The best chocolatiers Savoie

Push the door of this true Master chocolatier that are Sébastien Fautrelle. It invites you to share, to taste his chocolate palette and wines are served. That of Madagascar our preference, a fair and soft, fruity and balanced cocoa. Although side of Ecuador, cocoa deploys a subtle and delicate aroma, with an after-taste of flowers and honey. You are also advised the famous Rock of Revard or the box Pearls of chocolate, a programme... Pastries also a meringue café hazelnut, the croquette of Aix, but also dozens of macaroons including that with violet- cassis, or vervain. Here, everything is made on the spot, without addition of flavour, and chocolate is pure cocoa butter, fruits are fresh and natural aromatic plants... What happiness!

The establishment continues to explore the gourmet delights crafted with unbridled passion by Frédéric Pellier-Cuit. Let yourself be seduced as you step through the doors of this chocolate factory nestled in the heart of the Bauges massif, on the outskirts of Lescheraines, and plunge into a world of varied delights: chocolates, confectionery, artisanal ice creams made with organic milk from the Bauges farm, entremets, cakes... An irresistible invitation to indulge in gourmet pleasures.

This artisan chocolate and ice-cream maker specializes in the creation of chocolate bars, bonbons, entremets glacés, nougats, lollipops and many other delicacies. Homemade products are made with local ingredients and controlled appellations, without additives or colorants, ensuring 100% natural chocolates and ice creams. The store's varied range offers something for every budget and occasion, whether to satisfy a gourmet craving or give an elegant gift.

Explore the rich and tasty history of a selection of naturally flavored chocolates and bonbons, offered by the charming Mazet boutique. Established in 1820, this artisan store enchants our senses with the exquisite creations of talented master chocolatier-confiseur Stéphane Bozonnet. Using only top-quality pure cocoa butter chocolates, he also crafts carefully-designed personalized pieces.

An address that night know well, because they can buy the warm croissants by leaving nightclubs, history of getting a little hunger and ending the evening in beauty. For 20 years, this bakery has made 100% house products. In the day you will find a good bread, including a landscape, but also good pastry and chocolates. Two specialties: the bread of Genoa, a almond cake and the Verney, a almond or, cream nougatine praline. Frozen desserts for amateurs and also a snacking part (croûte, quiches, thirsty). Toast, sofas, small furnaces and evening cakes on order. We love the warm welcome of this neighborhood bakery and close to the train station. 

Proud heir to a chocolate-making tradition handed down for four generations in Aix-les-Bains, Chocolaterie Bizolon invites you to plunge into a gourmet universe. Discover its vast selection of chocolates, macaroons and pastries, as well as a host of regional specialties. Let yourself be tempted by chocolate bonbons in a variety of flavors and a range of 29 macaroon flavors. Local specialties include Revard logs, Coeur de Savoie, Croix de Savoie, Écussons and Roseaux. An address not to be missed.

At the heart of this artisan chocolate factory, everything is made on site with love and expertise. Among the creations is the Dent du Chat, a crunchy praline chocolate delight whose name is a nod to the majestic mountain that dominates Aix-les-Bains on the other side of the lake. The 2 talented master chocolatiers, Marie-Aurore Pilet and Axel Bachelot, form an exceptional team, and their creations regularly win awards. Their latest distinction? A silver medal won at the International Chocolat Award 2017.

Well known to the Aix, in a small street far from downtown and quiet, Siberia has had its hour of glory. But the glacier is in a loss of speed, with ups and downs, without knowing the regularity that has made its reputation. The little taste of the ice, which before actually felt the fruit, a service too long that the servers charge on too many customers, a waitress who mastique gum by taking the command, over the cutting by making it and serving it. There are no clean toilets and the tower is played so that Siberia can be skipped from the good addresses.