Where to buy bread cakes chocolates ice cream Loire

François Pralus has opened a beautiful boutique in Saint-Etienne with a burgundy front. You don't know him yet? Certainly you do, you know, it is this chocolate maker-pastry maker from Milan who offers you his famous pralulines, from brioches to pink pralines with a secret recipe and inimitable taste. The Pralus family owns cacao tree plantations in the north-west of Madagascar and makes chocolates from grand cru cacao to be enjoyed in the form of bars or fancy chocolates. A real delight... His productions are renowned throughout France! The flagship products: the pyramid of the tropics and the infernal bar.

Since 2007, l'Arbre à Glaces has been delighting the people of St. Etienne with its frozen delights. And for good reason, in addition to satisfying the taste buds, the artisanal company takes care to choose quality products, without additional flavouring whether natural or artificial, without colouring agents and without flavour enhancer! Let yourself be tempted by the classic caramel, chestnut, vanilla... Or dare to discover divine mixtures like verbena and yuzu, raspberry and purple basil, or mango, lime and a touch of turmeric... A delight !

Meilleur Ouvrier de France, world pastry champion, Bruno Montcoudiol makes us melt with pleasure in his pretty pastry shop-chocolate factory of the "Martyrs". Numerous gourmet recipes are waiting for you: cakes, macaroons, croquembouches, ice creams... Sold individually or as a dessert, these desserts have enchanting names synonymous with delights: Fleur Australe, Pur Velay, Violina or Succès Fou... The chef also gives pastry lessons to everyone in his Monistrol workshop because, as he reminds us, gourmandise is universal!

Originally from Alsace, Eugène Weiss left his native country during the war of 1870 to settle in Saint-Etienne where he opened his chocolate candy confectionery in 1882 at 8 rue général Foy. Recently repainted in purple, a discreet reminder of the colour of chocolate, with the portrait of the founder at the back of the shop, this shop was awarded a prize in the 2011 commerce design competition. In 1912, he invented the famous chocolate square, to be served near a café. Chocolate to cook, or to taste, in bars or already prepared, to offer or to indulge oneself: chocolate cat tongues, cream sticks, palets, chocolate discs, nougastelles, nougamadines or orangettes. This world-famous chocolate factory has opened its chocolate museum next to its factory at Pont de l'Âne, near the Géant Casino Monthieu. In summer, don't miss the chance to taste the ice creams made mainly with chocolate of course, dark or white, but also with vanilla or strawberry, or even sesame praline...

A committed baker who favours pre-ordering to fight against waste, and 95% of the time... it works! Sylvain Thiéry, a mechanical engineer, decided to become an artisan baker. His bread is made from an ancient variety of wheat, the great spelt Oberkulmer, which is difficult to shape by hand. Far from industrial flour mills, he favours flours crushed with a stone grinder or a steel cylinder. Several varieties are available. What makes this bread special? It can be kept for 15 days without going stale!

Known for the quality of its pralines, almonds and hazelnuts finely roasted and coated with sugar in slabs that are broken by hand, the house has its loyal followers. You'll find a range of 18 pure-origin bars, with subtle aromas, from the world's finest cocoas. A journey with ports of call: Madagascar, Indonesia, Ecuador, Colombia, Venezuela, Trinidad, Vanuatu, Ghana, Jamaica, São Tomé. As for pastries, their names are baba, Paris-Dakar, religieuse, Murmure, Brasilia, Hawaï, mille-feuille, nid d'abeilles, Guillaume Tell, not forgetting tarte aux pralines and brioche aux pralines... Simply irresistible!

