Where to buy bread cakes chocolates ice cream Rhône

While France remains one of the lands of pastry -and Rue Paul-Bert has at least a famous one…-, the United States is the land of pastry. Often, when travelling to the States, in New York, you wonder why one of these famous bakeries has not opened yet in our neighbourhood. So, that's done two steps from the train station of Part-Dieu with Dorodi Pastry, whose specialty is donut. Donut, it is a little like in our country the eclair or doughnut, a real inexhaustible source of little pleasures that do not really help to lose weight but are so much fun! Donuts in tens with seasonal flavours, but the dark chocolate is timeless in our opinion, muffins and cookies that are each better than the last, as well as gourmet cheesecakes to enjoy with a homemade lemonade. The only concern is that we must keep coming back to taste everything! Note that we can find Dorodi and the charming Myriam on the markets (Croix-Rousse, Quai Saint-Antoine).

Located in the shopping area of Villefranche, the store does not pay a mine but the chocolates are excellent. Here only beaujolaises specialities are produced: The Beaujolais Cap, the country's Tastevin and two home specialities: buhlois (marriage of black chocolate and macerated grapes to Marc marc) and caladois (black chocolate flux praline, pulp pulp, cherry pulp). You will also find classics such as praline, chocolate tablets and sugar. 

Winners of the 2023 competition for the best traditional French baguette in the Rhône region, head baker Valentin Leemans and apprentice Lucas Cognard of Boulangerie des Canuts can be proud of their achievement. And we're off to this spacious and charming bakery to savor this delicious baguette, and many other traditional French breads - tourte auvergnate, croiroussin... Extra bugnes, delicious pastries, cakes for every occasion, it's a permanent treat. Another breakfast delight: Lyon's best croissants! Sandwiches, salads and tarts for the hungry. A gourmet address to be discovered as a matter of urgency.

Charles Menetrier, who took over this veritable neighborhood institution, and Rolande do their job with rigor and passion. Their wholehearted character is reflected in the quality of the breads offered in this bakery, which has retained its old-world charm (watch your step on the way in...), with cement tiles on the floor, stained glass windows and old stonework. Breads made with organic flours, traditional breads and corn bread specialties. Pastries and viennoiseries of the same quality, for a treat from breakfast to afternoon tea, with homemade bugnes for example.

Sève has been in the blood of the Lyonnais since... 1905. Richard Sève, one of France's finest chocolatiers, is a member of the respected Relais Desserts association. A firm believer in tradition, one of the few craftsmen to make his own chocolate from bean to bar, Richard Sève is a trendsetter with creations that follow the rhythm of the seasons. Maison Sève is also the sublimation of Lyon specialties such as the red praline tart and the delicious pierres des Monts-d'Or (flaky praline coated with a royal meringue). Musco Chocolate Museum in Limonest.

For the "old-timers", Jocteur remains the "official" baker of Paul Bocuse and one of the great masters of the tarte à la praline. Jocteur perpetuates the best of tradition. Beautiful glass roof opening onto a terrace, wood, a beautiful frieze, everything reminds us of the quality of yesteryear. A quality to be found in the breads, but also in the cakes, starting with the famous praline tarts. Breakfast for lovers and afternoon tea for the family.

What you're about to taste in Romaric Boilley's 3 Lyonnais boutiques and Tassin store is unique! Head for Les Brotteaux to discover the historic address of Délices des Sens, where the chef created his gourmet universe of exacting standards, excellence and originality from quality ingredients, almost 20 years ago. Starting with macaroons, especially those with salted butter caramel or homemade dark chocolate, unmissable specialties. Then there's 100% homemade desserts, including praline tarts and seasonal fruit tarts, as well as chocolates, spreads, cakes and ice creams... So many gourmet pleasures to savor.

Located at the exit of Saint-Georges de Reneins, 600 m ² reserved for the manufacture and sale of chocolate has just opened. Mr Mutin, who has been in Saint-Julien for 14 years, has just created this new space where he can now host group visits. If he works for professionals like bakers and pastry makers from all over France, he has decided to open his fee to the public. Be aware that this master chocolate maker has created the "cadole" an invention he has made the mark. And for the greedy, know that he is the only one making thistles to the liqueur without sugar!

