Where to buy bread cakes chocolates ice cream France

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.

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In the heart of Saint-Malo, treat yourself to a sweet break in this gourmet haven. Artisan chocolate and pastry maker for 30 years, crave for one of their irresistible house specialties: kouign-amann, Breton cakes, far breton or many biscuits, all with Bordier butter and Guérande salt. The Galland chocolate factory also offers a wide range of sweets, chocolates and bars of different origins, liqueurs, ciders and calvados... and other artisanal delights, as well as about forty teas.

The Dromel Ainé House, founded in 1760, is one of the oldest chocolate confectioners in Marseille. A real institution that has become a must for the holidays and Easter but not only. The cocoa beans are selected for their character and flavour. You will also find here coffees roasted on the spot, excellent teas, the inimitable marrons glacés from Corsiglia, candied fruits, nougats, calissons... A real temple of delicacies in the greatest Provencal tradition!

Tourism is often synonymous with greed… in front of the beautiful halls of Clisson: fine chocolates (the Clissonnettes), bonbons laminated candy, crunchy crunchy, (dry almond biscuit), muscadines, (chocolate-de-vie chocolats), poires pears, Norman tartes and bottereaux in season…

A quality brand where the breads are handmade until the shaping, an artisanal know-how defended by the baker Franck Moriot to give us pleasure every day. Talemelière, country baguette, Auvergne pie, seasonal breads, organic breads... Here, everything is 100% homemade with passion, the breads as well as the excellent pastries, the delicious pastries or a snacking range with economical formulas. From breakfast to afternoon tea, including your festive table, La Talemelerie is a gourmet paradise.

If you're one of those who are looking for the best pastry and chocolate maker when you arrive in a city, then Roussel's is the place to be. Roussel, formerly Radiguet, as the store's sign still emphasises. There, you will discover pistachio tarts, chocolate shortbread, unpublished galettes des Rois, and swooning marrons glacés. And all this has been served for over 20 years with a smile and the delicacy of yesteryear. To take away or to taste on the spot, Roussel also makes a tea room. Don't miss the strawberry tart or the Robinson with chestnut cream, a speciality on demand! So yes, if you're a gourmet, Roussel's is the place to go.

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.

What's wonderful for the older children is to rediscover their eyes and palate by going to discover Julien's famous Bonbons. Visits are organized every week and during the school holidays to help children and parents discover how candies are made without chemicals. Alongside the great classics such as salted butter toffees, old-fashioned marshmallows... Every year new products are put on sale such as fruit pastes with verbena, sesame nougat or even the little roudoudou in a bamboo spoon. A free tasting is offered at the end of each visit: to be consumed without moderation!

Florentine which is made in to black chocolate or milky and blends with orange, lemon, mint, and salted butter caramel or red fruits is the speciality of Michel Chatillon the chocolate maker. Florentines are also organic! The Granite rose or grey chocolates symbolising the Breton coast... and all other homemade chocolate sweets will delight you. You can also buy pancakes, kouign aman and Breton palets with salted butter, etc. A free visit of the factory where these specialities are being produced is also offered. 

Since 1760, the Chocolaterie Royale has not lost its name. And to say that we no longer know where to put our heads in front of all its chocolate temptations is not excessive. Candied fruit, fruit jellies and marrons glacés are not to be neglected. Macaroons are in the spotlight, with blackcurrant and violet, an extraordinary delicacy. As for the ganaches, recommended by the chocolate creator Daniel Mercier, whether they are made with dark, milk or white chocolate, they are melt-in-the-mouth... imperishable. A place where you can be damned. Not to be avoided.

Pâtisserie Marcellin is a must for pastry lovers in Saint-Symphorien-de-Lay. This patisserie offers a wide selection of delicious home-made pastries. Pâtisserie Marcellin does not offer on-site dining or delivery services. With a rating of 4.8 out of 5 based on 72 reviews, Pâtisserie Marcellin is highly appreciated by its customers.

The traditional sugar cake, a real specialty of the medieval city, is an indissociable gourmet souvenir of Pérouges. Didier Rapaud is a craftsman of good taste and he prepares excellent cakes with quality ingredients. You should not hesitate to enter this small shop where you can order your cake on busy days. Among the other delights of the house, organic breads also cooked in the wood fire and gingerbread. Gourmet address.

