Where to buy bread cakes chocolates ice cream Côte-D'Or

This shop is full of delicacies. Would you like to discover Burgundy snails in a different way? Try the bread stuffed with this marbled regional speciality. Here you will find everything to satisfy your appetite: crispy breads such as chestnut flour bread, delicious butter pastries and muffins, hot tarts, Préfou pesto, chorizo, olives, Lorraine pies, pies. Add a fabulous welcome and you have a highly recommended bakery.

It is only a few steps away from the famous Notre-Dame church owl that you will find this delicious bakery well known by the Dijon inhabitants. Very elegant, with a modern space, the bakery does not only offer bread but also many exclusive specialties. Here it is with the family that we work and it is with a certain pride that the Blanchard couple saw Charly obtain the diploma of best young baker of the department. The customers, young and old, are not mistaken and know that they can come and get their breakfast as well as their lunch or snack at 4pm. Colourful entrees that revisit the great classics, biscuits, cakes and cookies (a real delight!) attract the gourmands. The creations follow the seasons, with for example numerous savoury shortbreads for the aperitif: truffles, epoisses or even mustard from Fallot. During the festive season, the Logs compete with inventiveness to enchant the desserts of refined dinners. Ideas are numerous and so are novelties, note the arrival of spelt bread and Edelweiss, an adorable cake with almonds, vanilla cream and chopped nougatine. A temple of gluttony!

Here, local suppliers are preferred. Flours are made at the Decollogne mill in Aiserey, in Côte-d'Or. This true artisan miller has been offering exceptional flours since 1840! For their part, the "Atelier du boulanger" shops, located in different parts of Dijon and its agglo, offer you a warm and industrial decor made of noble materials such as iron, stone and wood. L'Atelier du Boulanger makes and kneads about twenty specialties according to traditional recipes. The workshop's wand is part of the house's success and is made from Label Rouge flour. This appellation guarantees in particular the use of wheat carefully selected for its baking quality and the absence of insecticide treatments during the storage phase of these latter. You can also find a wide range of organic and special breads. You will have understood, L'Atelier du Boulanger's shops offer their customers excellent products in keeping with traditional rules!

In the extension of the Relais, the Bernard Loiseau boutique is a real old-fashioned stall. Among the range of gifts and delicacies available, you'll find homemade products as well as those used in the kitchens of the famous restaurant. New for 2024: the former coach house has been transformed into a pastry-chocolate shop of excellence, featuring creations awarded the Tablettes d'Or label by the Club des Croqueurs de Chocolat, and pastries from the Relais Bernard Loiseau. A new gourmet stop on the historic Nationale 6!

A small queue at rush hour: the success of this bakery is not only due to its beautiful location but also to the continuous flow of fresh bread. Faithful to the entire chain of the same name, the Dijon bakery produces quality bread whose flours are mostly organic. The breads with a crispy crust are reminiscent of the breads of bakeries of yesteryear with the sweet scent of fresh sourdough. Beaujolais bread, bread made with chestnut, rye, honey and hazelnut flour, spelt crown... Whether traditional or special, the baker who makes them prefers wholemeal flours and sourdough dough; he likes to praise the quality of his suppliers and the care taken in baking. Moreover, the formulas proposed at lunchtime are convincing: burgers and other varied sandwiches or generous quiches are added to a pastry for copious lunch breaks. A beautiful address for beautifully made products.

