Where to buy bread cakes chocolates ice cream France

Meilleur Ouvrier de France, world pastry champion, Bruno Montcoudiol makes us melt with pleasure in his pretty pastry shop-chocolate factory of the "Martyrs". Numerous gourmet recipes are waiting for you: cakes, macaroons, croquembouches, ice creams... Sold individually or as a dessert, these desserts have enchanting names synonymous with delights: Fleur Australe, Pur Velay, Violina or Succès Fou... The chef also gives pastry lessons to everyone in his Monistrol workshop because, as he reminds us, gourmandise is universal!

Originally from Alsace, Eugène Weiss left his native country during the war of 1870 to settle in Saint-Etienne where he opened his chocolate candy confectionery in 1882 at 8 rue général Foy. Recently repainted in purple, a discreet reminder of the colour of chocolate, with the portrait of the founder at the back of the shop, this shop was awarded a prize in the 2011 commerce design competition. In 1912, he invented the famous chocolate square, to be served near a café. Chocolate to cook, or to taste, in bars or already prepared, to offer or to indulge oneself: chocolate cat tongues, cream sticks, palets, chocolate discs, nougastelles, nougamadines or orangettes. This world-famous chocolate factory has opened its chocolate museum next to its factory at Pont de l'Âne, near the Géant Casino Monthieu. In summer, don't miss the chance to taste the ice creams made mainly with chocolate of course, dark or white, but also with vanilla or strawberry, or even sesame praline...

In 1755, King Stanislas entertained in style. During the meal, his pastry chef handed in his apron! A servant, Madeleine, made the golden, melt-in-the-mouth cakes that were served on feast days in his home town, Commercy. Since 1882, 5 generations of Madeleine craftsmen have succeeded one another in this pretty store for over a century. Madeleines come in plain, chocolate, bergamot and mirabelle plum flavors... and have made the town famous. Not to be missed.

This house is an institution. You'll find wonderful creations like Pavé Morvandiau, Quarréen and Saint Amour. But also spreads. The waffles, too, are a delight every Sunday and public holiday, as well as in the afternoons in high season. A great address, as delicious as it is unmissable! And an online boutique that we also recommend you discover. What's more, Quarré de Chocolat recently opened a corner in Auxerre, in the gallery of the E. Leclerc center.

At Flocons Pyrénéens, the specialty is... the flocon! This fine dark chocolate praline enrobed in soft meringue launched the success of this house, which has been creating irresistible creations since 1994. You can also try Béret, a 60% cocoa blueberry ganache with a hint of Espelette pepper, or Aure pearls and truffles with blueberry or raspberry pulp. Throughout the year, new products follow one another. Some fifty chocolates take their place alongside our emblematic specialties. A real delight!

On the Ile de Nantes, a stone's throw from L'Éléphant, Sabrina, a naturopath by training, and her husband Grégory Lejeune, a pastry chef, have opened an exceptional patisserie. The two decided to combine their respective passions in this bold and highly successful project. The new establishment focuses on creative, healthy and natural pastries. This alternative patisserie focuses on the senses: sight, because "you eat first with your eyes", as Sabrina puts it, and taste, with gustatory flavors such as poached pears with hibiscus juice in Déli'biscus (sweet pastry, organic vanilla diplomate), the spirulina circle on organic vanilla and white chocolate chou. The creations, which are as pretty as they are tasty, are also less sweet, using only natural sugars (e.g. coconut blossom sugar) with a low glycemic index (ideal for diabetics and gourmands who need to be careful), such as the matcha green tea macaroons, with no additives or artificial coloring, using certified organic French flours, as well as non-hybridized and gluten-free flours. Délicatessaine's approach is delicate and healthy, ethical and responsible, as it favors local and seasonal products. Délicatessaine is also a tea room where you can sit down for a cup of tea or coffee. You can also enjoy home-made chocolate bars. Educational workshops to learn how to bake lighter. You can make healthy, tasty snacks for children, or prepare pastries for allergy sufferers. In fine weather, enjoy the terrace while sampling the Déli'fragola: a gluten-free pastry (shortcrust pastry, strawberry confit, peas, yoghurt mousse, burrata heart, fresh organic and local strawberries) and a great new addition in 2022, the Déli'grey: a low GI pastry (hazelnut and citrus shortbread, light Earl Grey tea mousse, soft hazelnut and citrus zest cookie, bergamot confit), a real treat!

