Where to buy bread cakes chocolates ice cream Morbihan

Reconciling people and the profession is the ambition of this cooperative, which was born in 2021 and produces exclusively bread and buns. Originally, the Têtes de meule had three fixed ideas: to create a SCOP, to make sourdough bread and to limit the environmental impact. Here, every ingredient is sourced locally (local flours, Arradon salt, pure sourdough) and all the products - from the emblematic Pain du Golfe (wheat, rye, buckwheat) to the Sinagot (flaxseed and hemp) to the Gacht! al brioche (60% large spelt) - are homemade.

Housed in a former ^16th-century coaching inn, this authentic tea room plays on the flavors of yesteryear and handcrafted local products. Here, everything can be enjoyed with the eyes. Chocolates, nougat, fruit jellies, candied fruit, ice creams and cookies, L'Art Gourmand invites you to indulge in the temptation, comfortably seated in front of an artisanal ice cream or a cool drink in summer, to be sipped on the terrace, warm in winter, from among a vast choice of quality teas and delicious chocolates. On site or to take away.

Founded in 1893, the Riguidel fine bakery and pastry shop has been perpetuating traditional family know-how in the production of local and regional Breton specialties for five generations. Starting with the famous "Beurrée Riguidel", the other name of the best kouign-amann in the country (or even in the world!), which consists of a generous amount of butter on a flaky and caramelized pastry. It is the flagship product of the house, as well as the Riguidel cake or the sweet bread, a deliciously brioche bread with rum and raisins. Notice to connoisseurs..

Confiserie Papo works miracles... It makes sugar-free sweets that are suitable for diabetics! And if you're on a diet, it's even recommended! with 40% fewer calories than the usual sweets and a glycemic index of 7, what more could you ask for? Oh, and they're excellent too. Marshmallows, fruit and flower gels, gums, marzipan, fruit jellies... Everything is homemade, with respect for tradition, using herbal infusions and natural flavors. Be warned: if you enter, you'll find it hard to resist!

Pastry chef, baker, chocolate maker, Gaël Poivret (and his team) compete with inventiveness and audacity to create delightful delicacies. Artisanal know-how and quality of selected products guaranteed. A foretaste? The strawberry Bergamot, or the lightness of a financial cookie and its diplomatic bergamot mousse combined with the freshness of a strawberry confit, or the Lola, a madeleine cookie set with a praline crunch, Bavarian cream and lemon cream. A birthday to celebrate, a date to celebrate? Now you know where to turn...

Gourmands and lovers of sweets, Maison Gaël opens its doors wide to you. In the heart of this vast boutique created in 2016, you will discover breads and pastries, pastry creations, the restaurant area, without forgetting - at the risk of succumbing to it - chocolates and macaroons. With nearly thirty years of know-how, Gaël-Artisan will delight your taste buds, enchant your palate and be the partner of your birthdays around a personalized number cake. As for those who give in to temptation, they will be able to taste on the spot.

It was in Belle-Île-en-Mer, in the heart of the ocean, on this wild land, that the cookie confectionery La Bien Nommée was founded in 1997. In their Belle-Île-en-Mer workshop, La Bien Nommée guarantees artisanal production of cookies, caramel creams and Breton cakes, all made from rigorously selected ingredients: Belle-Île milk, butter, eggs, flour, sugar and salt, to make cookies just like at home. No additives, no preservatives, no coloring. An unmissable gourmet getaway!

Installed for 10 years in Rochefort-en-Terre after 25 years of gastronomy shows, Mr. and^Mrs. Ledanois propose you a whole range of sweetnesses to be damned. Here, you might as well give up your good resolutions before crossing the threshold, afterwards, it will be too late. Pralines in all their states, and in particular with spices (garlic, curry, ginger, turmeric), natural and preservative-free confectionery, soft and hard nougats. No, don't fight it, it's lost in advance.

It is now in his workshop on the church square that Sébastien Autret makes his delicious caramels with original and subtle flavors. Craftsmanship, quality and pleasure are its three watchwords. The recipe, he holds her from his grandfather. A real greedy. You are given a brief overview: Vanilla caramel, chocolate, hazelnuts, nougat nuggets, licorice, coffee and, of course, salted butter caramel… Open all year round, don't hesitate to come and discover this boutique shop and everything presented there.

