Where to buy bread cakes chocolates ice cream Paris

Christophe Vasseur is an adorable boy, cheerful, passionate and talented. Commercial in fashion, he left behind everything to get a CAP in bakery and realise his dream. His ancient style shop is decorated with coasters, rustic ceiling drawings that dates as far as the year 1889 and the tables are decorated with ancient copper moulds. It is lovely and it perfectly corresponds to the spirit of the boss: tradition in modernity. He researched ancient recipes and adapted them to today's style. All breads are baked on stone, as in the past, this is what gives them the flat bottom and the thick crust which guarantees excellent preservation. He invented gastro bread like the Rabelais for foie gras, apple Pagnol for Vacherin. His «Pain des Amis» is a very flat bread, very crusted, the apple turnover is topped with apple and no compote, and as for its brioche with orange blossom, it is inspired by a recipe from North Africa. He thinks of stopping the French loaves so as to make only bread made from ancient and rare flour.

The first Pierre Hermé boutique was opened in Tokyo in 1998. The second one on rue Bonaparte was opened in 2001. Since then, it has been an undeniable success. The macaroons of this star pastry chef make even the most fashion-conscious ladies swoon: on the one hand, the "Infiniment" (vanilla, lemon, chocolate, pistachio...), on the other hand the "Signature" (Mogador, Chloé...). As for the pastries, the creations are divided into two categories: the unavoidable ones, such as the Ispahan (rose, raspberry, lychee) and the 2000 leaves, and the cakes according to the seasons. You can also enjoy a coffee at Café Pierre Hermé, on the other side of rue Bonaparte, at 61.

This is where the L'éclair de Génie adventure began. By the end of 2023, the brand launched by Christophe Adam had three outlets: this one, the one at Galeries Lafayette and L'Eclair de Génie Café in Montmartre. It's hard to describe the whole range, which is recognizable by its flashy colors, but we guarantee it's worth the detour! A (very small) preview? At Christmas 2023, for example, you could snap up a boxed set of dark chocolate-peanut and Madagascar vanilla-caramel éclairs... We'll let you discover the rest in store.

Rich of a family history, sketched a little more than 60 years ago by Raymond Berthillon (deceased in 2014), the famous Maison Berthillon is an ice cream parlour and tea room on rue Saint-Louis-en-l'Ile. The work, now done by the new generation, gives birth to creations that are a marvel of flavors and balance. Note: the Berthillon house makes a point of using natural products (milk, fresh cream, eggs, fruits...). It remains one of the best places in Paris to appreciate artisanal know-how.

Amorino, a true Italian glacier, uses manufacturing processes from generation to generation. The first shop, opened in 2002 on Saint-Louis island, made many Small. At Amorino, all materials are imported from Italy. The ice is made from whole milk, eggs, sugar and natural flavourings, fruit and even organic products. They are invariably served by spatula, pots or cornet of different sizes in flower form with, in choice, twenty fragrances, which vary depending on the seasons. Among the specialties of the house: La, a chocolate cream and hazelnuts or the Amaretto with a delicious almond biscuit. Amorino also thinks of winter months, when freezing is felt, you can indulge in hot chocolates or simply good chocolate sweets.

Some like him, others love him, and as if his title of Meilleur Ouvrier de France received in 2000 was not enough, some go as far as describing him as "Rodin of chocolate". It must be said that his sculptures are bold and absolutely wonderful, he even recreated a cobblestone of May 68 to mark the 40th anniversary. He dares new mixtures - sometimes 14 products assembled in one creation - that delight the palate. He combines textures and aesthetics. Patrick Roger is also a master of taste who works  in his chocosphere! He imagines everything in his workshop in Sceaux where he transforms chocolate into wonderful sweets or into giant pieces of 80 kilograms.

In a recomposed 1950s mini classroom, George, the famous figure of the place, will take you on a journey: a journey back in time since his candies have an incredibly fine, evocative childhood flavor. Here, there is no room for chemical candies but ancient method, authentic product. But here, we also travel through the French provinces, because what we offer you here is a fairly faithful panorama of the best French creations: Charrex chestnut cream, Bourges chestnuts, candied fruits from Saint-Rémy-de-Provence: nothing is missing! There is always something going on here, and the welcome is not an empty word, don't hesitate.

As well as offering creative pastries to eat in or take away, this establishment also offers pastry classes. Customers can order their products via the café's website or through delivery services such as UberEats and Deliveroo. For those looking for an original gift, Café Michalak also offers gift vouchers for 3-hour classes with a Michalak Masterclass chef.

What beautiful discoveries! The praluline is a delicious praline pure butter brioche to the aspects perhaps a bit rustic that it is forgotten very quickly as soon as we enjoy it. For its 50 thanniversary, the Praluline has a new store: the Pralusienne, a tasty blend of Praluline and muslin cream with vanilla from Madagascar. François Pralus has another store on Clerc Street in the 7th district and another one dedicated to the Grande Épicerie du Bon Marché in Paris. And it's nice to say that the Petit Chocolatier worked very hard. And now, many visit the shop on Rambuteau Street.

This house of excellence, whose origins date back to 1862, is an integral part of the living heritage of French gastronomy. It has revolutionized pastry making with its "inimythables":the opera, the nun of dreams, macaroons, chocolate lace, and saint-honoré lollipops. You will also find in the shop hot and cold starters as well as dishes (meat, fish, vegetables). Dalloyau has received the distinction "Entreprise du Patrimoine vivant" (Living Heritage Company).

