Where to buy bread cakes chocolates ice cream Jura

Working in Roanne, where they used to rub shoulders and collaborate with the chef Pierre Troisgros, Célia and Guillaume moved to the wine capital. She, getting closer to her family bases. Their rustic shop and workshop smell good as soon as you enter, like the succulences that the chef prepares on his marbles. Confectionery, pastries and chocolates have immediately won over a tasteful public. Their flagship products: giant madeleines, the "Caramel à l'O" in partnership with Salins, marshmallows, chocolates... even ice creams in season. We are amazed.

Many visitors to this village of 160 souls only have eyes for "P'tit Pierre" (Pierre Chevassu). They flock from far and wide for his chocolates and pastries. The local boy returned in 1996. The talent of the Jurassian, in personalized pastries (including his galette) but especially in chocolates, has hit the spot. Monumental creations (the tower of Nozeroy, an aircraft carrier, a shovel...). Today they are available with local liquids (vin jaune, macvin, vin de paille...). The beans come from 14 different origins. A success to be meditated.

Clémence Bernard, full of joie de vivre, has been devoting herself to chocolate since 2002, at a time when her grandmother's cakes made her salivate. She prefers small chocolate preparations, just like those of her grandmothers. Not very sweet, with almonds from Provence and above all not very strong. Origins Ivory Coast and Ghana. The almond paste and praline are also home-made. Orangettes, calissons, macaroons, caramels, puff pastries... The chocolate maker bites into life as she does into her chocolates, a real breath of optimism, like chocolate!

This downtown boutique honours the Billiotte biscuit factory, a Montbéliard artisanal company. The Comptoir des Gourmandises is the only retailer in the Jura. There are irresistible specialities such as Haut-Doubs Dries with flavoured milk cream or comté cheese. More than 45 varieties of biscuits with multiple flavours, dry or soft, are available in self-service or in assortments. Shortbread, croquettes, mini-macaroons, muffins, cookies and appetizers match the gift baskets. This delicatessen shop completes its salty and sweet range with local products made in Jura. Chocolates, palets, syrups, mustards, jellies, jams, lemonades, vinegars, wines... have naturally found their place in the delicatessen that completes the space.

For a career change, here's a particularly successful one. It was passion that led Philippe VAREILLAUD to make a radical change of profession. He now excels in the world of chocolate, and his reputation continues to grow. In terms of innovation, this year the beans will be processed on site using the Bean to Bar method. Creations such as the delicious Vin Jaune, to name but one among many, deserve a mention. In this profession, a name is rightly emerging. Attention connoisseurs.

Ranked in the top 5 of our best chocolate makers, Edouard Hirsinger is the^4th generation to perpetuate this chocolate dynasty. If he is the author of many seasonal creations, he has not forgotten those of his grandfather and great-grandfather, the Galet and the Tous t'chefs. The cakes are also marvellous, such as the Arboisien, the Monaco, the Régent and the Damier (the customers' favourite). The shop is sober and chic and is spread out on a terrace in good season. With a little time, you can also visit the workshop-museum of the origins.

Located in the center of the station, you will find here a warm welcome of the owner and the solid cow-like cow, a replica nature replica that is throne. In this charming boutique, a specialty makes its reputation: morilles and dried mushrooms, but also other products that make the jewels of the region. The countless shelves offer a wide selection of items, jams, honey, confectionery. You will also find all the cheeses in the region (county, morbier, Gex blue, golden mount, cancoillotte, fondue in season…). The charcuteries and salbles (Morteau sausages, Montbéliard, sausage to the Jura wine…), not forgetting the wines of the Jura, the gries of Fougerolles, the absinthe, the Pontarlier anis and the spirits. Not forgetting the memory with wooden articles, stuffing, t-shirts, resin animals. Not even need to take a tour in Switzerland, the Helvetes chocolates elect home!

A true institution in the city of London, this pastry and chocolate factory has been in existence since 1899. Remaining a family business, Maison Pelen perpetuates its identity with its specialities: Ecureuil, Galets de Chalain, Noix de Baume, Pavés des Arcades, but also macaroons, chocolates, desserts and original creations. Those nostalgic for the snacks of yesteryear will love the old-fashioned chocolate bars, madeleines and éclairs. In winter, the cosy tea room invites you to warm up with a tasty hot chocolate. In summer, home-made ice cream is the order of the day.

Nicolas Galmiche, master chocolatier, composes with local products, constantly in search of delicate flavours, harmonies of colours and shapes. He even draws his subtle additions of basil, mint, verbena from his garden/garden... He loves bergamot and cinnamon. His ganache with currant, hazelnut praline, liqueur candies, Timut pepper chocolate (Nepal) and Criollo chocolate (Cuban cocoa caviar), as well as his fir honey nougat and his 100% pure fruit marshmallow are all featured. The pastry is also exquisite.

Just two kilometers from Champagnole, it's well worth the detour to discover Thibaut's gourmet creations. After learning the trade of chocolatier at some of the best chocolate houses in France, Thibaut now lives his passion to the full in the heart of the Massif Jurassien. He works with raw beans, which he roasts to produce refined chocolates. You'll find them in a variety of shapes and innovative creations. A patisserie section perfectly complements what he offers in his boutique in the heart of the village. This is a new gourmet address well worth discovering.

