Where to buy bread cakes chocolates ice cream Drôme

A heritage nugget with its old-fashioned storefront and historic shelves. The Achard-Verdurand house, whose origins date back to 1839, hides behind its beautiful wooden front multiple sweet treasures. Vanilla paste, berlingots from Carpentras, calissons from Aix, fruit jellies, Chartreuse candies, nougats and chocolates are lined up in their glass jars. Regressive! The house also proposes some regional wines and selected liqueurs. Photos prohibited...

The great chefs, pastry chefs and chocolate makers of France and elsewhere swear by Valrhona, the benchmark in chocolate. The house was founded in 1922 and the brand was born in 1947. Here, alongside the production workshop, you can compose your own box of chocolates, choose your own dessert, taste the new products... You can be sure that these delights are made from chocolate pods from the best plantations in the world. Dare to try them hot or cold, as sweets, with coffee or as an aperitif... We will forgive you all your excesses!

It's the kingdom of chocolate and pogne! An address of excellence that delights sweet tooths. It was in 1891 that Jean-Pierre Lionneton opened the first Lionneton bakery in Ardèche. The company has continued to exist without ever renouncing its origins and its traditional, artisanal pastry, chocolate and bakery work. The range of chocolates and pastries is an enchantment for the palate as well as for the eyes. The pogne de Romans is among the best in the appellation area and the bread menu is just as good. More than one reason to stop by.

This gourmet address downtown is an institution founded in 1856. We love the door handle in the shape of a Swiss, the Valence cookie man. Its beautiful window opens onto a scent of orange blossom that flavors the two house specialties, flagships of Valence gastronomy, the pogne and the suisse, which come in different sizes. The Swiss refers to the Swiss guards of Pope Pius VI, who died in Valencia in 1799. Also: chocolates, nougats, saint-genix, cakes, pastries and a collection of breads.

Founded in 1964 by Jean-Charles Giraud, and later joined by his son Louis, this gourmet brand welcomes us to its attractive boutique just down the boulevard. Maison Giraud is renowned for its pastries, chocolates and ice creams, as well as its catering service. The Giraud patisserie also combines a downtown tea room with a renowned catering service. In a hurry at lunchtime? Try the menu of the day with salad, dish of the day and pastries, on the terrace if the weather's fine, or on the mezzanine, in the warmth of the interior.

One of the most prestigious nougateries of Montélimar, founded in 1837. Since 2000, Caroline Brotte-Honnoré and Didier Honnoré have been at the helm of this prestigious company, which remains the oldest traditional nougatery still in business. And the^4th generation will take over! The company produces 144 tons of delicacies per year! Besides the classic nougat, hard or soft, a beautiful collection of marshmallows, calissons and even strawberry, lemon, lychee lollipops... The gourmands are at the festival!

On the Place du Marché in the old town of Montélimar, Maison Dulac boasts a tempting window display and, in summer, a terrace where you can enjoy a cup of tea with a pastry. Pastry chef-chocolatier Jean-Philippe Dulac is an authentic artisan of good taste, trained at the best schools (second pastry chef at Pic and pastry chef at Valrhona's École du grand chocolat), who makes us melt with pleasure. If Dulac is known for the variety and flavors of his macaroons and his divine artisanal summer ice creams, his chocolates are equally renowned. And the pleasure can be doubled, as a second boutique has opened at 140 avenue Jean-Jaurès.

Appreciated since time immemorial, nougat is now one of the stars of confectionery. For 160 years, Chabert and Guillot have been repeating the traditional gestures necessary for its production in the beautiful city of Montélimar. The excellence of its know-how has been rewarded with the Entreprise du patrimoine vivant label.

History. The history of the nougat Chabert et Guillot is above all the history of the Chabert family. It began in 1800 with Alexandre, a pastry chef on rue Puissantour (now rue Raymond-Daujat), who made white and black nougat for the Christmas and New Year holidays. His son Ernest will succeed him.

