Where to buy bread cakes chocolates ice cream France

Tours is full of these small addresses that make all the difference and this bakery is one of them! Open your eyes wide, the mille-feuille feeds several people, and we're not talking about the viennoiseries and other giant homemade pastries that have made the reputation of the place for decades! One also comes to enjoy a beautiful range of organic breads, spelt bread and other special breads labeled. There are also lunch options, with sandwiches, quiches and croque-monsieur. Open on Sundays.

A dynasty of chocolatiers since 1895, or the fabulous story of 5 generations of craftsmen who perpetuate a taste heritage unique to the Basque Country. Chocolates, Kanougas® - soft caramel, the historic signature -, Mouchou®, Espelines®, Basque cakes, tourons, pastries, ice creams. An institution that continues to delight all generations of gourmets with its unmissable ancestral recipes, as well as new ones using the best selected raw materials, such as the finest cocoa and vanilla from Madagascar, almonds from Catalonia, etc.

Nougat country tends to be the Drôme, but as with many delicacies, a friendly rivalry has developed between the two neighboring départements. And it has to be said, the Petit Ardéchois artisanal nougat is pretty damn good! It's made the old-fashioned way, in large copper cauldrons and basins, with carefully selected raw materials: lavender honey from the region and almonds from Provence. Wide choice in the store.

In Colmar, this beautiful shop is a must when it comes to desserts. Right from the start, the sight of its window awakens the taste buds! At Gilg, you're sure to find plenty of eclairs, verrines and other colorful macaroons. You'll be tempted by a lemon meringue tartlet or a cleverly deconstructed black forest. There are also delicious cakes, croissants, brioches, bûches de Noël, pains d'épices, bredalas... as well as a superb selection of chocolate bars and bites. You can also indulge in succulent savoury specialities.

Marie Delage and her team welcome you with a smile in their modern, spacious and bright bakery. Ideally located near the colleges, the bakery created by Claude her husband is the right address for hungry students: copious sandwiches or beautiful breads, attractively priced formulas and wide opening hours. Decorated with taste thanks to Marie's talent, the shop window displays the best products from the bakery and in particular the delicious homemade chocolates, it's hard to resist. Lovers of gingerbread or delicious homemade jams will also find their happiness at this address. Numerous breads are available, including La Banette in all its forms, fig, rye and sourdough breads, organic breads, but also praline brioches, sugar tarts, raspberry or praline croissants and delicious homemade pastries. In spite of the success of their great classics, Marie Delage and her team regularly come up with new products, especially for pastries. If the great classics are still there, the choice is constantly diversifying. For example, try their morello cherry delights!

Chocolate and macaroons in the Auvergne style, this is how we can describe the products of the house created by Claude and Elisabeth Déat. For Easter and the holidays, the Chamalières store, as well as those in the metropolis, are always full. The chocolates are made from Grands Crus Pure Plantation cocoa. Their macaroons with exquisite flavors are soft and tasty. There are also jams and pastries. It is possible to offer gift certificates for pastry classes: chocolate and macaroons will no longer have any secrets for you!

Established in Fougères since 2015, Nicolas Royer never ceases to amaze with his mastery of his art. At the Salon du Chocolat 2022, he not only won the "Meilleurs Chocolatiers de France" research prize, but also the "Tablette d'or" and "Coup de coeur" awards from the Club des croqueurs de chocolat! Le Fougerais works with Roellinger spices, Pays de Fougères honey, Combourg saffron and Bordier butter. His creations give his shop window a gourmet touch!

DE MARLIEU, a great name in chocolate that has been established in the heart of the Dauphiné region for over a century. A family-run chocolate factory, DE MARLIEU and its famous Bâton goûter are the Proust's madeleine of generations of school children. Following today's tastes with sugar-free and gluten-free chocolates, organic spreads, DE MARLIEU also delights us with its specialities such as the unavoidable Malakoff, the Chardon Bleu praliné almond, the Alp'Mint or the Pavés. Papillotes, fruit jellies, marrons glacés... To stock up on good chocolates, head for the factory shop.

The house has been in existence for over a hundred years! The specialty? The Doigts de Jean Bart, well known to the people of Dunkerque. These almond cakes are made with a coffee cream and coated with chocolate. Delicious and ultra greedy! Since then, several versions have been created: peanut praline, fleur de sel, dark chocolate or even violet. The other pastries served here are also worth the detour. Not to mention the wide range of chocolates created on site.