We love to spend a moment in this artisanal bakery where we offer ourselves a breakfast with pure butter buns. As a snack, we succumb to the charm of the vanilla mille-feuille! But above all, there are these incredible breads made with natural leaven and organic flour: with cereals, pumpkin seeds, small spelt, olives or even cocoa! They come out of the oven hot all day long. A pure delight! And for small and large events, the catering service is a hit.

After successfully opening their chocolate pastry shop in Vertou in 2011, Stéphane Pasco, helped by his sister Isabelle in this beautiful adventure, set up a boutique in Nantes in the summer of 2019 to the delight of the people of Nantes. And to showcase the pastry chef's productions, they have created a sort of jewel case: a dark setting where the colours of delicious cakes, tasty cakes, pretty macaroons with pastel and acidic reflections are revealed, not forgetting the farandole of succulent chocolates. Taste pastries such as the Facilité, a favourite, salted butter caramel/milk chocolate mousse/salted peanuts/Brittany sand, or the Signature, a taste journey with sunny colours, vanilla light cream/ mango compote/ginger mango/coconut rock/shortbread, savour the delicacies for examplethe Pistachio-Amarena Cake, the airy and melting lightness of morello cherries, and taste chocolates such as Agapé, passion fruit ganache, a subtle sensation of eating the fruit. The expression "when art is tasted" takes on its full meaning here. Stéphane Pasco works pastry like a plastic art. And like in an art gallery, he exhibits his creations. You can admire his latest work all in chocolate in the shop window... We would eat it!

For Florian Lamour, what counts is quality and artisanal know-how. The basic products come from New Aquitaine, whether it is the organic flours, the grinding of cereals, butter, honey, red fruits, packaging and pastry boxes. It is understandable that Maison Lamour was crowned "Best bakery in France 2017". All the breads are made with natural leaven and their variety makes the amateurs happy. The pastries are worked with finesse. Salty side ? Sandwiches and focaccias, among others.

Beautiful, artistic, gastronomic. Simple definition of this large space dedicated to the know-how of the Riol house. The two great specialties of this store are chocolate and macaroons. And there is no shortage of original flavors: gingerbread, chestnut, rose or mystery taste. You will also find calissons or meringues presented like works of art. There are also various teas, beautiful cookie boxes...

Housed in a precious case reminiscent of a doll's house, this patisserie offers handcrafted local specialties: Niçois macaroons with almonds and fruit hearts, or with ganache and natural flavors, "Les Coquettes" flower candy pearls, chocolate sardines, crystallized flower brioche and candied fruit, not forgetting the surprising MaGlagla, a giant macaroon filled with ice cream... Just a few of the sweet treats you can carry under your arm. The orchestration is perfect, the expertise impeccable and the welcome charming.

With a passion for history and the arts, Maëlig initially focused on archaeology, before succumbing to her passion for the craft of chocolate. After working at Maison Cochet in Saint-Raphaël and Maison Saunion in Bordeaux, she obtained a CAP Pâtisserie with a mention complémentaire in Pâtisserie, Chocolaterie, Confiserie, Glacerie. An Artisan Chocolatier, she chose to set up her chocolate factory in Saint-Emilion, where she expresses all her creativity. Made in France, her packaging even includes cocoa pods.

A chocolate dynasty founded more than 50 years ago, the Brunstein family unveils its delicious delicacies in a bright and very chic boutique where chocolates, ganaches and other candied fruits are presented like precious jewels! According to the seasons, we are delighted by the very original chocolate mouldings: creations for the festive events of the year. There is also a beautiful collection of Pure Origin dark or milk chocolate bars and huge pieces of chocolate (hazelnuts, oranges, Smarties...) sold at the scrapyard!

