Where to buy bread cakes chocolates ice cream Welkenraedt

One of our favorites. Homemade vanilla or orange crepes, traditional bouquettes, mini Liège wafers with butter and pearl sugar, madeleine... We want to try it all. The shop windows and street-side workshops are a real eye-opener. Opposite, bread takes pride of place. Eric, the owner, selects his own cereal crops from a farmer in Liège. Artisanal ice creams and sorbets (2019) and French fries and side dishes (2021) complete the offer.

La Chocolaterie is housed in a modern 2,800 m² building. Renowned pastry chef Darcis, winner of numerous medals at the International Chocolate Awards, produces his own cocoa and organic bars from Panama, Peru and São Tomé... Seasonal creations and different macaroon flavours are also on offer.

Don't forget to visit the chocolate museum, already celebrating its 8th anniversary, a sensory experience during which visitors can learn about the profession of chocolatier while observing the company's employees at work.

The Demaret house is a family-run and demanding company that makes pralines unbeatable and exclusive fodder. Their products are high quality but without marketing fireworks, offering excellent value for money. This family focuses on the quality of raw materials and ensures good turnover of products. One of the Demaret sisters, formed in one of the best schools in the country, nevertheless believes that the best of learning is done by a professional, namely his father. The other sister is responsible for broadcasting and marketing. Perhaps you have already tasted, without knowledge, these products with family know-how as retailers do not necessarily cite them… The establishment has received several International Chocolate Awards for the quality of its products.

A family history that began with the parents in 1967 in Butgenbach and then in Malmedy in 1970. But it is the children Luc and Marion who have been perpetuating the case since 1997. Artisanal production of local products such as milk from the farm next to the workshop, butter from Bullange, rye flour from the Eiffel or honey from our own production. The sourdough bread, rye bread and wholemeal bread (very dark, almost black) make the reputation of this bakery that has been passed down through the generations just like the pastries that are to die for.

Here, speculoos are king, and marzipan is emperor. As a guarantee of quality, ancestral recipes have been handed down from father to son for four generations. If there's a not-to-be-missed time of year to come here, it's around St. Nicholas' Day. Around two months before the holidays, several tons of marzipan take on the shape of the man with the long beard and red miter. The whole thing is baked from the inside out, with a thickness that retains its inimitable softness. An address not to be missed!

Michèle Prunier is the mom who, urged on by her son Christophe, opened her chocolate shop in 2018 in Herstal. Christophe and his partner Coralline then left to train with top chefs, before returning to Liège to open a second boutique. Chocolates, macaroons and pastries compete for the counter space. The base is Valrhona fair-trade chocolate. Other ingredients are as local as possible (milk, fruit from local farmers...). Original chocolates are subtly combined with spices, herbs and fruit. A real success!