to immerse yourself in the world of chocolate. They produce traditional French fine chocolates with 74% pure cocoa. When you visit their workshop, you'll discover the fascinating history of chocolate, from its discovery by the Conquistadors in 1492 to its cultivation around the tropical belt in America, Africa and Asia. You'll watch chocolatiers work this noble material with passion, while tasting their delicious treats. This is your chance to discover the secrets of chocolate.

The house of the glacier Ô Sorbet d'Amour is an institution which was created in 1935 on the basin of Arcachon. The first shop opened in Moulleau on the promenade of the pier. Since then, the brand has developed many addresses in Bordeaux, Gironde, and a few franchises in France, Portugal and Spain. The 80 gourmet recipes are still made in the traditional way: the milk is supplied by the last farm in the Arcachon basin and then transformed in an artisanal way with fruit and high quality ingredients in the La Teste laboratory, the ice creams and sorbets with a thousand and one flavours are often very original such as chocolate Espelette pepper, macadamia maple, lemon basil, blood orange, peanut croostie and even kiwi vegan apple with no added sugar. The nougatine-based iced desserts are also home-made, such as the famous Pinasse and its 30 scoops of ice cream for 15 people, the emblematic dessert of the Ô Sorbet d'Amour ice-cream parlour.

More than a chocolate factory, Maison Saunion is THE house of chocolate in Bordeaux, a house that has been established for four generations on Cours Georges-Clemenceau. Thierry Lalet, nicknamed "Le petit Saunion" (the little Saunion), took over the torch of the family business in 1994, always with excellence. Refined shop, cosy welcome. On the shelves, a magnificent selection of fruit pulps, calissons, disguised fruit, and an irresistible range of chocolates: Montmorency, truffles, Guinettes, Clemenceau (rum-candied cherry coated with milk chocolate) as well as the must-eat Gallien de Bordeaux, the oldest chocolate from Saunion with a nougatine shell, almond heart from Provence and hazelnuts from Lot-et-Garonne. Great refinement and the promise of exquisite gourmet moments. In the summer, lovers of sweet treats can enjoy ice-cream in cones or jars sold in a very retro trolley.

This bakery located on the square Paul-Doumer has kept all the refinement and elegance of a place that has more than a century of existence. From the entrance, our look is raised by the beautiful painted ceiling where a flamboyant chandelier is suspended. Then he walks along the windows with a thousand wonders: opera, black forest, saint-honoré, raspberry pie, strawberry, paris-brest, pears for the most classical; but also Russian (almonds success, praline butter cream), coquelin (almonds and light chocolate foam) and the famous duo, creamy creamy with a black chocolate foam. Farandole of gourmet delights that compete with the finest works of art created by Joël Bonnet, the pastry master of the place for over twenty years, and all his team. The huge period of time that allows artisanal cooking and develops all flavours is probably one of the keys to success. Also baker, you will find a series of special breads, olives breads, mustard and bacon, and many more. The gourmands will be tempted by the macaroons, cannelés or chocolates that narguent us from the corner of the eye. There are also artisanales ice creams, and depending on the season, you will be seduced by the «ceps basket» or the «harvest basket», magnificent milk compositions. Take advantage of the tea lounge area, to taste homemade milk chocolate, outside if time permits!

At the same time pastry cook, chocolate maker, ice-cream maker and caterer, the Marquet pastry shop is very appreciated by those who have tasted its sweet delights. Already, the shop window does not leave you indifferent. A cannelé is divine for a snack, but the pastries (small or large size) are meltingly good. Let's not forget the regional specialties such as the Dune du Pyla, the Pinasse glacée or the dunettes; small almond paste cookies flavored with Bordeaux fine, pine nuts and chocolate. The address also offers a quality catering service.

Pinocchio is a veritable institution. With over 60 permanent flavors, you'll find what you're looking for on the main aisle leading to the waterfront. Alongside traditional ice creams and sorbets made by a master ice-cream maker with no artificial flavourings, indulge in brand-name ice cream bars, succulent homemade crepes or waffles that can be combined with salted butter caramel or homemade chocolate. Tasty treats to be enjoyed on the terrace in tangy colors!

