Where to buy bread cakes chocolates ice cream Tarn

Yves Thuriès, Meilleur Ouvrier de France, is known throughout the world for his chocolate sweets. You will fall in love, melt and enjoy his crunchies, fondues in little jars, chocolates in candy or bars - special mention for the dark violet petals -, spreads, caramelized rochers, chocolate bars and lollipops... What happiness! And to get out of the ordinary, take home the house specialty, Le pastel, which is an amazing chocolate shell filled with blue ganache and powdered with powdered sugar.

Respected star of the cocoa world and voted Best Pâtissier-Chocolatier by the Pudlowski guide, Michel Belin reconciles quality and quantity with an immense choice of delights and incessant creations. It's hard to resist the show put on by this magician confectioner, who sends his inspired creations all over the world. In addition to the great classics, he concocts a multitude of original blends: feuillantines, orangettes, licorice ganaches and other bewitching flavors...

This native of the region, Meilleur Ouvrier de France, is a true genius! He handles flavors with elegance and finesse, enchanting our taste buds with his constant quest for novelty. The praline cranberry chocolate bar, dark chocolate with Espelette chilli or violet are just a few examples of his originality. Individual chocolates, carefully arranged in ballotins, are the gift of choice. All production is guaranteed pure cocoa butter.

Discover the first collection of historical cookies. Their recipe? Local raw materials and historical knowledge. In the kitchen: Elisa and Gwenaëlle, who live in an old farmhouse. Their Mirliflores cookie factory produces medieval, Renaissance or 18th century delicacies: hairy balls, with hazelnut and orange blossom, chocolate marzipan, violet brivadeaux, cookies of joy, with spelt flour, cinnamon and almond slivers. And in the box, there is a booklet on pastry through the centuries!

Her first name is Elodie, but she preferred the second, Josepha, probably to better rhyme with chocolate, her passion. Settled in Castres since 2012, the young woman has made the city her cocoa expression ground. Queen of the bean, this complete artist plays with textures, colors, flavors, and offers all gourmands variations of choice. In her workshop, she explores and tries rare and precious mixtures, and even encourages learning through cooking courses adapted to all ages.

Yves Thuriès, a local boy and modern-day businessman, is a chef-patissier-chocolatier, member of the French Culinary Academy, and several times Meilleur Ouvrier de France (pastry chef-chocolatier-confectioner and ice-cream maker). His head office is located in Marssac-sur-Tarn. This large workshop is the setting for the production of his fine chocolates. You can discover them in store, or order them online from the website.