Where to buy bread cakes chocolates ice cream Paris

Although he announced in June 2019 the closure of his starred table in the 15th arrondissement, the media and friendly Cyril Lignac continues to operate his other restaurants in the 6th and 11th arrondissements and above all to develop his network of pastry and chocolate shops. Mercotte's sidekick in "Le meilleur pâtissier" on M6 leads his sweet adventure with Benoît Couvrand, who was once a pastry chef at Fauchon. In the summer of 2019, the duo had five elegant and sober pastries to their credit, including the one on rue de Sèvres. Among his creations, a delicious lemon tart with its white chocolate frame and Equinox (vanilla cream, caramel and speculoos biscuit).

A gourmet bridge between France and Algeria... Laouz offers a contemporary vision of Algerian pastry, mixing yesterday's and today's flavors. The result: high-end sweets with surprising flavors - poppy, grapefruit, praline, pistachio, yuzu... The first Parisian store was opened in 2016, on rue St-Honoré. The success of the brand has not been denied, and by the end of 2022 it had five boutiques, including this one. In addition to pastry creations, it also offers baking specialties(kesra, khoubz dar, matloo...), as well as a catering service (lunch formulas to take away or enjoy on site) and event catering. In short, a sure value!

Carl Marletti made his classes at the Grand Hotel Intercontinental in Paris before launching himself in the adventure in 2007, from his shop does not dissolve. His recipe: high-end pastry at relatively affordable prices. His shop is chic with its gray grinding and the sober interior, like the one that works inside. A word on the incomparable flavors: The religious is at the rose, the saint-honored to the violet, the lemon tartette of Paris, the red fruit leaf, etc. We must immerse ourselves in his creations as desirable as any other… Carl Marletti is a real goldsmith.

What a team! Emmanuel Ryon, Meilleur Ouvrier de France Glacier 2000 and World Pastry Champion, teamed up with his friend Olivier Ménard, a pastry chef with Pierre Hermé and Harrods in London, to open this enchanting place. Some fifteen flavors of ice cream and as many sorbets, including daring combinations, are on offer, as well as more pastry-like treats (parfaits, nougatines, vacherins, Norwegian omelettes).

This shop open in July 2008 is exclusively devoted to macaroons and chocolates as its name suggests. It is a small candy box in dark and cool brown shades, decorated with colourful and bright tiles that recall packaging. The macaroons are designed in various flavours: vanilla, amber, pink, jasmine, cinnamon etc., and some innovations like macaroon with wasibi and grapefruit comfit or chocolate "pure origin". Chocolate is transformed in to sweets and chocolate bars. A ganache bitter chocolate and nougatine with cocoa beans coated with black chocolate fall among the Choc Chocolat specialties. The Bonbon chocolate macaroon (a praline macaroon, chocolate and paste of melting almond coated with black chocolate) is an innovation. You can also buy fruit jellies, jams, dry biscuits etc. It is at Drugstore Publicis, one of the most mythical places of Champs-Élysées that Pierre Hermé setup his last shop, Macaroons & Chocolates where he offers his collection of rare macaroons and chocolates. With the new Pierre Hermé e- shop, home deliveries of macaroons are available in less than 48 hours. Chocolate boxes between €20 and €60.

Is it because of the elegant grey color of the front or because of the name - Antoine - written in large letters above the window, in any case, this bakery-pastry shop immediately caught our eye and titillated our curiosity. The welcome is smiling, and the breads are of high quality, as are the pastries (seasonal fruit pies, chocolate cakes, lightnings...). For lunch, the house offers different options for a quick lunch at the office. A selection of gourmet products are also on sale: La Gosse lemonades, Bovetti spreads, Patrick Fonte nectars…

In this Japanese district of Paris, this Franco-Japanese bakery belongs to the owner of the restaurant Aki at 11 on the same street, hence its name. There are pastries, cakes and French breads, but the interest is to come and buy Japanese products. Among the cakes: matcha (green tea) and azuki (red bean) pies, matcha flash, etc. For lunch salads or bentos: breaded pork, chicken, takoyaki, yakisoba (fried noodles), etc. The sandwich made of Japanese sandwich bread, breaded pork (tonkatsu) and raw vegetables with a touch of mayonnaise is really delicious. A gourmet address that is out of the ordinary.