Carmen and her son Anthony opened their first boutique in Bordeaux's Place Saint-Pierre, followed by a second in Arcachon's Moulleau. The all-white storefront is chic and sober, with its old-fashioned moldings. The ice creams and sorbets are handcrafted to the highest standards by Terre Adélice's master ice-cream makers. Everything is 100% organic, with no colorants, chemical flavors or preservatives, and 52 of the 104 flavors are vegan. The choice is vast, and some of the flavors are surprising. The welcome is all smiles, even when it's crowded.

Behind these two feminine first names, Henriette & Olga, borrowed from their grandmothers, are two friends: Dimitri, a pastry chef by training, and Christophe, a salesman. The two boys have a passion for gourmet food, based on values such as authenticity, know-how and conviviality. They select only local products to produce pastries, verrines, 580 ml pots with a choice of flavors in the sorbet and ice-cream categories, and even ice-cream sandwiches combining vanilla, cookie and caramel, or mango, passion fruit and Sichuan pepper. The decor is warm and sunny.

This Belgian brand is no longer present! 100% pure cocoa butter and winning trio! Whether black, white or white, all Léonidas chocolates are small gourmandise jewelry, beautiful and good… This boutique in the city centre offers the entire palette and all the shelves of the house in different formats. Beggars or guinettes, as usual at Léonidas, you can add your own ballotin.

Guinette with Armagnac and Morello cherry with kirsch are the chocolate factory's oldest products. They combine fresh fruit and selected liqueur in a dark chocolate coating. A nod to wine, of course, with Sarments du Médoc, fine chocolate twigs enhanced with sweet perfumes (blackcurrant-basil, mint, orange...). Other specialties include Perles du Médoc, grapes macerated in a peach and apricot syrup, coated in dark chocolate, or delicious chocolate bars combining pleasure and refinement. A real delight!

What strikes you when you come home is the smell of hot bread, as effective as a siren song. Chanelle St-Amour loves to travel, but what motivates her most is meeting people and loving good things. An authenticity that can be found in her micro-bakery, where people flock to savor breads of character kneaded by hand, with passion and creativity. With a nod to her hometown, the place also offers beautiful products brought back from her travels, and from small producers with the same environmental and responsible approach.

Known throughout France, discover a whole range of Dunes Blanches like the Dunes de Piquey with a whole range of flavors: raspberry-white chocolate, salted butter caramel, sesame nougatine, Nutella and dark chocolate. Other specialties: sacristains (a pastry made of twisted puff pastry, covered with royal icing and sprinkled with flaked almonds, all sprinkled with sugar), rye pie with fruit, fisherman's baguette with melted cheese, nuts, bacon, and olive ficelle or chorizo ficelle.

Béarn baker Nicolas Gruel, the 2019 European and French Boulanger champion, and Corsican pastry chef Jean-Philippe Battesti, formerly of Ducasse, celebrated their 2023 runner-up title in France's best bakery competition. It has to be said that these two enthusiasts have a single credo: to make everything in-house from A to Z. At Grain, every loaf of bread and viennoiserie is shaped by hand, following the rhythm of the seasons to use only fresh, sourced produce. Specialties include chestnut and mandarin bread and pistachio and orange blossom tart.

Apricot and lemon verbena sorbet, figs from Provence, white peach from the Rhone Valley and basil from the garden... Flavors that keep their promise. Behind these delicacies with an incomparable taste: Delphine, member of the great family of the National Confederation of Glaciers of France, who makes with love artisanal recipes that are constantly renewed. Everything is homemade and local: from charlottes and iced cupcakes to cones and cookies. We especially like the natural yogurt ice cream made with milk from the Baren de la Matte farm.

A 2017 winner of Réseau Entreprendre Aquitaine, Oven Heaven is a collective of artisans founded by two brothers, one a pastry chef and the other a roaster. While the workshop is in Bègles, the store is in Bordeaux. We used to come here for the specialty coffees and superbly flaky viennoiseries. But since September 2022, the name and decor have changed to make way for Goûtu, a new hype address on the Cours de la Marne. It's a great place to enjoy a sandwich or a slice of pie, and a pastry of course! And always with a good cup of coffee, of course!

