Where to buy bread cakes chocolates ice cream France

The Roelandts family has been at the helm of this fine Aix-based brand for some fifty years. The reputation of the chocolate factory has spread beyond the borders of France. With over twenty sales outlets in France, Puyricard is committed to a policy of total quality: exceptional cocoa beans, no preservatives, real butter, no sterilized cream, Tahitian vanilla... The production workshops are located in Puyricard, near Aix. The choice is overwhelming! Try iced mochi, the refreshing new product for summer 2023.

If the mill does not work yet, the oven is in perfect condition. The bakers produce twenty-six types of bread, using ancestral methods based on observation and repetition of gestures, slow fermentation and cooking in the firewood oven. The choice is difficult: traditional wheat (campaign, bis, complete, integral), pure rye, walnut-filled nuts, grapes, chocolate, bacon cubes, olives, 2 cheeses, or the doping of the athlete of five cereals and grapes created for the Tour de France in Grenoble in 1999, or the benoîton made of pure rye and grapes… and one Don't talk to you about pastries, granola energy cakes that you simply love with white cheese. There are also delights to discover on the markets of Lyon or in the 8 th to 49 th Avenue des Frères-Lumière.

Located in the Vaults of Cathédrale de la Major and beside the MUCEM, Gélateria Major is the new gourmet break of la Joliette. You can choose betweeen 29 flavours of ice creams of which some are made with organic milk, to enjoy in cups, pots or cornets, but also pancakes, waffles, coffee, chocolate and refreshements (smoothies). You can also take your ice creams away and taste them while walking or at your home thanks to the isothermal trays. Homemade ice-creams are manufactured by an Italian ice cream maker with 30 years of experience. Recipes which exude Italy, taste the Stracciatella ice cream! Do not miss either the Rocher ice cream, the Coconut-Mint or Mojito... A warm welcome and magnificent view!

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. 

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!

Located on the Place du Marché, this house excels, between traditional pastries and very appreciated specialties, including the famous Bonus (composed of 2 very soft macaroons, a praline heart coated with chocolate), the entremets all more greedy than the others, and the seasonal creations, various Christmas logs during the holidays. You can also discover beautiful chocolates, macaroons and delicious ice creams. Add to this a restaurant service at noon and a tea room during the day. The place is a must try!

A gourmet address whose pretty frontage opens on the Place Saint-François. You can smell the sweet fragrance that makes you want to bite into the pastries on display. The pleasure of the eyes is also aroused, by the creativity and the presentation of the sweets. The ice creams are made with exceptional products (Iranian pistachio, Tahitian vanilla, dark chocolate 85%) and the sorbets with fresh local fruits with classic and more audacious flavors (lavender, basil, fig). The cakes, not very sweet, do not use any coloring or artificial flavors.

Pascal Moustirats began as an apprentice pastry chef at Heynard, before moving to Paris to apprentice as a chocolatier at Robert Linxe's La Maison du Chocolat. He then spent 3 years at Ladurée before returning to the Basque Country. Bonbons de chocolat, ganaches, pralines and numerous chocolates à croquer make up Pascal's Noir range. He also offers bars of different percentages and origins. 3 stores now with tea room between Bayonne and Hasparren.

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).

The famous Swiss chocolate maker who delights gourmets and gourmands since 1845 opened a beautiful shop at the Opera. The first in Paris as such and thus aflagship (magasin phare in French). The decoration is simple and modern at the same time, a little strict for our taste - is Swiss - but the space is very airy. You will find all the collections of the brand where the creativity of the chocolate makers is highlighted and you can even buy chocolates by weight. In order to be different, Lindt plays the proximity: bars and homemade ice-creams are made on site. For a gourmet break, Chocolat Bar displays hot and cold drinks and desserts with Lindt chocolate that can also be taken away.

Serge Serain, grand master pastry chef, chocolate maker and ice cream maker, and his team will delight you with their homemade pastries made with fresh products. The desserts are real jewels to nibble on. A beautiful address where you can stop at any time for a tea, a coffee, a fresh organic drink or a hot chocolate made with Valrhona chocolate. During the summer, the establishment offers ice creams and sorbets with seasonal fruits. You can also try the chocolate candies! Delivery possible.

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.