A modern, airy bakery: the store really makes you want to come in, and you are always well received, especially by the emblematic Odile. You especially want to taste everything. The bread, the pastries, the pastries, the salads, the pies, the sandwiches, the nibbles, the little dishes in jars (hum, the duck parmentier !)... Here, the hardest thing is to choose. The little extra, Marcel is open on Sundays. Thanks to its success, a second shop has opened on the Place Fontette, opposite the old court.

The Sweet Garden? Certainly one of the best pastries in the region, if it is not from Ile-de-France… but also a beautiful story that Arnaud and Mélanie, as a couple behind the furnaces and in life, who opened this pastry in 2012, at 23 years after having money a CAP pastry and a commercial license. Their greatest success? The or. In 2013, they won the third place at the French Championship de Macaroons, which they deserve to provide the evening of the Cannes Festival the following year. 2014 is also the year when the Sweet Garden becomes France's champion of macaroons, with the yuzu or, because Japanese gastronomy influences those pastry makers who like to give a Japanese touch to their products, yuzu or matcha. Let lovers of French classics reassure themselves: lemon pie or abundance are also a success story. An address that is worth a visit. Without hesitation!

This bakery and patisserie, located right in the heart of town, is a must for gourmets. The shop window is an irresistible invitation to come closer. You'll find viennoiseries, but above all pastries, including the inevitable puits d'amour, which has been delighting taste buds for over 40 years! This choux pastry, filled with crème pâtissière and topped with a crème brûlée glaze, is a delight. It's a pity, however, that the welcome lacks a smile and that the menu is subject to a high price tag.

Founded in 2005 in the Place du Palais de Justice, this ice cream parlour, which over the years has become Yes, Jelato, offers a range of ice cream flavours, each more delicious than the last. In this temple of frozen indulgence, where everything is handcrafted on site, without coloring agents and with quality raw materials, the delights are served with a spatula in the pure Italian tradition, in small transparent glasses. They can be enjoyed on the premises or to take away. The iced pralines are a real treat, and the cone cakes are a new discovery.

This pastry shop in the heart of the pedestrian street, created several decades ago and in which three generations of pastry chefs have succeeded one another. The owners, who have been in place for about 3 years, are pastry chefs by trade and have kept the emblematic speciality created by their predecessors: the Saint-Philbert cake! This is not the only delicacy you will find here, since at Easter time, the flan maraîchin is on the stall, as are the pastries of the moment, between chocolate or fruit cakes, and chocolates.

Facing the château, this patisserie-chocolaterie offers a wide range of sweet treats, and even a tea room. Don't hesitate to try one of the house specialties: Puisaye macaroons, feuillantines, or Valencia (a shortbread pastry with Grand Marnier orange peel, almond cream, custard and flaked almonds). And don't forget the delicious ice creams. And don't forget to visit the beautiful Boutique des Spécialités next door. There's plenty to treat yourself and fill your suitcases with excellent products to take home!

The reputation of the establishment is plain to see. It should be said that Frédéric Hawecker, a MOF, excels in the art of the sweet delicacies. With his creation, as original to the eye as explosive in mouth, your meal ending will take another dimension. Futé does not get tired of a cake Paradis (which wonderfully bears its name) mixing light poppy cream, raspberry coulis, almond biscuit and crunchy almond biscuit. Chocolates and other confectioneries are equally exquisite. Macaroons, marsh mallows, spread, chocolate lollipops... it is difficult not to leave with some extra purchases: this shop is an invitation to delicacy! As bonus, the reception is of rare kindness.

Jacques Genin's setting is very uncluttered: white walls blend with brick columns. Here, we dare to mix and match, with a single credo: the extreme quality of our cocoa. One of the house's specialties is the millefeuille, prepared à la minute in the laboratory overlooking the boutique. Available in chocolate, praline or caramel, not forgetting the lemon tart or the assortment of six chocolates that is sure to tempt all gourmets.

Founded in 1977, Maison Bouillet has evolved with the know-how and creativity of Sébastien, who has reinvented patisserie with new shapes, new colors and new flavors. Creative patisserie with no limits, real jewels that make you fall in love with them every time you visit: St Ho caramel and vanilla, Baba Too Baba and Crème d'ange that change with the seasons, Lyon-Tokyo, Chiffon Cake... The E-boutique and the numerous addresses (9 in all) are practical ways to sample all the delights of Sébastien Bouillet.