Just a few steps from the Place Royale and its fountain, Maison Grimaud proudly displays its know-how: "the art of choux pastry". The idea may seem surprising, but once you've tried it, you'll find it most appealing. The charm is quickly felt in this contemporary space where light and space have been privileged. Sofas, benches and small armchairs await you. Maison Grimaud is two rooms located on either side of an entrance in which you will discover the many cabbages to taste. Here, we come to enjoy the creations of Sébastien Grimaud, young and talented pastry chef, and his team. At lunchtime, Maison Grimaud offers sweet and savory dishes. At lunchtime, there is a nice choice of revisited gougères, accompanied by raw vegetables or soup. Generous bowls are also to be discovered, in vegetarian version, with trout or Serrano ham. For sweet tooths, choux filled with creams (Tahitian vanilla, salted butter caramel, milk chocolate, lemon meringue, tangerine, pear, coconut speculos, pistachio...) but also chouquettes, pastries such as paris-brest, saint-honoré or Fleur de sel. Maison Grimaud is also a tea room where you can have a coffee, a tea or a hot chocolate all day long. In addition to the quiet terrace, Maison Grimaud organizes brunches on Sundays with three new formulas (sweet, savory or both!) including the famous briochou: a good opportunity to come and enjoy the sweet and savory treats prepared by Sébastien. An address not to be missed.

A committed baker who favours pre-ordering to fight against waste, and 95% of the time... it works! Sylvain Thiéry, a mechanical engineer, decided to become an artisan baker. His bread is made from an ancient variety of wheat, the great spelt Oberkulmer, which is difficult to shape by hand. Far from industrial flour mills, he favours flours crushed with a stone grinder or a steel cylinder. Several varieties are available. What makes this bread special? It can be kept for 15 days without going stale!

In 2019, Kokoa celebrated its fortieth anniversary and was renovated. Originality and diversity, all the inhabitants of Le Touquet will tell you: the best ice-cream in town are at Kokoa. The choice of flavors is vast, from chicory to speculoos, and the ingredients are all of natural origin, with a few rare exceptions... The sorbets and ice-cream contain real pieces of fresh fruit (melon, peach, banana...), depending on the season, which are otherwise frozen at their place of origin (passion fruit for example). Dried fruits (nuts, hazelnuts, praline...) are also featured. Fresh fruit juices and tasty sandwiches are the perfect complement to this delicious gourmet break. An institution!

Marc and Marina offer magnificent visuals and flavors that delight the taste buds! Everything is homemade, of the day, there is something for every budget because their products are elegant, refined and accessible! Viennese pastries, cakes, wedding cakes, they know how to do everything! A warm welcome, you can find jams, teas in returnable jars, which allows a responsible approach. The address not to be missed to find the most stylish chocolate bread in Alsace!

Reconciling people and the profession is the ambition of this cooperative, which was born in 2021 and produces exclusively bread and buns. Originally, the Têtes de meule had three fixed ideas: to create a SCOP, to make sourdough bread and to limit the environmental impact. Here, every ingredient is sourced locally (local flours, Arradon salt, pure sourdough) and all the products - from the emblematic Pain du Golfe (wheat, rye, buckwheat) to the Sinagot (flaxseed and hemp) to the Gacht! al brioche (60% large spelt) - are homemade.

Located in the center of Brest, near the Halles Saint-Louis, the C. Chocolat boutique is first and foremost a family adventure, where each member has contributed his or her own know-how and experience gathered around the world. It offers a collection of delicately flavored chocolates (the "Ceylon" was praised by Gault & Millau!). Grand cru chocolate squares, macaroons, entremets or bars with exotic names: the very best in craftsmanship. The Brest-based company now has six stores: a second in Brest on rue Jean Jaurès, followed by Guipavas, Landerneau and Quimper.

Known for the quality of its pralines, almonds and hazelnuts finely roasted and coated with sugar in slabs that are broken by hand, the house has its loyal followers. You'll find a range of 18 pure-origin bars, with subtle aromas, from the world's finest cocoas. A journey with ports of call: Madagascar, Indonesia, Ecuador, Colombia, Venezuela, Trinidad, Vanuatu, Ghana, Jamaica, São Tomé. As for pastries, their names are baba, Paris-Dakar, religieuse, Murmure, Brasilia, Hawaï, mille-feuille, nid d'abeilles, Guillaume Tell, not forgetting tarte aux pralines and brioche aux pralines... Simply irresistible!

