Where to buy bread cakes chocolates ice cream Var

After having started at Philippe Da Silva's in the Gorges de Pennafort, Clotilde Lebec opened her pastry shop in the heart of her village for the pleasure of gourmets. She creates with passion confectionery, delicacies, and cakes to measure for all occasions. Try her inimitable apple, hazelnut and raisin cake, her hazelnut and chocolate cookies, her mini fruit pavlova or rum baba to share. Clotilde has also taken over the village bakery with her partner. Delicious breads and tasty pastries.

Turbined one hour before being presented, these sublime ice creams and sorbets with multiple flavors, melon, vanilla, coconut, liquorice, yogurt, raspberry, pink grapefruit, are pure delights made with fresh and natural products and manufactured in the true Italian tradition. Harry Teneketzian, the creator, also makes ice creams with original flavours and has created a light ice cream concept with 5 flavours, plain yoghurt, blueberry yoghurt, raspberry yoghurt, strawberry yoghurt and peach yoghurt, where sugar is replaced by aspartame.

The Maison Nougat Jonquier, it is at the beginning in 1885, a story of friendship between two gourmands of Ollioules. Today, the traditional production is still carried out in copper cauldrons according to a recipe that the family has perpetuated for six generations, without preservatives or additives. Bruno and his sons are constantly innovating and surprising customers with atypical and original nougat flavors. Not less than 75% of the production is concentrated between October and December, but let the greedy ones be reassured, you will be able to benefit from it all the year!

A well known institution in the region, recently taken over by a pastry chef from Lyon who loves the South, Donatien Oxner. What made the success of this pastry shop remains the same. Excellence always and pure greed. The signature pastries of the house are still there like the Mogador or the homemade ice creams that we love at Le Petit futé. Between tradition and touches of modernity, the House of Barry evolves without ever making concessions on what has always made its prestige. An attentive welcome and satisfaction are the order of the day.

A little appetite for sweets? You can enjoy the best pastries with a chocolate-praline-coffee-brown dessert, or fruit, meringuées lemon pies, season fruits, red fruits, Tatin, the black forest revisited, opera, saint-honored, the cakes to the thousand perfumes, the madeleines, and for your cocktails discover the evening cakes, mini skewers and mini pies… A real treat for the taste buds and eyes! And without forgetting that the house is also an excellent caterer (see Marriage-caterer).

Charles, the youngest member of the Pierrugues family, has taken over the torch of this chocolate pastry known since 1920 and to whom we owe in particular the no sugar added chocolate and the "Maximoise". Today, the master chocolate maker stands out by expanding his range of chocolates with original and exotic notes and by making his own home-made ice creams and sorbets made from fresh fruit. Fine pastries can be enjoyed from morning to evening, facing the port of Sainte-Maxime, on the terrace of the patisserie or in the tea room.

Christophe Calderon, a passionate and experienced chocolatier, now has two locations to better serve the gourmands. You will find, in these very design pastry-chocolate shops, delicious macaroons and small traditional cakes: opera, Paris-Brest, saint-Honoré, fruit savarin, lemon tartlet, Trianon... but also ganaches with honey, lavender, lemon, tea, coffee, caramel, raspberry, passion fruit, milk... and ice cream. All these delights are available online, for collection or delivery.

Who can imagine a vacation in the sun, in the south, at the beach, without the little ice cream break that goes with it? For that in Les Sablettes, go to this ice cream shop, open since 2005, a little bit behind the seaside, on the shopping street of the district. All sorts of flavors for your ice creams and sorbets, from the fruitiest to the most gourmet, they are made on the spot in a laboratory. To complete the offer, milkshakes, fresh fruit smoothies and pancakes, also inseparable from holiday snacks.

Together with his wife Christel, Olivier Etchart, master pastry chef, took over from his parents who settled in the village in 1973. He makes pastries between tradition and originality, and his specialities are the baba au rhum (sold in jars of 14 to 15 pieces), coup de soleil®, the lemon pie, the herb pie and the pavé de Grimaud®. To enjoy these sweet treats, while savouring tea - to choose from a superb collection -, the couple puts at your disposal their terrace and their winter lounge.

Located on the port of Carqueiranne, this is perhaps the best ice cream parlour within a 20-kilometre radius! Top-of-the-range ice cream, with no fewer than thirty flavors on offer. The snack offer is also up to scratch, with quality products, some of them locavore. Hot dogs, paninis, salads, wraps and more. everything is made on site by Gregory and Margaux's teams. And don't miss their delicious waffles, crepes and homemade smoothies. We're still salivating... And there's always a pleasant welcome, even at the height of the season!

This chocolate maker, already installed in Roquebrune-sur-Argens, also has an establishment in the center of Saint-Raphaël. He makes and sells many confectionery products, starting with nougats and delicious chocolates, including the local specialty, the Rocher de Roquebrune, a nougat surrounded by chocolate lightly scented with orange. The chocolate factory also offers a chocolate bar, with chocolate recipes to be drunk hot or cold throughout the year.

For his first opening of a pastry shop outside of the capital, the most media-friendly and endearing of pastry chefs chose Saint-Tropez to open his gourmet store. He collaborates with Benoît Couvrand to create little marvels of sweets: pavlova with seasonal fruits or, of course, the house tropézienne tart, as well as the unavoidable marshmallow bears that will delight young and old. The store is bright and designed as a tribute to the South.

This confectionery-confectionery manufactures and sells Provençal chocolates and specialities. In particular, Didier Carrié created a unique recipe for the "Agay d'Agay", a white chocolate truffle, flavoured with vegetable liquor and lemon, and rolled in the powder of mimosa.