Lovers of gelati - Italian-style ice cream - have a top-of-the-range spot in the marsh: with Pozzetto, welcome to this palace of natural ice creams; here, they are made to the highest standards, with fresh milk and top-quality seasonal fruit. The flavors, even the simplest ones, have a very special, absolutely incredible taste, with a special mention for the chantilly. And since the more points of sale, the better, the brand is now offering its wonders in another shop on rue Vieille-du-Temple.

Heaven that they are beautiful and light these cakes angel who landed in our capital without making noise! It seems that the Japanese are crazy… They call them the cakes cloth… These small treats are taken away or they have the particularity of taking care of our line. It's just a mixture of egg whites and rice flour, flavored with caramel, raspberry, exotic fruits, matcha tea, lemon, yuzu, etc. They are sold at the unit or by eight, well presented in origami boxes and a 5 roll-cakes box allows to taste different fragrances. Behind all this, Youlin Ly, the boss of the Sola restaurant, and Aya Tamura, a custard of Alain Ducasse and Thierry Marx, is the fairy fairy. 

Created in 1957 and now owned by the Accor group, Lenôtre currently has a dozen boutiques in Paris and the Paris region (Vincennes, Neuilly and Parly 2). At the same time, the company has developed internationally through a network of franchises. It must be said that Lenôtre is a safe bet, a name synonymous with quality and French gastronomic know-how. Pastries, chocolates and other refined dishes... You will find here a dessert or a gourmet gift, such as sweets, if you are invited, or everything to concoct an intimate dinner. If you want to organise a weekend brunch, no problem either: Lenôtre has designed a special offer for this purpose.

"Biscuitier-Sucrecuitier". This is what the front of this store, which looks like a biscuit factory of yesteryear, shows. Here, the lollipops are packed one by one, the cakes are presented in pretty metal boxes, decorated and patinated in the traditional way. All delicacies are handcrafted in the South of France, in the Hérault, and call upon childhood memories. The aromas of the caramels make the mouth water: muscatel grapes, nuts, chocolate, nougat, rose... All available in assortments already ready to offer. All the biscuits and cakes are reissues of delicious traditional recipes: calissons, shuttles, almond crunchy or biscuits filled with fruit pulp, which are the house specialities.

Just opposite his restaurant Le Chardenoux, Cyril Lignac, the media leader, opened his pastry, which was the result of a meeting with the talented pastry chef Benoit Couvrand. In a very contemporary setting, some traditional pastries are revisited and adapted to the tastes of the moment thanks to subtle associations. Chocolate, caramel butter, but also seasonal fruit are the bases of beautiful gourmet flavours: The strawberry pie adopts the pistachios in Sicily, the Éclair flash blends with nuts, the Lemon Pie or the Paris-Brest have a very innovative look. Pâtisserie offers a choice of breads, pastries, salads and sandwiches all year round. A second address was created in September 2013 in the 16 th arrondissement. Whether it be here or in the 11 ^th, prices go a bit: € 5 for a pastry, € 2,30 for a chocolate loaf and € 1,20 for the Tradition wand.

Fabrice Le Bourdat attracts customers a bit like a magnet. They come from the Aligre market to buy their hot baguette(s) and/or pastries. It is true that the gentleman has a beautiful past: Nantais trained at Debotté's, he worked at the Palais in Biarritz, at Martinez in Cannes, at Plaza and Bristol in Paris. Just that... All his cakes make us melt with pleasure. Special mention for the madeleines, the Goût de paradis (mango-passion, coconut mousse) and the Tatin tart, made of a caramelized apple placed on a Breton pallet... The simple tarts do not deserve it. This bakery and pastry shop along Trousseau Square is also a tea room.