Frédéric Vaucamps was born in the north of France and very early on he developed a passion for pastry making, which he decided to make his profession. He opened his first artisanal pastry shop in Hazebrouck in 1982 where he worked on various products, including meringue and brioche. He revisits the Merveilleux recipe, which he lightens up and offers in several flavours (dark chocolate, white chocolate, coffee, speculoos, cherry, almond and caramelised hazelnuts, caramel) and bingo, it's a success. The Merveilleux exists in mini, individual or cake of 4 to 24 parts. The Cramiques (brioches) are made with chocolate, sugar or raisins.

The reputation of the Maison Pariès has been built through five generations of master chocolate makers, pastry chefs and confectioners. From their workshop in the Basque Country, they make the best Basque cakes with almond cream, black cherry jam, chocolate, hazelnuts or citrus fruits. We also discover the ^Kanougas®, a soft caramel with 6 flavors, the ^Mouchou® (bise in Basque), with a soft heart rich in sweet almonds, or the Espelines, roasted sweet almonds, caramelized and spiced with a light touch of Espelette pepper.

Brunch includes savory dishes, pastries and sweet treats, all homemade. Advance reservations are recommended.

Does your mom dream of a Vuitton bag, but you can't afford to give it to her? Keep her happy with a copy in 70% cocoa dark chocolate. And if you want to surprise your friends, present them with an assortment of white, dark and milk chocolate cannelés, filled with melting caramel, rum and vanilla. They're crunchy on the outside and melt-in-the-mouth on the inside. Original and delicious! All these delicacies are examples of the talent of Sébastien Audevard, chocolatier by profession and chocolate sculptor. Not only beautiful, but also of the highest quality.

Have you heard of the Puits d'amour de Captieux? This exquisite delicacy is one of the region's great classics. Those from Maison Seguin are well worth the detour: a thin shell of choux pastry, a tender caramelized chiboust cream... It's been the same recipe since 1944! Buoyed by its success, Maison Seguin also has its own year-round sales outlets in Bordeaux: Cours Portal in the Chartrons district, as well as a stand open every weekend at the Capucins market. Puits d'amour and that's it.

If you are looking for good pastries and a multitude of breads to brighten up your mornings? Then make a stop at Sauboua. This bakery and pastry shop, which also has an address in the center of town, is undoubtedly among the best in the region. It must be said that this small family business works hand in hand with local merchants and producers to make its products in the purest artisanal tradition from carefully selected quality raw materials. And the cakes are always excellent!

Simon Rousseau has been passionate about cooking since childhood. Inspired by Thai techniques, he offers "à la plancha" ice creams, made from a homemade milk base using natural, local and, if possible, sustainable or organic products: milk, agave syrup, seasonal fruit... These delicious frosted creations can be found at numerous events around Bordeaux: if you get the chance, don't miss out on the rolled ice creams, unless you'd rather try a milk-free eskimo or a granita!

Have you ever eaten the perfect cookie? The one that's not too sweet, that has a chewy center yet is crisp and crunchy? The Petit Futé was on the lookout for just such a cookie at Batch Cookies. Here, at this tiny address, it's hard not to succumb to temptation, so appetizing are the cookies. Victims of their own success, you may have to wait a few moments for the latest batch to come out of the oven. Without a doubt, our favorite is the chocolate chip and walnut cookie. Go for it!

The flagship of the Pirelons bakery doesn't go unnoticed in the Aiguillon district near the port. Every detail has been thought through, starting with the two entrances, one of which is suitable for baby carriages or wheelchairs. On site, you can sit outside in the shelter of the small terrace or inside between the tea room bar and the lab chalet for breakfast, lunch or a snack. All you have to do is enjoy the delicious viennoiseries and breads... The team is all smiles.

When Edith and Michel Noyez created Noisettine du Médoc in the 1970s, they had no idea that it would soon be found in numerous stalls throughout the region, as well as in Paris and Belgium! But that's hardly surprising, since everyone loves this delicacy, the recipe for which dates back to 1649... It's a generous hazelnut baked in a homemade syrup and coated with a puffed caramel. For a taste of this speciality, visit the store in Bordeaux or the boutique-musée in Blaignan, which organizes tasting tours.