Just opposite his restaurant Le Chardenoux, Cyril Lignac, the media leader, opened his pastry, which was the result of a meeting with the talented pastry chef Benoit Couvrand. In a very contemporary setting, some traditional pastries are revisited and adapted to the tastes of the moment thanks to subtle associations. Chocolate, caramel butter, but also seasonal fruit are the bases of beautiful gourmet flavours: The strawberry pie adopts the pistachios in Sicily, the Éclair flash blends with nuts, the Lemon Pie or the Paris-Brest have a very innovative look. Pâtisserie offers a choice of breads, pastries, salads and sandwiches all year round. A second address was created in September 2013 in the 16 th arrondissement. Whether it be here or in the 11 ^th, prices go a bit: € 5 for a pastry, € 2,30 for a chocolate loaf and € 1,20 for the Tradition wand.

A vacation without a little ice cream just isn't a vacation! And with a setting like the old town of Aubenas and its castle in the background, a stroll through the narrow streets is the perfect complement to an ice-cream treat. Martin and his band of ice-cream artists juggle with local produce. The milk comes from cows grazing in the Monts d'Ardèche, the chestnuts from Imbert, the raspberries from Ardèche and the apricots from the Drôme, the chocolate from Valrhona and the vanilla... from Tahiti. The menu also includes smoothies, milkshakes and cocktails.

Fabrice Le Bourdat attracts customers a bit like a magnet. They come from the Aligre market to buy their hot baguette(s) and/or pastries. It is true that the gentleman has a beautiful past: Nantais trained at Debotté's, he worked at the Palais in Biarritz, at Martinez in Cannes, at Plaza and Bristol in Paris. Just that... All his cakes make us melt with pleasure. Special mention for the madeleines, the Goût de paradis (mango-passion, coconut mousse) and the Tatin tart, made of a caramelized apple placed on a Breton pallet... The simple tarts do not deserve it. This bakery and pastry shop along Trousseau Square is also a tea room.

In the Weibel family since 1954, and still one of the best patisseries in Aix! Calissons and macaroons, exquisite mignardises, classic entremets - the showcases of this master chocolatier, ice-cream maker, pastry chef and confectioner are a showcase for gourmet delights. You can sit inside or on the terrace at coffee or tea time. Of course, everything is available to take away, but the strategically-placed shop also allows you to "bader"! On order, we'll make your birthday cakes or the pièce montée for the happiest day of your life.

Bruno and Sandrine Meyer can be proud of the work they have accomplished over the past 25 years. By taking over the family business created by Louis and Huguette Meyer, these enthusiasts have made Meyer a chocolate factory not to be missed. At Meyer, it all starts with the choice of cocoa beans from Côte d'Ivoire, Mexico or Brazil. The know-how and creativity of an artisan chocolatier create delicious chocolate treats: Diamant, Palais de l'Isle, Délice des Cimes, Petit Ramoneur (a house specialty with raspberry brandy) or Roseaux d'Annecy. Cookies, spreads... Boutique workshop in Poisy. A story to be continued by the new generation, Anaïs Meyer and Maxime Lyvet.

Since 2017, Pierre Chauvet has been orchestrating Les Glaces de l'Ardèche, ice creams and sorbets made with fresh milk and cream from the Ardèche plateau, and with fruit mainly from the local area. Some of the flavors have been awarded the Goûtez l'Ardèche label, including chestnut ice cream and pear, apricot and white peach sorbets. On the shelf, vacherins, iced nougats and Christmas logs. Flowers and spices, honey, peanut or chartreuse, we wake up your taste buds. A favorite is the vanilla chestnut vacherin from Ardèche. Terrace in summer.

Espi has been a real institution for more than 40 years. In the showcases, pastries always line up very chocolate creations, fruit mousses, pies, saint-honoré, colourful palette of macaroons... it is hard to choose where to start, everything is beautiful and tempting. However, it is a pity that the portions somewhat has decreased (but not the prices) since the venerable house has made by the excellent Confiserie du Tech. Chocolate and tourons displays, which are also "homemade", excite our greed. From 8:00 am, still warm pastries and bread freshly baked fill the shop. For those who have time, it is best to enjoy on the spot; the cosy and refined tea room or the terrace on the quai Vauban are perfectly suitable.

More than 20 years of passion for this chocolate maker born: Here you are in the realm of high-end gourmandise! A member of the prestigious Relais Desserts International association of which he is responsible in the South region, Pascal Lac is considered one of the best chocolate chocolate makers in France, always looking for new flavours. His. boutiques are the hallmarks of his creations in a refined and contemporary decor. Let yourself be tempted by its pastries, genuine pearls of emotion: The Dome Nori, the Craquelin, the Pearl… or its last filled chocolate tablets. Pavés Massena with praline taste is the product to be offered in memory of the square-coloured square of the same name. Possibility for any event to order. Cakes can also be made custom.