Jacques Genin's setting is very uncluttered: white walls blend with brick columns. Here, we dare to mix and match, with a single credo: the extreme quality of our cocoa. One of the house's specialties is the millefeuille, prepared à la minute in the laboratory overlooking the boutique. Available in chocolate, praline or caramel, not forgetting the lemon tart or the assortment of six chocolates that are sure to tempt all gourmets.

The poppy is the emblem of this lovely boutique because it is a flower that grows in the untreated wheat fields… The bakers who work in baker have chosen authenticity and quality. The Picolla wand is a hand-shaped, twisted and farinée wand. The Queen is non-farinée whose alvéolée is appreciated by all. Flour makes the stick more crispy in mouth. On the map of natural leaven, des breads apple-cannelle, apple-cranberries or orange zest and for the little creux in the afternoon a chocolate or goat baguettine. Sylvie'the boss'offers a large selection of cookies from yesteryear: madeleines nature or chocolate, financial financiers or chocolate or seasonal fruit, cookies, cinnamon cakes, Breton cakes, cakes, marbled, four-quarters. For the small and also the big, Poppy proposes a range of tart candies to the old: purple, lemon, orange, without forgetting soundtrack, malabar, carambar of yesteryear. As for pies, they vary according to the seasons and they are delicious. Toast, salty pies, quiches, soups, salads, hamburgers, omelettes, pizzas and pancakes can also be found. The brunch is made of organic eggs, the bread of the hamburger is house and the ground meat comes from the butchery Gaudin on the rue des Abbesses, yaourts are provided by the Beillevaire cheese factory, the fresh fruit salad and the compote are made home.

Lionel Poilâne's daughter, Apollonia, has taken up the torch and continues her father's work. In the main store, rue du Cherche-Midi, the whole range of the house is within reach. At the front of the line is the famous classic Poilâne bread, made from stone-ground wheat flour, sea salt and natural leaven. Next to it, rye, walnut or corn cob, rye with raisins, sandwich bread and peppered bread. Viennese pastries, apple pies and especially Punitions (small shortbread) are a pleasant way to fill a small hunger.

This beautifully decorated store makes the diabetic happy. Alixe Bornon, the owner of the place, she is diabetic since the age of 13, offers pastries with the glycemic index controlled. So, she worked with a Master pastry chef-chocolatier and a Medecine endocrinologist. For two years, they performed many tests to establish the glycemic index of each recipe based on natural combinations ( ancient grain flours, pure chocolates, unrefined sugars, and so on). Here, spices, alcohols and infusions play the role of flavor enhancer usually held by sugar. The most curious can even see the laboratory in the back of the store. 

Here, we continue to sell ice creams in "offbeat" flavors, made entirely from fresh ingredients: you name it! At Glaces Glazed, there's no shortage of imagination: Glazed and Confused (ribot milk, lemon, lemongrass), Dirty Berry (raspberry, lemon, sumac), Pump up the volume with a surprising blend of mango and Espelette pepper, Junip Jack Flash (organic rhubarb, juniper berry, gin). In fact, the brand is so successful that it now has a second outlet on the Left Bank, as well as various corners.

We know that Americans are big consumers of ice cream, but to make this pleasure less caloric, they invented 0% frozen yogurt. It is this ice cream that has made Yogurt Factory a success. Frozen yogurt can be eaten on its own or with toppings that personalize it, i.e. fresh fruit, coulis, Kinder Bueno, Kit Kat, etc. This is a little less light, but it works well. The flavours change regularly and the smoothies are named after mythical couples, such as Bonnie & Clyde, made with strawberries and bananas, or Romeo & Juliet, made with blackberries and mangoes. Other treats include milkshakes and waffles.

