Where to buy bread cakes chocolates ice cream Paris

She knows Caroline well. It's a family affair. Her great-grandfather set up a factory in the Limousin region to produce this delicious delicacy, a local specialty since the ^18th century. His grandfather took over, but the business has since been sold. At the beginning of 2023, it was the great-granddaughter, Caroline, who took her turn in the artisanal production of madeleines and other travel cakes (financiers, cookies, cakes...). All her products are made on site, at the back of her elegant boutique-écrin.

The brand has become accustomed to particularly well-designed shops, and the one on rue Mouffetard is certainly the most impressive. This bakery and patisserie, which claims to be one of excellence, doesn't mince its words. Architect Jessica Mille's travertine display echoes local quarries, creating a chic, uncluttered space. The products are presented as veritable gustatory gems.

More than just a concept, it's an experience in its own right, and one that many have already tried out with great enthusiasm. And with good reason: as its name suggests, CakePart offers a wide range of original and tasty creations. Sweet, like chocolate-hazelnut or almond-peach-verbena, for example, or savory, like goat-honey-walnut or chicken-pesto-dried tomatoes, are among the many proposals. It's seasonal and tasty, made on site, and can be enjoyed on the premises. Weekend brunch is recommended.

La Fabrique Givrée... don't forget this name, and above all this address, because if it's one of the best ice cream parlors in Paris, it's one of the best. The Ardèche-based company, run by young Jérémie Runel, makes flavors so original that some are even called "glacetronomiques". Local products, from Uzès figs to Vercors fir shoots, give birth to little marvels that you can enjoy by the cup or cone, or buy in large pots to share and enjoy at home.

This family-run business specializes in 100% natural, 100% artisanal, low-sugar ice cream (using stevia for a range of diet sorbets). Even today, the brand is a benchmark, with over 70 flavors available. We love the marrons glacés ice cream, as well as the nougat ice cream with chips, the honey-pine nut ice cream, the sublime extra dark chocolate sorbet, the raspberry-pink or the mango-passion-coriander... Innovation is always the order of the day, including this very surprising extra dark chocolate to discover.

Some are "king makers", others "ice cream makers". Such is the case of Martine Lambert, who began by delighting gourmets in Deauville, before setting up shop on rue Clerc in Paris in 2003. Her store is a treasure trove of ice creams, all carefully lined up. His trademark? Raw milk and fresh cream from Normandy, and 100% natural ingredients from around the world. Alongside traditional flavors are specialties like this divine Succulent (three layers of ice cream - hazelnut praline, chocolate, caramel) topped with almonds and hazelnuts.

It was in the village of... Puyricard, in Provence, that a Belgian couple opened the eponymous chocolate factory. Since then, the company has flourished in the South and beyond, with three stores in Paris, including this one, located behind the Lutétia hotel. As proof of its undeniable know-how, in 2010 it was the first food company to obtain the Entreprise du Patrimoine Vivant (Living Heritage Company) label. Handmade chocolate, calissons d'Aix rich in almonds - the other specialty of the company - lemon or orange peel, marrons glacés, caramels... You will find it hard to resist.

Here we love the Aveyron and we shout it loud and clear. Au Pain d'Antan works the old-fashioned way and bakes everything in an oven more than a hundred years old. Among its specialities, spelt bread and fouace - not always easy to find in Paris - delight connoisseurs. Some special breads, such as country rye, come in large balls of 4 pounds - as in the old days - or in mini balls. We also frequent the Pain d'Antan for its very good pastries, its Aveyronnais brioches, its prune rissole and its spit cake.

Claire Damon has worked in some of the finest Parisian palaces: Ladurée, Plaza Athénée... This pastry chef, whose grandparents grew strawberries in Saint-Geniez-d'Olt, nevertheless cites her Auvergne roots and vacations in Aveyron to explain the very natural imprint that characterizes her work. In his store on rue du Bac, as in the one on boulevard Pasteur, his creations - breads with a taste for the authentic and pastries as delicious as they are evocative - are hymns to nature.

Ice creams handed down from father to son - that's the kind of experience this well-known name in the ^16th arrondissement makes a point of offering, from the most classic to the most original flavors. At Enzo et Lily, Lionel Chauvin is clearly enjoying himself, with ice cream products that are unique in the capital: mochis or frozen pastries, constant attempts to find new flavors, the imagination goes beyond the limits. It's all excellent, of course, and there are dozens of flavors to choose from, from green sesame to yuzu yogurt.

There's no need to write an article on Alain Ducasse, as his name is synonymous with gastronomic excellence... and ice cream! In his boutique on rue de la Roquette, the chef offers between fifteen and twenty flavors of sorbet and ice cream in seasonal rotation. The menu includes classics such as Peruvian chocolate ice cream, three-vanilla ice cream and creamy pistachio ice cream. But also more daring flavors, such as olive oil ice cream, for Mediterranean flavors, or bread ice cream, for a French touch.