The Guillet house has more than 50 years! One half-century of shared delicacy and happiness. Guillet remains the chocolate reference of Novels and... well beyond, since the Guillet house is rewarded to Japan for its incomparable chocolates. A right harmony between tradition and innovation allows master craftsman pastry chef Novels to draw his pin from the game in a context of fierce competition. It is that the chocolate it is pleasure but also one crowned market! Guillet declines a sublime collection, the classical ones associating walnut, morello cherry, orange peel, almond with most original in form of ravioli or... of shoes (man or woman!). The house is also famous for its refined macaroons, its verrines and, of course, the wide range of its intervene very smart. The Guillet house also has its shop with Valencia (place of Champ-de-Mars).

This address is simply a delight! It offers a restaurant, bakery, pastry, tea and catering. Every desire can be satisfied with Manon! Located on the same premises where Robespierre lived, this gourmet centre is a paradise for savoury and mostly sweet flavours. Before going to work, people like to have breakfast or lunch which, without being very gastronomic suitably falls on the lunch menu at €13,50 at this place which is unbeatable in the district or at teatime. How would you resist the cakes that attract you as you walk into Manon's setting? They are all so beautiful and will tempt everyone; even the less gourmand. The prices are also affordable!

This bakery at the bottom of rue Espariat is an institution for the people of Aix-en-Provence. Kneaded, shaped and baked by the 100% artisan baker, the bread is soft and crisp all day long. The viennoiseries are delicious, and breakfast can be taken on the premises, with two tables set up in the window. We also recommend the pastries. Provencal specialties such as gibassier and pompe à huile are served at Christmas time.

Could it be that a lucky star has risen above this patisserie, an unmissable reference in the Basque Country and particularly in Saint-Jean-Pied-de-Port? Passed down from generation to generation, today it's the^3rd generation who carry on the family tradition in an exceptional setting, with original woodwork and superb antique furniture. The signature Basque cream cake, cherry cake and other specialties include macaroons, almond tuiles, cookies, cakes, butter cakes and Italian-style ice cream...

When you enter this boutique, a benchmark established in 1978, you're greeted by the sweet smell of yesteryear... All the pastries and confectionery you can imagine. On the shelves, nothing but goodness and quality. A well-known and recognised pastry and chocolate shop, where the Easter and Christmas transitions are brilliantly staged. We also love the candy aisle, where you can rediscover candy canes. Don't leave without the famous Houlgatais (large or small), the house speciality, a perfect blend of meringue and old-fashioned praline. It's all we can say!

At the beginning of 2019, the Art Nouveau boutique of Boulangerie Moderne reopened its doors thanks to Ophélie Maillot and Maxime Boishardy. She studied management, he is a baker: the duo is a perfect match! From baguettes to sandwiches, including seasonal recipes, from croissants to fruit tarts, everything is homemade, with responsible flours and AOP butter. Originally from Brittany, Maxime offers kouign-amann on his menu. Everything can be taken away in a bag or a reusable box, in order to limit the environmental impact.

As in any city, there are a few institutions in Tours and the Briocherie Lelong is one of them. Open since 1907, it is the only specialist briochery in France! When you come out of the train station, you can smell the enticing fragrances coming out of the shop, so how can you resist? And the prices are not an obstacle. Plain brioche, with chocolate chips, filled with Nutella... Here, we know the subject matter at length and across the board! A small shop just the way we like it, full of charm and good things. Authentic welcome.

This family house was inaugurated on May^1st 1972. It was 50 years ago, on Labor Day, which is still relevant today because the company has about 20 employees and many apprentices who benefit from a know-how and a transmission worthy of the golden age of the journeymen. Everything is based on natural and high quality ingredients. In addition to the delicious home-made chocolates, you will enjoy croustades, black forests, bavarois, éclairs. The only chocolate manufacturer in Foix, the artist creates chocolate sculptures, true works of art.

The patisserie run by Lionel Noailles, a former compagnon du devoir, is well known in Nîmes. And with good reason: the shop windows are packed with quality viennoiseries, tarts, confectionery, chocolates and mignardises! Choose from mendiants, candied fruits, fruit jellies and marrons glacés, as well as nougats and aperitif buffets made to order (and on sale at weekends)! Mr Noailles is creative, meticulous and has a taste for good things. Come and enjoy the sweet treats he has to offer, but beware: on festive days, you won't be alone in the store...