Your favourite little spoon is the one that will dip into the best of Charles Chocolartisan spreads. A spread made with love by Charles Roland, an authentic chocolate lover, who takes great care of our health and our greediness by creating artisanal and local products, healthy products without palm oil or artificial flavours. Only good, only real, only natural for an exceptional taste. If you don't know which one to choose - from the famous Nutôloire (a local and artisanal spread made with homemade sweet cocoa, sunflower oil and cocoa butter, milk, homemade roasted hazelnuts, Loire caramel and Madagascar vanilla) to salted Butterscotch -, Le Petit Futé advises you to take a whole week to vary the pleasures. Another pleasure not to be missed (even if you can order on the Internet): a visit to the Civens shop. A real experience for all the senses around the spread. In tastefully decorated premises, you can learn all about the making of an exceptional product (here, we hide nothing!) by visiting and having fun with your family, participating in workshops... Gourmet moments to share around the best spreads.

This pastry shop hides sweet treats with incredible flavors. They seduce us not only with their beauty, but also with the finesse of their tastes. Come and discover the Praliné with its flowing heart of Piedmont hazelnut praline. We appreciated the freshness of the Exotic and, on the chocolate side, it was the Aztèque that won us over with its gourmet dark chocolate cream. To serve you even better, the patisserie has a summer terrace where you can refresh yourself with an artisanal ice cream. The menu features individual cakes as well as entremets and all kinds of cakes for your events (number cake, pièce montée, wedding French...).

Do you know what Blue Thistle is? If you answer this question in the negative, you haven't been in the department for long! The reputation of this pastry, which has been around for over half a century, has spread beyond the borders of the city of Saint-Just-Saint-Rambert. Here, it's top-of-the-line! Pastries (traditional or personalized desserts, farandole of pies, set pieces and American-style wedding cake), macaroons, chocolates, ice cream and sorbets are concocted by a master chocolatier, Olivier Buisson. He will share some of his secrets with you so that you too can bake during theme classes on Saturday afternoons!

Since 1991, the Laurent patisserie in La Grand-Croix has been transporting you into a world of sweetness and light with its handcrafted products. The varied range of cakes, chocolates, ice creams and other delights is carefully prepared using fresh local produce, in keeping with tradition and the rules of the art. Specialties such as "la Cacotte" and "le Craquelin" are a must for gourmets. The menu changes regularly, offering new flavors according to the season and the inspiration of our talented pastry chefs.

It's customary to bring back a bottle of Badoit from a trip to Saint-Galmier, and it's even better if it's made of chocolate! In his elegant, uncluttered boutique, Anthony Pailleux, a renowned chocolatier in his thirties, selected at the end of 2019 by the jury of the "Talents Gourmands" competition, offers you some filled with Balnéarian cobblestones, a praline and roasted hazelnut slivers coated with cocoa powder, taking the shape of the village's alleyways. But the product range doesn't stop there, it's highly diversified, with handmade confections made for the most part from fresh fruit, creamy caramels or marrons glacés. Creative delights!

This recent bakery welcomes gourmands in a cosy and warm atmosphere, with a smiling team. On the bread side, note the traditional baguette, made with local flours from Forez. Other specialties (roasted corn, khorazan ...) await you. The pastries are also home-made, including puff pastry. As for pastries, where everything is also made on the spot, you won't miss the "pâté forézien", with apples or custard cream, pear and chocolate chips... And for the Epiphany, discover the beans honouring some of the monuments of Saint-Etienne, from the Saint-Charles cathedral to the Puits Couriot!

When the passion of the farm meets the pastry know-how, it naturally gives a Pauze Ice! Serge Garnier, a farmer, and Virginie Rivollier, a graduate in pastry, combine the talents to put into ecstasy small and large! Their farm is located in Saint-Genest-Malifaux at 1 070 m altitude. 40 dairy cows and 45 heifers of high-open montbéliarde race provide quality milk. More than a drink, it's the main ingredient that transforms to give birth to delicious treats! Desserts, frozen, bins, you cannot do more healthily! Without dye, or conservative, you don't resist the desire to describe the tulip with its ice cream and caramelized pears or vanilla vacherins that faithfully restore the taste of a raspberry sherbet and a meringue. It should be noted that the élaborés produced are with the fruit of local farmers in the Pilat. In a word, it's authentic! So try a strawberry cone, you'll love! Manufacturing is a house even when it comes to cookies and chantilly! We can only highlight the individuality of such work, because everything goes directly from the breeder to the buyer. By appointment on the farm or on the markets, it is a pleasure to discover these ice cream delights and the same opportunity to leave with fresh milk, a creamy cream or butter as you rarely find!