Here's a family-run business well known to all Palais gourmets! For over 100 years, they've been making a specialty made famous by Artigarrède: le Russe. Imitated, never equalled! The recipe for this cake dates back to the ^19th century, and its name comes from its Crimean almonds and immaculate whiteness, reminiscent of snowy plains. Add praline cream, hazelnuts and a secret ingredient! The boutique, also all in white, has a resolutely refined style, with creations by Basque ceramist Goicoechea. Other delicacies await you: the Rosquille, the Basque cake and a range of chocolates including the Muscadine truffle with Cointreau...

Recouvreur has everything to make you fall in love! It has to be said that Recouvreur is a Nancy institution. Frédérique and Christian Bédard delight our taste buds with a revisited baba au rhum, as well as delicious pastries and macaroons that are sure to please. And what about the famous pâté lorrain, whose recipe has been handed down from generation to generation. Nevertheless, the company is keeping up with the times, as evidenced by the online boutique with home delivery service on request. It's all good!

Your favourite little spoon is the one that will dip into the best of Charles Chocolartisan spreads. A spread made with love by Charles Roland, an authentic chocolate lover, who takes great care of our health and our greediness by creating artisanal and local products, healthy products without palm oil or artificial flavours. Only good, only real, only natural for an exceptional taste. If you don't know which one to choose - from the famous Nutôloire (a local and artisanal spread made with homemade sweet cocoa, sunflower oil and cocoa butter, milk, homemade roasted hazelnuts, Loire caramel and Madagascar vanilla) to salted Butterscotch -, Le Petit Futé advises you to take a whole week to vary the pleasures. Another pleasure not to be missed (even if you can order on the Internet): a visit to the Civens shop. A real experience for all the senses around the spread. In tastefully decorated premises, you can learn all about the making of an exceptional product (here, we hide nothing!) by visiting and having fun with your family, participating in workshops... Gourmet moments to share around the best spreads.

Inspired by the opera Rigoletto, the Nantes confectioner Charles Bohu had named his cat Rigolette in homage to the jester. The feline gave its name to the sweets invented in 1902, composed of a thin sugar shell steamed filled with fruit pulp and then frosted. The 5 original flavors are still there (lemon, tangerine, raspberry, blackcurrant and pineapple), completed by those with flowers (poppy, violet, rose, hibiscus), seasonal fruits (fig, grape), or salted butter caramel or praline. There is also a range of regional sweets, such as Berlingots, Ducs de Bretagne or Pavés nantais. Nice too this P'tit Rigolo with melting chocolate and salted butter caramel!

A neighborhood bakery where everything is homemade and prepared on site. Traditional bakery, but above all original specialties, and that's what we like. As well as the chocolate banana ficelle, you'll love the pumpkin-kiri ficelle, unless you prefer the candied fruit panettone or the 12 different flavored éclairs. There's something for every taste, with limited editions to suit every taste and calendar! Enough to delight gourmets and add an original touch to your meals all year round.

The door opens on a delicate scent of orange blossom. Famous in Toulouse for its galettes des rois, or rather for its brioches des rois, this address is also highly recommended for tasting one of the tasty Pomponettes: light and delicate, made with brioche dough, this is the house speciality. Other gourmets will love strawberries, macaroons, rum babas, and, on the confectionery side, chocolates, orangettes, marrons glacés or fruit pastes. Happy tasting, Les Futés!

The unavoidable chocolate maker from Yonne has 4 other shops in the Vendée and its Chocolate Museum. The chocolates of this artisan are among the best in the Vendée. On the front page, various flavoured or pure ganaches, creations such as the Vendée heart and the town's official delicacy, La Napoline bearing the effigy of Napoleon, an award-winning chocolate. Other sweets: bars, spreads, homemade chocolate powder, verrines, macaroons, ice creams and above all pastries: the Vendée pavé, the crunchy, the caramel flower, the Mont-Blanc.