Trained, among others at Michel Chaudun's school, Jean-Charles Rochoux is based near Saint-Germain-des-Prés. His shop is a delight for the eye and the palate, with original moulded or sculpted subjects, of small and large sizes, according to his inspirations of the moment, but also events of the year. He also responds to the desires of his clients and creates sculptures on demand. On the menu, a whole range of chocolates (ganaches and pralines), bars (chocolates from Venezuela, Guatemala, Indonesia...), spreads, as well as a Hazelnut Carousel to create your own chocolate flowers, for example to decorate a cake. Online shop.

In addition to its tea room in the Luxembourg Museum, Angelina is also present on the left bank in the lively rue du Bac, one of the gourmet arteries of the 7th arrondissement. The shop is all in white, Belle Epoque style revisited. Beware, unlike the other establishments of this unavoidable institution of the Parisian sweet landscape, it is not a tea room where you can taste its specialties, always so sublime. The macaroons and the famous Mont-Blanc take pride of place, alongside other classics such as the millefeuille and the fig tart (in September-October). Fans of the famous hot chocolate will opt for the Choc Africain... with dark chocolate.

We knew the restaurant Les Tartes Kluger, today there is the counter, installed in an ancient horse horse right next to Rose Bakery. This is the new, épurée point of sale of Catherine Kugler. Prepared with seasonal products, all salted or sweet pies are made on site and house. From the counter, you can see the preparation of the pies that you are ordering or you are looking for. 6,50 € per salt share and 5 € for sweet. The 25 € brunch is quite correct.

The famous Swiss chocolate maker who delights gourmets and gourmands since 1845 opened a beautiful shop at the Opera. The first in Paris as such and thus aflagship (magasin phare in French). The decoration is simple and modern at the same time, a little strict for our taste - is Swiss - but the space is very airy. You will find all the collections of the brand where the creativity of the chocolate makers is highlighted and you can even buy chocolates by weight. In order to be different, Lindt plays the proximity: bars and homemade ice-creams are made on site. For a gourmet break, Chocolat Bar displays hot and cold drinks and desserts with Lindt chocolate that can also be taken away.

This address is simply a delight! It offers a restaurant, bakery, pastry, tea and catering. Every desire can be satisfied with Manon! Located on the same premises where Robespierre lived, this gourmet centre is a paradise for savoury and mostly sweet flavours. Before going to work, people like to have breakfast or lunch which, without being very gastronomic suitably falls on the lunch menu at €13,50 at this place which is unbeatable in the district or at teatime. How would you resist the cakes that attract you as you walk into Manon's setting? They are all so beautiful and will tempt everyone; even the less gourmand. The prices are also affordable!

An institution in the Marais. The name does not invent as much as it is the real name of the bosses! Everything is good and everything is to be tasted. As we are in the Marais, we sell breads, brioches, meringues (baptized Bistouquettes) and chocolates in the form of zizis (Dont sanded!!) but also exceptional LGBT achievements (see on the website). The showcase is a fully-fledged attraction for both Parisians and tourists, and there are often high-quality, high-quality, high-quality queue.

Olivier Magne, baker for years, professor at the Institut nationale de la Boulangerie Pastisserie and best worker in France, has partnered with Florian, former banker and lover of good bread. They two open in autumn 2016 Flour & O, which offers some excellent breads (stone pie, traditional baguette, campaign bread) as well as beautiful gourmet. Let yourself be tempted by spoons, baker's muffins, or a tubal, delicious cream brioche!

In a classical th century decor, Ladurée installed his Marquis. Shades of grey, beige and white, awakened by silver and steel, dominate. The walls are lined with an infinity of Bordeaux leaves, the ceiling is punctuated with plush stucco adorned with Murano chandeliers. A beautiful Carrara marble counter is held in front of a large library. On the other hand, the soil carried out in a grey concrete is more modern. There are many different shapes of the Marquis and Marie-Antoinette appears in different shapes… in this new setting, the chocolate and pastries of the Marquis fly the star. The gourmands can register for the Chocolate Workshops.