In the heart of the Lyonnais Mountains, a bakery as once, artisanal. Pastries and pure butter pastries are delicious. Francine and Patrice Bertin offer you a selection of assorted breads cooked in a true wood kiln: traditional, organic, special breads… Their specialties: the flute and the Polka wand, dusted of rye flour before cooking, giving them taste and quality attire. But also the basket of special breads, the bench bread or the campagne bread of 3 kg (4,80   €), specialty of the chef, a cook-pastry converted to the bakery. The Bertin are members of the "bread lovers" association who work the old bread. You can also order their friends, rye or forézienne pies.

Amateurs of good bread, here is the place to find! Whether it's "authentic" based on leaven, wheat and gluten or the cane with rye and malt, you will eat by gourmandise. By pushing a little further in the valley of Azergues to Légny, in the "Les Pont-Tarrets", you will find the second store of this baker, next to Le Relais des Saveurs. It also has tea and snacks at noon.

Pleasure is something to be shared. And it is not by chance that the excellent Philippe Hiriart named his house: L'Epis Curien. Philippe Hiriart is the perfect combination of the know-how of a passionate craftsman - Meilleur Ouvrier de France glacier - and the creativity of a true artist. At this address opened in 1959 by his father, Philippe Hiriart - and a whole team to whom he has passed on his values - presents us with marvelous home-made creations as many gustatory orgasms. An absolutely delightful address that we recommend.

Between the start of the slopes of the Croix-Rousse, the Opera and the Hotel de Ville, this Baker holds a privileged position to satisfy the holidays and the day's refuelling. But what counts, more than the ideal situation, is the quality of the products made "to the old" in an authentic baker where one likes to feel the smell of the warm bread while leaving the office. Breads of tradition, special breads that give rise to all the dishes, breads that eat themselves as these apéritives strings, bread among 200 different products offered by this exceptional establishment: chocolate biscuits and chocolate nugget, rice cakes, Boondocks, sweet dough with cooked apples, a frangipane and pistachio brioche, tasty sandwiches, such as this fresh and generous Nordic, pastries, pastries, like this white chocolate bread, but still des to unique perfumes… The good reasons to stop taking a gourmande break are many and all justified! Especially that the service is always fast and smiling. Address is unavoidable.

White Hood is the name of the brand's name and specialty, a subtle ganache perfumed ganache with almond paste. There is a range of thirty-five chocolate tablets with essential oils - barley, basil, ginger… You can see the development of chocolates from the shop through a window that gives on the workshop. The beauty of chocolate bites delight us with the finesse of flavours that delight us. This is happiness in the mouth. You can also crack for homemade iced chestnuts.

Simply, for the sake of the good bread! A greedy house where Christian Bouchard, whose ancestors were grain brokers, shares his passion for quality (flour without additives, natural leaven, spiral scratches…) and the authenticity of good bread by delivering the best fournées of traditional and original breads. So the stick, the "star" of the house, is prepared in "tradition" or on stone stone and each day we discover different breads: baguette 2 lovers, fruit bread (hazelnuts, apricots, grapes), rosette/hazelnuts string, bread to 2 olives, bread to bacon cubes; not to mention the "daily" of the delicious hamburgers, the organic bread, the complete and the pie, the white chocolate bread, the fougasses, the quiches, the sandwiches not missing, the panini, the Provencal laminated… You love. According to season, Christian Bouchard, gifted and inventive craftsman wearing his "house" deck, offers special breads such as this summer barbecue bread or the perfect rye-lemon with oysters. Gourmets that we are not able to silence homemade vacherin and pastries that meet the same requirements of quality and authenticity. The House of Happiness for Lovers of Good Bread.