Michaël Legrand, who took over this bakery and pastry shop in 2012, has met the challenge of maintaining the excellent reputation of his predecessor and imposing his name! The Maison Legrand bakery and pastry shop has quickly become a reference. The bread is delicious, crunchy and tender at the same time, the pastries are crispy and the pastries are still tempting. Original information: Maison Legrand took part in the show " La Meilleure Boulangerie de France " by presenting its speciality: the speculoos sacristan!

This is one of the four intramural Parisian shops to offer Michel Cluizel chocolates. This lovely shop is managed by Catherine, who is none other than the daughter of Michel Cluizel, the founder of this brand, which is highly appreciated by lovers of fine chocolates. These chocolates are made in the laboratory located in the south of Normandy. In the shop at the Saint-Honoré Street, one is immediately attracted by the delicious smell and the originality of the fountain where real chocolate flows! You may select from an assortment of appetizers or choose from those that are ready. Unless you do not love any of the many chocolate slabs with the most varied and noble origins. To taste absolutely: the Macarolats, of fine dark chocolate shells filled with praline and caramel ganache and coffee, a delight in the mouth. Finally, more than a dozen pastries are prepared by a pastry chef Meilleur Ouvrier de France. They are all made of chocolate and are pure wonders...

The principle is warm and friendly, so necessarily a family strand. We taste a large common table, as if you were in the dining room of a welcoming grandmother. We choose from pains breads, spelt and others - to make toast with milk jam, mirabelles, raspberries… We are tempted by croissants and chocolate breads, grapes, whose golden finish is so lovely for the small - and the big - greedy. The chocolate is creamy, the teas are different enough to give the sensation of a real choice, and the coffee is good, which is not a trivial matter! A nice setting overall for a baby, who will probably not be the only one of its generation…

Rodolphe Landemaine continues to make progress in the world of baking. He has 7 bakeries in Paris and a Levain d'antan school in Japan, as his wife, Yoshimi Ishikawa, is a Japanese baker. We're in a traditional bakery where the smell of warm bread reaches the sidewalk, like an invitation to visit and taste. The store has preserved this appetizing side with breads like Pain d'antan, with its tangy taste, dense crumb and thick, caramelized crust. Made with a more acidic natural sourdough, it keeps for several days. Another star: Pain Maison, which bears the name of each store (Pain Roquette, Pain Martyrs, etc.), cut up in an anarchic fashion. These breads sit side by side with viennoiseries that you can't just stare at, as the pains au chocolat and apple turnovers are well-stocked. The pastries are in tune with the season: the strawberry tart is a thick, crisp Breton shortbread with a vanilla mousseline and fresh gariguette strawberries. Raspberry fans will love the Velours craquant, made with a macaroon cookie, a light vanilla cream and the finest fresh raspberries. The quality of our products is based on three principles, implemented on a daily basis: using the best raw materials, respecting the natural rhythm of the seasons to select the best products, and applying the traditional know-how handed down by our elders to produce 100% homemade products.

Situated in the shopping and pedestrian district of Les Godrans, the Roy René shop is a small treasure trove of delicacies. Karine's welcome is friendly! With an inimitable recipe based on Cavaillon melons, candied orange peels and Provence almond powder, dozens of flavours and products have been created. You can select your calissons and nougats, aiming for bold flavours or preferring the famous calisson to the Black Burgundy blackcurrant. The packaging is always very neat: it's good to know if you want to give a gift of a variation of coloured calissons. The syrups are also to be tasted, especially the almond one! Not Burgundian but so good!

This pastry with a history and what a history! Created then taken again in 1900 in 1943, it was transmitted to the children. Crossing the one century which feels at the time of the tasting in particular of Pineapple and Charny which made the notoriety of the house. A know-how outstanding with the service of our delicacy. What would you say of a nun to the café, the chocolate and even to strawberry, of a Carmelite nun (the specialty with blackcurrant), of a lemon pie covered with meringue... presently of the afternoon snack with a good hot chocolate? Besides being extremely friendly and to abound in new ideas, Madame Mourot-Devos has a gourmet characteristic: it is the only one in Dijon to carve the chocolate! Here, you can thus rediscover Dijon and its symbols while pleasing your tastebuds: bear Pompom, nice, snail out of chocolate but also out of gingerbread. The specialties Mourot-Devos are known on the Dijonese place. Originality, control, creation and innovation are the master words. An address to be kept jealously!

Appreciated since time immemorial, nougat is now one of the stars of confectionery. For 160 years, Chabert and Guillot have been repeating the traditional gestures necessary for its production in the beautiful city of Montélimar. The excellence of its know-how has been rewarded with the Entreprise du patrimoine vivant label.

