Where to buy bread cakes chocolates ice cream Landes

Ice cream, yes, but homemade! Tante Jeanne's ice creams are made with milk from the owners' Landes farm! A total of 40 flavors of ice cream and sorbet are available from the stand, which has been enlarged to make room for the Cantine gourmande. Italian-style ice cream in vanilla, chocolate, raspberry, pistachio and passion fruit flavors, and a multitude of ice cream flavors: wild strawberry, tiramisu, apple-raisin, cookies, amarena cherry, blue ice cream... A real treat at the right price.

The queen of cakes, Caroline Tahon welcomes you to her charming patisserie with mouth-watering entremets. Trianon, opera, scones, black forest, cheesecake or magnificent tarts like lemon meringue, Bourdaloue, dark chocolate and soft caramel, chocolate praline chantilly.... There's something for everyone! Traditional French cakes, but also from all over the world, as Caroline draws her inspiration and know-how from her travels around the globe.

Here, the XL 40 (chocolate ganache combined with Armagnac from the Domaine d'Ognoas) is next to the Cahuète d'Aquitaine (60% peanuts from Soustons-Landes) and other specialties such as the Dudu, a sweet madeleine-mango cookie praline and chocolate icing crunch, to be tasted on the end of a stick. And the chocolate escarpin by Delphine Carrère, master pastry chef and chocolatier, has become a classic. She also makes your inspirations from the best chocolates (Mexico, Venezuela, Trinidad, Santo Domingo, Papua...).

Sabine opens the bakery (and press office) at 6am. You will find various home-made breads and pastries, the famous pastis landais, brioche or long pastis, and above all, discover the Petit Futé, the lemon cake. It really looks like a homemade cake, well puffed up, a little bit browned. This is the work of the baker Alain. Soft and fragrant paste. At first glance, it is difficult to distinguish whether it is orange or lemon. A little advice, cut it into thin slices to accompany the coffee and, if there is any left over, freeze it: after a light toasting, the result is spectacular, it is as good as the day you bought it. Here's a bakery that's worth the detour.

Gérard Sanchez's Glaces Moustache is certainly one of France's finest artisanal ice creams. The secret? Full-fat milk, farmhouse cream, seasonal fruit... And nearly 130 flavors! Among the most iconic: Vanille Bourbon de Madagascar (voted one of France's best ice creams by Gault & Millau in 2020), Un amour de glace (whole milk vanilla base with organic chocolate chips and nougatine slivers), La Bretonne (whole milk salted butter caramel with crumble inclusion and caramel coulis) and Banoffee.

For the pleasure of the small and the larger, make a gourmande stop at this glacier which combines taste with originality. Delicious and exclusive fragrances of Italian ice will be offered to you: Smartiees, Kinder, Nutella, caramel caramel, tiramisu, Toblerone, Bounty, melon, meringue, lemon pie… But also pancakes, homemade chocolate, waffles and churros, a real treat.

Pascal Ges, pastry chef and chocolate maker, is, like many craftsmen, not very talkative when it comes to talking about his passion. That's fine with us, because a good tasting is better than a long speech! Do not deprive yourself. In the store, it is the lady who advises and explains the different varieties of chocolates. The golf ball is one of the original creations, like the Hossegor caviar, a delicacy to offer or to share. Individual or not, the pastries are made with fresh fruits. You will hesitate between the croissants with pine nuts, the Louise tart with caramel shortcrust pastry, the rum baba and its pipette, the spread, the home-made ice creams. Tea lovers will be able to choose from the range of Pagès teas. The locals and visitors are not mistaken, the famous Basque cake, plain or with morello cherry, remains a must. Once you have made your choice (which is not easy) you can't wait to go home and taste them.

Already owner of the Bellis bakery-pastry shop in Gujan-Mestras, Gaëtan Cossoul has taken over the establishment where he learned his trade: the Fournil d'Ychoux. His breads are made with South-West flours, his pastries, his pastries... Everything is made on the spot as at Bellis. And they are the same recipes; those which make the fame of this craftsman several times rewarded. Among the must-try items, you will find the chocolate fondant, the Basque cake and the famous Pastis Landais. The best is to go there!

With a grandfather and uncle who were bakers, and a father and brother who were pastry chefs, Denis Daubos always knew that he too would become a pastry chef. It was during his military service in 1980 that he seized the opportunity to become the Minister of Defense's pastry chef, before handing over to Pierre Hermé. What a career! In Mont-de-Marsan, only he can offer you chocolates and pastries flavored with Armagnac and local Grand Cru. He's also known for his delicious marshmallow bears with pear, coconut and mulled wine...