Located on boulevard de Reuilly in Paris, Raimo Glacier is a boutique selling artisanal ice creams and pastries. In an elegant room with cream and black tones, customers can enjoy their delicacies on the spot or take them away. The store also offers a delivery service. Raimo Glacier is a meeting place for ice cream and frozen dessert lovers in eastern Paris. Regulars and tourists alike meet here to discuss the different flavors on offer, such as Gianduja, Madagascar Vanilla, Pink Grapefruit and Melon. On the wide, quiet sidewalks of Boulevard de Reuilly, customers can sample the ice creams and sorbets that have delighted young and old alike for almost 70 years.

The Stohrer patisserie is a culinary gem. Founded in 1730, it is renowned for its delicious viennoiseries, sweet and savoury desserts, all beautifully decorated. Although the patisserie doesn't offer on-site dining, it does offer a takeaway service so visitors can enjoy their creations wherever they like. With its prestigious address at 51 Rue Montorgueil, Stohrer is a must for all pastry lovers in Paris.

In the family of single-product brands, I ask for La Briée. A noun coming from "brier", or "to crush" in the sense of kneading dough in old Norman. And not just any dough: the kind used to make brioches. For the friendly owner, Karim Debsi, lines up the displays of his authentic briocherie cramiques, brioches vendéennes, parisiennes, kouglofs and other tartes bressanes. A true tour de France of brioche! These gourmet treasures are made and can be enjoyed on site, accompanied by drinks.

Since 1976, LA TROPICALE has been delighting fans of artisanal ice creams with its unique, never-before-seen flavors. Offering exclusively takeaway sales, this charming boutique offers ice creams and popsicles that give pride of place to seasonal produce. Committed to working with local, artisanal producers, she uses only quality and organic ingredients whenever possible. A member of the Collège Culinaire de France, LA TROPICALE works with some fifteen partners (delicatessen, wine shop, creamery, etc.). In short, it's a must for ice cream lovers in Paris.

In the rankings of the best Parisian bakeries, Bo & Mie is almost always at the top. Its bread is made according to the rules of the art, with natural leaven, that's what makes the difference. There is no trace of additives here. The fermentation is slow, in particular to develop the aromas. The same quality philosophy applies to the pastries and cakes, made with little sugar. Since the opening of this first shop, the brand has developed with two other points of sale in the capital (Marais and Louvre).

Run by two artisan bakers trained by France's top chefs and chocolatiers, its breads and pastries delight even the most delicate taste buds! Their guaranteed gluten-free creations are the result of ten years of practice. Let yourself be tempted by their tasty pains au chocolat, their melt-in-your-mouth madeleines and, of course, their various brioche, fig and cereal breads... As you can see, there's no shortage here.

An institution in the Marais. The name is not invented and it is the real name of the bosses! Since we are in the Marais, we are selling breads, brioches, meringues and chocolates in the form of zizis but also exceptional LGBT achievements - see on the website.

" Eating on the thumb ", this is the argument that decided the street bakery next door to offer a sandwich and sale to take to all those who have a small trough at the SORTIR or the bars in the neighborhood. Besides a deposit of bread, there will be all sandwiches - even Swedes - proposed St. Croix Street, with quiches, pizzas - to warm on site - pies, lightning, nit, Chantilly, cookies and brownie, ready-to-take salads, full menu - salad, dessert and drink, as well as waffles, ice creams, to be tasted on the spot. there are several stools. You can even take a coffee or a chocolate.

Same direction as bakery Legay Shock. The story begins in 1920 where Victor opens his pastry bakery in Saint-Denis-D'Orca, a charming small village of La. Victor's know-how was then passed on from generation to generation. Victor's dream was to open a pastry bakery in Paris. Almost a century later, his great-grandson, Richard Legay, made this dream by opening on November 5, 2001, the pastry Bakery Legay, in the heart of Paris, in the Marais district.

Vincent and his boyfriend maintain the French tradition of bread raised by a baker, a real.

So design, so splendid, this Panelled pastry is definitely in the rays that will make your guests feel. Macaroons, pies, desserts, glass desserts are indeed design objects and trends. A treat for your eyes as the decoration of the boutique, very modern and refined. In an astonishing word. Try them, especially those in chocolate: get mad! Flip of the coin, prices a little higher than elsewhere. Counsel: order a cake for your birthday, you won't be disappointed. You can also order by phone.

For their first boutique, they chose the ^7th arrondissement. For the second, multi-starred chef Yannick Alléno and his pastry chef Aurélien Rivoire opted for the Sèvres-Babylone district. A bold choice, given that the area already boasts such illustrious names as La Maison du Chocolat and Patrick Roger. So how did they set themselves apart? By offering "gourmet, delicious, sugar-free chocolate". The two partners replace sugar with birch water. The result: chocolates that are good for you... and seriously delicious.