History. The history of the nougat Chabert et Guillot is above all the history of the Chabert family. It began in 1800 with Alexandre, a pastry chef on rue Puissantour (now rue Raymond-Daujat), who made white and black nougat for the Christmas and New Year holidays. His son Ernest will succeed him.

With the third generation, represented by Charles Chabert (1888-1953), the first major transformation took place. While the reputation of nougat made in the family pastry industry grew, Charles noticed that its manufacture took a major part, to the point of relegating the sale of cakes to the background. Nougat is now eaten and offered all year round, without waiting for the Nativity. Chabert then became a full-fledged nougat maker. Rather than continue operating in the cramped premises on rue Puissantour, he convinced his brother-in-law, Henri Guillot, to provide him with the additional capital necessary to buy back the Déjour establishments. We are in 1913, and the Chabert & Guillot brand, which was then created, adopted the birth date of its predecessor in the area. The untimely death of Henri Guillot, with no descendants, kept the company in the Chabert family. Since 1991, the street on which the plant is located has been renamed Charles-Chabert Street. Pierre Chabert, who takes over, develops and perpetuates the family's work. Chabert et Guillot then established itself as the first and most renowned nougat manufacturer in Montélimar. In 1954, director Gilles Grangier, who shot Le Printemps, l'automne, et l'amour à Montélimar, chose the Chabert & Guillot factory as the setting for his comedy, with a Fernandel nougatier pattern as the star. Pierre Chabert will devote himself to the community through the professional union and the economic interest group Inter-Nougat (sale of nougat on the highway).

Fifth generation of nougat masters, Didier Chabert took over the management of the company in 1985. He will be at the origin of the company's second major transformation, that of its transition to technology. In 1987, he invested in an ultra-perfected process to produce ten tons of nougat in 24 hours. In 1992, with the help of François Roelens, mining engineer, he created the liquid nougat, called Montélimar nougat cream, positioning the nougat as an ingredient for pastries and ice cream.

In 1997, the company, a leader in the world of Montélimar nougat, wanted to expand worldwide and sought alliances with a major group. For its part, La Raffinerie Tirlemontoise S.A., the leading Belgian sugar producer - itself a subsidiary of Südzucker, the leading European sugar producer - intended to continue its investment efforts in the pastry ingredients market. Thus, on ¹ October of the same year, the French nougat leader and the European sugar leader joined forces to jointly pursue and develop many products under the brand name of the Surafti group's subsidiaries. In July 2003, Nougat Delavant joined the NCG+ group.

The products. Soft nougat, hard, dark or crunchy nougat, chocolate-coated nougat, organic nougat, nougat cream, calissons and fruit pastes.

Employment. Chabert et Guillot has 160 employees who produce 15 tons of nougat daily and a turnover of 25 million euros.

Based on traditional recipes handed down from generation to generation since 1964, Didier Darnis offers products from his beehives and walnut trees. For over 40 years, Maison Darnis has been producing an authentic, succulent family recipe with a unique, delicious taste that has earned it recognition that grows with each passing year. The secret of this recipe has been passed down to this day, ensuring its longevity. You'll also find honeys, propolis products, beauty products, nuts and more.

In chestnut country, Marrons Imbert are king! Everyone here knows them, and everyone loves them. The adventure began in the 1920s with Gustave Imbert. Manufacturing processes have been modernized, but the method remains traditional. The company's main distinctive feature is the systematic peeling and sorting of chestnuts before cooking, to remove skins, tannins and damaged fruit for a quality product. Imbert also uses chestnuts to make purees and creams: 800 tonnes of chestnuts a year are kneaded in the Aubenas factory.

Popular as far away as Japan, the macaroons of baker Pascal Debaud come from this small shop. Round, crunchy, these sweets are a delight! According to legend, macaroons were invented by the monks of Cormery in the Middle Ages. They are also called "navels". In the shop, which was recently renovated in 2020, the service is always smiling and pleasant. There are of course other small specialities and sweets, but also crisp bread.

Crowned best chocolatier in France in 2010, Xavier Berger is part of a prestigious line of craftsmen. Ambitious, he continues his daily quest for excellence and innovation. Born into a family of "meilleurs ouvriers de France", he continues to shine with his unique expertise and creativity. Concerned about the environment, he has chosen ecological and recyclable packaging. Dive into the gourmet world of this cocoa goldsmith to discover his unique creations.