In the little grocery store, you need to ask for the background of foie gras: a brioche brioche inside which is covered by a fresh foie gras and pommes apples fed by port, salt and pepper. You're heating it on the spot. Taste the speciality of the house, the Montadour, the background of success praline with nuts and nougat pilés, wrapped with a film of chocolate, and tasting these chocolates, the thistles of Chalosse, you will keep a tasty memory.

A 100% plant-based and organic artisan ice cream maker, Psychedélice is THE place to go for delicious ice cream, with flavors that are both powerful and subtle, and above all not too sweet (unrefined cane sugar)! Sorbets, ice creams and wafers are all made on site. We like to do the tasting on the spot, because you can also have a drink. The team will be happy to suggest refreshing cocktails as you leave the beach. And vegan boards and tapas from 6pm to get the evening off to a good start. Shall we meet there?

Before becoming a baker (since 2017) specializing in natural sourdough bread and 100% organic native French flours, Stéphane Chauvard spent 15 years in Madagascar. There, he ran professional integration workshops in the fair trade movement. And he remains deeply convinced of this. But today, Pain d'Ici was awarded the Grand Prix Coup de Coeur at the ^15th Banque Populaire des Landes ceremony. Which just goes to show that he was made for this job too. Also in Castets and Saint-Julien-en-Born.

Homemade ice creams, traditional sorbets, crêpes, waffles, homemade churros, fresh fruit smoothies, Sicilian brioche... At Izots, everything is homemade (and on site). From morning to night, Ghislaine, Philippe and the whole team see a host of gourmands come and go. The service is fast, efficient, smiling and always in a good mood. That, too, is the secret of this artisan ice cream parlour on the seafront! Pasteurization, fruit preparation, mixing, cone-making... With no artificial coloring or flavoring, the ice creams are the hallmark of the Maison.

Attention all chocolate lovers! Hugues Gaudet has not one, but 2 boutiques, or rather a 100% chocolate workshop. Here, you won't find any pastries, but chocolates in bulk or in boxes, snacks, beggars and numerous chocolate bars, including for diabetics. You'll love the chocolate ball that melts in contact with hot milk, releasing a marshmallow teddy bear, the Dax bullring medal to take home as a souvenir, and the P'tit Landais ball cone. Snacks are also available.

This is the story of an artisan bakery-pastry shop specializing in tourtières made with Armagnac (formerly Pastis Gascons). With apples, prunes, raspberries and blueberries, pears and chocolate... Pâtissier Gascon tourtières can be plain or filled with a variety of fruits. Something for every gourmet! Flour from the regional Gers Farine mill, Armagnac from the Samalens distillery in Laujuzan, red fruit from the Les Framboises du Tursan producer in Bahus Soubiran... Here, everything is homemade with local produce.

Lucas bakeries and patisseries in the Landes region and in Bayonne in the Basque Country are enjoying well-deserved success, thanks to the quality of their products and their warm welcome. This store, close to the lake, is a must. Some thirty different breads, a dozen viennoiseries, tourtières, croustades, Basque cakes... There are over 70 kinds of cakes and other specialties. Delicious new products: Lucas dessert creams!

Ttotte (pronounced "tiotié", Joseph in Basque) and Stéphanie run this pretty chocolate shop under the arcades of the Splendid. The Maître Artisan Chocolatier, who cut his teeth at the prestigious Maison Pariès, has even opened a second store, La Fabrique de Ttotte, in Saint-Geours-de-Maremne. Specialities include: peanut tuiles, orangettes, chocolate chouchous, croq'maïs... And l'Or de Ttotte, a dark chocolate made from a blend of beans from Bolivia, Ecuador and Venezuela, combined with the texture of South American brown sugar.

When Michelle, a pastry chef trained in Buanes (the stronghold of the tourtière), joined forces with her organic-minded son Simon, the result was the first organic tourtière in the Landes! Eggs from Castandet, blueberries from Bournos, armagnac from Ayzieu, vanilla from Madagascar, oil from Lectoure, prunes from Agen... All organic ingredients guarantee the unique flavor of this must-have dessert. While Michelle makes her specialities, Simon is busy selling them at local markets. Demonstrations take place all year round, by prior arrangement.