If in south Finistère and even beyond, the delights of Master Larnicol are known by all fans of high flying sweets, the presence of an eponymous brand on the port of Saint-Goustan is in itself an event in the gourmet Landerneau of Morbihan! Find the fabulous chocolate variations and "biscuitières" of Georges Larnicol, this Meilleur Ouvrier de France and exceptional pastry chef doubled with Master in chocolate delicacy. Fineness of flavours, respect of traditions, irresistible Kouignettes^® with salted butter caramel and 14 other flavours rub shoulders with the amazing Torchette and first class chocolate partition, pancakes (palets, cookies), the chocolate (7 grand crus) rocks, pebbles, chocolate boxes, chocolate basket, caramels with salted butter, lollipops and of course the homemade macaroons, prepared with fresh fruit and without animal fat, delight the most demanding gourmet palates by their lightness and their fine flavour. For banquets and receptions, the house offers artistic pieces creations, all follies are possible!

Since 2010, the Vénètes cookie factory has been working to "dust off the image of the Breton cookie". Here, we make 100% natural, organic products, preferably using local raw materials. The company also offers a range of vegetarian, vegan and gluten-free products. Sweet and savoury, from the classic palet breton to seaweed potato chips and salted butter caramel, which won a gold medal at the last Salon de l'agriculture, there's something for everyone. The curious can even admire the craftsmen at work in their workshops.

Master chocolatier for thirty years, Alain Chartier has chosen to focus his production on the natural side to guarantee the highest quality for his products. No chemical treatments, no insecticides, no deforestation, but also a concern for quality of life and remuneration for planters in Africa and America. This responsible approach puts people and know-how at the heart of the business. Tablets, beggars, Easter eggs, chocolate sweets, spreads: so many tasty variations that speak of expertise and passion.

Founded in 1982, the Huche à Pain is an institution in Vannes! The specialty of the house is the kouign-amann: a must. The store offers fars and other Breton specialties, pastries as well as a whole range of savory products for the aperitif - surprise bread, toasts, mini-verrines... - or for a meal on the go - pizzas, sandwiches, salads, quiches... - while wandering in the alleys of Vannes. It is also possible to settle down on the spot: take advantage of the terrace which gives on the emblematic place of the Lices!

Pastry chef at only 19, Maëlig Georgelin joined the prestigious Relais Desserts International in 2012 and created his own school 4 years later. In 2016, the Carnac boutique was born, where, like its big sisters, you can find something to melt like snow in the sun all the good resolutions of the^{1st of} the year. Among others, the Îlots de Saint-Cado (small praline cubes with caramel and cocoa), the Saint-Goustan (made with vanilla and strawberries) or the Kalamansi macaroon, this singular citrus fruit that comes from Malaysia.

Recently settled in Port du Crouesty, Chloé and Antoine Pipaud make and sell some twenty flavors of artisanal ice cream and waffles. They source fresh fruit from local producers, and opt for fruit purée for their exotic flavors. A particular favorite is the Crouesty vanilla, to be paired with a delicious scoop of speculos or Guérande flower chocolate. And to prolong the pleasure: half-liter or one-liter tubs are available to take away in eco-friendly isothermal containers.

Amandes et Caramel is a gourmet adventure that began in 2016 on the markets of Larmor-Baden and Arradon. Sylvie, a native of Brittany in love with her homeland, and her daughter Alizée set out to create sweet treats. One thing led to another, and by 2020 the project had grown into an artisanal cookie factory with a gourmet grocery store, a production workshop and a tea room where you can discover some of their many sweet and savory products, all of which combine creativity and respect for tradition.

Sylvie & Ève are Les Nénettes, chocolatiers, pastry chefs and baristas. In the secrecy of their Plescop laboratory, open to the public, mother and daughter have concocted a range of 30 chocolates with surprising flavors, where cocoa blends with rose, raspberry, cinnamon, blackcurrant, fennel seed or mild curry, to tempt you. Chocolates, scones, pastéis, Swedish brioches, fine pastries... so many delights that go perfectly with the teas or artisan coffees served in their Halles stall.

The emblematic bar, bakery and patisserie of Saint-Armel, Le Moulin à café has been perfuming this favored land for migratory birds seeking refuge in the salt marshes since 1880. From the crack of dawn, the house bakes homemade breads and Breton specialties, but it's for the Gochtial, the typical brioche bread of the Rhuys peninsula, that we stop. The friendly, unpretentious welcome takes you back in time to when the village used to gather in one place to catch up on old times over a newspaper and a cup of coffee.

With the same name as the one in Auray, and the same exotic, inventive spirit of chef Maëlig Georgelin, the Au Petit Prince patisserie in Belz is also a bakery and tea room. Hot and cold dishes are available as snacks for lunch on the go, on site or to take away. As for sweet treats and temptations, the hallmarks of the house, the emblematic Paris-Etel, Breizh St-Ho and Saint-Goustan pastries sit alongside such novelties as the yellow lemon-lime tart, the vanilla praline pecan chou, or the Palawan coconut, pineapple and passion fruit. What a poem..