Where to buy bread cakes chocolates ice cream Lozère

Made in Lozère since the early 1900s, croquant - a vanilla cookie sprinkled with almonds and hazelnuts - is the star of the Maison Majorel. As old and notorious as its famous recipe, this Mendois institution is now run four-handed by Bruno, great-grandson of the croquant's inventor, and his wife Sylvie, who greedily runs the store. Together, they nurture a centuries-old family know-how and distribute happiness in small bites with their homemade chocolates, cookies and ice creams.

This chocolate was created in 1855 by a chocolate maker from Saint-Etienne to pay tribute to the battle of Malakoff during the Crimean War. It is the specialty of Malakoff & Cie, a company based in Banassac-La Canourgue. The production workshop looks like a schoolyard, with plane trees, an L-shaped building and exposed stones, and, in the background, a tea room store where you can discover about thirty different spreads. You can also find tablets of great vintage and gift boxes. Complete your visit with a tour of the factory: about 45 minutes and a tasting!

This bakery, ideally placed on the Notre Dame traffic circle, sells gourmet homemade chocolates, with salted butter caramel, chestnuts and... in the shape of the Gévaudan beast. The store is always busy, as is the convenient parking lot. And there's plenty of variety to choose from: in addition to a fine range of breads, you'll find all kinds of viennoiseries, tasty and delicate pastries, a wide variety of savoury preparations, quiches and focaccias, as well as salads, sandwiches and takeaway wraps... Simple and good!

Originally from Langogne, Sylvie Faucher came back to the country, after having trained in the great French houses, to offer chocolates of a rare finesse, made on the spot, in the form of bars, bites, mixing spices and great cocoa vintages rigorously chosen... She also makes other sweets and delicacies: cakes, spreads, crunchy balls... And as if that were not enough, this master chocolate maker will also make you melt, by the kindness and the passion that she expresses.

This bakery-pastry shop is a real institution in Mende, especially thanks to its stone bread with cranberries and hazelnuts. Alex makes everything in his own laboratory, 10 km from Mende. The best-sellers of the place, made from traditional flour. Local raw materials that give a taste of the land and authenticity. Also on sale are the crunchy almond and hazelnut biscuits from Kermes, which are terribly addictive, as well as the shortbread, which follows the same quality and short circuit requirements by integrating honey and nuts.

In the heart of the Causse Méjean in Lozère, shepherds Clément, Lauren, Anaïs and Hugues have settled on this family farm dating back to 1730. They wanted to pay homage to their grandparents through local, organic production, and have created Armand et Marie, a range of desserts and ice creams that they produce themselves on site. On reservation, come and discover and immerse yourself in their farm, but above all taste their farm products and their delicious farm ice creams, from the classic chocolate to the original Châtaignes d'Ardèche flavor.

This century-old bakery in Langogne is the gourmet address not to be missed! Created in 1905, the house is held by the same family since its creation: 6 generations have taken turns to preserve and continue to improve its reputation. The store is not very big, but it is filled with the scent of pastries and warmed by the nearby bread ovens. Among the specialties: chestnut bread and shepherd's crook. The pastries are also worth a visit.

Near the church, a family bakery. Leavened bread and rye bread have a good place in this shop where people are crowded. Some say that it is the best bread in France, it is excellent. But what makes its reputation above all is a delicious fougasse, a melting brioche scented with orange blossom. The Nasbinalais is a round, sandy, brioche-like cake. If your stomach requires more substance, don't refuse a prune turnover, in season the blueberry fougasse... A house with a well-deserved reputation.

This bakery offers no less than fifteen different breads to which are added classic or more creative pastries such as Flemish, almond biscuit, blueberries. Arnaud Gérinte has also created a new bread to accompany the local gastronomy, sausages, maoches, manouls, cold meats, cheeses... It is with a baguette mixing malted wheat and rye sourdough that he obtained the slightly acid flavour he wanted for his creation, the Langonaise.

Originally from the Paris region, Delphine has made a real change in her life by opening this pastry shop and tearoom. A former executive assistant and childminder, she now spreads smiles with her little cakes. With a CAP in pastry-making, she specializes in the preparation of sweet and savoury macaroons, as well as choux, and also offers desserts and cakes to order in her store in downtown Mende. Taste and pleasure in every bite!

Emily and Christophe have been running this artisanal cookie factory since 2011: he creates the recipes and manufactures them, she markets and sells them. The tandem obtains its flour from two neighboring mills, and also relies on short circuits for other ingredients: cheese, honey, and mushrooms -picked exclusively within the borders of the department. With these products whose quality is indisputable, they give birth to almond, caramel, walnut, blueberry crunchies... As well as a tasty traditional fouace.

This chocolate factory has been in existence for almost 60 years! Today, the company's production makes you salivate with emblematic names such as Gâteau du Gévaudan, a Grand Marnier-scented cookie enclosing a ganache and covered with an almond and coffee paste. Targuettes are another speciality. The black one is a chocolate ganache with roasted hazelnuts, covered in chocolate; the white one is covered in sugar. Ice creams and sweets are also available.

The Delmas family has been busy in this bakery-pastry shop for three generations. The breads are made from Lozère-grown wheat, sourdough breads with stoneground flour. And all viennoiseries are handmade on site. But the speciality is the croquants, not too hard, which everyone loves. As for pastries, we're particularly fond of our in-house creations, including "la douceur": a chocolate brownie, raspberry cream and white chocolate ganache.

This address is in a way the little sister of the O Viaduc bakery in Mende. It has adopted the codes, values and recipes for success of its elder sister, to fill up with customers all day long. Breads, pastries and cakes are sold at the counter from morning to night, while at noon, people take the time to eat burgers, paninis, sandwiches and desserts on the go. The quality/price ratio is exceptional, as well as the taste and flavour of the products whose raw materials are sourced nearby.

Laurine and Bryan's bakery and pastry shop, which opened in early 2018, is very dynamic and inventive. She in the store and he at the kneading trough, they offer a bread called the Louisette, made with buckwheat and wheat flour, and a bread of the month, made with special flours, like this bread made with rye from the Borie mill, dried apricot, artisanal and local honey and roasted hazelnuts. The two young people also have a menu of delicious pastries: strawberry or blueberry tarts, pavlovas...

Le Chat perché is in the oven and in the garden: Damien makes his own sourdough bread, kneaded by hand, offering organic country, wholemeal and meslin, baked in his oven on Tuesdays and Fridays. In the garden, he grows vegetables and berries for direct sale. A small-scale production of quality, the Allencois are not mistaken and follow the smell of bread baking every week! The bread is sold directly from the bakery on Tuesdays and Fridays in the late afternoon, or at the Mende market every Saturday morning. Authentic, it's a real treat!