Bon Jour Bon pain is a quality bakery where it is easy to make a stop to refuel. Located on Avenue du Drapeau, access is nevertheless very easy thanks to a large car park located just in front of the shop. Thierry Sallin and his partner are passionate people who are committed to offering the best to their customers. To satisfy your sweet tooth and your requirements, they have even created a unique baguette in Dijon: the Petrisane. Its dough ferments for nearly 12 hours and the manufacturing secret is well kept.... The result is delicious! As a bonus, the baguette is crispy and keeps well! Sandwiches, gougères, special breads, pastries, pastries: everything is strictly homemade and made with local flour! Special mention for the snack side which offers delicious sandwiches for lunch break like the one with béchamel mustard sauce, what an originality! Quiches, too, have their followers. For dessert, puddings, brownies and especially plain custards, with fruit, pistachio, coffee, caramel or speculoos are excellent. It is possible to taste them on site because the bakery also has a tea room... We recommend the delicious homemade shortbread (Gerbe d'or recipe) to be discovered as soon as possible, whether they are with speculoos, salted butter caramel, raspberry or Tagada strawberry. A warm and above all a qualitative place to visit as soon as possible!

Not to be missed on rue de la Liberté, the boutique of master chocolate maker François Pralus is a delight for lovers of good chocolate. Let yourself be tempted by the delicacies of this craftsman whose professional history began in 1988. You will find chocolates from all over the world in bars or bars and of course the Praluline, an incredible pure butter brioche filled with generous crushed pralines whose recipe is secretly kept. A true ambassador for the house, it is also a real piece of Lyon gastronomy based in Dijon.

After dazzling Dijon residents with his specialties, Fabrice and his team have set themselves a new challenge: to open a patisserie-viennoiserie by Gillotte. With succulent viennoiseries, comforting pastries and top-quality sandwiches, this talented MOF intends to delight our taste buds. Croissants, filled cruffins, the perfect hybrid of muffin and croissant, generous flans and incredible pain de mie are just some of the delicacies that have already won over customers!

It is in a renovated room with nine, at the end of rue des Godrans and close to the tram line, that a new exemption from the Saint Nicolas large oven and settled. A first in Dijon. In a modern ambiance with orange and black colours, management Laure and Sylvain offer all kinds of bread, cakes, pastries, sandwiches, ice cream for the summer as well as regional specialities. Indeed, for better settling in the capital of the dukes of Burgundy, owners prepare for example sandwiches garnished with dijon mustard to old. The prices are affordable and the promotional are connected. Enter 14 and 17:00, the second snack is less 50% and snacks and pastries are balanced some evenings for guests Facebook and Twitter... To enjoy even more offers, you get the loyalty card allowing you to have a package offered to the choice after 14 bought formulas. And to watch the innovations of the week that will delight you.

A pastry cook and chocolate maker, Pascal Millot shares his passions in his Beaune's boutique where one can only come back to discover his other creations. Assisted by his wife Virginie, he makes with a team of twelve people, pastries, chocolates, ice-cream and numerous confectioneries with a great deal of technicality, precision and talent. The creations are refined. There are always novelties, unknown fruit associations, he also makes ephemeral cakes that will only exist for a weekend. Lovers of ultra classical pastry are served, and taste adventurers also. Chocolates are made with a selection of beans from all four corners of the world, which are made of 40 candies and no less than 18 references in tablets. Lovers of macaroon, fruit pasta and marshes, you will have a treat. Pascal Millot's jams are also amazing with often the association of a fruit with a spice, an herb or a flower. You also find some individual savoury tarts to satisfy your desire for salt food.

This factory, which has been established on Auxois land since 1954, is a reference in the field of biscuits, made from traditional recipes. In the shop, you will find madeleines, pound cakes, soft plain or with fruits... The company has for some years now turned towards an organic and ethical range, so the latest addition to this range is called the organic vegan cookie. Present in other cities, the brand is installed in Dijon, Quetigny and Auxerre. If travelling is complicated, you can opt for the shopping site or home delivery.

The bakery of the Perrières is very practical. Located between the train station, the city centre and close to a large highway, it allows you to be provided throughout the day, whether travelling or dijonnais, in pastries and fresh bread. Early in the morning, the rue Guillaume-Tell, the hot bread and the work well done. In the programme: delicious breads, baked chopsticks, tasty desserts and lunch at noon. We recommend sandwiches, especially economic ones. But don't deprive you of a tasty panini or a delicious pizza share! For breakfast, do not hesitate to taste tonka chocolate breads… a real delight! A small catering service is also at your disposal for birthdays or other festive events. The boss guarantees that everything is home and it feels like tasting. Good visit!