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.

Jeff de Bruges does not need to be presented. This French, and not Belgian chocolate maker as you could believe it, conquered gourmet guests with quality ingredients at more than reasonable prices. In 1986 created by Philippe Jambon, Jeff de Bruges was born from the desire to combine two great traditions of chocolate: Belgium for the perfect mastery of all the manufacturing processes, and France for the creativity of the recipes and new combinations of flavours. The name chose the "blue colour duck" to stand himself. The collections grow rich over the years: the ballotins are the stars of the house but we also liked the shelves, the bark, sweets for children, the fruit jellies, the marzipan, etc.

Well known for the Rouennais, this shop is full of sweet treats. Sold by weight and in bulk, these sweets will have you hooked for unbeatable value! Especially if you are tempted by the recurring promotion of the sign: for every kilo of candy bought, one kilo offered. Located at the most frequented pedestrian crossroads in the city, at the corner of Rue du Gros-Clock and Jeanne-d'Arc Street, this boutique is the ultimate temptation. It offers all the major confectionery brands, American products (drinks and candies), and around 250 varieties of sweets, including Norman specialties such as calvados and apple candies. You only have to choose from this array, pick the candies of your choice, place them in your small plastic bag, and weigh them. A child's play! Suitable for both the little ones and the grown-ups.

The display cases are always creative and catch the eye with classic pieces and originality. It should be noted that the founder, Georges Larnicol, is the best worker in France. In this shop you will melt for chocolates, torches or kouignettes. Original perfumes that you will enjoy during a walk or during a dinner... This self-service biscuit and chocolate factory specialises in kouignette: an individual kouign-amann. To discover the ephemeral flavours! From the simple to the most sophisticated, you will find good big meringues, beggars, rocks, chocolates and other delicious pleasures. Good to know: macaroons are made without butter or cream, just with marzipan and fruit. What we also like is the warm and friendly welcome.

Located under the Halles, this bakery is one of the best in Tours and offers a wide variety of baguettes and breads, including sourdough bread, which you can choose to add nuts, figs or cereals. An address that we also love for its homemade pastries, including the inevitable tigré. Many other choices are available, with savoury tarts, sandwiches, just take the time to look at the stalls, you will immediately want to give in to temptation as it is so appetizing.

Pascal Caffet, best worker in France and world champion in the field of desserts, advocates authenticity. In his very pretty store, you can enjoy refined and artisanal chocolates. You can find his old fashioned pralines and other chocolate wonders. As for the pastries, it's all about delicacy, taste and creativity. The cakes are all more tempting than the others: verrines Caffet Gourmand, eclairs of different varieties, or macaroons with multiple flavors, tasty jams. Let's bet that you will succumb!

A little appetite for sweets? You can enjoy the best pastries with a chocolate-praline-coffee-brown dessert, or fruit, meringuées lemon pies, season fruits, red fruits, Tatin, the black forest revisited, opera, saint-honored, the cakes to the thousand perfumes, the madeleines, and for your cocktails discover the evening cakes, mini skewers and mini pies… A real treat for the taste buds and eyes! And without forgetting that the house is also an excellent caterer (see Marriage-caterer).

Thanks to its wide opening times, Declercq bakery welcomes a host of customers every day. On a daily basis, you will find different kinds of fresh, crisp and fluffy bread, as well as many French pastries (try to treat them!), for example on Sundays. But beware you will need to put the price, rates are higher than the average…

In the Lindt and Sprüngli factory store, you will be immersed in the wonderful world of chocolates. A discovery area explains in a few panels the steps involved in making the chocolates. You will also find the brand's specialties at factory prices and new products. Indeed, the store offers assortments reserved for export. Chocolates by weight, do-it-yourself assortments for gourmet compositions but also gift boxes, this great brand knows how to satisfy its followers with a know-how carried by passion.

This chocolate shop of Touquet is devilry! Founded in 1912 by two sisters who loved cats, especially their blue persian, the pretty shop makes the joy of gourmet people. In 1920, the shop moved in front of the Normandy hotel. It is the moment of glory for the house. Located since 1929 at rue Saint-Jean, the shop provides the great houses of Le Touquet and create a new bite each year. The one named after the address, which combines chocolate, nougatine and praline, remains the most popular. A mythical address of Le Touquet.