For several years now, it has been the fashion for single-product sweet stores. L'Eclair de génie, Popelini, La Maison de la chantilly... and La Meringaie, a family story with Madame (Marie), Monsieur (Benoît) and, initially, cousin Charlotte. The couple and their teams stage the meringue in different roles: solo (the Meringuettes) or as a base for pavlova with whipped cream and fresh fruit. The day we visited, the Désirée (whipped cream with coconut milk, mango, kiwi, pomegranate) was the "Meringaie" of the week. Exotic and desirable.

In the galaxy of bakeries and pastry shops, you can trust this Etoile du Berger without reservation. At the origin of the brand, launched in the Hauts-de-Seine, the passionate Franck Debieu, who has worked a lot - and still does - on the fermentation of sourdough to make innovative and tasty breads from quality ingredients, such as organic or CRC (Culture Raisonnée Contrôlée) flours. In its range of organic breads, religiously taste the Saint Père, its signature bread, the rye pie or the bread of the moment, offered for two months (one summer, we saw a bread with chorizo-hazelnuts). Nice array of pastries and cakes. Several lunch formulas.

This Borissou bakery is all dapper. A French-Korean organic bakery, opened in Rue du Commerce by Jusik Bae, who has worked in Korea and Japan. On the wooden shelves, a wide range of organic breads, including one made with ancient Egyptian wheat flour and others with gluten-free flours. On and in the display racks, viennoiseries and light non-organic cakes this time: puffed rolls (with green tea, yuzu...), a strawberry cake, a cheesecake, a black forest... By the way, Borissou means "lime tree" in Korean.

Founder of the Damyel brand, Richard Uzan, who has now left us, had a twofold objective: to offer excellent products that are also kosher. Target met! Damyel is synonymous with quality and, thanks to this sign, the practising Jewish community now has access to the best in the chocolate and confectionery sectors. The history of the house began in Sarcelles (95) in 1988. In addition to the historic Val-d'Oise boutique, the brand operates five points of sale in Paris. On their displays, mouthful chocolate and bars, chocolate specialities (mendiants, orangettes...), macaroons, sugared almonds... A very tempting offer.

Behind this bizarre name is a whole range of ice cream sticks, produced with a minimum of 75% fresh fruit, a few drops of water and a hint of cane sugar. Period! Period! A simple recipe, inspired by American ice pops. What flavors are available? Basics - kiwi, raspberry, strawberry, pear... - and more sophisticated combinations - lemon-curcuma-ginger (a best-seller), strawberry-lime zest vanilla-vanilla-olive oil or apricot-orange flower- chia seeds. Possibility to customize your ice cream with chocolate. Oh yes, last thing: these frosted delicacies arrive from the Old Port of Marseille, where the company's laboratory is located.

Comptoir du Cacao is an institution dedicated to lovers of fine chocolates. This Parisian family-run chocolate factory works in the pure artisanal tradition. You'll discover a creative technique based on original cocoa beans and cocoa butter. In particular, you'll fall for the delicious puff pastry pralines, available in gourmet flavors such as hazelnut, salted butter caramel and coffee. The spicy "Cacao Péro" range, with accents of pepper, ginger or curry, will also delight your palate. The expertise of our master chocolatiers has won us many prestigious awards.

Maison Mulot is a bakery-patisserie-caterer located in the Saint Germain des Prés district of Paris. It offers a selection of top-of-the-range pastries, with a few tables for on-site tasting, as well as original macaroons, viennoiseries and confectionery. Maison Mulot also offers a takeaway and delivery service. Pastry chef Fabien Rouillard uses the know-how he has acquired and passed on over the years to create and realize his recipes. Maison Mulot offers a wide range of pastries and tarts in small and large formats, as well as festive cakes for special occasions. Maison Mulot's signature pastries include Amaryllis, Magie Noire, Côme, Caribou and Délicieux.

Ms. Roy opened this elegant chocolate shop in 1948. If the house has changed hands since then, it has kept the name Roy, a guarantee of quality. Assortments, bars, truffles, beggars, orangettes, lollipops… The chocolate is available here in different shapes. Among the house's specialties are small squares (with matcha green tea or salt flower, for example) and Têtes brûlées Roy (a dark chocolate shell coated with granulated sugar and filled with a liquid butter caramel). Other delicacies, such as calissons, fruit pastes, honey or jams (from Papas Confituriers de l'Île de Ré) complete the offer.

He spent 5 years working alongside Pierre Hermé, enabling him to develop all his talents. Discreet, he is nonetheless one of the princes of Parisian pastry-making! The crowds that flock to his store bear witness to this. He excels in the art of pastry-making. Galette des Rois aficionados don't hesitate to cross the city, and he sells up to 4,000 of them every year! It's undoubtedly one of the best in the capital. We also love the breads, the famous millefeuille, the raspberry tart...