When you think of an artisan chocolatier, you think of AGM Artisan Chocolatier. Everything is made the old-fashioned way, by hand, or rather with the hands of Aurélie, who has embarked on a gourmet adventure: creating chocolates and pastries. Her creations are original, with a quest for aromas and flavors that she combines or marries to perfection, in chocolate of course, but also in fruit jellies, marshmallows and caramels. Pastries are made to measure and personalized on request. This is an address well deserving of its Made in Jura label.

A gourmet boutique in the centre of Saigon dedicated to quality and originality. Here chocolate is fantaisie. The boss, Makie Daguet, took over the former owners of the former Leonidas in 2005 and since then has chosen products of high quality and originality craftsmen. In this palette you can make your own appetite by filling this Jura bottle or this shoe in candy chocolate. The house is also specialized in confectionery and sugar, offering friendly packaging for all ceremonies.

K-Reine invites you to rediscover forgotten flavors, flavors with memories of our childhood. K-Reine takes us on a journey back in time, with a wide range of traditionally-made products. You can discover her creations as the seasons go by, with syrups, jams, herbal teas and preserves. And it's great to reconnect with the flavors of yesteryear, to rediscover a natural good mood while letting yourself be guided by gourmandise. A must-see!

Since 2019, Coralie Chateignier has been based in the heart of this BFC "cité comtoise de Caractère". This takeover also revitalizes the village's bakery and patisserie, reinforcing the local offer. Here, farmhouse and specialty breads are made by hand, as are the pastries. The chocolates are just as homemade, from the purest cocoa to macvin ganache, to name but a few. Let yourself be tempted by a "made in Jura" cake. A lovely, gourmet stop-off.

Yvan, José, Clémence, Marjorie: there are now 4 bakers to keep this "organic" bakery alive, created by the latter in 2011. All of them with different experiences, whether in traditional kneading machines or in bakery peasantry. But the workshop in Ounans (in the Val d'Amour) was becoming too small. Hence the obligation to grow up and move to a wine farm not far from Salins-les-Bains, in this village that many tourists and active people coming or going to Besançon visit. "Terre de pains" therefore continues its journey through a SCOP (cooperative and participative society) financed by about ten people. In their bakery, our 4 craftsmen will offer you more than a dozen breads, all from "forgotten" varieties, poor in gluten, better resistant to diseases and insects. So many choices with wheat, rye, buckwheat, rice and their marriage with flax, rapeseed and clover! You can also enjoy the buns with their bewitching aromas and textures.

Bruno Grandvoinnet, master pastry chef and chocolatier, has opened a tasty chocolate shop in Arbois with Mélanie Teles. The establishment has several spaces. On the first floor, a room with ^16th century woodwork follows a small reading room. On the first floor, in addition to the tea room and snacking area, customers can sit in the magnificent vaulted cellar converted into a tea room, or on the terrace completely protected from the noise of the street. The pastry and snacking laboratories are glazed and visible to customers.

After various fortunes, including closures, "fire" this meeting of smoked and regional products reopened in summer 2018 thanks to Raphaël Besson. Removed from the RN 5, but perfectly visible, its fireplaces are smoking again, but to bake bread, pastries and pizzas. Everything is cooked with wood and as the owner is a passionate person he uses as much as possible raw materials from the region. In the breads, you will smell this tradition on sourdough which is also available with sesame, corn, sprouted wheat, 14 cereals with variants "complete", "sports", olives-peppers, bacon-comté... As for pastries, in addition to the classics, you will admire the Nanterre, galettes, panettonnes, cakes, apple-rhubarb turnovers. The baker also plays the card of originality and regionality for his pizzas (including sweet ones): Mournier, Morteau, La jurassienne, Miel-chevre,... a burst of aromas that whet your appetite! You will be able to consume on the spot including outside on the tables of the rest area arranged in a green setting.

This is an organic bakery. All our breads are made on site from 100% natural sourdoughs. You'll find a richly diverse range, from traditional baguettes and loaves to speciality breads using spelt, for example. You'll also find a choice of viennoiseries, including tarts au goumeau and brioches. All products are made on the premises, and we recommend that you place your orders 24 hours in advance, as this facilitates the bakery's organization. You'll be delighted by the wide choice on offer. Find out more.

His 80 Montbéliardes graze above the lake of Chalain. But Alex the farmer wanted to diversify into a rather confidential niche. He became an ice cream maker. His greed won out and he "diverts" part of his production to make ice creams and sorbets in the most natural way. You will meet him in his laboratory where he simmers his recipes. 40 flavors today. About twenty fruit sorbets and as many ice creams. Tourists and walkers, you will inevitably find ice cream to your palate.

Mattieu Jacoulot and his other half Manon have taken over this beautiful shop. Originally from Besançon, with parents who were restaurant owners, the young Doubiste was lulled in his youth by his parents' dishes, but he turned to pastry and chocolate making. The craftsman has immediately put his stamp on things. He makes cakes with less cream, lighter. His desserts follow the fruits of the season. He also offers ganache, chocolate and ice cream. A must: the Téméraire, the cake that Charles (the Bold) tasted in 1476 and whose recipe was exhumed from the municipal archives.