This is an address that inaugure a rue de Sèze gourmande. In a wooded shop that smells so good chocolate, you can only crack! It should be said that Patrick Paumier is a pastry chef past the biggest kitchens, including those of the Jardin des Sens in Montpellier. Once the door is crossed, we enter an exotic kingdom where chocolate is king in its most original forms: deliciously with boxes, candies, pacifiers, but still pastries like these Florentine, our gourmand sin, and whole mugs of chocolate foam… fell from happiness!

Craquante and generous, this eastern bakery will delight all the greedy. And we come a long way to savor freshly prepared breads throughout the day by Emmanuel Champeaud, trained in the best schools of tradition and know-how. It should be said that his chopsticks are exceptional and that we are not tired of discovering all the different varieties of bread for divine weddings with dishes and cheeses… The pure pleasure is extended by a homemade bakery in the pure butter of Charentes, delicious pastries blending creativity and good taste of fresh products or verrines. From everyday life, we order a fabulous ascent, a unique room for a special occasion or the realization of sweet and savoury parts for a cocktail. Also do not miss, Alsatian specialities, like pretzels, to melt away from still unknown pleasure. New: Breads and Delicacies offer homemade jams, but also other gourmet products such as soups, spreading, etc. A mandatory detour by this address whose decoration evolves over the seasons, but whose flavours remain long in our spirit of gourmand.

After Charlie, you too dream of entering a chocolate factory. Sébastien Bouillet perfectly replaces Willy Wonka in his Croix-Rousse boutique dedicated to chocolate, the most tempting in Lyon. A melting decor with a chocolate fountain and a wall of liquid chocolate that makes you want to dive right in. The "chocolathèque" is filled with delicious treats. All the senses are on red alert! And there are plenty of reasons to succumb to temptation: Maca'Lyon, the famous salted butter caramel macaroon coated in chocolate and covered in gold flakes, homemade bars made with cocoa from different origins, chocolate bonbons and other goodies to devour.

Founded in 1917 by Louis Palomas, between Place Bellecour and the quays of the Saône, this company is the guardian of Lyon's chocolate-making tradition. Under the direction of master pastry chef and chocolatier Dominique Clerc, Palomas makes hand-crafted chocolates in its workshops from quality raw materials, from chocolate of course, to fruit from small local producers. House specialties include Palet de Fourvière, crunchy on top (fine meringue) and soft on the inside (Piedmont hazelnut praline), Amandes de Bellecour or the famous Délicia, "the devil's wafer", with 72% cocoa. It's so good to sin by indulgence!

The modern building on this road allowing an easy access (assured parking) does not necessarily let us augur the good things that we can find inside. At Délices de Mamie, it's an authentic artisanal know-how that offers us traditional breads, delicious pastries, but also numerous pastries and perfectly composed sandwiches. There are even burgers and pizzas to take on a picnic in the area. Delicacies with old-fashioned flavors to enjoy all day long.

An organic bakery in La Croix-Rousse, it seems only natural. But since there are some "obvious" addresses that you shouldn't miss, especially when their opening hours are a little off - they're only open at the end of the day - it's time to discover Paume de Pain. In this bakery, opened 7 years ago, you'll enjoy Sylvain Hanriot-Colin's marvellous natural sourdough breads. Artisan breads that smell like the breads of yesteryear and keep for a long time. Organic natural sourdough breads that take their time to crisp up and melt under your palate. Country, seed, spelt, raisin... for exceptional breads. Viennoiseries and cookies in the same spirit.

If you're worried about your "summer body", remember that you'll have to climb the first cobblestones of the Grande Côte before you get to Unico, which also offers sorbets. So there's no good reason not to fall for one of Lyon's finest artisan ice-cream makers. Good humor, great know-how and great values give this unique taste. Seasonal products, fruit selected from local producers, original creations and crazy tastes. On the Quai de la Saône, in a small space for great pleasure, Fresco is the specialist in Italian-style ice cream. Unusual: "gelato-tronomic" meals. Ice-cream-making workshops.

The craftsman Florent Thevenon in Lyon makes in his workshop and sells in his shop many chocolate specialties and other confectionery products.