" It's not a bakery! " This comment has heard it on several occasions from bakers. So yes, of course the bread is not done on the spot, but it is very good bill, its regular mie, its crust crispy. It is unnecessary to lift the hammer and the burin to attack it, as may be the case for some rods of bakers whose name is better off. And the choice, basic, is still there. The bread shop did not always, normal it is open late and even on Sundays. There are tons to eat, there are tons! And in addition, there are always promotions on them. Gluttonous, good business in perspective!

Master chocolatier for thirty years, Alain Chartier has chosen to focus his production on the natural side to guarantee the highest quality for his products. No chemical treatments, no insecticides, no deforestation, but also a concern for quality of life and remuneration for planters in Africa and America. This responsible approach puts people and know-how at the heart of the business. Tablets, beggars, Easter eggs, chocolate sweets, spreads: so many tasty variations that speak of expertise and passion.

The famous Saint-Pée-sur-Nivelle bakery has breathed new life into the Fronton bakery in Souraïde, an authentic Basque village. The building, the former public school, has been renovated with care and respect, and bears witness to the savoir-faire of the Basque region's artisan bakers. You'll find all kinds of breads, viennoiseries, savoury tarts and salads, as well as specialities from the Darrigues house. These include the Basque cake with rum cream and the famous Saint-Pée brioche, made in collaboration with the Auberge Basque's Michelin-starred chef, Cédric Béchade.

The Roelandts family has been passionately running this fine gourmet chain since 1967. The chocolates are handmade to the highest standards in Puyricard itself. The collections follow the seasons, and each year new creations enrich the palette of flavors. While chocolate is Puyricard's trademark, the company also offers calissons, confectionery - the marshmallows are a delight - and ice creams and sorbets. The production workshops can be visited in Puyricard, where workshops are organized for young and old alike.

The Chocolatier Sablais, in addition to its vast boutique, also opens the doors of its production site for guided tours with the program, the discovery of the profession of chocolate maker, the origin and manufacture of chocolates, cookies and candies. After watching the film, you can visit the shop and all the delicacies made on site. More than 250 references of chocolates, pralines and homemade sweets. In addition to chocolates by weight, mouldings, chocolates with various alcohols, truffles, pistols, biscuits.

It is that she celebrates this bakery since the shooting of the third season of the issue of M 6 the best bakery in France. Their methods and passions have thus been presented to all French people with the smiles and bonhomemia of the artisans who make this place. But the main point is that it is years of experience that base this address. And it's seen and tasted! Here, the masters of the place want to make their taste of the good products known and propose organic flour produced from reasoned and controlled production, for quality bread. A will that feels and saves itself! The lunch break is also the time to learn about the Alsatian specialties cooked by the baker and the numerous delicacies offered. Present on the old road of Saint-Malo, come discover values that only deserve to be known. You will appreciate…

Founded in 1982, the Huche à Pain is an institution in Vannes! The specialty of the house is the kouign-amann: a must. The store offers fars and other Breton specialties, pastries as well as a whole range of savory products for the aperitif - surprise bread, toasts, mini-verrines... - or for a meal on the go - pizzas, sandwiches, salads, quiches... - while wandering in the alleys of Vannes. It is also possible to settle down on the spot: take advantage of the terrace which gives on the emblematic place of the Lices!

This bakery located on the square Paul-Doumer has kept all the refinement and elegance of a place that has more than a century of existence. From the entrance, our look is raised by the beautiful painted ceiling where a flamboyant chandelier is suspended. Then he walks along the windows with a thousand wonders: opera, black forest, saint-honoré, raspberry pie, strawberry, paris-brest, pears for the most classical; but also Russian (almonds success, praline butter cream), coquelin (almonds and light chocolate foam) and the famous duo, creamy creamy with a black chocolate foam. Farandole of gourmet delights that compete with the finest works of art created by Joël Bonnet, the pastry master of the place for over twenty years, and all his team. The huge period of time that allows artisanal cooking and develops all flavours is probably one of the keys to success. Also baker, you will find a series of special breads, olives breads, mustard and bacon, and many more. The gourmands will be tempted by the macaroons, cannelés or chocolates that narguent us from the corner of the eye. There are also artisanales ice creams, and depending on the season, you will be seduced by the «ceps basket» or the «harvest basket», magnificent milk compositions. Take advantage of the tea lounge area, to taste homemade milk chocolate, outside if time permits!