This is the dream chocolate shop of media chef Cyril Lignac. Both a chocolate salon and a chocolate pastry shop, this gourmet address is located between the bistro and the chef's pastry shop, in a cosy setting with a sunny terrace. At the helm, Benoît Couvrand, Cyril Lignac's gourmet accomplice... You will find at this address a collection of chocolate bars, chocolate bars and cakes with a strong chocolate taste.

It is a temple of oriental pastry since 1993, already a quarter of a century… Dates, figs, oranges, almonds, pistachios, honey… They're all there. Since its creation on rue Saint-Maur by Samira Fahim and her partner Hassen Rahmani, La Bague de Kenza has expanded the family by opening several boutiques in Paris and the suburbs. What makes its success? The quality of Algerian pastries, and often Algerian, melting and deliciously sweet... About 60 little pleasures to discover: walnuts, almonds, pistachios, dates, roses, honey... The adjoining catering shop will also give you a very warm welcome. And though the prices are a little high, they are fair.

This gourmet saga began here in 1761, when Pierre-Jean Bernard opened a store. His companion Marie-Adelaïde made it prosper and gentrified what was then a grocery store, which in 1810 was named "A la mère de famille", in reference to the mother of the family. The fashionable grocery specialized in confectionery from 1856. In 1984, the storefront was listed as an historic monument. Taken over in 2000 by the Dolfi family, who continue the tradition, the chocolates, ice creams and confectionery of this illustrious house continue to delight connoisseurs.

Established in the neighborhood since 1947, Raimo is a well-known address for locals around Place Daumesnil! Created by the Raimondo family and sold and renovated in 2008, it has all the hallmarks of a chic and cosy brasserie. It's one of the few places in this part of Paris where you can enjoy a good artisanal ice cream. There's a wide choice of flavors (around forty), all made on site without colorants and using only fresh fruit. The house adapts to the seasons and current trends, and has no shortage of creativity.

For more than a quarter of a century this small family business offers quality, old, local or organic chocolates and confections, works councils, communities and individuals who benefit from attractive prices through a loyalty card (10% discount) and promotions. Here you find real Nougat De, real bêtises of Cambrai, antan candy with taste, fruity flavors, sugar, soft colors, tender gimauves, white or coloured sugar and of course excellent homemade chocolates. But the amateurs of organic products go mainly to provide tasty organic chocolate platelets, black, black, milk, almonds, with a version for the very greedy: kilo! We uncovers a selection of teas at very competitive prices. The greater the house: The staff were friendly and helpful.

It takes a bold move to set up shop right next door to a colleague, but nevertheless a competitor as renowned as La Maison du Chocolat. But that's exactly what Patrick Roger dared to do with his boutique in Sèvres-Babylone. That said, this brilliant chocolatier has once again imagined an astonishing setting to magnify his chocolate offering. His talent as a sculptor is expressed here by long vertical iron rods - branches or roots - that run along the walls and are echoed at the feet of the central display case. A pleasure for the eyes and the palate!

Before, working in the banking sector, they evolved in the world of "wheat"; today, "for the love of flour", Jérôme and Claire Bails, brother and sister, are happy bakers. In their dapper store with its elegant blue facade, they offer organic breads with natural leavening - with the exception of their traditional baguette with Label Rouge flour - each one as tempting as the next: tourte de meule, Petit épeautre, Fondant (a mixture of small and large spelt, rye leavening and honey)... The range of pastries is just as appealing

American cheesecake needs no introduction. But how does it differ from Japanese cheesecake, the specialty of this designer patisserie a stone's throw from rue Sainte-Anne, the capital's Japanese stronghold? In a nutshell, the version from the Empire of the Rising Sun is lighter, airier, less sweet; and it doesn't have a cookie base. It's more like a cheesecake soufflé. Takumi cheesecakes are made right before your eyes. There are six versions: raspberry, black sesame, matcha, yuzu, chocolate and plain.

