Where to buy bread cakes chocolates ice cream Jura

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.

"Do simple things with good products." This is the thread that runs through Aurelius' bakery. Aurèle Tournier could have ended her professional life in the family printing shop in Côte d'Or. But at the age of 40, this assertive epicurean, fond of bread and pastries, started a "CAP baker". And it's the opening of her own bakery in 2007... in an old butcher's shop; butcher's daughter herself! The craftswoman kneads and shapes only local flours, 100% organic with a strictly homemade leaven. Its range is varied: from semi-complete, to rye, spelt... with dried fruits as well (nuts, hazelnuts, almonds, raisins). La Sellièroise also conceives its shop as a tourist break with documentation, regional products and a tea room. The resonance of its reputation has spread so far beyond regional boundaries that it has been distinguished by the "Gault & Millau" guide.

Mélanie Plantard started her own business in 2010 to make her cakes, chocolates and confectionery. This pastry chef has made a name for herself in the profession and with her customers. You will find nougats, crunchy cookies, soft candies, coated dried fruits, marshmallows, meringues and of course chocolates. Her latest novelties: pastry chocolate, crunchy bar candies, praline bar and chocolate sticks and banana marshmallow!

Anne-Laure Devillard has been running this creative patisserie for over 6 years, earning herself a serious reputation. When you walk through the door of her establishment, nothing seems to distinguish it from any other. The products are mouth-watering. But the difference is that everything here is gluten-free and lactose-free. You'll even find gluten-free bread. Of course, you'll love the macvin cannelés, but also the pizzas and savoury tarts. We take great care to ban all allergens, and can even make "made-to-measure" creations for you..

Mathieu Paget shines in this place of gourmet delights. Passionate, he combines rigor, creativity and love of the products. While he is particularly fond of chocolate and fruit cakes, he also leaves room for the great classics, which he revisits with imagination. His chocolates come in a variety of varieties, including "Le Rouget de Lisle": a praline made from 66% chocolate, presented in a cassette containing the story of the famous author of the Marseillaise.