With the third generation, represented by Charles Chabert (1888-1953), the first major transformation took place. While the reputation of nougat made in the family pastry industry grew, Charles noticed that its manufacture took a major part, to the point of relegating the sale of cakes to the background. Nougat is now eaten and offered all year round, without waiting for the Nativity. Chabert then became a full-fledged nougat maker. Rather than continue operating in the cramped premises on rue Puissantour, he convinced his brother-in-law, Henri Guillot, to provide him with the additional capital necessary to buy back the Déjour establishments. We are in 1913, and the Chabert & Guillot brand, which was then created, adopted the birth date of its predecessor in the area. The untimely death of Henri Guillot, with no descendants, kept the company in the Chabert family. Since 1991, the street on which the plant is located has been renamed Charles-Chabert Street. Pierre Chabert, who takes over, develops and perpetuates the family's work. Chabert et Guillot then established itself as the first and most renowned nougat manufacturer in Montélimar. In 1954, director Gilles Grangier, who shot Le Printemps, l'automne, et l'amour à Montélimar, chose the Chabert & Guillot factory as the setting for his comedy, with a Fernandel nougatier pattern as the star. Pierre Chabert will devote himself to the community through the professional union and the economic interest group Inter-Nougat (sale of nougat on the highway).

Fifth generation of nougat masters, Didier Chabert took over the management of the company in 1985. He will be at the origin of the company's second major transformation, that of its transition to technology. In 1987, he invested in an ultra-perfected process to produce ten tons of nougat in 24 hours. In 1992, with the help of François Roelens, mining engineer, he created the liquid nougat, called Montélimar nougat cream, positioning the nougat as an ingredient for pastries and ice cream.

In 1997, the company, a leader in the world of Montélimar nougat, wanted to expand worldwide and sought alliances with a major group. For its part, La Raffinerie Tirlemontoise S.A., the leading Belgian sugar producer - itself a subsidiary of Südzucker, the leading European sugar producer - intended to continue its investment efforts in the pastry ingredients market. Thus, on ¹ October of the same year, the French nougat leader and the European sugar leader joined forces to jointly pursue and develop many products under the brand name of the Surafti group's subsidiaries. In July 2003, Nougat Delavant joined the NCG+ group.

The products. Soft nougat, hard, dark or crunchy nougat, chocolate-coated nougat, organic nougat, nougat cream, calissons and fruit pastes.

Employment. Chabert et Guillot has 160 employees who produce 15 tons of nougat daily and a turnover of 25 million euros.

The Morin family has been in the chocolate business since 1884. But the history of the family business has been built up over the generations through several revolutions. The creation of the family business in 1958, first by André Morin, then by his son Jean-François, to offer a product of impeccable quality. The best way to do this was not only to select the very best cocoa trees, but also to grow our own fruit trees. Today, Jean-François' son Franck continues this tradition of excellence.

Chabert et Guillot has been perpetuating the nougat tradition in Montélimar since 1848. While many brands have taken the gamble of expanding their product range, Chabert et Guillot has decided to concentrate on what has made the local confectionery so successful: nougat and nothing but nougat. You'll find 4 stores in Montélimar, the one at this address being the factory outlet where you'll find more than 30 varieties of nougat in a wide range of colors and flavors.

The Guillet house has more than 50 years! One half-century of shared delicacy and happiness. Guillet remains the chocolate reference of Novels and... well beyond, since the Guillet house is rewarded to Japan for its incomparable chocolates. A right harmony between tradition and innovation allows master craftsman pastry chef Novels to draw his pin from the game in a context of fierce competition. It is that the chocolate it is pleasure but also one crowned market! Guillet declines a sublime collection, the classical ones associating walnut, morello cherry, orange peel, almond with most original in form of ravioli or... of shoes (man or woman!). The house is also famous for its refined macaroons, its verrines and, of course, the wide range of its intervene very smart. The Guillet house also has its shop with Valencia (place of Champ-de-Mars).