Anyone who does not know this venerable house has never been to La Baule! This candy shop has been an institution since 1937! All the children have come to get sweets in this beautiful shop overlooking the embankment. Not to be missed: the niniches, a kind of delicious soft lollipop made of flavoured caramel, the Bauloise with salted butter caramel or the Caramanuel. The home-made ice creams and cones are amazing and the waffles are delicious. On the confectionery side, an incredible number of sweets and caramels are waiting for the gourmets. An address not to be missed!

What a great address! Gourmets know how to go there with their eyes closed. Located next to the old church in the heart of the old town, the tearoom is the perfect place to sample spiced chocolate, chocolate oysters and so many other delicacies: strawberry almond, Cancale rocher, large praline macaroon, pistachio paris-cancale... The vanilla mille-feuille will melt your heart, while the chocolate caramel tart is irresistible. You'll also find Les Maisons de Bricourt breads baked in the wood-fired oven at Château Richeux. Delicious!

This local speciality can be found at a... delicatessen! The talented Bonnefous family, Jacques, Marie-Josée and their daughter Françoise, are passionate about quality and respect for the best products. They are the only ones to perpetuate this ancient recipe of the legendary Lauzerte macaroon known since the 11th century. This macaroon does not resemble in any way these small fours stilted in their shell of ice. With their ripe wheat colour, they are cracked on the outside, soft and full of sweetness on the inside. The almond flavours take our soul back to childhood.

Founded over 150 years ago, this artisan bakery and patisserie is renowned for its double gold medal for the best kougelhopf in Alsace! Other awards include Best Brioche and Best Pretzel Brioche in Alsace, Best Croissant and Best Baguette in Haut-Rhin. Here, you can fill up on good breads, delicious bredalas and viennoiseries, well-stocked sandwiches and pâtés from Lorraine, pastries and many other gourmet specialties!

Ranked among the best chocolate makers in France, Vincent Strackar is to cocoa beans what the late Karl Lagerfeld was to haute couture... a true genius! He puts your taste buds in a festive mood with new flavors and in many ways. Dark, milk or white chocolate candies, bars, original moldings, orangettes, florentines, fruit jellies... There is something for everyone, even for diabetics! We appreciate the precious advice of the chocolate maker and his wonderful creations made to measure for special occasions.

A little way from the town center of Les Sorinières in the South of France, Olivier Grimault (OG) and his team have set up their gourmet laboratory here. What a sublime surprise to discover his creations of pure cocoa butter chocolate bonbons. With recipes as original as they are affordable. The boxed chocolates (platters) are a real eye-catcher, with their varied assortments and timeless, original flavors. We're talking about chocolates filled with refined ganaches, classic pralines and puff pastries, intense dark chocolates, varieties with a wide range of spices (pepper, vanilla) or refined flavors (tonka bean, lime, blackcurrant...). Everything is sublimated and blends well once transformed, accommodated in the hands of the master craftsman. Chocolates that invite us to travel, between Tanzania, Venezuela, Vietnam, Ghana, Papua New Guinea, Grenada... Try the Maen Hir speciality, a unique blend of 72% cocoa beans (from Santo Domingo and Mexico), or the Pavé soriniérois, a box of small chocolates with flaky praline and caramelized almonds. Indulge yourself with mendiants, grignotines, Crousty'nuts, Croq'télé or Crousty pop's. Olivier Grimault makes us melt with pleasure with homemade confectionery, fruit jellies, Taga'boum, Geli'fizz, marshmallows and other names that make young and old alike dream of indulgence. The spread here is called Goûter de Paco with milk and hazelnuts - a must! or the "flaky" version, or "caramel with fleur de sel", or the new "cocoa bean slivers". And don't forget to try Tatie Thalie's delicious sweetness.... Have you tried the new Soriniérois chocolate fondant? Divine dark chocolate to share and make people happy! Add to that the chocolate sculpting talents and chocolate courses, the super-reasonable prices, the warm welcome and the free parking, and you'll know why this place is well worth a visit! Don't forget the "food truck glacier" for your events, whether professional or private, which is available for sweet and original desserts or snacks! Speaking of ice creams, here they're 100% homemade and to die for! Chocolate mint, macadamia vanilla... Iced verrines with tangy flavors, evasion, Montélimar, are original desserts to offer! New in 2021, for chocolate addicts, subscription formulas for sweet boxes: "la Créat ' Box" for 3, 6, 9 or 12 months, with a box representing a patchwork of homemade sweets - you should have thought of that! Taste our new products: Manabi 72.5% le Cameroun 71% and 100% grands crus!