Between Bastille and Nation lies this up-and-coming patisserie, which is slowly becoming a neighborhood staple. The secret? An incredible mastery that allows the place to offer revisited classics, or original creations that are not lacking in flavor. The millefeuille is as creamy as you could wish for, the strawberry tart as airy as you could wish for, and the paris-brest, one of the house's must-tries, is to die for. Last but not least, Magnolia also offers excellent sandwiches, which are also a new departure.

Since 2014, Edwin Yansané, the founder of Edwart Chocolatier, has been taking us on a journey with chocolates that are strong in grand cru cocoa and surprising spices. In his shop in the Marais, we discover racy bars, assortments of chocolates with pralines and ganaches sometimes soft and reassuring, sometimes bold and surprising, chocolate bars inspired by the classics of our childhood and also, ephemeral creations and especially, spreads to fall (the one with pistachio praline has already conquered all the gourmands!).

There's the traditional Scottish shortbread (one part sugar, two parts butter and three parts flour), and then there's the millionaire shortbread, a classic shortbread covered in creamy caramel, itself topped with crunchy chocolate. In other words, a calorie bomb, but so comforting... C'Carré has made them its specialty, offering three varieties: the classics (dark or milk chocolate...); the crunchy (caramelized hazelnuts, puffed rice...) and the fruity (yuzu...). All that's left is to succumb to so many flavors!

The Salatim team certainly sees life in color. After the yellow of this friendly Israeli canteen and the pink of Maafim, its other restaurant, it has chosen orange for the façade of its Boulangerie du Sentier. These are "standard" colors, accompanied here by a 1970s motif. The fundamentals of this bakery? 100% homemade, slow, natural fermentation and reduced salt and gluten content. On the shelves, breads of course, as well as Jewish and Levantine specialties: hallah, rugelachs and babkas.

It all began in Cap-Ferret, on the Arcachon basin. According to the website, it was the son of Pascal Lucas, a baker based in one of the villages on the peninsula, who returned from an evening out to take a chouquette and fill it with cream prepared by his father. The "Dune blanche" was born. Two versions are available: the classic, available all the time, and the ephemeral, produced every weekend by combining the cream with seasonal fruit or, like autumn, with gianduja, praline... The sweet tooths of the Marais appreciate it. And rightly so.

This tea room opened in 1980 by Toraya, the famous Japanese pastry brand, is a small wonder even if the decor has been redone in a more Western spirit. Nevertheless, it remains one of the most refined places in the Capital, as do the staff, very chic and a little stuffy. The Parisian branch, redesigned by Sylvain Dubuisson, offers a relaxing atmosphere that perfectly matches the traditional pastry shop (wagashi in Japanese). Made from rice flour, wheat, agar-agar and beans, the Japanese pastry shop, created a thousand years ago, is a hymn to the beauty of nature, and Toraya also offers delicacies that can be enjoyed throughout the seasons. In spring, you must succumb to Tô-Zakura, a small flowery truffle of white and pink vermicelli, in summer you melt for hana-ôgi, a range in white jelly, in autumn you get enthusiastic about kozue, and in winter you warm up with a usagi-man, a small white rabbit. Inseparable from pastry, Toraya offers a wide range of green teas, including the divine gyokuro.

Archibald didn't choose the busiest area to set up in the ^15th arrondissement - there are already outlets in the^5th, ^16th and ^17th arrondissements. This organic bakery has set up shop near the Vaugirard library. But that doesn't detract from the quality of the breads, described as "natural and bold". Bold and unmistakably natural, using only additive-free organic flours, water, salt and natural sourdough. The range is varied: from Petit épeautre to Parisien, including a surprisingly compact Riz sarrasin.