Marielle and Richard Fournier founded the company in Tulette in 2007. Mathilde? It's the name of Richard Fournier's grandmother, son and grandson of a chocolate maker. Today, this house of chocolates and high-end delicatessen products has a 2,600^m2 production unit that transforms more than 150 tons of chocolate per year, among the few chocolate makers who roast their own cocoa beans, including Valrhona, Bernachon or Bonnat. The direct sales store offers a wide range of bars, marshmallows and spreads.

It is a good smell of pastry which welcomes you in this artisanal cookie factory which declines croissants and brioches, saint-genix and pognes, dry cookies, salted or sweetened shortbread. You hesitate? Try the daisy! In addition to the classics, let's mention the chocolate chip pogne, the walnut shortbread, the apér'olives, salted olive shortbread, made from black olive paste, green olive paste, almonds and Provencal herbs, a must for shortbread. You can also stock up on roasted almonds and whole pralines.

Bastien Girard, crowned world's best pastry chef in Lyon in 2017, has crossed the Rhône to open a second boutique for his Ardéchois brand in Valence. On the gourmet Avenue Victor Hugo, his chocolate and patisserie is no different. You'll find the same delights as in his Tournon-sur-Rhône home: small cakes and entremets, chocolates and cakes, ice creams and macaroons, beautiful and tasty. You're in the realm of excellence.

In the heart of the city, you can find a great choice of homemade cakes - including a variety of cookies, cookies, pastries, tartlets… - or low-quality artisanales. Chocolate achievements are also to recommend a new welcome to indigestible indigestible.

Philomino Pisiu is an excellent artisanal ice cream chef from Sardinia. In the pedestrian center, he invites us to take a gourmet break with a choice of some twenty flavors and compositions of sorbets and ice creams served with a spatula as in Italy, with a choice of toppings. Divine ice cream made with Piedmont hazelnuts. The simple strawberry sorbet is already a real treat! An unmistakably southern journey for the taste buds, creamy and delicious. All turbinated with love and served with a smile! Waffles are also available.

There's a boutique in Crest, and here's the workshop of this remarkable organic fair-trade chocolate factory in Beaufort-sur-Gervanne, in the heart of nature, which produces its chocolate bars and bonbons in an ecological, bioclimatic and wooded building. Here, organic, grand cru cocoa from São-Tomé-et-Principe is used, along with local ingredients and original combinations, from Clairette de Die to black garlic from Crest, as well as spices from elsewhere. Dare to try black garlic truffles and garlic tartin... Visits and direct sales.

Piégros-la-Clastre is home to a number of gourmet treasures, including Merlin l'enchanteur, an organic ice cream artist who concocts 16 flavors of cream ice cream and fruity sorbets. On the menu: pecan, pistachio, strawberry-cassis, mango, cookie dough, not forgetting the classic vanilla, chocolate, lemon or raspberry. Merlin's ice cream pots can be found in local organic grocery stores and in the little mobile wooden store that parks in front of Crest's bandstand on sunny days, as well as at a number of local markets. Look out for him, you're in for a treat!

Another nougat icon, Suprem'nougat, has been operating since 1900. The factory can be visited, mainly as a guided tour with a specialist on hand to answer your questions. In the store, you'll find all kinds of nougats, including traditional (36% almonds from Provence, chestnut honey) and Montélimar (30% almonds, 25% lavender honey, 2% pistachios), as well as a wide range of flavors, from chestnut to blueberry and from fig to pistachio. The second star of the house: the calisson!

Since 1949, Le Chaudron d'Or has been making nougat in copper cauldrons with lavender honey from the Drôme, almonds from Spain, pistachios from Sicily, and vanilla from Reunion. You must try the dominos of soft nougats coated with fine chocolates to vary the pleasures. We like the iron boxes with retro designs filled with wrapped nougats that can be easily recycled. The house also offers an online sales service. If you want to see the making of the chocolates, it's in the morning... And what a smell!