At Le Pic Gourmand, Bagnères tradition and the future merge to celebrate a unique savoir-faire. Heritage is the very essence of this confectionery, where Gabrielle perpetuates the traditional berlingot recipe. The future, on the other hand, invites innovation, guaranteeing the reputation of Le Pic Gourmand. With creations like the Bédat log, a delicious nougatine coated with dark chocolate, created in Bagnères. To be enjoyed in the tearoom with homemade hot chocolate. You can also see the passion in action with a berlingot-making demonstration!

Housed in a former ^16th-century coaching inn, this authentic tea room plays on the flavors of yesteryear and handcrafted local products. Here, everything can be enjoyed with the eyes. Chocolates, nougat, fruit jellies, candied fruit, ice creams and cookies, L'Art Gourmand invites you to indulge in the temptation, comfortably seated in front of an artisanal ice cream or a cool drink in summer, to be sipped on the terrace, warm in winter, from among a vast choice of quality teas and delicious chocolates. On site or to take away.

After having started at Philippe Da Silva's in the Gorges de Pennafort, Clotilde Lebec opened her pastry shop in the heart of her village for the pleasure of gourmets. She creates with passion confectionery, delicacies, and cakes to measure for all occasions. Try her inimitable apple, hazelnut and raisin cake, her hazelnut and chocolate cookies, her mini fruit pavlova or rum baba to share. Clotilde has also taken over the village bakery with her partner. Delicious breads and tasty pastries.

Christophe Chevalier, your serving knight, takes off his secret weapon, one of the best loaves of Besançon… Cereals, wheat, greedy, rye, Tradition and other proposals, all marked by the master's seal, a square end instead of a round end! This is not a desire to stand out, but simply a ingenious idea… Imagine, on Sunday morning at the awakening, dreaming of divine bread sweets, still warm, at the crust craquante and crispy, with the tender, delicious, that you could put on the flat, spread to the end and soak without the coffee or chocolate tarnish on the duvet! Enjoy breakfast with tasty beds and lunches or dinners, where bread is no longer a accompaniment but a full place! Do you prefer pastries, pastries and chocolates? It is also found; everything is home and divinely good, croissants to butter, to get mad, to chocolates that base perfectly on language and take you the palace… What's more, the reception is smiling and attentive service at any time of the day!

The Chartier sisters were already making them in 1872, and today the Bertrand brothers (^5th generation) perpetuate the Montmorillon macaroon, keeping their recipe a secret. With its delicious almond flavor, it delights every palate and is available in a wide range of flavors, depending on the season. There are also thistles, bonne mémé tartelettes, broyé du Poitou and macaroné, as well as 50 types of chocolate. Mmmmh! The house is one of France's finest chocolatiers! This beautiful boutique also sells tea and ground coffee.

The other name of this bakery-pastry shop is "la fleur d'orangerie". Located in the centre of the village, everything here is home-made by the hands of an authentic craftsman: the breads (country, rustic, millstone, rye...), the pizzas with real tomatoes, fond of meat, and above all the delicious pastries (crousti royal, three chocolates, caramel fleur de sel...). We also recommend the Paris Brest with the old-fashioned praline. Real nice and good pastry chef work.

Since its opening in June 2019, the craze for this fine patisserie has continued to spread... The clientele that throngs behind its tempting window display has made it a sure bet. Julien Merceron, the pastry chef from the Ritz, and Gérard Porte, the artisan florist, cultivate art and beauty. Here, everything awakens the senses: pretty cakes titillate the eyes, tickle the nostrils and delight the taste buds. We're eager to discover the new 2023 cakes, such as Mathilda's apricot and almond cake, or the strawberry-basil tart. You'll love the melt-in-your-mouth flavors of Pain d'épices au miel et chocolat, and the seasonal freshness of Tarte aux agrumes et kasha. What a pleasure it is to watch these marvels being made live through the laboratory windows, from which delicious caramelized aromas emanate! We salute the eco-responsible approach of working with rigorously selected seasonal products, most of them local. In addition to the divine pastries, you'll be tempted by other delicacies like the appetizing chocolate bars, such as the crunchy one topped with caramelized pistachios or the exquisite one with candied oranges. And let's not forget a few delicatessen products: jams, ciders, wines, teas and coffees... Let yourself be carried away by the aestheticism of these artists... as if on a swing..

