Where to buy bread cakes chocolates ice cream Vaucluse

The sign has existed for almost fifty years, it is an institution in Sorgues. Since 2013, the Piedra family has taken over the pastry shop. They are a chocolate maker, pastry chef and ice-cream maker. Among their specialties, the Saint Marc, a vanilla and chocolate mousseline caramelized with an almond biscuit, the Délicieux, an iced dessert with meringue, vanilla, caramel and toasted almonds, the Picabraq, a heart with red fruits and vanilla mousseline on Breton shortbread.

La Glacière is the brainchild of food blogger Anne-Sophie. Sparkling and enthusiastic, this pretty brunette is a native of the region, as they say, and has moved into what was once her grandfather's garage, on Place de l'Étang, in the heart of the village. The terrace is perfect for enjoying an ice cream and basking in the sun. Anne-Sophie offers ice creams, sundaes, milkshakes, granités, crêpes and chantilly. And it's all homemade, of course!

Philippe has been following his father for years. Even though he has introduced the poppy and sesame among others here, there are only simple, tasty bread "made in tradition, with our hands" raised and cooked in the wood kiln in the bottom of the store. A real show. It's a great place to stay!!! Think of us, those who love him, and don't hesitate to make a hook for their daily wand or their rustic bread that, wrapped with a cloth, will hold a few days.

From sourdough breads and viennoiseries to pastries and cookies, this is an artisan bakery worthy of the name. Benjamin, a graduate of the École Internationale de Boulangerie in Noyers-sur-Jabron, defends virtuous agriculture that respects the earth and its people. He advocates short and organic circuits, with flours from ancient varieties, fresh sourdough, slow fermentation and no additives. Go ahead, try it all, you'll be back. La Belle Miche is good bread for good eating!

The maleoùs are small cakes made in the Vaucluse by Éléonore. She uses only organic and local products, and in season. The maleoùs, which look like big macaroons, are available in salted butter caramel, fig-rosemary, melon-fennel, pomegranate and Zaatar, a spicy Lebanese mixture with a lemony taste. And also in salty flavors chorizo-tarragon, goat-basil, tuna and cumin... They keep for several days, you can bring them back in your luggage as a little piece of Provence. Éléonore sells them at markets and online.

Well-known chocolatiers in the Vaucluse, Florence and Laurent Lesage sold their stores in Carpentras, Vaison La Romaine and Sarrians to take over Maison Aujoras a short while ago. They perpetuate the know-how of this century-old artisanal factory, renowned for its specialities: croquettes with almonds and Papalines d'Avignon, a pink thistle with Comtat oregano liqueur coated in dark and white chocolate. Well worth a visit if you're in the area and have a sweet tooth.

While madeleines originated in Commercy in eastern France, where Madeleine Paulmier invented the recipe in the ^18th century, in the Luberon region of France Émeline has been making hundreds of handmade madeleines every day since 2021, to the delight of gourmets. Crunchy and soft, not too sweet, plain, with chocolate, preserved lemon or almonds, they are shaped like a scallop shell. Émeline sells them at the La Tour d'Aigues and Pertuis markets, but they can also be ordered via her La Luberonnaise website.

White and black nougat are the jewels of the production of this sign, but you will also find old-fashioned macaroons, calissons, spreads, old-fashioned marshmallows, chocolate-covered almonds. During the summer, you will not be able to resist the artisanal ice creams with lavender, calisson, nougat. The store has preserved its period setting, with a small museum of kitchen utensils (18th-19th century), including roasting objects, candy boxes, old butter churns, not forgetting the huge pestle to grind almonds.

A former lawyer has opened this bakery, or rather "country bakery" as he calls it, and offers, after training, multiple varieties of organic breads, farmhouse loaves, rye, petit épeautre, seed breads, but also brioche oil pumps and other brioches. All good things must be earned, as the bakery is only open 2 days a week in two time slots!

For a gourmet break in La Tour d'Aigues, head for Amande Olive & Chocolat, where you can choose between chocolates, fruit jellies and handmade confectionery. Elisabeth works with passion directly from her workshop in the belly of the village, using ingredients carefully selected for their origin and quality, such as almonds from Provence and hazelnuts from the South West to make her delicious creations. Don't miss her handcrafted marshmallows made without egg whites, from fruit purées.

This green-fronted bakery and patisserie welcomes you every day except Wednesday to enjoy a variety of breads made with cereals, rye, corn... golden viennoiseries, meringues of all kinds, mouth-watering pastries, as well as croquants de Provence and traditional navettes. A savoury section, including pizzas and quiches, is also available.

Now there's a cure for the sweet tooth! Sweet mini navettes with orange blossom or cinnamon scents, the famous cookies of Provence, soft white nougat made with almonds, honey and pistachios, green and black olives in chocolate and many other delicacies. There are also savory dimples, as appetizing as they are tasty, with the scent of Provencal herbs, olives and onions. It's a great place to buy small gifts of regional products, which are always a pleasure! Before you buy, try a few treats.