Directed by the master pastry chef and ice-cream confectioner and chocolate maker Philippe Volck, this tea room pastry shop is one of the most pleasant. The delights on offer are tempting: the three-chocolate festival, the strawberry-rhubarb dome... Also discover the Absolute, a subtle blend of chocolate and coffee mousse with caramelized almonds or simply let yourself be tempted by a seasonal fruit tart, frozen desserts such as the Rouget de Lisle made with caramel ice cream, blackberry sorbet and a perfect whisky ice-cream. You can taste it on the spot.

At Paradis Gourmand, it's a guaranteed trip to the land of nostalgia! In this old-fashioned, colorful and cheerful candy shop, sweet tooths will find their happiness and dive with delight into the memory of forgotten flavors, those that have sweetened their childhood, because the house specializes in the reissue of traditional candies: licorice, lollipops, roudoudous, sugar strawberries, chocolate pieces, pralines, fondants, berlingots or, of course, violet pastilles or crystallized violets well from home!

A provence reference in the area of gourmet gastronomy, the family sign was founded in 1780. As a Pastry Master, the Best worker in France, Philippe Segond put his creative talent at the service of this house from 2013 to 1982, he made his fame beyond our borders. This artisan craftsman has launched a new challenge by creating his new eponymous brand and new recipes. Always manufactured with the requirement that has made its reputation, its new collections offer flavors and textures of character and contrast. Creations that revisitent tradition and sublime taste with modernity. Don't wait to eat on the spot, with a tea or a great coffee, (or to take away) the delicious variations such as Secret of the Sisters, Sage, Storm, Sensation the Snob, the Signature and so many other delicacies that all start with a S! Calissons also make us always melt pleasure…

Since 1962, craftsmanship and passion have been the watchwords of this exceptional chocolate factory, where the world's finest vintages are savored among a range of original sweets. Del Lago Venezuelan chocolate, Sanbirano Malagasy chocolate, maltitol (sugar-free): the products are unique and will satisfy the passionate curiosity of chocolate lovers. Chez Christian's pastries are also highly appreciated, tasty and handmade. They vary with the seasons: mousses, galettes, logs, fruit tarts...

This shop amazes us with its treasures. It is a small paradise of Pyrenean gastronomy and crafts. A real cave at low prices where you can find everything to please yourself or others. The treasures are salty, sweet, fruity or made by local craftsmen. Pottery, clogs, soaps, horn combs, natural sharpening stones, jams, honey, wines, beers, aperitifs, foie gras, biscuits, sweets, everything is made in Ariège or in the Pyrenees. You will discover candles and figurines made from Luzenac talc.

This house is adorned with the statue of Philomène, the dressmaker of this former haberdashery. A true Quimper institution, its reputation is so widespread that it has become a national benchmark. Macaroons are available in morello cherry, chocolate, caramel beurre salé, strawberry tagada, fig, lychee, Grand Marnier or vanilla-nougatine... Pastries, viennoiseries and ice creams are also available. We loved the Fresh Raspberry Macaronade with a light vanilla mousseline.

The calissons of the Confiserie du Roy René are among the best in Aix. Founded in 1920, it brings together the factory, the Calisson Museum and the shop. On direct sale, small calissons high in colour and flavour as well as a whole range of "spreads", cooked in a cauldron and combined with the famous Calisson du Roy René cream! In spring, home-made ice creams. Take the opportunity to visit the museum free of charge and observe the workshops where these sweets are made.

On 280 m²of gourmet space, you can browse through the well-arranged shelves by colour and by product range, boxes, shelves, break-out trays... You'll be tempted by everything: pralines and bites, palets des papes, picholines, pebbles, napolitains, beggars, truffles and melting corks from Châteauneuf. Also other emblematic sweets of the region : calissons, nougats, dragees that you can add to your basket. We finish by sitting down at the Chocolate Bar.

This family-run business, renowned in the region, has built its reputation on its famous macarons d'Amiens. Nothing to do with traditional macaroons, these are made from marzipan and are the ideal gift to bring back from your visit to Amiens. The store, located in the city center, a stone's throw from the town hall, also offers a wide selection of other chocolate specialties, all made with taste and refinement. A very popular address during the festive season, as much for admiring the shop window as for shopping!

Chocolate is pure emotion. To experience and share your finest emotions, head for the heart of Annecy to Patrick and Louis Agnelet. Artisans of emotions in the plural, father and son compose bars of rare cocoa from Madagascar, Mexico and Ghana. The patisseries are as emotionally stimulating as the gourmet creations. Specialties? The light Nuage or the Grospiron, dedicated to the Olympic champion, just as explosive as this ball surrounded by milk chocolate. We also love the homemade cakes and snacks. The establishment is also recommended for weddings and other celebrations with personalized creations.