Maison Larnicol is first of all a Breton institution created in South Finistere by Georges Larnicol. His first bakery was opened in the 80s. He invented the Torchette^®. This cake was so successful that it spread quickly across Brittany, then in the West before arriving in Paris. This Meilleur Ouvrier de France keeps inventing while maintaining tradition: kouign-Hamann, galettes with buckwheat, wheat and algae galettes or with buckwheat and chocolate, palets, cocouettes... Among the sweets, we love lollipops marshmallow or chocolate and fruit, meringues, the moumouttes, macaroons with fresh fruits without animal fat, not to mention chocolates which can be customized on request and become genuine creations. He also makes artistic chocolate pieces for all celebrations: weddings, baptisms, birthdays. The time range allows, even in the late evening, to go and get a little treat for oneself or to offer.

Created by a Roman ice cream maker, Veronika and Renato Squillante Montoro's ice creams and frozen desserts are made with fresh seasonal products, without additives, coloring agents, preservatives and artificial flavors. One of the stars of this gelateria artigiana is the pistachio ice cream from Iran. You should know that the sorbets here are officially certified vegan, and the ice creams are gluten-free. But the particularity of this noble sign - Renato is a marquis - is that it elaborates salted ice creams with surprising flavors, such as this ice cream with avocado and gorgonzola. Quite original, isn't it? Small selection of pastries... Italian of course (cannolo, maritozzo).

Henri Le Roux, master chocolatier-caramélier from Quiberon, has made a name for himself thanks to his salted butter caramels in France, but also in Japan where he opened shops in Tokyo. Since then, his story with the Land of the Rising Sun continues and he combines the flavours of his native Brittany with Japanese flavours. You have to test the delicious yuzu macha chocolate bar! In addition to chocolates and caramels, the house also offers spreads, jams and fruit pastes, among other delicacies. For enthusiasts, two other boutiques were opened in Paris: one at 52 rue Saint-Dominique (7th) and the other at 24 rue des Martyrs (9th).

Grom, it's the top of the ice. Here, we use only AOC natural products and pay particular attention to the dietary aspect of their ice. The raw material comes from Italy, but everything is made on the spot. Just plunge the spoon into the pot to see the beautiful creamy texture; perfumes of perfumes escape and taste is well restored. Difficult to choose between classics, special (example: Ice cream with pieces of frozen marbles), seasonal fruit without forgetting the fragrance of the month. Winter four hot chocolates à la carte including a dessert with ice.

Classified as a historical monument, the shop was established in 1800 by Debauve and Gallais who before being chocolate makers, were pharmacists to Queen Marie Antoinette at Versailles. Much later, Paule Cuvelier took over this noble house and it is this same one that has made him feel brand new. This chocolate factory is known for its excellent range of dark chocolate with low sugar content and no additives. You will find chocolate crisps baked in their pots with pure almond and pure hazelnut, ganache with beans of different origins, truffles with candied orange and specialties like Pistoles known as Santé with orange blossom and almond cream, prepared for Marie Antoinette. Historical! La Boîte 1800 is a gem for it offers an eclectic selection of chocolate candies, a superb muslin purse, a bag of weapons and a card embossed with fine gold which goes with each box. All these chocolates are remarkably presented in elegant boxes.

Angelina is probably one of the most famous Parisian tea rooms. The "old lady" celebrated its 110th anniversary in 2013. We come here first of all for its "Africain"; a thick, hot and creamy chocolate accompanied by a small pot of whipped cream, as well as for its Mont Blanc, a meringue filled with whipped cream covered with vermicelli chestnut cream. As a stylist, the pastry chef unveils his collections twice a year. Recently, he scrolled on his podium Trocadéro, the combination of milk chocolate with hazelnut crunch. The setting has retained its charm with its large paintings and gilded mirrors. Angélina also has her own shop where you can buy a wide range of sweets to enjoy at home or while strolling around Paris.

The old without additives, unique in Paris. This Italian glacier that works only with noble and natural products, for both sorbets and ice. Many perfumes (up to 36 in full season), some of which are exclusive (Danao, Ali Baba, caïpiroska, cheese cake, pop corn, lemon pie, Paris-brest, etc.) and permanent creations, presented in pot, corole on a cone like flower or in 1/2 litre and litre (9,50 € and 18 €). Each store has its production unit which allows for the freshness of the products and the ice preparation on the spot. The pink and purple shop makes a big acidulous candy think. The staff were friendly.

Romain Gaia, a Frenchman with a passion for Japan, decided to continue his apprenticeship in the Land of the Rising Sun. Back in Paris, he launched Tomo to introduce Dorayaki, the iconic Japanese pastry. Takanori Murata, from a family of wagashi (traditional Japanese pastry) makers based in the Nagoya region, joined him in this adventure. Both of them wanted to offer a real artisanal product respecting the tradition of both Japanese wagashi and French pastry, and favoring as much as possible organic ingredients of French origin. Mission accomplished! Second address : 16 rue Grégoire de Tours (6e).

It is a tea room without equivalent, which deserves that one lingers there. The reactions are unanimous, and very positive, when you walk through the door for the first time. Marble, Art Deco chandeliers, spacious and wavy benches: the place has an undeniable charm. Kanoun is a nice oriental tea room (which also offers a restaurant). If we come there, it is for its pastries with an authentic taste, fine, to taste with delicious teas. We can only recommend a visit to Kanoun, 100%!