The best pastry shops Savoie

Discover this artisan chocolatier-patissier who perpetuates the tradition of the genuine and authentic Savoy cake, light and tasty. For the record, the Savoy cake dates back to 1348, and the recipe comes from Pierre d'Yenne. As for cakes, you'll be able to sink your teeth into old-fashioned pastries like conversation, national (a Savoy cake with almonds) or tomme de Yenne (a meringue with plain buttercream).

In 1848, Françoise Guilloud married Pierre Labully. Originally from France, she married this Savoyard while Saint-Genix was still under the sovereignty of Piedmont-Sardinia. In her luggage, she took with her the secret recipe for a brioche scented with orange blossom. Her husband added his personal touch by adding pralines to the original recipe, and it was under the name of "Gâteau Labully" that he marketed it, eclipsing the Saint-Genix appellation. This confusion persists to this day, with many variations.

A real craftsman in Drumettaz-Clarafond, in the heart of the village! Dominique and Edith Sabourdy are the patrons of this very welcoming bakery. On the one hand, the bread-based breads of French tradition and Red Label, from the mill of La Motte-Servolex. Dominique has a slow fermentation unleavened bread that guarantees more taste and better conservation. A bread 100% French wheat, without additive, shaped to 90% by hand! Every day, some kinds of bread with the queen, the stick but also of alpine bread, stone bread, beautiful rye pies… Irresistible reblochon bread and bacon cubes like sandwich, aperitif or salad. Two daily breads follow the chef's mood to vary the pleasures. Side desserts, completely homemade, color, harmonious forms playing with air and enchanting names! Dominica comes from the bakery. Ice creams, sorbets, fresh fruit jams, fruit pasta, small furnaces, macaroons, individual cakes or to share, you no longer know what to choose. A completely baked pastry and 100% cocoa butter from Valrhona for chocolate. Set for sweet brioches in tulip, fluffy and generous tulip but also for All Chocolate or Le based on milk chocolate foam, chestnut cream, milk caramel. A nice address that deserves a little detour!

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. 

Artisan patissiers Guillaume Bois and Loïc Vendramini create chocolates, ice creams and festive desserts, as well as pizzas and savoury pieces for cocktail parties. Simply place an order for any occasion (weddings, birthdays, vernissage...).

Don't look for any summit in Savoie with that name. She's a Bellequoise from Beaulieu-sur-Layon in Maine-et-Loire, home of Arnaud Bertrand, our baker of the day, who makes traditional bread with high-quality French Banette flour. A well-baked bread with a thick crust to develop more flavors. All breads are stone-baked, as before, from below. Traditional baguettes, organic breads, a dozen special breads. Try the pain d'automne, a farmhouse bread with milk, honey and dried fruit. Patisserie is mainly made in-house, with specialties including millefeuille, tarte Tatin and Belledonne, a simple but fresh blueberry shortbread dome with Chiboust cream. Meal formulas with a wide choice of 35 sandwiches and mixed salads concocted in the back store with fresh produce.

In this historic boutique, a veritable institution in Chambéry, Cédric Pernot deploys all his expertise to offer you an unforgettable taste experience! The ambience of the store is designed down to the smallest detail to enhance the cakes. Don't miss out on the famous lollipops, so popular with everyone, and with good reason! It's with discretion but obvious passion that this young patissier has been admitted to the exclusive Relais Desserts association, bringing together the elite of French artisan patissiers and chocolatiers, a guarantee of quality and excellence.

From an early age, Christophe Tafforeau has nurtured an unshakeable passion for pastry-making. At just 30, he was appointed head pastry chef at the prestigious Le Meurice palace. In addition to delicious chocolates, you'll have the opportunity to sample the daily special, as well as savoury tarts and mixed salads, among other options, at Chocolat' the. With an indoor space and a terrace, this place has become a must-visit gathering place in Albertville. It's the perfect place for lunch!