Merouan Bounekraf has a sense of humor. We had already noticed it by watching season 10 of "Top Chef" where he was one of the candidates. You can see it again when you list the creations he offers to the customers of his bakery-pastry shop: the "Haut comme 33 pommes" and "Framboyante" tarts, the "Blackguette" (a traditional baguette with malt flour smoked with beech wood), the "Avocat commis d'office" tartine, just to name a few. But the list is long. Humor, but also and above all talent!

What a reference, and what a house: La Glacerie is, as its name suggests, an establishment offering frozen marvels, but not just any marvels! Because here, beyond the excellence of the creations and flavors, it's also the presentation that's likely to confuse you - positively. For example, there are ice cream entremets for one person and ice creams for several to cut up. Seasonal, travel-friendly, authentic or, for example, exclusive: the flavors are categorized in a way that says it all.

The House of Pariès offers Parisians Basque delicacies and specialities: the Basque cake, of course, available in several versions (cream, black cherries, citrus fruits, chocolate, hazelnuts), turrons, the Espelines®, delicious roasted and caramelized almonds with Espelette chilli pepper. Other delicacies: the famous Kanougas® (delicious soft caramels), the famous Mouchou® from the Basque word "muxu" which means "kiss" (small soft almond biscuits) and a wide variety of chocolates which make the reputation of the house, a range of pastries, home-made ice creams and full-fruit sorbets. Finally, the House now offers Basque cake workshops in its shop!

Once you've passed through the door of 24 rue des Moines, you'll find Jeffrey Cagnes, former pastry chef at Stohrer. A paradise full of sweets to die for: pastries, cakes and chocolates with the flavors of yesteryear, mixing caramel, honey and spices with religiously selected flours and fruits, as a result of short circuits and seasonality. Here, the chocolate-tonka tart and the saint-honoré are works of art. Vanilla eclair, babka, flan... enough to tickle the most discerning palates who will jealously take their sweet or savory delights (sandwiches and buns) with them, or savor them on the spot. Good to know: the chef regularly hosts master classes (see the website for the dates).

It's a concept we really like, and for lots of good reasons! Because Demain is an anti-gaspi bakery: who hasn't wondered about the waste represented by the mountains of breads and pastries thrown away because they haven't been sold? Here, every evening, 4 Parisian bakeries supply us with unsold products from the same day, which will be sold in the rue Saint-Maur boutique the following day. The result: products that have of course kept their flavor, but generally lost half their price!

The Belgian waffle, what a delight especially when it attracts chocolate, whipped cream, caramel coulis with Isigny butter and Guérande salt, vergeoise (a soft sugar cooked twice, very typical in Belgium) or vanilla ice cream from Madagascar. You can't resist passing in front of the shop where good smells emanate. These waffles, made by a master waffle maker, are really delicious and their price is not at all excessive.

Sébastien Mauvieux won the prize of the best baguette of the city of Paris in 2012. In this area, which is rich in shopping, it is a piece of cardboard with locals and tourists who appreciate their favourite friends, corn bread or flan like that of our grandmothers…

Sablé, everyone knows. But Fiona Leluc's sablé comes from the common. This young woman, whose father has a very well-known Lebanese table, left the world of finance for the softer of the pastry. From Lebanon it has kept taste and oriental flavours, but with a Breton husband unable to escape salt and sablé. So why not drop this little cake to make it the flagship product of its pastry? It's a good idea because it's off from its sablé sablé, which accompanies tea or coffee. And its sablé inspired by the Paris-Brest, where the very fine praline cream is topped with a walnut of slightly roasted piedmont? A pleasure… We fear that the fruit of passion, the banana boom, etc., all these sanded, very sweet, are fondants, light and their leaking hearts. They are either individually or in a more family-friendly format, sometimes in flower form. Another nice surprise: an extremely perfumed lemon cake. In this adventure, Fiona led his sister Fatina, a photographer who has an eye for the garden. The bakery has a boudoir where, on the other hand, we do not boycott our pleasure…