Marie Delage and her team welcome you with a smile in their modern, spacious and bright bakery. Ideally located near the colleges, the bakery created by Claude her husband is the right address for hungry students: copious sandwiches or beautiful breads, attractively priced formulas and wide opening hours. Decorated with taste thanks to Marie's talent, the shop window displays the best products from the bakery and in particular the delicious homemade chocolates, it's hard to resist. Lovers of gingerbread or delicious homemade jams will also find their happiness at this address. Numerous breads are available, including La Banette in all its forms, fig, rye and sourdough breads, organic breads, but also praline brioches, sugar tarts, raspberry or praline croissants and delicious homemade pastries. In spite of the success of their great classics, Marie Delage and her team regularly come up with new products, especially for pastries. If the great classics are still there, the choice is constantly diversifying. For example, try their morello cherry delights!

Situated in the shopping and pedestrian district of Les Godrans, the Roy René shop is a small treasure trove of delicacies. Karine's welcome is friendly! With an inimitable recipe based on Cavaillon melons, candied orange peels and Provence almond powder, dozens of flavours and products have been created. You can select your calissons and nougats, aiming for bold flavours or preferring the famous calisson to the Black Burgundy blackcurrant. The packaging is always very neat: it's good to know if you want to give a gift of a variation of coloured calissons. The syrups are also to be tasted, especially the almond one! Not Burgundian but so good!

This pastry with a history and what a history! Created then taken again in 1900 in 1943, it was transmitted to the children. Crossing the one century which feels at the time of the tasting in particular of Pineapple and Charny which made the notoriety of the house. A know-how outstanding with the service of our delicacy. What would you say of a nun to the café, the chocolate and even to strawberry, of a Carmelite nun (the specialty with blackcurrant), of a lemon pie covered with meringue... presently of the afternoon snack with a good hot chocolate? Besides being extremely friendly and to abound in new ideas, Madame Mourot-Devos has a gourmet characteristic: it is the only one in Dijon to carve the chocolate! Here, you can thus rediscover Dijon and its symbols while pleasing your tastebuds: bear Pompom, nice, snail out of chocolate but also out of gingerbread. The specialties Mourot-Devos are known on the Dijonese place. Originality, control, creation and innovation are the master words. An address to be kept jealously!

The good bread of this bakery is part of everyday life and its success goes far beyond the Montchapet quarter! Furthermore, the reception is charming. Prepared with the best raw materials, campaillette baguettes, campaillou breads and seed céraine, you will not allow time to go home to taste them, the temptation will be too strong. Classic, the pastry is mostly very desirable: fig, abundance and company… without forgetting Mozart, the specialty of the house: a black chocolate foam and a burnt cream with orange. There has also been a series of meringues who only sought to be eaten. The Little Mozart gives in the salty version with some pies, including the one to the Noix nuts and the famous Dijonnaise (county, tomato, mustard). With regard to pastry, we are pleased to report after having gôuté two delicious specialities: The Cappucino, creamy vanilla coffee version, hum, too good and the Dijonnaise in the field of bavrois that makes it wonderful with the association praline pistachio and Bavarian cassis! A real treat! No change in bakery, bread is always excellent! A good address.

It's been 20 years since Olivier Bourau is here! His pastry of Nuits-Saint-Georges opened in 1998 after his teacher was educated in various houses in France and England. Once in his shop, he created a real paradise for gourmets! In this way, it offers a wide choice of delicacies sold at a single price, which can be quoted as choco-cassis, which consists of a black chocolate foam and a casculoos foam, and the foam foam to the caramel and pears, apples and cinnamon that will delight you! The map evolves with the seasons and offers the best. Chocolate side, if black black bears bring back to childhood the others offer beautiful discoveries with, for example, chocolates from Madagascar or Venezuela. For a good time, go to the tea room which is comfortable and allows you to taste good things with a tea selected among 90 references. Finally, the Bourau pastry offers you a e-shop on its site! What better than celebrating a birthday around a good cake!