The shop "Méluzine" markets dragees and especially, creates the containers according to your wishes for weddings, baptisms... You can even make you make your table decorations for large days.

In a district of La Thib' that's home to a few gourmet nuggets, an all-green sign has blossomed with a simple name: Mado. Far from chain bakeries, Mado offers an artisanal, local vision while opening up to other cultures. It's not surprising that Charlotte - from Lyon - and Jacopo - an Italian - met in Argentina. It was a meeting that created sparks and wonders to savor: from organic flours, naturally leavened breads, golden and crispy that keep for a long time, flavored to perfection. And some of the best brioches and panettones we've ever tasted. Finally, the sublime foccacias follow the rhythm of seasonal produce. Mado, we love you big time.

Already known by the people of Lyon who appreciate his store in the Old Lyon, Bruno Saladino opens a new gourmet page in Villefranche by taking over a historic chocolate factory in the heart of the city. Chocolatier and confectioner, Bruno Saladino works with the best raw materials to give them unusual shapes and flavors. Chocolate candies for intense tastings, candied fruits coated with chocolate, jams, spreads...

As we love our craftsmen who perpetuate the tradition of a good bread, the one one would like to have every day on our table, crispy, golden, to the air mie and fragrant. The Lacorne House has not everything on the decoration, but the simplicity of the bakery puts more value in the essence of the shop, the breads. Traditional or special, they are divine and it was particularly appreciated to find at this address a black bread "German" or breads that reminded us of those of Austria. But once you've chosen your bread, it's impossible not to crack for a meringue or a slice of the day's cake. An entrance noticed in our guide.

A Gone committed to products that are well made, with love and respect for the environment, and just too good. Quentin Sany, an authentic and passionate baker, grows his own cereals in his family's fields in the Saône-et-Loire region, then grinds them on stone millstones to produce the finest breads in his Limas bakery. The kind you can keep if you don't devour them too quickly, because they're so good! And don't miss Saint-Roch, king of Pain du Gone, with its aromas of toasted seeds. Breads, viennoiseries, pastries, wraps and toast of the same quality. Respect for nature and the living, respect for products and people. Le Pain du Gone is committed to your health and your sweet tooth.

You've no doubt come across La Miecyclette on the streets of Lyon, with its cargo bike delivering delicious organic bread to professionals, local authorities and groups of individuals. La Miecyclette is featured in the Petit Futé because it delivers by bike - which is good for our lungs - breads deliciously prepared from organic products (Moulin Marion flours from the Ain region, Nature & Progrès Guérande salt...) and baked in a traditional wood-fired oven - which is good for our taste buds! A cooperative that understands what we want.

In the gourmet series of single-product boutiques, here's the madeleine. Childhood memories or not, the madeleine offers much more than a comforting bite in this deliciously regressive boutique. Young chef Antoine Dubois revisits the madeleine in all sizes, up to XXL, with real cakes - and even logs for the holidays - and in all flavors. Made with top-quality ingredients, including Valrhona chocolates for the hulled madeleines (our favorite...), the madeleines reach their peak in the pastry version, with "classics" and regular novelties (pineapple, speculoos...). Another delightful boutique in the ^6th arrondissement.

Between Brotteaux and Tête d'Or, the two Dorner brothers, Maxime, a pastry chef who has worked in Michelin-starred establishments, and Gauthier, a chef and travel manager, continue to develop their gourmet idea: revisit the great pastry classics and give free rein to their imagination with delicious creations. In this lively setting, where you can sit in a cosy dining room or on the terrace, gourmands savour desserts that are transformed into veritable jewels. Spectacular fruit tarts, colorful creations, head-turning mille-feuille... Brioches and giant madeleines, chocolates and pleasures to take away or share in this beautiful tasting area.