Don't leave Moulins without the shop's unmissable speciality, the Palet d'Or. Created at the end of the last century by Bernard Sérardy, it is a bittersweet chocolate, composed of a ganache made from a mixture of chocolate and fresh cream, and lightly flavoured with coffee, with the particularity of being covered with a few flakes of fine gold. Treat yourself to their constantly renewed specialties. The shop has kept the décor of the end of the 19th century, admire the trompe l'oeil painting on the ceiling and the carved woodwork gilded with fine gold.

For more than fourteen years, the Dinel have been making one of the best breads in Strasbourg. Before all the others, Patrick Dinel, the father knew how to feel the craze for tradition and old-fashioned baked bread. Using high quality flours, homemade leaven, seasonal products and above all wood-fired cooking, he and his son Bruno have created a menu of rare and original breads. Without blowing up the prices. The success of this old-fashioned decorated bakery has brought others. Tasty pastries and sandwiches are also available.

At the exit of the Val-Saint-André Highway, next to the Total station, here is an address appreciated by the Kaunas, because the bread there is good, the parking easy and the opening hours wide. The Ribeirou bread made with the old, the leaven and the oven is appreciated for its crispy crust and its mellow straight. It keeps alive. The secret? A flour rigorously selected, a slow and delicate kneading. Most: According to a secret process, the protein rich wheat germ and vitamins are integrated into bread. The breads are manufactured in the workshop in several daily fournées. In the spokes: many breads, including rye breads, complete, olives and grapes, sesame or cereals… But also pastries, fruit pies, croustades to pears or chocolate, and the delicious mouna, a brioche to the orange flower. Note: The cannelés are delicious and are cheaper than elsewhere!

Maison Chapon is expanding its stores in Paris and the Paris region (Chelles, Meaux, Le Perreux). It manufactures and roasts its own cocoa. Whether you're a chocolate lover or not, a visit to this establishment is bound to give you a bit of a shock when you see so many superb stalls filled with cakes, bars, cases, gift boxes and creations of all kinds! There's even a chocolate mousse bar with amazing flavors from Madagascar, Ecuador, Venezuela, Peru and Ghana.

Central location for an excellent, original bakery. The specialty is Helios bread, 100% leaven. Spelt bread, surprising pharaoh bread to durum wheat and common wheat, meslin breads (rye and wheat), grapes, cheese, figs and olives, to the two de or sticks to Guérande salt, all these breads made in an artisanal way with wheat flour from the region. The boutique, which enjoys an exceptional location on the Grand-place, offers its terrace to savour at any time your gourmet break, from breakfast.

Located close to the Basilica, this pretty tearoom and cookie factory is a reflection of its gourmet products and friendly service. Whether you're looking for a quick sweet or savoury lunch or a break during the day, the choice is as vast as it is challenging: here, chocolate is king and homemade cakes are a gourmet's delight. For a dynamic service, orders are taken at the counter and then served at the table in attractive crockery, all in a beautiful atmosphere!

A confectioner since 1907, Sabaton produces its inimitable marrons glacés according to the original recipe, its chestnut creams and purées, jams and other confectionery from the Ardèche and elsewhere - for candied citrus peel. We also add local fruits in syrup: bilberries, blackcurrants or blueberries. A video shows you the different stages of production, from harvesting to packaging. We like the kit to prepare your own marrons glacés with 3 verrines of 3 varieties of AOC chestnuts in syrup, with equipment and an explanation of the glaze!

This boutique has been part of Bayonne's finest family of artisan chocolatiers since 1854. Taken over by the Biraben family, Cazenave has become a benchmark in the Basque Country and beyond. Thanks to a rigorous selection of certified organic cocoa beans and a know-how that has become ancestral, the chocolate factory, which is also a renowned tea room, offers kanougas, spreads, tablets, assorted chocolates or homemade dark or milk chocolate bonbons, and tourons, one of its specialties.

The Bêtise de Cambrai was born around 1850. According to the story, it is the result of a mistake made by an apprentice confectioner. Surprise: these sweets were very popular. So much so that they adopted the name of "bêtises". Here, you will discover the making of these delicacies distributed all over the world. According to the original recipe, the Bêtise de Cambrai is a white candy made of cooked and beaten sugar on which a caramel stripe is placed and which is flavored with mint.