The Eiffel bakery and pastry shop, located opposite the Sainte-Chantal church, awakens the street with the colours of its front and the smell of warm bread. It is with all the traditional know-how of Rémi Toux that customers come to enjoy a crunchy and tasty bread. The inhabitants of the Canal district make no mistake about it and come here to buy natural croissants, chocolate breads, brioches or raisin breads. The bakery offers its customers more than thirty varieties of breads, from organic baguettes to cereal breads and delicious special breads. All are baked in the bakery while respecting traditional know-how. For breakfast, think of the Viennese style with its soft, natural crust or chocolate chips. But Remy also excels in sweet sins and thus proposes in his store, many proposals. Ovens, macaroons, chocolates for festive occasions, cakes and pastries and finally ice cream. Don't hesitate to call on the establishment for your birthday cakes and even your wedding accessories!

Among our favourite bakeries, there is always the bakery of Aude and Louis Tortochot, who are constantly modernising the great classics of the bakery-pastry industry. From desserts to sandwiches, everything is famous there. The products are selected to offer only the best and the traditional recipes are constantly revisited. This results in new products such as the Xcube, a plain bread with candied oranges, raspberry and praline twists, or the croissant with speculoos. Not forgetting classics such as the Nanterre. Delicious!

This family business, which began with Colette and Guy in 1973, has become a must. Pastry chef, chocolatier and ice-cream maker, Alexandre keeps the house's great classics alive while adding a touch of modernity: desserts and chocolate bites, ice-cream, individual cakes... The specialities here are a great credit to the region and more specifically to Dijon, such as the Demoiselles de Bourgogne - chocolate bites in honour of Madame de Sévigné -, snails or Burgundy tiles reminiscent of glazed tiles.

The Ten Carnot imposes with its beautiful facade. Its location is worth gold, situated between L'Athéneum and Le Gourmandin, facing Carnot square, it exhibits its beautiful and large terrace in the summer. The interior is large, with design furniture for the tea lounge corner, and this imposing space is the image of home specialities. Confectionery Rayon: calissons nature and cassis, vanilla caramel and chocolates, coffee, chocolates… Épicerie épicerie des liqueurs du fabulous Wolfberger with chocolate or purple, homemade creams to peach, honey of Morvan. We will not be able to quote all the specialties of the shop, which we will be looking in a simple glance! The most delicious ones in our eyes are those composed of fresh fruits, cherries, raspberries, peaches, apricots… Finally, the house has also made itself a speciality of bakeries, the croissants of butter or almonds, chocolatines, snails and other loaves of grapes are quite simply seductive, not to mention bread, which we recommend to the nuts and red wine and the Round to honey, hazelnuts and so on. grapes, and how not to speak of the macaroons, to taste on site or to take to enjoy their melting flavours!

Behind Place des Halles, next to the Porcheret cheese dairy (it will be easy to do double duty), the Éric Fèbvre bakery proudly displays the family tradition of the grandfather and great-grandfather. The chef first worked as a pastry chef in gourmet restaurants before returning to the simple taste of bread. Bread, yes, but "real bread", as he calls it: made by hand, without yeast, with this slow fermentation that gives it that little nutty flavour. Married with fig or chestnut, this honeycomb crumb is delicious. As you will have understood, we obviously trust the chef when it comes to pastry.... We let you discover!

