Where to buy bread cakes chocolates ice cream Ardèche

You're sure to recognize the brand's friendly little PDO chestnut man, who single-handedly symbolizes the very best of the Ardèche region. Clément Faugier turns 140 in 2022! The range has expanded over the years, with crème de marrons, launched in 1885 to recover the marrons glacés broken off during production, and marrons au cognac, created in 1924 for the American market. All the iconic products can be found in this factory outlet, where everyone can enjoy a real treat.

Kitsch and greedy! In a small street of yesteryear, a candy factory... Here we make berlingots, lollipops, nougatines, caramels... in the old way. The artisan confectioner, in his cauldrons, even demonstrates his know-how. The smell of caramel makes your mouth water. And the sugar kneaded and stretched like honey fascinates. Fortunately, the shop allows you to stock up on these marvellous sweets from the past. A moment of regression and greed that it would be a shame to miss. One more reason to stop by!

Champagne has its pink Reims cookies, Saint-Péray has its chips: a specialty that dates back to 1871. This patisserie is renowned for its Malavieille chips, sweet rolled cookies in the shape of a chip, delicately scented with orange blossom. This delicacy celebrated its 150th anniversary in 2021! The shavings can be eaten crunchy or softer, depending on your taste, at teatime or as an aperitif, or even as a dessert. The chef also concocts madeleines, suisses and other sweets in his workshop.

A reference for artisanal ice cream and flavors of the Ardèche - 100% organic! Terre Adélice is part of the "Taste the Ardèche" approach. In addition to the classic flavors, the Ardèche company offers local products: chestnut, black garlic, hay, Ardèche blueberry, Clairette de Die, tonka bean, flowers and regional herbs. A total of 150 perfumes and six ranges, including an organic range. In the factory store: the house range, in its different packagings. In summer, ice creams are sold in cones.

This master chocolatier delights us with a whole range of pralines. On the creative side, you will find chocolates with kalamansi, an Asian citrus fruit, but also with verbena, Earl Grey flavour or organic chestnut honey from the Ardèche, homemade spreads to treat children, cakes. He also offers marrons glacés, spreads, cakes but also fruit jellies... A delight! Why deprive yourself of such a craft of excellence to thumb your nose at industrial chocolate makers? This is a real religion for gourmets.

Nougat country tends to be the Drôme, but as with many delicacies, a friendly rivalry has developed between the two neighboring départements. And it has to be said, the Petit Ardéchois artisanal nougat is pretty damn good! It's made the old-fashioned way, in large copper cauldrons and basins, with carefully selected raw materials: lavender honey from the region and almonds from Provence. Wide choice in the store.

A vacation without a little ice cream just isn't a vacation! And with a setting like the old town of Aubenas and its castle in the background, a stroll through the narrow streets is the perfect complement to an ice-cream treat. Martin and his band of ice-cream artists juggle with local produce. The milk comes from cows grazing in the Monts d'Ardèche, the chestnuts from Imbert, the raspberries from Ardèche and the apricots from the Drôme, the chocolate from Valrhona and the vanilla... from Tahiti. The menu also includes smoothies, milkshakes and cocktails.

Since 2017, Pierre Chauvet has been orchestrating Les Glaces de l'Ardèche, ice creams and sorbets made with fresh milk and cream from the Ardèche plateau, and with fruit mainly from the local area. Some of the flavors have been awarded the Goûtez l'Ardèche label, including chestnut ice cream and pear, apricot and white peach sorbets. On the shelf, vacherins, iced nougats and Christmas logs. Flowers and spices, honey, peanut or chartreuse, we wake up your taste buds. A favorite is the vanilla chestnut vacherin from Ardèche. Terrace in summer.

A confectioner since 1907, Sabaton produces its inimitable marrons glacés according to the original recipe, its chestnut creams and purées, jams and other confectionery from the Ardèche and elsewhere - for candied citrus peel. We also add local fruits in syrup: bilberries, blackcurrants or blueberries. A video shows you the different stages of production, from harvesting to packaging. We like the kit to prepare your own marrons glacés with 3 verrines of 3 varieties of AOC chestnuts in syrup, with equipment and an explanation of the glaze!

In chestnut country, Marrons Imbert are king! Everyone here knows them, and everyone loves them. The adventure began in the 1920s with Gustave Imbert. Manufacturing processes have been modernized, but the method remains traditional. The company's main distinctive feature is the systematic peeling and sorting of chestnuts before cooking, to remove skins, tannins and damaged fruit for a quality product. Imbert also uses chestnuts to make purees and creams: 800 tonnes of chestnuts a year are kneaded in the Aubenas factory.