An address recognized by all chocolate lovers. With five bars to his credit, Jean-Émile Schmitt has been one of the twelve best chocolate makers in France since 2010. His specialties are diverse. The pastries are also delicious and you can even buy or have made stylish chocolate pieces that will delight the eyes as well as the taste buds. You will also find a whole range of teas to enjoy on cold winter days.

The Maison Deslandes, are two excellent bakeries in the east of Nantes: one at the foot of the church of Toutes-Aides, the other on the road to Sainte-Luce-sur-Loire. Jacques Deslandes, this baker-pastry cook, from father to son, succeeds in associating traditional know-how and creativity. Here you can enjoy breads, focaccias, pastries, sweets and chocolates. Whether it is the Tradition bread, the chef's baguette, or the Heloise, baked throughout the day, quality is at the rendezvous. You can choose among the special breads: ciabatta, fig, corn, walnut, Nordique (malt flour, rye sourdough, barley, wheat, yellow flax, brown flax) and for the holidays: the Stollen (brioche bread with raisins, almonds, candied lemon). Wholemeal, cereal or woodcutter breads are also available. The Deslandes house also offers pastries that are as beautiful as they are delicious, such as the marbled squares, puffed and crunchy granules coated with chocolate or caramel. Crack open the Craquelet and its three chocolates or the Croquant (chocolate cookie, vanilla heart, dark chocolate and Plougastel cookie with nougatine), without forgetting the Délice aux fruits rouges (almond cookie, crunchy, vanilla cream, muroise, flaky praline) or the classic and formidable Gâteau nantais. You can prefer the reductions (miniature pastries) or the mignardises, fruit sweets (kiwi, red fruits, lemon, pineapple, orange) or chocolate! In addition to this wide choice, made difficult by the quality of the products, there are macaroons (about ten flavors), new apple squares, chocolates, beggars, florentines which also complete the palette of this pastry-baker-chocolatier. For the catering part, the Deslandes house offers a nice range of special sandwiches (chicken, chicken curry, Nordic chicken, Nordic salmon, ham and cheese, tuna, Serrano ham, vegetarian, cheddar, dried tomatoes... in the bread of your choice) and the "pièces montées" for private events.

The first glacier of Les Saintes and certainly the best! For over 35 years, Pierre Morère has been refining the recipes for his ice creams and sorbets, all home-made, made with fresh fruit and the best products (pistachio from Sicily, fruit from the islands, Camargue alcohol...). That's about sixty different flavours! Like its famous Camargue ice cream (with Camargue alcohol, puffed rice and milk jam) or the lemon-ginger-green or blood orange-pepper flavour! In addition, all the ice creams are made during the day.

You are in the most exquisite of gourmandise, in the best of bakery and pastry making. Renowned in all Bearn, it is the sweet know-how which is proposed, and as of the superb window, you will notice it bright. Macaroons with surprising flavors, mille-feuilles of fruit pastes and marshmallow, named "the sweets of Béarn", citrus fruits chocolates, crunchy or biscuity debris, pralines, bars that go from bitter to spicy, from the beans of the great vintages... The pastry shop is in the same masterly line, from the Chapeau de d'Artagnan with prune sorbet and Armagnac mousse on a bed of nougatine to the Beret signed Constanti...

For several years now, Benjamin Chassaing has taken over from Sébastien François to continue his gourmet creations and the history of this patisserie, which was born 100 years ago and became Desserts et Chocolat 30 years ago. Know-how, passion and philosophy remain unchanged. Seasonal fruits, quality ingredients and unique delicacies: pastries, chocolates, confectionery, macaroons, ice creams... What's changed? The premises are much bigger and more functional, perfect for enjoying these little masterpieces at any time of day!