Where to buy bread cakes chocolates ice cream Haute-Corse

When a boulangerie pâtisserie biscuiterie wins the Grand Prix Entrepreneur Star et Métier 2023, Corsica's best "traditional" baguette in 2016,^1st prize for best pastry at the Salon du Chocolat and is a finalist in France's best bakery competition... we run for it! Les Portes de la Balagne Maison Astolfi on the Balanine is a beautiful space and a terrace for a moment of invigorating pleasure: breads, pastries, snacks, cookies and kindness to boot.

Casastolfi on the Cours Pascal Paoli is the ideal place for an invigorating break, calm, chic and elegant. Grand prix entrepreneur 2023, Star et Métier award, Best "traditional" baguette in Corsica in 2016,^1st prize for best pastry at the Salon du Chocolat, finalist in the Best Bakery in France...: the Astolfi family knows their stuff and you can sit there with your eyes closed, but that would be a shame, as there are so many good things to choose from: bakery, pastry, Corsican specialities, snacking, hot and cold dishes... Bravo!

At Raugi's, ice creams are a family story that has been going on for more than 80 years. Over time, the establishment has become the place to be for the Bastians, who enjoy rediscovering the flavors of their childhood, or being surprised by the original creations mixing authentic flavors and a dose of modernity. In cones to take away or in more elaborate cuts with more than 40 flavors to discover. You can also eat pizzas and focaccias with the original dough of the Pisa recipe, leavened dough filled with fresh products.

Here, you're greeted with a smile and the smell of freshly baked cookies. We love the canistrelli, dry cakes with flavors from the maquis and elsewhere: figs, chocolate, white wine... It's hard to bring back a more gourmet gift from the island of Beauty, but you can also enjoy them on site, indoors or out on the terrace. As for the shop window, it serves as a showcase not only for Corsican specialities such as migliacciu, cheese cakes, but also for cookies and other sweets, each more delicious than the last.

Transferred from generation to generation, recipes are produced from local products. In every bite, it's all the air of the Corsican mountain that we swallow! Don't go to Corte without stopping. This bakery alone expresses some of the Corsican know-how in this area (the Coronary bread is developed with wheat flour planted on the eastern plain, this flour is without additives or preservatives and is transformed to the stone stone at the mill of Alata). In the purest tradition, Casanova will spoil your papillae with their traditional pastries: Amaretti, based on chestnut, cakes to chestnut and walnuts, falculella (specialty with slightly lemoned brush and cooked on a chestnut sheet) and Paoli (canvas and semi-confite chestnut).

We are formal, the best canistrelli of Corsica are a stone's throw from the old port of Bastia, at Mireille's house! Mireille, almost 50 years old and her mother Felicie, 90 years old, work under your eyes in their small shop of barely thirty square meters. Here, the recipes are authentic. You will find canistrelli, frappes (the famous fritters), fiadone (brocciu cake) and other Corsican delicacies. And if you arrive at the right time, every holiday of the year also has its speciality: Pentecost, All Saints' Day, Easter, Saint Joseph, etc. Mireille and Félicie also offer some salty snacks such as the famous Migliacci or La Bastelle (chard and broccoli slippers), but you will have to come early to buy some because they are very quickly victims of their success every day. It is said that if you walk down the street at cooking time, you will succumb to temptation.

Created in 1981 by mother Cristiani Francine, this patisserie has now been courageously taken over by son Guy. Here, you can enjoy all the sweet and savoury specialities of Haute-Corse. First and foremost, try the savoury brocciu doughnut made on the premises, as well as the sweet banana, apple and chocolate doughnuts... If you feel like it, try the frappes, cannistrelli, torta a l'erba (herb pie) or the figatellu doughnut, an island exclusive. The best of Corsican patisserie!

This is the parent company. Martine and Hyacinthe Grimaldi, former shepherds, founded the patisserie in 1930 in the heart of Corte, which was to become the birthplace of the famous Corsican chocolate. Jean and Martine Grimaldi took over the business in 1988, where they set out to promote local products. Everything comes from the Corte laboratory: breads, butter pastries, sandwiches, vegetable quiches, migliacci, falculedda, 50 varieties of chocolate, ice creams and catering. Unbeatable value and quality service! Two other locations in Bastia and Ajaccio.