Where to buy bread cakes chocolates ice cream Bouches-Du-Rhône

This traditional cookie factory is an institution. Adeline Wendzinski perpetuates traditional, artisanal production of Provençal specialties. During production in the adjoining lab, croquants and navettes, plain or flavored, as well as croissants with pine nuts and other cookies (whose fragrances), hint at the flavors to come. As Christmas approaches, you'll find gibassiers and oil pumps. And old-fashioned pastries like Jalousie and Conversation.

The first glacier of Les Saintes and certainly the best! For over 35 years, Pierre Morère has been refining the recipes for his ice creams and sorbets, all home-made, made with fresh fruit and the best products (pistachio from Sicily, fruit from the islands, Camargue alcohol...). That's about sixty different flavours! Like its famous Camargue ice cream (with Camargue alcohol, puffed rice and milk jam) or the lemon-ginger-green or blood orange-pepper flavour! In addition, all the ice creams are made during the day.

Shanty cookies is a crazy and humorous idea that crossed the mind of an Aixoise of Indian origin: to decline small messages on pure butter cookies. Since the very beginning, first in her apartment and now in her manufacturing premises in Vitrolles, Shanty has been producing her pure butter cookies in an artisanal way, plain or with different flavors such as lemon, chocolate, hazelnut... From the dough to the parcel sent by her, she does it all! Give her your message to print, a logo, a drawing: our favorites: "mommy is busy, sweetheart", "looking for a rich brown guy" or "I declare you my laziness"... and now in mini format for a funny aperitif!

Meilleur Ouvrier de France, Maître Chocolatier, Pâtissier Confiseur, Philippe Segond continues to diversify his activities. For example, his signature is to be found on the fabulous dessert menu of the Japanese restaurant Koï. We love his gourmet creations, especially his chocolates in all their presentations, in small cakes and mignardises, ganaches, pralines, creams, entremets, bonbons, tablettes, truffles... In his laboratory, he transforms and blends the finest cocoa vintages, sublimating their intense aromas by marrying them with lime, passion fruit, fleur de sel... At Christmas, jewel cases of chocolate sweets compete with festive logs; at Easter, eggs and barnyard poultry make our little ones sparkle with envy. You can enjoy breakfast in the tearoom, with real fruit juice squeezed on demand or a pastry. The atmosphere, like the service, is very pleasant. A gentle break.

Here is a place that is unanimously appreciated. A den of pleasure over which reigns Joël Durand, master chocolatier. His store is a beautiful discovery not to be missed, for the pleasure of the senses. You will find chocolates, but also a wide variety of original delicacies. Originality is the house's trademark, especially when it comes to flavour combinations. It can be a little unsettling, but always surprising. Chocolate with lily of the valley, with lavender... the chocolate maker from Saint-Rémois is full of imagination and creativity. To visit urgently!

This is one of the city's oldest pastry shops, dating back to 1870. A tempting window display and generous pastries with just the right amount of sugar and butter. Whether you come here for melon confit, calissons, biscotins (hazelnuts surrounded by a butter cookie), olives de Provence (almonds surrounded by flaky chocolate) or a tarte au citron (exquisite), you won't be disappointed. The cannelés are extra special, as is the pompe à l'huile, one of the thirteen Christmas desserts. Special mention for the galette des rois. Béchard's frangipane has that little something extra... hazelnut cream, it seems. Too bad, kings only come once a year!

Welcome to this beautiful artisan bakery and patisserie. Everything is made on site, in the morning in the lab: breads, croissants and other special breads like apricot-fig bread, focaccia, focaccia and natural sourdough. A beautiful, transparent space. We're already licking our lips behind the storefront, where loaves of bread are set out on bales of hay. Inside, exposed beams and an open-plan laboratory blend the rustic with the modern. A few tables to enjoy the lovely setting and take a gourmet break. Take a bite of these delicious raspberry croissants, or try the sweet palm and caramel knot.

Farinoman - Benoît, in real life - Quebec baker, crazy about flours and breads, puts poetry, humour and love in his loaves and baguettes. Here are kneaded and baked the old-fashioned way, with organic breads. This baker really has all the audacity, he mixes spelt, small and large, with Goji berries, he combines the Isère and Ardèche (walnut and chestnut), As for the bread called Flesh of Aphrodite and Power of Eros it incorporates candied ginger, apple, fig and perlimpinpin powder.

A little ice cube for drinks? The Saint-Rémy icebox should be classified as a public utility. Indeed, what could be more destabilizing than running out of ice cubes an hour before the arrival of guests?
So, here, no fuss, no fuss, but a perfect welcome and real empathy for the ice castaways. And that, every day of the year, Sunday morning and holidays included - yes, those are the days when the fridge breaks down. By the way, don't miss the wonderful ice machine dating from 1936.

Sun-drenched candied fruit whose thin sugar film reflects the light, slightly crispy marrons glacés on the outside and deliciously melting inside, calissons, quince pastes, nougats... you might as well know that if you enter this shop, you won't leave empty-handed.
It must be said that the owner, Pierrre Lilamand, knows his business well. For no less than five generations, the Lilamand family has been treating gourmets to centuries-old recipes. We really want to taste everything.

With two locations in the Panier district, the Vanille Noire ice cream parlour has been a sensation in Marseille for some years now. With its original creations (Beyrouth night, incredible), creaminess and genuine originality, we highly recommend a stopover. The value for money is excellent, and the ice creams and sorbets are handcrafted with passion. An adventure that began during a trip to New York for the creator of Vanille Noire, and continued in Marseille, much to our delight!

In summer, the streets of Arles can turn into a real furnace. So what better way to beat the heat than with a sorbet made from fresh fruit? Gourmandise and lightness are Soleileils' winning formula. Ideally located near the Place du Forum, this ice cream parlour offers a wide choice of ice creams and sorbets, with something for everyone! Not to be outdone, the flavors change with the seasons. And all served with a smile! Vanilla and melon!

New address for our pastry chefs! On the contrary, it's liberated pastry. Free from all refined sugar, smart alternatives for just as much greed. Birch sugar, coconut blossom, agave syrup, all of this gives small and large magnificent cakes, with a low glycemic index. In this new showcase with a very "seventies" facade, you will find all the creations of the house: apple-vanilla entremets, lemon-hazelnut tartlets, salted butter caramel pecan crousti, but also homemade low glycemic index bread. A real treat!