Where to buy bread cakes chocolates ice cream Aveyron

The other name of this bakery-pastry shop is "la fleur d'orangerie". Located in the centre of the village, everything here is home-made by the hands of an authentic craftsman: the breads (country, rustic, millstone, rye...), the pizzas with real tomatoes, fond of meat, and above all the delicious pastries (crousti royal, three chocolates, caramel fleur de sel...). We also recommend the Paris Brest with the old-fashioned praline. Real nice and good pastry chef work.

This bakery faces the Combalou, and offers an interesting choice of breads. From baguette to sourdough bread, corn bread, stoneground or rye flour from French tradition or Label Rouge, this house also offers all its know-how to concoct little wonders like its pastries, quiches, puff pastries, fouace, flaune or other delicious take-away food. Simple, good and smiling... The punchline chosen by this address suits it like a glove: "L'Espigal, the bread that delights you".

Named after its creators, Agnès and Pierre, this workshop-boutique is above all a four-handed adventure. Both trained in pastry and chocolate making, Agnès and Pierre select the best ingredients and make chocolates and macaroons in a traditional way to achieve a result of rare delicacy and quality. Agnès and Pierre also make lollipops, marshmallows, caramels, and chewy bars.

In this 160 year old bakery, the recipe for fouace is a real treasure, which has been carefully passed down through six generations. The speciality of the Roux house, with its scent of orange blossom mixed with the fragrance of wheat, is acclaimed for miles around by lovers of good home-made products. The rissoles and prune tarts and the candied fruit cake are also among the favourite cakes of the house's customers.

With several CAPs (pastry chef, ice cream maker, chocolate maker, baker), Matthieu Clot created his chocolate workshop in 2009. Today, you can find all of his creations in his small store in the rue du Bosc and in his workshop/store in Moutiers in Rodez. The result of years of work, passion and a lot of patience. Matthieu Clot imagines his own appetizers, taking particular care with the visual aspect. We also stop in the store of this young master craftsman for macaroons, pastries and ice creams.

 Jean-Charles Pascual has been baking bread here at 43, rue Bonald since 1989. Since March 2008, he offers in his new store dressed in fuchsia and chocolate brown, breads from all natural ferments and cooked in a wood oven, a unique address in Rodez! Country breads, baguettes, the "buchêrons" or "aromettes" from four different flours (spelled, Maltese wheat, rye and wheat) are one of the best in the city! You will also have good pastries and croissants with butter: Jesuits, soft lemon chocolate chip or pistachio rissols prunes ... Everything is 100% authentic! For the confectionery, we selected the best productions of France and the choice is also wide: calissons d'Aix, bêtises de Cambrai, Vichy pastilles, Montpellier gums , salted caramels of Belle-Ile-en-Mer and even Montelimar nougat, niniches of Quiberon and other coucougnettes and also a fine selection of Valrhona chocolate! This is a place you will surely enjoy!!

In a typical old barn that has been refurbished is the workshop where Lucifèves d'Aubrac chocolate bars and boxes are made. Inspired by the lights of the Aubrac plateau, the company wants to make an exceptional product in an artisanal way: from the sorting of the beans that they receive directly from their land of origin, to the roasting, conching, and molding. Enjoy a unique experience at one of their chocolate making workshops, where you can experience their daily life as creative craftsmen.

The spit cake is one of the best specialties of Aveyron! Maison Alibert makes you discover this authentic traditional pastry. Each cake is unique, with its own weight, its own shape and its own cooking because it is made by hand: the dough is poured by hand, layer by layer, on the rotating mold in front of the wood fire, for several hours. Don't hesitate to stop by the store for a free tour of the factory and a tasting!

Le Fournil du pèlerin - the oldest bakery in the department! - is the ideal address for lovers of walnut cakes and other local delicacies and specialities. You'll find a wide range of specialities on offer, including the traditional fouace from Aveyron, and the pélerin, a spit-roasted cake in the shape of the walking stick used by the pilgrims to Compostela. You'll also find the gâteau à la broche (spit-roasted cake), in the same area, or for gourmands, the pompe à huile (oil pump). For a little regressive pleasure, try the palm trees, they're excellent.

Mirvette and Sami took over this emblematic bakery in the spring of 2021, after 38 years in the hands of Stpéhane Balke and his wife Sylvie. The brother and sister have preserved the DNA of this century-old house, with breads and pastries made with local red label flour. Quality, but also proximity and passion continue to guide their work in this historic place. The two young people have quickly made their mark, especially as they take great care in welcoming their customers.