What characterises this bakery is first of all a remarkable welcome and a variety of breads. Every day, there are different breads coming out of the furnaces. Bread in sausage and red wine, figatelli, flax seeds, figs… We also offer very good pastries, but those which must not be missed under any pretext call Royal Chocolate and Chocolate Pear Mousse.

Pastry, chocolate, bakery, caterer, Maison Chevallot has been present in Val d'Isère since 1965. Whether for breakfast, lunch or brunch, you're sure to find what you're looking for in the wide choice on offer: beaufort or curry rolls (ideal for a hike snack), "Ancolie" cake (financial pastry, hazelnuts and raspberries), éclairs in multiple versions, red fruit, walnut and caramel tarts, or blueberry tarts... To be enjoyed on the terrace or to take away, the most important thing is to enjoy yourself!

La Ferme promotes short circuits and regional producers in this store, which is very popular with locavores. You'll find fresh produce such as fruit and vegetables, traditional butchery, charcuterie, cheese by the slice and, on Fridays, trout and oysters. You'll also find delicatessen, chocolates, wines, cosmetics and many other products that are both ecological and economical. And don't forget the tastings organized all year round!

Franck Piget holds this artisan bakery with his wife in the heart of the medieval centre of Balaruc. The whole range of pastries and pastries is present as well as excellent breads. We fougasse, local speciality, is prepared according to an ancient recipe that includes bread, we and spices… the rest is at the discretion of the master bakes! The product was awarded by the Hérault Gourmand 2013 competition. It also offers its services for weddings, baptisms and communions.

It comes for special and organic breads. Their baguette baguette are the most sought after. Admittedly, we must make a small purse effort, but quality and flavour deserve it. The assortment of salted and sweet tartlets is impressive. The bakery also makes tea lounge, for a hot chocolate breakfast, tea or great coffee + croissants (€ 3,20), or with a catering service at noon, menu salée salée + fruit tarte + fruit pie + coffee for 6,40 € only. The winter, its fireplace and the burning surrounding it invite you to indulge in relaxation, and invites you to warm up in front of a large coffee, hot chocolate, tea with sweet sweet sweetness… The Carmelites, an address that is absolutely recommendable!

Sylvie and Florian have made this courtyard the sanctuary for chocolate, nougat and old-fashioned gingerbread crunchers. They are at the heart of the city. Beware not to miss this little side street, because the address is a pure invitation to greediness. Florian, passionate about his job, makes little marvels on the spot without additives or preservatives, coated manually and without storing. Florian has selected for his ganache and praline recipes the Grand Chocolat Valrhona of which he is a partner, pure cocoa butter.

Today, a trade that crosses half-century, it applies all labels, all certificates, all the medals possible! This is the case of bakery-chocolate-bakery Derval, which is a greedy institution in Laval. This is due in large part to the talent of chocolate of the boss, who did not just take over the shop of his father (also nickname Moses), but always showed a keen interest in innovation, risk-taking (he bought two other signs, on Laval and Changed). For the new recipes of chocolates too! Like Pegasus Hooves, which have belonged for several years to the gastronomic heritage of the department of Mayenne…

Two addresses for this very greedy Halloween. On the one hand, you have the pastry with a contemporary tea lounge, in pink and white tones, at 7 rue Notre-Dame, and on the other the chocolate shop itself, at 2 square of town hall. The speciality of the house? Big-Kisses, pralines chocolates, black or milk, lip-shaped. The shop also offers selected wines for their ability to marry chocolate. A very good address for chocolate drinkers.

Discover these specialties from the North of France, a kind of meringue coated with whipped cream and sprinkled with chocolate chips or caramelized hazelnuts bearing the sweet name of Merveilleux. They are then revisited by the chef Frédéric Vaucamps, who has made them his trademark. Among the cult recipes, you will find six different Merveilleux, such as the Incroyable with Speculoos or the Excentrique with Cherry available in two sizes. Not forgetting the Cramiques, these unique brioches, which are a real treat!

The team of this business has made the bet of quality, and we are never disappointed. Behind a traditional shop window, the "talemelier" (baker in old French) offers organic, wholemeal, fig and nut bread, with a low gluten content... Tatin tarts and rum babas are served alongside seasonal fruit pastries, as well as quiches, sandwiches and salads for busy lunches. These beautiful products are also sold in the Halles de Tours. Note: you can buy organic flour and yeast to make your own bread at home.