This bakery is a real institution in Dijon. So far it was known as Frelin Bakery and is now in the hands of expert and expert in Dijon cereals. You can't miss it because it is in the city centre, at the crossroads of the main shopping streets. The Baker Workshop is the hallmark of Dijon Cereals. It guarantees you the use of certified Red Label or Organic farming products, specifically the Decollogne mill. Convenient for enthusiasts, since just opposite, a bio shop lets you do the rest of your shopping. All the delicious pastries and all the breads without added material that you taste here are 100% made in Burgundy and handcrafted facts. From morning to evening, whether it's time for breakfast, lunch and even snack, you are greeted with a smile by a dedicated team.

At the top of the decoration trend, the shop adorned with brown and turquoise makes you want to stop by to see what's hidden in this beautiful setting. Inside, no surprise, Belgian chocolates, true to their reputation, are tasty: pralines, ganaches, mousses, orangettes, cherries, liqueur chocolates, fruit pastes, artisanal dragées or even chocolate squares to accompany coffee. The recipes are creative and you can buy 250 g, 500 g or even one kilo boxes for the most gourmands. With the approach of holidays, such as Easter or Mother's Day, the shop offers new creations and adapts to a demanding demand for quality. Good point: the boxes and gift packages are very neat. Beautiful and good, they are perfect for the taste buds, less for the line. While continuing to stroll around the shopping centre, treat yourself to a chocolate to enjoy, or an Italian-style ice cream: chocolate and pistachio in winter, raspberry sorbets and passion in summer. This year we noticed the cone with its recipe of praline gianduja with hazelnuts and almonds, there are two new recipes, one with an intense taste is the cone with dark chocolate and one with a crispy gianduja... We're losing it!

Its ideal location and its very large hourly beaches make it a convenient point of supply. If you don't have bread or a child who asks you for a bakery, you can be sure to find here what can save you. It is certainly not of high quality, but sometimes it can do the same thing as we say. Bread is cast and without great flavour, hearty pastries, perhaps even too much… One can welcome the low prices and the sympathy of the staff who serve the customers with a smile always present.

When you search for a good bakery, you should not hesitate to do a few kilometres. Frémillon Bakery is an example: located at the gates of Dijon, a very simple access, you will find here the best of traditional traditional bakery. A baked bread designed by Eric Frémillon, with slow fermentation guaranteeing crisp and holding, special breads and gluten free bread… Nothing is forgotten! Of course we recommend the head of the chef! Cherry on the cake, precisely the pastry here is added value, lemon pie (fresh) to fall, strawberry, vacherin, black forest revisited… From the very mastered craft! You can also order your champagne for the aperitif, all the butter and light! The best is also the possibility of on-site lunch with a corner of covers, a "snacking" with a huge choice! The rates are very correct. Beautiful terrace in the summer and personalized welcome of Fabienne who even knows the names of many guests. Address recommended!

The corner of Piron Street and Bossuet Square is an address for the gourmands. Indeed, My grandfather's bread gives you great sweet surprises, like Macaroons de Folie, just next Door. This small boutique held by Déborah is bright and the windows are very colourful. And for cause, the macaroons that are inside have multiple flavors. If they are for dessert, they have the taste of fruit, chocolate, jasmine, Tagada strawberries, biscuits… If they are to be tasted in an appetizer or an aperitif, you have those in cheese, artichoke, mustard, sausage… A proposal that can be original to surprise its guests. There are more than 250 different fragrances, obtained using natural products, without added aromas. Macaroons are made by hand by a qualified team and are generally very sweet. Good thing also, the presence of the best jams in France (Maison Francis Miot) and American teas Harney & Sons!

From cereal production to bakery there are many steps, yet Reynal and Laure Bernard have travelled them. Farmer since 1989, with organic conversion for certification in 2012, the grain company reserves a small portion of its Bio wheat to its own production of flour and bread managed by Laure, Les Epis de d'Antide. Prior to graduating from a CAP of Bakery to ensure professionalism, Laure built everything in the rules of art. The wheat passes through a small stone mill installed on the ground, several meals are produced, you can buy on-site T 80 in packaging from 1 to 25 kg, organic flour with preserved wheat germ. The value of this production goes up to the bread that you can buy in the warm Monliot out of the oven on Tuesday and Thursday evening and on the market of Bar on Seine on Friday morning. Breads from 700 to 750 gr in leaven, to rapeseed seeds or flax at 4,40 € per kilo. A small tasting with jam is always available.