Legend has it that the young Louis XIV, out for a walk in Bourg, wanted to pick a fig. A monk carried him to help him, but touching the king was an act of lèse-majesté. Fortunately, he was pardoned and many more fig trees were planted... In his pretty patisserie-confiserie, Frédéric Blanleil makes entremets and chocolates, but above all the famous Figue de Bourg, a delicious blend of marzipan, white chocolate, fig and fig alcohol. A real delight!

Louis L'Amour, or good bread... This passionate artisan baker trained at some of Paris's top bakeries, and every day prepares a dozen or so breads from selected flours, ranging from the most classic (tradition, country...) to the most original (sourdough bread with toppings, zebra bread...). A fine range of viennoiseries completes the offer, including excellent gourmet creations such as croissants with pistachio or black sesame filling, or kouign-amann cacao. A second address, Bouloulam, has opened not far from the Chaban-Delmas stadium.

Nelson Alvès makes pastéis de nata, these small melting flans with very thin puff pastry and creamy filling, specialties of Lisbon. He learned how to make them the traditional way from a Lisbon pastry chef and now makes them in front of us in his store. All the ingredients and even the oven come from Portugal, his family land. Here, three tables are installed along the wall to taste the cakes accompanied by a drink and, on the shelves at the back of the store, some Portuguese products...

Everyone in Bordeaux knows the Jock cream, created in 1938 by Raymond Boulesque. Today, the brand offers a whole range of pure butter cake mixes (plain, lemon, chocolate, caramel...) and dessert preparations (organic fondants and cookies, gluten-free flans, instant breakfasts...), not forgetting the famous cream that made the brand famous. You can also find on the spot or on the online store pastry aids or gourmet baskets for gifts made in Bordeaux!

David Capy, Compagnon du devoir du Tour de France is also Meilleur ouvrier de France. After several years spent at Valrhona, he created his own shop and thus fulfilled his dream. His sweets are themed: fruity, chocolate and praline and timeless. One of our favourites is the Yuz', a creamy yuzu heart accompanied by a strawberry coulis and a creamy mousse lightly flavoured with yuzu. The whole is topped with a strawberry coulis flavoured with poppy flower and rests on an almond biscuit with its crispness... a marvel.

La Fabrique à Desserts is a tea room that delights you with traditional or signature fine pastries (some are gluten-free). With their freshness and well-controlled sugar content, they're well worth the detour. The hardest part will be choosing. You'll also find lactose-free homemade cakes, confectionery, cookies, entremets to share, chocolate bars from Maison Pralus, ice creams... And a fine selection of teas (FBKT). There's also a lunch menu. On site, takeaway or delivery?

M Les Choux's handcrafted choux pastries come in sweet and savory versions. They are filled with a famous blend of whipped cream, custard and mascarpone. A different choux is offered each week, in addition to the six flavors offered throughout the year (chocolate, vanilla, salted butter caramel, coffee, rum, praline and lemon). M Les Choux also delights the taste buds with savory creations: foie gras, avocado and salmon, chorizo-goat, truffled ham.

Dunes Blanches are the brainchild of Pascal Lucas, a baker in Grand Piquey. His famous crunchy puffs filled with light, airy cream are almost as well known in Bordeaux as cannelés. We can't resist treating ourselves to one or two - or even more - for sheer indulgence. You can buy them in Arcachon, Bordeaux and even in the Marais district of Paris. The recipe remains a secret, and to diversify tastes, Pascal Lucas sometimes offers ephemeral creations...

Pierre Mathieu worked at the Mandarin Oriental in Paris before returning to Bordeaux to open his own boutique. He shares his passion with his customers. It's very difficult to choose between all the cakes awaiting us in a very colorful window display. The Cardinal (crunchy streusel with hazelnut praline, punched chocolate raspberry cookie, creamy raspberry jelly, creamy chocolate-raspberry mousse) or the Paris-Brest are sublime. Pierre Mathieu makes macaroons, wonderful cakes, ice creams, sorbets and a few chocolates.

The Maison Guignard is an institution in Le Mouleau since 1909! Pastry, chocolate and ice cream maker, it is undoubtedly one of the best addresses in the region. The pastry cream is a delight, but it is especially the cannelés that make its reputation. The eclairs of the Maison Guignard would also be the best of the Basin, and beyond, and the strawberry tarts are sold by the meter... The store is a victim of its own success: a queue often stretches out several meters on the street, but the efficient team serves you with a smile as soon as possible.