The owners of the Rigmarole next door, Jessica Yang and Robert Compagnon, are also at the helm of Folderol, a crazy concept that's been all the rage for some time now. Here, Jessica, a former pastry chef at Guy Savoy, offers ice creams that are as surprising as they are delicious. While the repertoire still includes the great classics, the olive oil, cold brew and banana crème crue ice creams stand out. A glass of wine is available to accompany this refreshing break.

This elegant Valrhona boutique offers a unique cocoa experience. You'll find delicious chocolate bonbons in a variety of collections, bars in different cocoa contents, gift boxes and, presented in 14 glass silos, couverture chocolates... tastings are unforgettable. A counter dedicated to cocoa mixology offers hot and cold drinks. A charming welcome.

Along with Pierre Hermé, Christophe Adam, Claire Damon, Cédric Grolet and a few others, Christophe Michalak has certainly given French pastry a facelift. And a spotlight on this discipline. It was when he was the pastry chef at the Plaza Athénée that he emerged from anonymity, notably by winning the title of World Pastry Champion in 2005. Since then, his success has not wavered. His most loyal supporters have noted his innovative spirit and praise his creations (klassik, kosmik, Fantastik...).

Never heard of Dookies before? You'll quickly fall for them: these much-improved cookies, designed by Doriane, are made with top-quality ingredients, without artificial flavoring, coloring or preservatives, and come in a wide range of flavors. It's hard to describe the excellence of the flavors, the softness of the cookies, and the creativity that's always just right to make you succumb to the pleasure. Chocolate heart, milky heart, white chocolate and matcha tea: dookies come in dozens of shapes and sizes.
Let yourself be seduced by the enchanting aroma of dookies, little bites of happiness made with love and expertise. In our boutique or on our website, let yourself be swept away in a whirlwind of sweet delights. Your next bite of happiness awaits you. An address not to be missed!

If you've ever been to Lisbon, you won't have escaped the pasteis (pastel in the singular) de nata: little individual flans in a puff pastry shell sold at Pastéis de Belém, the city's most famous pastry shop. Nostalgic pastry-lovers can go and try their luck at its French sister, which - it's a shame - doesn't have as pretty a decor, but Natalia Martins' pasteis are just as good. With a bit of luck, you can even buy them warm, which is even better. In short, we recommend it!

À la Rose de Tunis is an institution where the past meets the present. This house has a soul and a certain poetry. Here, zlabia, here, sand roses, kaak, makroud and baklava, which you can buy with your eyes closed. The choice is impressive: more than sixty varieties of cakes representing all the creativity of the Rose de Tunis in terms of Oriental, Moroccan, Algerian, Tunisian and Lebanese pastries, plus many other specialties made to order, such as savory platters for receptions. A change of scenery guaranteed.

At first glance, you realize you're in a bakery unlike any other. Because at Léonie's, the spaces are airy, and the products are showcased in a way rarely seen elsewhere. Here, you'll find sourdough breads made to the highest standards, viennoiseries so melt-in-your-mouth they beg to be tried again and again, and perfect pastries. Located on rue Erlanger, in a quiet part of the ^16th arrondissement, it's a favorite with the locals: it's impossible not to understand them!

A store without equal, and one whose success continues: here you are in the very first Parisian shop dedicated to panettone, that Italian variation of brioche. Christophe Louie, who has spent years working alongside leading chefs, has perfected the art of making panettone using natural sourdough: the result, which comes in a variety of forms, is extraordinary. At the same time, this house of goodness offers breads, brioches, viennoiseries and excellent pastries.

The Plaq factory is a philosophy and a method, the Bean to bar: return to a simple and unadulterated chocolate making, made of high quality cocoa and sugar, while remaining in an ethical and responsible approach. In the beautiful workshop that serves as both a store and a café, you can taste 74% or 76% chocolate bars (the rest is organic cane sugar!), dark or milk, citrus, praline...

Between the Canal Saint-Martin and Place de la République, this bright, streamlined boutique is William Artigue's new playground. Here, this passionate young chocolatier gives free rein to all his know-how and undeniable creativity, using the finest raw ingredients and exclusively fresh fruit. You'll find not only chocolate bars and reinterpreted classics such as rochers pralinés, truffles and orangettes, but also homemade and seasonal creations, fruit jellies and other delights. Gourmets won't want to miss a visit.

Bao Bakery is a bakery offering Hong Kong-inspired products. You can eat in or take away. La Bao Bakery is a cross between a neighborhood bakery and a coffee shop in Hong Kong, where you can relax for a while. In addition to pastries, you can also enjoy tea, coffee, speciality lattes and the famous Coffee Milk Tea.

Visitors also appreciated the variety of flavors available. La Cookiterie offers take-away options.