For lovers of berlingots, the Confiserie de la Fontaine is a stopover to punctuate your touristic walk in a gourmet way if you go up to the Moulin Vallis Clausa or the Museum of the Resistance. There, you will find the colourful berlingots which make the reputation of the Confiserie Clavel but also the candied fruits and fruit pastes elaborated in a traditional way from the fruits of the region, the melon of Cavaillon, the strawberry of Carpentras, the cherry of Venasque.

A key word for this pastry: elegance. So the neat alignment of all these little cakes makes your head spin. As you can imagine, the speciality of the house is a Tropezienne reviewed and corrected to fall. Chocolate lovers will not be outdone. You don't hesitate to nibble on the sweets, order the birthday cakes and take your pastries for breakfast... guaranteed effect! And we discover the speciality of the region, the Papaline! For lunch, salads are ready to take away.

Papaline, listed as a national heritage of French chocolate specialities, hides under its pink thistle-like robe a liquorous heart of oregano, a blend of about sixty plants, some of which are picked in the foothills of Mont Ventoux. The origins of this cheese date back to 1835 and it was the master pastry chefs of the Vaucluse who brought it back to life in 1960. The recipe is unchanged and is only distributed in the Vaucluse via the association "Les Pâtissiers des Papalines".

Michel Bourbouze, artisan patissier and master chocolatier, keeps the traditions alive. He's the home of the famous cadenette: a braid designed by the Seigneur de Cadenet in the early ^17th century, which was used to adorn the hairstyles of soldiers and "incroyables" or "muscadins" after the French Revolution. Michel's braids are much less vindictive: they consist of orange zest macerated in Grand Marnier, a melting ganache, all molded into a dark chocolate braid, and attractively presented in a small drum. You'll also find classic pure-butter viennoiseries and personalized cakes, all made on the premises from fresh ingredients.

We're a stone's throw from the tourist office. The front says as much as the name of the sign! Inside, the shop windows are a showcase for the pastries, desserts and chocolates made daily. The fine pastries follow the seasons as do the macaroons which come in original flavours, apricot with rosemary, mango ylang ylang. Calissons, meringues and homemade chocolates are beautifully presented.

Fanny and Christophe, offer a wide choice of breads and pastries worked and baked on site. They wish to impose their know-how in the work of the obsolete cereals - khorosan flour - spelt, rye which will constitute the base of the "epoca" baguette. Of course, one finds the "fougasse" with olives and dried tomatoes. Le Petit Futé recommends puff pastry bread made from cereal flour, the dough of which is worked like a croissant, a melt-in-the-mouth delicacy that can be accompanied by sweet or savoury.

Before or after visiting the calades of the medieval village of Crestet, on the way back from a hike or simply for a treat, stop at the bakery/pastry shop at the foot of the village. This sign is an institution there but not only. You can stop there to taste all types of cereal, sports and ginger breads, all made according to a traditional method, with quality flours and organic ingredients. In season, Ronan also sells goat's cheese matured by local breeders, notably from Malaucène and Beaumont-du-Ventoux.

Creative and artisanal bakery: it's a family business. Their breads are made with love, the baguettes are crispy and just waiting to be buttered and spread with good jams. You can buy the bread by weight, country bread, cereals, etc., and we love their fougasses with grattons and olives, available in puff pastry, bread dough or brioche, for every moment of the day. For lunch, sandwiches, salads.

Utopian bakery for committed bakers! That's because they only make good, organic bread. Some of their breads are gluten-free. They give them funny names: Jojo is a chubby 100% rye. They offer a range of local groceries: Jacqueline's eggs are excellent, and you'll want to bring your own carton! Yes, they're demanding in their approach. You can have a soup or a snack on the go. Sometimes a party is improvised and spills over into the pedestrian street... The good mood is contagious!

Gourmets will tell you it's the best ice cream in town. Perhaps it's because the ice cream maker's strong character is delicately distilled into its creations. Because yes, all the ice creams are made on the spot and have never seen the colour of colouring agents or preservatives: Sault lavender, spirulina yoghurt, olive oil and thyme, liquorice with violet, cinnamon, pear ginger, raspberry thyme, hibiscus, bergamot green tea... And as everything is "reasoned", the milk comes from the Alpilles. All sorbets are vegan and gluten-free.

Théodore Volpert is a pastry goldsmith; he's not even 30, and since 2019 his reputation has been attracting gourmets from all over the Luberon. We come for the classic tarts, millefeuilles, operas, éclairs, macaroons... And you'll fall for the creations: Saint-Elzéar, Sainte-Delphine - saints celebrated locally in Provence - and Mistral qui chasse les nuages, unless it's a cake in homage to Frédéric Mistral, the bard of the Provencal language. In honor of the finest local produce, Le Cévennes has the flavor of chestnuts.