Where to buy bread cakes chocolates ice cream Pyrénées-Orientales

Henri Poch, Meilleur Ouvrier de France, welcomes you to his artisan bakery, a former Franciscan convent. Quite simply an artist, Henri aims to promote "home-made" craftsmanship, thus enhancing the value of exceptional local flours and has an unparalleled knack for it. Bakers from France and abroad come here to learn the secrets of good bread. Think of Henri as a tradition bearer who shares his passion on the themes of traditional French bread, Viennese pastries and pastries. One word in your mouth: inimitable!

An old man from the village said to me while rolling the r's: "Small, there are Rousquille and Rousquille, but this is La Rousquille, it's as famous as the Eiffel Tower in Paris! "The customers come from far and wide to taste the specialities of this family pastry shop whose grandfather initiated the recipe in 1850. We have here a jewel of Catalan gastronomy that the whole world envies, sometimes copied but never equalled. Thanks to the Touron family for perpetuating this gourmet tradition. This House is today a living culinary heritage.

Awarded the Sud de France label for his rousquilles, with their subtle lemon flavour, André is a "bread master". He is at the bakery from 2 a.m. to make his breads and pastries. He makes all kinds of breads, specials, "tradition" with sprouted wheat and organic leaven, croissants and chocolatines with real butter. These men are the guardians of the traditions of our regions. André's book is a tribute to all those who pass on French know-how, which the Petit Futé wants to represent.

Notice to the gourmands passing through Cerdagne, the temple of the greed, it is in the Intense Douceur in Egat that it is. Arnaud Geslin, pastry chef and chocolate maker and magician of good taste, makes with passion cakes and desserts to fish by greed. If you are hesitant in front of the ganache strawberry-basil, passion, whisky, almond paste, Sichuan pepper,..., you have the right, but do not miss his incomparable hedgehog which made his reputation as well as his hot chocolate artisanal with cocoa grand cru 70% of Madagascar, a killer!

A strategic location in Mas Guérido, a young and smiling team and selected products for wonderful delicacies and other sweets that we talk about with sparkling eyes. It is simply the passion and the desire to share this art. Renowned for its subtle flavors of eclairs, it is solicited for weddings, communions and events thanks to its eclairs pieces. Le Petit Futé fell in love with her homemade chocolates, her revisited eclairs and all those good things with secret recipes.

Quality homemade bread, it is rare enough to underline it. In addition to traditional baguettes, you can enjoy different varieties of special breads like the bread with figs and chestnuts, traditional baguettes of all sorts that smell as good as they are delicious. You will not be left out for sweet food desires with especially the pie with blueberries, red fruit, and fresh fruit according to the season.

The company's reputation is well established. You'll find dozens of sweet and savoury "cocas" - Catalan focaccias - each more appetizing than the last. You'll be warmly welcomed by Annie and Guy, who will show you the wealth of their local know-how. The list of specialties is as rich as the stories behind them. Le Meunier Catalan also offers a wide selection of rustic sourdough and organic breads. A must-visit address for a slice of gourmet goodness.

Jean-Patrick Pensuet is an artisan baker of France and has won many awards:^1st prize for the best baguette and the best butter croissant in the P.-O. the same year. When Marie-Jo and her smiling saleswomen open the doors at 6:30 a.m., you can smell the fragrance of good breads made with quality flours, a blend of wheat selected from farmers who respect the environment. The homemade pastries are very popular with customers who sit on the terrace or in the snack area to taste the creations of J.-P. and his team.

Just a stone's throw from Oniria, Le Futé plunges you back into the world of dreams: subtly scented ice creams, irresistible chocolates, crêpes and waffles as soft as ripples, a generous and enveloping welcome, a terrace lulled by the music of the surf... You're not dreaming! You're at Glacier de l'Aquarium and you're about to taste the best ice cream you've ever tasted effect: a melting texture, not too cold and a little sensual. In a space with soft lines and a clear, uncluttered decor, treat yourself to a moment of gourmet bliss and a little love.

Who doesn't know Cémoi chocolate? This group, which has been built up over two centuries around numerous family companies, has become the leading French chocolate maker, famous throughout the country for its little marshmallow bear. A video space explains the traceability of chocolate from the place of production, taking care of the quality of life of the planter by allowing small producers to live with dignity from their work, from the preservation of the environment to the transformation for a 100% French product.