In 2007, after a career change, Didier decided to set up his own bakery to produce quality products using organic ingredients. The sourdough bread is kneaded by hand and baked in a wood-fired oven. In Didier's bakery, we rediscover the flavors of yesteryear. You'll be able to taste "cotancinettes", a kind of breadstick, lemon and orange breads and many other specialties. You can find these delicious products by ordering them online or by visiting one of our drop-off points. Didier takes his deliveries by the back door.

In this shop, under the arcades of the town hall, you will taste the whole range of Voisin products: chocolate bars, ballotins, quenelles and cushions from Lyon, pralines, sugared almonds... but also coffees since the master chocolate maker from Lyon has a quality roasting. The choice of bulk sweets is wide and classified by colour, a selection to be made with the whole family... before discovering the know-how of the house in its sensory initiation area!

The adage "from the field to the plate" takes on its full meaning at the Ferme des Blés d'Or thanks to Noël Lafertin, farmer and baker. Nono's bread is the fruit of the work of this lover of old-fashioned bread. A divine bread and for good reason, since the cereals grown with love are harvested here, crushed and then transformed into crunchy bread. Long loaves, baguettes, plain or special, Nono's breads have their fans who flock to the bakery on the rare days it is open. Don't miss the famous apple pie either!

At David Bory's, the choice is vast and everything is good: pastries, bread, snacks, confectionery, chocolates, cakes... The creations are unique and colourful like the fig/raspberry/chocolate bread. The assemblies of cakes and individual pieces are delicate and greedy. Fruits, caramel, chocolate, all the taste buds will enjoy! The service is impeccable, always smiling and friendly. The lunch formulas can be enjoyed on the spot (inside or on the terrace) or to take away.

With the announced opening of a second boutique in the future Halles Mézerat, Au Péché Gourmand is now part of a dual entity under the name of Maison Dussap, named after Kevin, its creator. However, we'll continue to indulge our sweet tooth in front of the window displays filled with cakes, giving the store a jewel-like feel. Everything is homemade, with flavors that change with the seasons. On the summer menu are "Eskimos", made with organic milk from Jonzieux cows, "mojitos" with brown sugar cookie and mint-lemon cream, chococcinos or marvelous, crunchy hazelnut, nougat cream and apricot confit. There's no point resisting!

The Durand House has solid foundations. Created in 1890, four generations perpetuated traditions. For 30 years, Michel and Bernard have been on the Orders and have become real specialists in pastry-chocolate. They revived the manufacture of the true "pastry sausage", a well-known cake of the sixties, created in Boën, composed of a sponge filling of chocolate cream wrapped in a chocolate glacine, which gives a stick closed to the ends by a string as a boudin. Other specialties, Chloé's delights, flat rollers with almonds, gold pucks, large cru, and roses of the rolled sands pralines. A selection of gift objects is offered in its decoration space.

Le Oruau Lorrain is one of the most popular bakeries in the city centre. In addition to the traditional baguette, this establishment offers a wide range of breads. Sesame baguette, wholemeal bread, rye bread, but also corn bread, ciabatta, baked bread, walnut rye, country paving stone or poppy seeds... but also quiches, salted brioches, pizzas... The choice of pastries is wide: brioches, chocolate breads, chocolate Viennese, seasonal bugnes, gingerbread, shortbread... A well-known address to know who had the opportunity to represent the department in 2018 during the competition for the best baker in France on the TV channel M6.