After several decades in Prévenchères, in Lozère, Jean-Claude Briet settled in Ardèche. His catalog includes no less than 150 chocolates, each one more delicious than the next. Jean-Claude Briet is not only an alchemist of taste, but also a chocolate sculptor. His creations are works of art and all 100% pure cocoa butter. Under his big wooden spoon and his little gouges are born divine sweets. You are bound to find one to your taste. Apothecary, Ardéchoise, spices, fruits, overseas... The choice of flavors.

After effort, comfort is well known. Those who do not know Annonay will see what we are talking about if they come from the bottom - that is an index! - Mesclon pastry tells us about a time that people under the age of cannot know. With its wooden display, its counting, its candy jars and its profusion of chocolates with delicious pastries, it also reminds us that it is time to taste, unless it is the dessert… Why look for a pretext, all that makes us simply envy - to taste on site or to take away.

An essential gourmet break in Aubenas, Pierre Chauvet's store delights Albenassiens and visitors alike. Recognized in 2015 as one of France's top 100 pastry chocolatiers, he embellishes his creations with products from the Ardèche region, favoring fresh ingredients. His Carrés feuilletés, his Coeur de nougat and his delicious Folies de l'Ardèche are a big hit... Homemade ice creams made with fresh Ardèche milk are a delight.

Béatrix, named after the nearby spring, a large charming red house, has been established since 1930. We stop to have a drink, eat pancakes and waffles, and enjoy an ice cream. The ice creams are homemade, classic or original. Order Dominique Cerdini's vacherin or cassate. His brother, Guillaume Cerdini, for his part, signs a beautiful declination of chocolates. In summer, on the terrace, the house proposes a small inventive restoration along the Volane. Some concerts are scheduled in summer. Another address of the sign in Vallon-Pont-d'Arc.

Norbert Chenevier is one of the Best Craftsmen of France who were distinguished a few years ago. His shop window is an invitation to happiness to arouse the taste buds: macaroons and chocolates, small and large cakes... The reputation of this craftsman, who works with hand-picked products, is well established! A simple pogne will do for a snack or a breakfast, while at Christmas and Easter the range of chocolates is extended and in summer the range of ice creams with numerous flavours. This is the home of an authentic defender of taste.

On the fringes of the Béatrix house, Guillaume Cerdini creates chocolates and macaroons with exceptional flavours, daring to make daring mixtures without denying his classics. His shop in Vals is like a showroom where the seasonal collections are presented, to be tasted on the spot or to take away. From ganaches to macaroons, including cassates, delicious Italian-style ice creams, a journey for the taste buds and a gourmet address not to be missed in Vals! Dare to try the mango/citronella, violin de Borée or truffle macaroons, and the blueberry coated with chocolate.

Philippe Roux's bakery is one of those places where you don't just walk out with what you thought you were buying! In the well-stocked shop window, you'll find a wide selection of pastries, each more appetizing than the last, and on the shelves, standard and special breads to suit all tastes! House specialties include tarte praline, tropézienne and sweet pogne. And don't forget the Ardèche delicacies with chestnuts and blueberries.

Delicatessen, regional products, tea cellar... A great epicurean address! This recently-renovated boutique with the "Goûtez l'Ardèche" label offers more than just nougats and chestnut products... In addition to a wide selection of local products, Au Bon Bec offers, as its name suggests, a choice of old-fashioned sour sweets, as well as chocolates. The welcome is as soft and sweet as the sweets on display. You'll also find the Kiub brand, with its mugs, coffee cups, isothermal water bottles, activity aprons for children...

It is the temple of the macaroon and the chocolate! Didier Laurent is a renowned pastry chef and chocolatier. His collection of homemade chocolates is a delight for the gourmets. In summer, it is here that one comes to seek an ice cream and all the year of the macaroons of exception, stones of Volane or a pastry of quality. The products are made as often as possible with local products (cream, milk, fruit, chestnuts...) and following the seasons. Pastry classes from 12 years old.

Ah his seasonal strawberry tarts! This patissier delights us with his entremets, cakes, ice creams, macaroons and Ardèche specialties. Add to this his collection of classic fine chocolates. These include Délice de l'Eyrieux (almond cookie, vine peach mousse, apricot mousse and coulis, diced peaches), Ardèche (almond cookie, chestnut mousse and blueberry coulis), lemon meringue, walnut and pear tarts. But also chocolate bars, drinks, sweet and savoury petits fours, pâté en croûte, pan-bagnat, focaccia, salads...