Created in 1957, this confectionery has created a range of high quality caramels, made from carefully selected raw materials and elaborated from audacious recipes. All products are certified Origine France Garantie. The speciality remains caramel, made from butter, cream and milk worked in slow cooking for smoothness, without adding preservatives. We also find chocolates, liqueurs, fruit jellies and pralines. To find out more, it is possible to visit the chocolate and confectionery workshops.

For over a century, La Ruche Trianon has been famous for its Belle Epoque façade. An old store, but modern pastries. The creations are supervised by the artisan pastry chef and chocolatier Thierry Constant. Among the specialties of the house: the Devil's Sins (dark chocolate, milk ganache flavored with blood orange and ginger), Volcania (dark chocolates with hazelnut, raspberry and rum flavors), gentian chocolates, entremets, other creations. The house has a second point of sale in the Aubière area.

Frédéric Kassel, a favorite of Pierre Oliver, enjoys a gold reputation. A pastry of the year in 1999, he was again awarded the same title in 2007. As a emperor of dessert, he is also president of the Relais-Desserts association. He doesn't only exercise his talents in pastry, since he has delicious sorbets and ice creams. Frédéric Kassel manages to return the best fruit and aims to achieve the dreams of his gourmets and greedy customers. His lemon-thyme sherbet, for example, is a pure wonder. It offers new creations every season, adding to the "classics" that are not really so much they come out of the ordinary because of their taste quality! Today, at the head of 2 stores, Frédéric Kassel has ideas and projects.

Béatrix, named after the nearby spring, a large charming red house, has been established since 1930. We stop to have a drink, eat pancakes and waffles, and enjoy an ice cream. The ice creams are homemade, classic or original. Order Dominique Cerdini's vacherin or cassate. His brother, Guillaume Cerdini, for his part, signs a beautiful declination of chocolates. In summer, on the terrace, the house proposes a small inventive restoration along the Volane. Some concerts are scheduled in summer. Another address of the sign in Vallon-Pont-d'Arc.

Norbert Chenevier is one of the Best Craftsmen of France who were distinguished a few years ago. His shop window is an invitation to happiness to arouse the taste buds: macaroons and chocolates, small and large cakes... The reputation of this craftsman, who works with hand-picked products, is well established! A simple pogne will do for a snack or a breakfast, while at Christmas and Easter the range of chocolates is extended and in summer the range of ice creams with numerous flavours. This is the home of an authentic defender of taste.

Undoubtedly one of Strasbourg's great gourmet addresses: of course, there are the pastries, tailor-made for birthdays, weddings and other special events. They are colorful and playful for the little ones, refined and chic for the grown-ups. Chocolates are king in this boutique, to be savored without depriving yourself. Discover also the Riss range of tarts, cupcakes, mousses and other cookies, real works of art to crunch. And, of course, there are macaroons, petits fours, kouglofs and other delicate savory bites.

The Rabelais' house, located opposite the entrance of the castle, offers you throughout the year its artisanal production of chocolates, delicious pastries and ice creams. On sunny days, take a break on the terrace to taste specialities such as the Guérandais, half-bitter chocolate mousse topped with a heart of salted caramel ganache or the cannelier, caramel mousse, cinnamon crème brûlée on a background of almond macaroon. In winter, you will settle down by the fireplace to enjoy a good homemade hot chocolate. Perfect for a snack!

Perhaps you have already visited the Chocolate Workshop in the city of Bayonne, for a beautiful immersive visit behind the scenes of these enchanting taste buds. You then know what gourmet delicacies await you in this shop near the Victor-Hugo market! If not, your Petit Futé warmly invites you to visit this shop/workshop. Side by side with rocks and other delicacies, chocolate leaves are made before your eyes, available in many varieties: dare to use Espelette chilli pepper chocolate! Perplexed by the choice? Ask for advice: the team, very friendly, is always ready to give you a taste of what you don't know.

