Where to buy bread cakes chocolates ice cream Essonne

At the Gerbe d'Or, it is the Essonne Pavement, the bilberries and the almond paste, which holds the top… from the pavement for ten years. A perfect cake for tea or coffee and keeps well. But for four years, he has been challenged by the other specialty: The Jazz Festival, a or of chocolate and burnt cream. In December, place for festive desserts with logs, Norwegian omelettes and vacherins in log form.

Michael Louis has become a reference for macaroons. Taste the Lecture, a giant or dressed with a sheet of chocolate with pistachio-griotte or salty butter caramel… or even the Macaronnade, a light vanilla muslin with raspberry and imprisoned by the cute of two macaroons. Other surprises await you in this boutique. You can discover them!

From marshmallow to fruit and chocolates, everything is home at Martial Tetrel. The Gourmands will enjoy the Pearl of Igny, a or with strawberry and pistachio muslin, with raspberries or the Paris-Brest, praline to the old aux of hazelnuts under the palate. La Ferme de la Ferme has become a reference to Igny and its surroundings. 

A high quality pastry every week that becomes the weekend for all lovers of desserts such as Mont Blanc, white chocolate foam and strawberry marmelade. Other speciality of the house, the nit with different fragrances: Chocolate with éclats, lemon and raspberry, strawberry, praline… Taste the Paris-Brest, with its homemade paste, filling a very light muslin. Other pastries await you. 

Welcome to the country of the or. It stands in a dozen fragrances: purple, Nutella, spéculos… Other no less tasty cakes: the Roman, a milk chocolate foam with hazelnuts and caramel almonds on fond background. The Coco passion, a coconut scent of coconut with grout of raspberry and passion, with whole raspberries, on a almond biscuit background. A real happiness!

It's a patisserie offering a variety of delicious pastries and cakes. It's important to note that Patisserie Ducastel doesn't offer on-site dining or delivery services. So it's best to plan to take your purchases with you, or enjoy them on site.

The Art du Pain bakery in Verrières-le-Buisson is a must for lovers of good bread and pastries. It offers a wide selection of quality products. Customers particularly appreciate the baguette, which is worthy of the best Parisian bakeries, as well as the pastries and viennoiseries, which are to die for. The pastry chef's creations are classic but mastered to perfection. The welcome is warm and the prices very reasonable. However, due to the bakery's popularity, it can be a bit of a wait.

The bakery offers a wide range of products, including baguettes, pastries and viennoiseries. Customers appreciate the quality of the products on offer, especially the baguette, which is compared to that of Parisian bakeries. The pastry chef's creations are also very popular. However, due to its success, there can be a wait to be served. The welcome is warm and the prices affordable.

A place or quality is the keyword. During the year-End Holidays, the Mysterious with its Bavarian chocolate and burnt cream or the Sparkling au and fruit of passion will make your table happy. Among the great specialties of Lofti Ellini, the giant or with pistachio or Délice with three chocolates and its caramel foam. Or the strawberry, and its sponge covered with a thin layer of almond paste. Real happiness to conclude a meal.

If every pastry maker has his specialty, Christian Ducrocq owes his fame to his foam in white gianduja, roasted pecan and biscuit madeleine and cinnamon. Let it take possession of your taste buds with its gingerbread biscuit, salt fleur caramel, fig conflict, Bavarian à, pear and candied pears. When Christmas approaches the return of logs, including the Great Love: strawberry conflict strawberry mara and vanilla foam on madeleine. 

Laurent Carbon has been a baker in Longjumeau since July 2011. With over thirty years of experience in France and abroad, he will surprise you with his creations. Renowned for its bread, but also for its pastries, Laurent Carbon is also a specialist in montées that will accompany all your holidays. Other delicacies will offer you very good moments.

Creativity, colour, exoticism, all senses are éveil for a unique pastry. At Sebastien and Marguarita Duchemin you will find 14 types of macaroons, with new flavours such as peanut and caramel. Let yourself be tempted by homemade chocolates and, above all, enjoy the sweetness of milk ganaches, caramel and almonds. The gourmands paradise. Other sweet surprises await you.

It's not easy to choose between all cakes from this pastry. If you are looking for a fresh and light dessert, choose Evidence, Crisp au, white cheese, and red fruit grout. One of the great specialties of this pastry is the Three chocolates, a crispy black chocolate with white chocolate cream and a milk chocolate cream.

Noël and Dorothy Lemay offer you a specialty every week. Their great speciality that you will find nowhere else: pippin, a tradition of tradition strewn with pilés and roasted sésames. In holidays, to accompany the Foie gras, small mueslis with dry fruits will be perfect. And for those who love the old bread, there is the carpenter, a natural leaven with his cuite and alvéolée mie that sells himself by weight and keeps one week full!

At Benoît Laborie, a good bread must be to hours, the secret of good fermentation to obtain unparalleled quality. Natural breads but also different flavours such as this bread flour and nut aromas or special breads, such as the Courcelle, a tradition of sesame seeds, sunflower and poppy seeds with its rind dotted with seeds to awaken the taste buds. In dessert, try one of the many pastries that offer colour in this warm establishment. Finally, for meals on the afternoon, very beautiful formulas will be offered.

The tradition of this baker's tradition, to the appealing black mie, is a delight. It is made up of cereals, chocolate rolls and pavé. Pains breads in weight also have success: palm, flour flour, nature or three nuts, the carpenter, with some rye are homemade productions you can taste without limit. Other specialty: "   pear chocolate ", marrying puff paste, custard cream, pieces of fruit (pear, apricot…) and chocolate nuggets. You will come to this artisan by chance!

Tradition can rhyme with innovation. In this bakery you will find traditional baguettes, but also beautiful innovations. A puff baguette wand for breakfast or a tartar for relaxation. Ask Imperial, Spelt bread, rye and Malta, or the small peasant bread, bread to butter and fresh cream with individual bacon and cheese. Weekends and holidays, special breads fill the présentoires: … to honey, almond, hazelnut, figs and dates… Everything is cast on site and shaped by hand.

Claude Eugene favours quality and taste. A range of reduced breads to guarantee exceptional quality and entirely manufactured on site. His Croquise is a baguette based on pesticide-free wheat and chemical fertilizers. With its firm crust and cream colour, it is an essential part of the house. La Festival, with its small hazelnut taste and very little yeast is ideal to accompany breakfast. 

In the pure tradition of the French bakery Lionel Kilo offers you a mutitude of bread: coupe bread, classic and organic campaillou, woodcutter, sesame bread, poppy, nuts, figs, little vanilla or pear. The baguette are also spoiled with classical, cereal, country, sesame sermentine, the peasant tip of leaven of rye and wheat flour, the Biological Tradition.

Thierry Eviction knows the flavors of the past. This baker manufactures his tradition, the Rétrodor, with a recipe of the 1930 s. It weighs 300 g, as before-war, is without additive and ferments a day in refrigerated cupboards. The bread from the grandmother to the cutting, to the flour flour and to the rye and unleavened house, is also delicious. When you return to this bakery, don't miss the taste of walnuts and grapes or that of chestnut and figs. Great speciality of this atypical baker: crocodile rolls, turtle, hedgehog… What to attract the eyes and convoitise of children.