The best bakeries Drôme

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!

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.

You find in this boutique whose origin dates back to the early 1980 s, the famous Wank of Novels and Saint aux. The specialty of the house remains the NougatPogne, created in 1998 by Max Bedouin, which is a pleasant association between the wank of Novels and the Nougat de Montélimar. Added to the PanePogne, in the form of an Italian panettone where wank complemented with chocolate and orange bark. They also appreciate their collection of bread, French tradition, campaign bread and other bread to grains, nuts, etc. Even house as bakery, brew: Breakage of Bedouin, on the same place at number 20. You can eat on-site, on-site or on-site breakfast at lunchtime. A very detailed website.

Beautiful brick architecture, bay windows and an arbour terrace for this Maison Guillet store, run by Lou and César Guillet (^3rd generation). Committed to the bakery tradition, La Fabrique offers long opening hours, top-of-the-range pastries, fresh viennoiseries and a savoury range of quality snacks. The bread is often organic, always made with natural sourdough and local flours, and the result of slow kneading and long fermentation. And the 3 bars of chocolate in the pain au chocolat are the hallmark of this gourmet house!

Best bakery in the Auvergne-Rhône-Alpes 2023 region, this Tartine benefits from the expertise of the Ougier couple and their team. It's a multi-faceted establishment, at once a bakery, a pastry shop, a chocolate shop, an ice cream parlour and a tearoom. The viennoiseries, varied sandwiches and fine range of breads are much appreciated. Successes include the AbonValence, which combines croissant dough, diced pear, walnut crumble and cream cheese. An attractive breakfast option.