Close to Place du Capitole, Ô Sorbet d'Amour is an artisanal ice-cream maker with a sales outlet in Toulouse. Its ice creams have been made in La Teste-de-Buch, Gironde, since 1935! Over eighty flavors are created in a laboratory that strives to remain faithful to tradition. Sorbets contain a minimum of 60% fruit, and ice creams are made with farm milk. Looking for a refreshing, richly flavored treat? Discover the subtle fragrance of a lychee, yuzu or mandarin sorbet, the indulgence of an orange-flavored chocolate ice cream, the freshness of a piña colada cone... Delicious!

For the past three decades, Francis Saunier's gingerbread store has been an essential stopover in the village, praised for its delicious, soft, fragrant, artisanal gingerbread, free from additives and colorants. You'll find orange, fig, walnut, apricot and almond gingerbread, as well as white nougat with lavender honey and black nougat with almonds and honey. There's something for every sweet tooth! The hardest part will be resisting the temptation to indulge in all the homemade treats.

This bakery-pastry shop is a real institution in Mende, especially thanks to its stone bread with cranberries and hazelnuts. Alex makes everything in his own laboratory, 10 km from Mende. The best-sellers of the place, made from traditional flour. Local raw materials that give a taste of the land and authenticity. Also on sale are the crunchy almond and hazelnut biscuits from Kermes, which are terribly addictive, as well as the shortbread, which follows the same quality and short circuit requirements by integrating honey and nuts.

He returned to open his luxury boutique in his hometown after having made his arms among the largest in 2008. This new high-end address welcomes the gourmands. Pierre Clarissou's windows combine fine and original pastries. In addition to the collection of desserts that vary over the seasons, the house makes delicious fine chocolates developed in the French tradition of chocolate, fruit pulp, macaroons, caramels, meringues and even travel cakes to take on a hike or a return of travel to keep the roannaises flavours in mouth. Most: the chef for the private pastry classes. !!

Behind the beautiful blue window of this bakery hides one of the good belfortaines addresses. On weekends and during peak hours, it is not uncommon for people who are accustomed to buying bread, chopsticks, pastries, macaroons and other chocolates… The showcase evolves nicely according to the seasons. Special mention to the pie pie.

It is one of the best chocolate and pastry shops in the city and, without a doubt, the one whose window is the most artistically decorated during the Christmas season. The quality of the chocolates and cakes is the work of Jean-Yves Cerisier - the father of specialties to be tasted with an eye on his scale, the Douanier Rousseau and the Alexandra - and the beauty of the various decorations that adorn the façade and the window throughout the year, that of his wife Christine. It is true that she watches over her pretty store like a mother hen over her brood, and likes to show her talents as a decorator every year in December during the Christmas markets in Boston Square, where the "Imperial's chalet" is systematically one of the most noticed for its originality.

This family-run bakery, founded in 1981, is located just outside the city center. Its specialty, old-fashioned flan beauvaisien, is well worth the detour! You can't visit Beauvais without tasting it, as it has become the city's culinary specialty. The flan, made with local products (butter and cream), is produced by the pastry chefs of this house whose reputation is well established. Once you've bought it in the bakery, you'll find it hard not to bite into it before you get home or visit your friends!

Since its creation more than 100 years ago in the bakery of the small village of Brittany, Saint-Michel-Chef-Chef, the Saint Michel cake has seen its production go from the artisanal stage to that of a modern cookie factory, but this family business has been able to preserve the values that have allowed it to pass the years and fashions with success. The simplicity and the quality of the raw materials make it an addictive taste for the gourmets just like the rest of the range.

What makes Bochard chocolates so tasty is the traditional craftsmanship of a great chocolatier: Christian Bochard - with 50 years' experience in chocolate - who respects the values of real chocolate. For over 30 years in Grenoble, people have been coming to this house to savor an Impératrice - a candied clementine covered in chocolate cream, a marvel of its kind - as well as famous logs during the holidays, chocolate molds for Easter, exceptional entremets and succulent pastries all year round. A great Grenoble house where you can also enjoy a cup of tea while savouring delicacies made by enthusiasts.

Away from the center, towards Mouriès, the Atelier offers a great selection of pottery, baskets, antique, suspensions, fountains (great) and also regional products: wines and olive oils AOP the Vallée des Baux, tapenades, foie gras terrines, herbs, jams, soaps, essential oils ... the shop is also tearoom: Franck, a cook by profession, makes pastries to be eaten in or taken away, and from Wednesday to Sunday evening, the shop changes into a restaurant. An original and gourmet shop!