The best pastry shops Puy-De-Dôme

Martial Ray is a master pastry chef and chocolate maker. His specialties are the cloud of Puy-de-Dôme, a meringue with honey, hazelnuts and almonds, homemade marshmallows and fruit jellies. He also makes a whole range of chocolate sweets, including the Andésite, with 75% dark chocolate and old-fashioned hazelnut praline, rolled in bitter cocoa. Delicious desserts will leave you with unforgettable memories, such as the Ebène with dark chocolate, praline and hazelnut crunch. In Le Cendre, the store has a laboratory and a tea room.

The Praluline, the gourmet treasure of the Pralus House, is a success! This brioche with pink praline chips is very popular. Invented in Roanne by Auguste Pralus in 1955, this little delicacy can be bought on rue Blatin. Its success sometimes requires patience, as it is so much in demand. The shop also sells pink praline slivers in jars and delicious chocolates created by the master chocolatier François Pralus, who also makes a chocolate version of his brioche, even if it must be said that the praline version, with its secret recipe, is unequalled!

L'Atelier gourmand d'Eric Martins is an institution. Located in Orcines, his macaroons are delicious, as are his meringues, tarts and verrines, not to mention his cupcakes, wedding cakes and cookies, each more surprising than the last. The artisan chef takes a new approach to classic pastries, with boldness and brio. He plays with flavors: Auvergne blue pear macaroons or fig foie gras. His wedding cakes are original and impressive. Ideal for all your events, with the option of ordering your cake made-to-measure.

Chocolate and macaroons in the Auvergne style, this is how we can describe the products of the house created by Claude and Elisabeth Déat. For Easter and the holidays, the Chamalières store, as well as those in the metropolis, are always full. The chocolates are made from Grands Crus Pure Plantation cocoa. Their macaroons with exquisite flavors are soft and tasty. There are also jams and pastries. It is possible to offer gift certificates for pastry classes: chocolate and macaroons will no longer have any secrets for you!

For over a century, La Ruche Trianon has been famous for its Belle Epoque façade. An old store, but modern pastries. The creations are supervised by the artisan pastry chef and chocolatier Thierry Constant. Among the specialties of the house: the Devil's Sins (dark chocolate, milk ganache flavored with blood orange and ginger), Volcania (dark chocolates with hazelnut, raspberry and rum flavors), gentian chocolates, entremets, other creations. The house has a second point of sale in the Aubière area.

Who hasn't dreamed of being able to indulge in a sweet treat without feeling guilty? With Pavone patisserie, that's now the case! Their tarts contain neither sugar nor white flour, which lowers the glycemic index. We love their original recipes, such as pear & hojicha tea, Granny Smith & hazelnut, or yuzu & black sesame. Some variants are vegan, gluten-free and lactose-free. So there's something for everyone!

Today, Stéphane Barthoux is at the helm of this veritable institution. Here, you'll find recipes dating back to the 1850s, such as praline, a true specialty of the town, whose recipe is carefully guarded. You can also try marzipan, small round cookies made from sugar, egg white and almonds, for which Stéphane has recovered the secret recipe. The pastry chef's own creations are also on offer, blending tradition and modernity. The house offers a whole range of chocolates, mendiants, individual cakes, logs and pièces montées.

Who hasn't heard of donuts, the round-shaped doughnuts popular in North America? Morad Asnabla has decided to reinvent them. He doesn't use frozen doughnuts, but instead makes his own, using local produce whenever possible. The variations are varied, from classic sugar doughnuts, to gourmet pastry-style doughnuts, to refined doughnuts with original flavors. On the savoury side, he reinvents burgers in the form of "bangers", composed of a croissant-style flaky bun, topped with Panko chicken, beef and bacon, or avocado for his vegetarian version.

The colors, shapes and flavors of Paul Jaillot's pastries leave no one indifferent. Originally from the Ardèche, he has conquered the finest palates. The recipes are finger-licking good. To take the time to taste them, it is possible to settle comfortably on the terrace. In summer, sweet and savory homemade ice creams are offered. The tea room is also open at noon. Salad bar and plates are on the menu. The drinks are local. As the holidays approach, homemade chocolates become the stars.

Here, everything is done to combine the pleasure of the eyes and the taste buds. An old style front, a nicely decorated and stocked shop window, elegant and tasty pastries, melting chocolates, pastries with a good taste of butter... If the classic products are highlighted, you will also find fruit jellies from Auvergne, old-fashioned sweets or even pretty coated dried fruits. Each product is worked with passion. An address not to be missed in Issoire for gourmets and lovers of beautiful pastries.

Passionate about pastry since he was a child, Jean-Baptiste Soulière now enjoys reworking the great classics of the profession. He brings his own touch of creativity and modernity and uses quality raw materials, such as Rouge des Dômes strawberries for his strawberry/basil tart. At the beginning of the year, let yourself be tempted by his excellent galettes, filled with a frangipane made with coarsely crushed whole almonds.

Hervé Durif and Cédric Lahaye, friendly Compagnons du Tour de France, are located in the capital of Auvergne, a stone's throw from the Place de Jaude. This bakery-pastry shop offers a very complete range of desserts. The emphasis is on exotic flavors and elegant creations: passion fruit tarts with macaroons, a basket of nougatines filled with balls of sorbets with island flavors, verrines... Available on order: surprise bread, petits fours, salted cakes, mignardises, etc. Guaranteed success for your receptions and festive meals!

Best apprentice in France, Alexis Thauvin chose Clermont-Ferrand to open his first establishment. He comes from Cahors, his partner Marie, who works in the establishment, studied in Chamalières. Here, everything is made on the spot, from pastries to macaroons, including spreads and bread for sandwiches. As for the pastries, Alexis revisits the classics and offers fruity or chocolate flavored desserts. We want to try them all.

In the middle of summer, the queue stretches out on the sidewalk. We quickly understand this craze once we have tasted the products and the friendliness of the team. The breads are delicious and varied, ranging from the Murolaise to the Authentique and the organic cereal bread. Choosing quality raw materials is a priority for Renaud and Irina. The pastries, for example, are all made with AOP butter and Valrhona chocolate. The pastries color the inside window and call for greed. Everything can be enjoyed on the terrace.

This pastry and chocolate shop in the old part of Montferrand offers several sweet and savoury specialities. The house specialty is the "white mullet" in reference to local history. It is available in chocolate sweetness, with praline lightly flavoured with Cointreau and in white chocolate, dark chocolate and praline feuilletine pastries. Enough to delight the most discerning palates! Jean-Pierre Perrin, master craftsman, and Valérie, work with chocolate from the finest vintages. We warmly recommend this place which will awaken your senses.

Cookies, cakes, entremets, macaroons, tarts... In Anne Meunier's pastel-colored tea room, flavors and colors appeal to all our senses. First installed in Sainte-Florine, the pastry chef had to enlarge her store. So she moved to Issoire. In addition to the delicious pastries, chocolates are made. Seated in the nicely decorated room, you can see the team working through the glass roof. Lunch formulas are also available. Here, everything is home-made with seasonal products.