Because their store lights up the rue de la Thibaudière just as their ice creams and pastries light up our snacks and meals (and our evenings in front of the TV). Because Agathe and François are as adorable as all the people who welcome us to Page. Because their organic milk ice creams and natural sorbets offer crazy flavors, respecting fresh seasonal fruit (from the garden if possible) or chocolate (in ice cream or sorbet!). Because frozen desserts are the finishing touch to any meal worthy of the name. Because their cupcakes, including the vegan Moon, are among our favorites. For all this and more, Page on t'aime.

When it comes to desserts, pavlova is the gateway to heaven. What is a pavlova? It's a dessert of incredible lightness, just like the Russian ballerina Anna Pavlova for whom the recipe was created. It's made from a base of meringue, both crunchy and soft, topped with whipped cream and fresh fruit. So when master pastry chef Joël Maier offers us the "king dessert" on a seasonal menu of individual or shared pavlovas, each more sublime than the last, it's an absolute delight. Pavlovas to take away, but also to enjoy every weekend with the brunch at the Salle à Manger on rue Mercière.

Maison Antoine may no longer be located on Quai Saint-Antoine, but it's still firmly established on this corner of Rue de la Charité. A beautiful gourmet showcase full of natural light, with large bay windows and a small terrace just a stone's throw from Place Bellecour for a gourmet break. A Maison Antoine that breaks away from the codes of the traditional tearoom to offer a range of tasty snacks, from sandwiches to poke bowls. Pastries that combine flavor and beauty with subtly revisited classics, some of the city's best viennoiseries and breads made from regional flours. From gourmet breakfasts to shareable snacks.

In this category, it's tricky to classify an address as a bakery rather than a patisserie, especially when it deserves to be in both! Based in the Ainay district - with a new store in Sainte-Foy - Alena and Geoffroy Terrasson run a gourmet establishment that excels in breads, viennoiseries (also marvelous!), cakes, tarts and galettes des rois (one of our favorites). As for the breads, 100% natural sourdoughs, long fermentations, organic flours, "classics" and the more surprising, a rye pie to die for... And let's not forget the pâtés croûtes d'une maison gourmande.

The beautiful story is that of Maël and Roxana, graduates of the Alain Ducasse school in Yssingeaux, who, after selling their products on the Croix-Rousse markets, took over a historic patisserie-chocolaterie (Galland for 40 years) in the Jean Macé district. Lalibela is a gourmet treasure trove run by artisans of taste who share their know-how and creativity, and put a lot of love into everything they do. Viennoiseries, brioches - babka with pink praline... -cakes, small and large cakes, a superb lemon meringue pie, delicious tiramisu with organic Ethiopian coffee and Valrhona chocolate... Tearoom to savour the joy of being at Lalibela.

Welcome to de Neuville - French Chocolate in Caluire-et-Cuire. This chocolatier offers a wide selection of refined chocolates, regional delicacies, chocolate bars and squares inspired by the world, as well as specialties to enjoy with coffee. You'll also find personalized gift ideas. All products are made in France, without palm oil. Our team of chocolate enthusiasts is on hand to advise you on your choices, and to help you discover their colorful, contemporary world. So don't hesitate to visit de Neuville to satisfy your chocolate cravings.

It offers a wide selection of bakery and pastry products, including viennoiseries, individual cakes, tarts and breads. House specialties include Millefeuille, Tarte Praline and Tropézienne. The bakery also offers petite pralinettes, viennoiseries à la praline and pavés Saint Luc.

Maison Sève is a must for chocolate lovers in Lyon. Founded by Richard Sève and his wife Gaëlle, it is renowned for its high-quality craftsmanship, and has even been awarded the prestigious EPV (Entreprise du Patrimoine Vivant) label. Maison Sève offers a wide range of chocolates, pastries and ice creams, with original and refined flavors. Chocolate lovers can also visit MUSCO, Lyon's first chocolate museum, located in the heart of the Parc du Puy d'Or. This museum offers a fun, visual and sensory experience to discover the history and manufacture of chocolate. In addition to the museum, Maison Sève has several boutiques in Lyon, notably at Les Halles de Lyon Paul Bocuse, where visitors can taste and buy their delicious products. For chocolate lovers, Maison Sève is a must in Lyon.