When we go into the bakery of the flag, we are immediately seized by the smell of cooking bread. It must be said that the bosses, who took over the case in 2011, had the excellent idea of putting the oven on the shelf. Here everything is made home: the appetizers, the crisp chopsticks… Those who prefer the bio have a choice between a complete bread, a seed bread, and a baguette. In addition to the bakery, cakes are made by a pastry maker who, in addition to the great classics, creates more original products such as pistachio lightning, caramel or banana/rum/vanilla. The bakery offers a breakfast formula (pastry and coffee) and two lunch options (sandwich, pastry, drink).

Gabrielle Randrianasolo is a young pastry chef who has chosen to set up her laboratory in Bèze. She prepares her pastries in the former monastery school of the town, a place highly frequented by tourists, and a tea room is now open. Gabrielle, with her pastry chef's diploma in her pocket, but above all with a certain maturity regarding customer service and a real passion for good food and pastry, has found a niche for her productions. She prepares cakes according to her inspirations and especially at the request of her customers.

This franchise was installed at the entrance to the commercial area of Quétigny. Good news for all those who work and live near this address. In addition to the fact that the sign promotes an artisanal manufacturing (the various breads are made and cooked on the spot in your eyes), it is also the paradise of the small and the great meal. The sandwiches adapt to all tastes, from panini kebab to the bagnat pan passing through the classical to the rosette. And that is not everything: a pizza card to take, at low prices, is also in the program since the pizza paste is made from the bread dough. For the more elaborate side, go to the catering radius where salads rub les and slices. Of course, there is a lot of sweets and pastries. The real advantages of the award are daily offers that can group purchases and obtain a product offered for several products purchased.

Purokao, pronounced with a Spanish accent, is an invitation to travel to Mexico in the heart of Bligny-sur-Ouche. Joshue Lastiri and Maryline Justice import their know-how as chocolate producers and coffee roasters from the land of the Aztecs. At Purokao, you'll find different kinds of chocolate made from beans imported directly from Central America. Available as bars, hot chocolate or cooking ingredients, they are a delicious taste journey.

When quality and expertise meet passion, the result is Maison Toussaint. Orchestrated by Pascal and his son Pierre-Emmanuel, it's a benchmark in artisanal delicacies. While the signature recipe is the spice cake, it's hard to resist the different types of shortbread: plain, hazelnut, caramel, etc. Special mention should be made of the blackcurrant nonnettes, Arcelottes and dark and milk chocolate spreads. These carefully crafted products are now available in gift boxes. Second store rue Piron, Dijon.

Jérôme Brasseur, a chocolatier with a passion for sugar modelling, has found the right way to express himself by creating Au Pays des Sucreries, a world where flavours, colors and shapes know no bounds. Are you looking for personalized lollipops or sweets to enhance an event or to give to a loved one? Jérôme Brasseur listens to your needs and preferences to design themed products that suit you. Birthdays, Easter, Christmas - every celebration now has its own set of appropriate lollipops.

The Maison Toussaint is located on the side of Arcelot, in a hamlet filled with charm and especially very calm. This is where you find the laboratory gourmand, the shop, the tea room, but also, recently, the Atelier Biscuit de la Maison Toussaint. You can tell you that the trip is worth a detour. In this workshop, children can discover the materials and tools used by pastries to develop the unavoidable delicacies of the brand. Choose your ingredients and the shape of your mold to develop your own recipes and cookies. Like the biscuits of Maison Toussaint, your creations will be guaranteed without coloring or preservatives. For a special occasion or event, do not hesitate to book a themed session, for example. Groups of friends and requests for privatization are welcome. Let yourself be tempted by this beautiful experience!