Arnaud Favey took over the former Séverac bakery-pastry shop in spring 2018. The young man, who worked at a world pastry champion in Normandy, now works only with traditional breads, with additive-free and preservative-free flours. Trained as a chocolatier, pastry chef, confectioner and ice cream maker, he offers fine and elaborate cakes. With Sophie, his partner, they are also at the head of a second address, boulevard de Bonald, dedicated to chocolates and cookies. Pancakes, waffles and ice creams complete the proposals.

For five generations, this bakery and pastry shop has been feeding the world with quality bread. People also flock to this pretty shop for its sweet section and its local specialities. Here, spit-roasted cakes, pumpkin cakes, rissole, prune tarts and other fouaces take on the flavour of know-how and tradition. The regulars also like to try the "soleil" of Marcillac, the famous starry crown available in several flavours.

The fouace of Campagnac is unmissable. And so good, it is one of the best in the department. For five generations now, the Cavalier family has been making this recipe for a brioche that is both puffy and generous, with that special little taste that has made its reputation. Just as unmissable is the gleaming bakery-pastry shop, located on the roadside, Place du Triadou. The house has an online shop where you can order fouaces, prune tarts...

Pierre Lequepeys continues to play the tradition card with his famous sablés! Available in many versions, these tasty little cakes evoke the childhood memories and flavors of a craftsman faithful to his Aveyron roots: cherries from the Gorges du Tarn; raspberries from Lévézou and blueberries from Aubrac; chestnuts from the Lot Valley; after-school butter and chocolate toast... Other house specialties include almond mirror and Bournhol cobblestones, made with almonds and bitter orange jam.

Passionate, Petit Ludo is a master chocolate confectioner. Trained at a very good school with the best workers in France, he makes no less than 40 kinds of sweets, from the most classic ones to his own creations: little jelly flowers, a French bonbon with 3 natural flavours blue/white/red, marshmallows, caramelised peanuts coated in chocolate, marshmallow crunchies with a good chocolate around them... On the spot, pastries, bread, biscuits and on weekends a small savoury catering offer to be reserved in advance.

Briols, a small village in the heart of the Rougier de Camarès, is home to a charming and tasty biscuit factory. Adeline handcrafts aperitif biscuits: thyme, olive, goat, Guérande salt or Roquefort, as well as a sweet range: candied orange, chocolate and aniseed turnips, giant cookies and oreillettes. All without colouring, without preservatives and with ingredients mainly from Aveyron agriculture. She is happy to receive visitors in her workshop to explain her work and her convictions, and sells her products online and in stores.

This address, an offshoot of the Falip house, offers many sweet treats: spit cakes, rissole, pompe à l'huile, Marcillac "soleil" and a whole range of pastries and cakes. Located on the edge of the RD840, it also specialises in snacking, with a range of sandwiches, fresh salads and other small hot and traditional dishes to take away. A grassy area and a few tables allow you to have lunch outside. The spot remains pleasant, despite the heavy traffic on this road.

This bakery bears the same name as a nearby church, built at the end of a rocky spur. If the religious building bears witness to centuries of history, this bakery, taken over by Paul Ginisty, continues to embody the ancestral recipe for good sourdough bread baked in a wood-fired oven: a handful of natural ingredients, a unique touch and a lot of know-how. The result is a noble bread with an incomparable taste and consistency.

Fifty years ago, seven Aveyron bakers got together to create a bakery in Lioujas, near Rodez, in order to supply bread to the associated bakeries, to local communities and to potential customers. Today, this Aveyron bakery is particularly well known and has fifteen stores spread throughout Aveyron and Tarn, as well as a presence at many regional fairs and markets. In addition to the Jalousé bread, the true emblem of L'Épi du Rouergue, you will find fouaces, scalded bread and spit-roasted cakes.

In Sainte-Radegonde, the Sanhes family, breeders of Montbeliarde cows, transform the milk of their cows into ice cream, directly on the farm. The Sanhes family has set itself demanding specifications: fresh fruit from the best farms in Aveyron - when possible, of course - natural flavours and, of course, no colouring or preservatives. The result? In no time at all, thirty or so perfectly balanced ice cream and sorbet flavours.