Pastry chef, chocolate maker, ice cream maker and world champion of the Dessert Trades, Olivier Bajard is the reference in the field of sweets. In his pastry school, training courses are offered to professionals, and on Saturdays, workshops and demonstrations for the general public (and children) led by great chefs. Learning is essential, but tasting is even more so when you go to the shop: mignardises, macaroons, assorted petits fours, ice creams and entremets are available in exquisite colours and flavours invented for each season.

Espi has been a real institution for more than 40 years. In the showcases, pastries always line up very chocolate creations, fruit mousses, pies, saint-honoré, colourful palette of macaroons... it is hard to choose where to start, everything is beautiful and tempting. However, it is a pity that the portions somewhat has decreased (but not the prices) since the venerable house has made by the excellent Confiserie du Tech. Chocolate and tourons displays, which are also "homemade", excite our greed. From 8:00 am, still warm pastries and bread freshly baked fill the shop. For those who have time, it is best to enjoy on the spot; the cosy and refined tea room or the terrace on the quai Vauban are perfectly suitable.

The people of Thuirin are very lucky: there are two pastry shops in their pretty town and they are both excellent! Florent is a creator of cakes, pastries and chocolates (and also a baker). Le Petit Futé fell in love with his delicious specialities, his chocolate creations or simply because you can come and have a coffee on the terrace with a croissant. Florent's also specialises in making wedding cakes, nothing better to tantalise your guests' taste buds.

They are: loukoums, calissons, Belgian gingerbread breads, cakes of candy, marrons marrons and especially chocolates. It is the spécialisté of the house: chocolates are made from raw materials that will be produced in accordance with tradition. You can make your sugar and your creations for the holidays. The house has confidence, it has existed since 1975.

Sortilèges Gourmands is the name of Christophe Pimont's boutique. The semi-finalist of "Meilleur pâtissier" on M6 in 2017, created his boutique on the eve of Covid's first crisis. Many would have been discouraged, but he wasn't! His tenacity is starting to pay off: known and recognized by an epicurean clientele, this "bewitcher of taste buds", as he likes to say, offers his creations of cakes, candies, lollipops, meringues, chocolate 45 rpm vinyls, as well as subjects for Easter and Christmas. The very best!

The tasting chocolates are simply exquisite! To make them sublime, Mr. Torres chooses his raw materials with a meticulousness that forces admiration: Valencia almonds or Piedmont hazelnuts to make the pralines; seven forms of pralines, each more surprising than the next! Don't be mistaken, the mixtures of flavours for the macaroons are just as original: pepper-raspberry-Espelette pepper, Maury-raisin, peach-saffron... This former pastry chef, converted into a chocolate maker, will convince even the most conformist.

The Costa Brava's must-try gelato shop is finally coming to Perpignan! And not just anywhere, on the delightful Quai Vauban, where you can sample the famous gelati with Piedmont hazelnut, Bronte pistachio, Sicilian lemon, Ligurian mandarin.... "Everything is handcrafted on site," insists manager Damien. The strength of this brand also lies in the friendly welcome it offers, its flexible opening hours and, above all, its on-site production in the small lab at the back, visible to customers. We love it!

Steven, the customers love you, you have become the soul of the neighbourhood, a place where people meet in the morning to buy REAL bread or their newspaper. A special mention for this artisan baker and pastry chef who is one of the few to offer fresh, quality pastries all year round, Sundays included. Steven revisits the great classics, babas au rhum, Paris-Brest, éclairs and other religieuses with his own personal touch, but also creates real masterpieces every week. A favourite of the Petit Futé!

A real Breton grocery store in Catalan country, what an idea ! Yes, Nicole la Bretonne welcomes you in her small shop at the entrance of the medieval village and will delight you with her Breton pastries and butter brioche. You will also find ice creams, natural sorbets, gazpacho or milkshakes made in front of you. For the little hungers, Nicole will make you a sandwich on request, or don't hesitate to taste the Catalan pastries, cold cuts, cheeses from our mountains and many other good things.

A real bakery as we like them. In the purest tradition of good bread, the Georget family will delight you with their pastries, pastries and crispy breads. We fell in love with the Guérande salt pavement, a real delight. This place is also the ideal stop for a snack at lunchtime: the quiche and pizzas are just huge and so good. Note that there is a small parking lot in front of the bakery. Finally, we were about to forget the most important thing: a warm and friendly welcome.