Where to buy bread cakes chocolates ice cream France

The Clémann chocolate and pastry shop, located in downtown Longwy, is a caterer, chocolate maker and tea room. You can taste pies, quiches and pâtés from Lorraine on the savory side. On the catering side, you can choose between the surprise breads and buns made of traditional charcuterie, smoked salmon, duck mousse and crab crumbs, and the bush of brochettes made of vegetables, cheese and fruit. For the sweet desires, one craves for the delicious home-made pastry, of which the star Vauban and the kiss of Longwy, the specialities of the region.

Bordered by palm trees, we notice from far Ki-wi ice cream with its very colorful front. At this address, the shop window gives us a wide choice of ice creams and sorbets concocted by this master ice cream maker, without any artificial coloring or flavoring. We can also melt on pancakes, waffles and granitas. To refresh yourself even more, you can try the fruit juices, iced coffees, smoothies and other milkshakes. A great way to share a gourmet break that can quickly become a little ritual on sunny days.

This is one of the few bakeries in La Rochelle to offer only organic products. The Petit Futé couldn't miss it. Its location in the heart of the market district, in a little street well known to gourmets, is quite interesting. We come here to discover Cédric's work, and to enjoy his always smiling welcome. The window displays a number of delicacies, including well-baked viennoiseries (croissants, suisses, briochettes choco), as well as a fine variety of breads, from traditional Label Rouge baguettes to loaves presented in cardboard boxes like corn.

Their creations have the taste of the sweetness of a dream, with the scent of love... Nicolas and Jean have left their old lives behind to crystallize a childhood dream: to be bakers! Reinventing the profession, after training at the prestigious Pierre Vabret school (best baker in France).
Each gourmet creation has a story about a character, a place, a fact. And all this with products from short and PDO circuits. Taste their "Baguette du Périgord", at the "26 Brumaire"..

It's not the movies, but it's easy to get a sense of humor at the counter of this shop run by Steeve and Carole, who offer plain or apple kouign amanns, as well as Breton galettes and palets, and sweet and savory crêpes. If the traditional kouign amann recipe is relatively high in calories - but that said, so delicious - all you have to do is go up and down Rue de Jerzual to get rid of your complexes. Everything is made on the premises, and you're sure to love the comforting buttery aromas.

The tasting chocolates are simply exquisite! To make them sublime, Mr. Torres chooses his raw materials with a meticulousness that forces admiration: Valencia almonds or Piedmont hazelnuts to make the pralines; seven forms of pralines, each more surprising than the next! Don't be mistaken, the mixtures of flavours for the macaroons are just as original: pepper-raspberry-Espelette pepper, Maury-raisin, peach-saffron... This former pastry chef, converted into a chocolate maker, will convince even the most conformist.

The Mendiburu family, who specialize in dairy production in Bardos, have started making their own ice creams and sorbets. While they make classic flavors (chocolate, caramel, hazelnut, rum raisin, etc.) directly on their farm, these atypical ice-cream makers also offer their own creations: Patxaran ice cream, cherry and crème fraîche ice cream, cucumber sorbet, raspberry-lime-Espelette pepper sorbet, crème brûlée omelette...

Lovers of gourmet delicacies and quality local products, this shop is made for you! Of course, chocolates are in the spotlight, but don't miss the other regional specialities: Bar-le-Duc seeded redcurrant jams, marzipan with artisanal mirabelle plums, multicoloured macaroons, sparkling fruit as well as the unmissable Commercy madeleines! And in the summer, refresh yourself with their delicious home-made ice creams and succumb to the twenty or so flavours that the shop has to offer.

The colors, shapes and flavors of Paul Jaillot's pastries leave no one indifferent. Originally from the Ardèche, he has conquered the finest palates. The recipes are finger-licking good. To take the time to taste them, it is possible to settle comfortably on the terrace. In summer, sweet and savory homemade ice creams are offered. The tea room is also open at noon. Salad bar and plates are on the menu. The drinks are local. As the holidays approach, homemade chocolates become the stars.

The Art Nouveau inspired façade, created by Louis Jarrier at the beginning of the ^20th century for the Rochefort pharmacy, is listed as a historical monument. Today it is the setting for the Moinet confectionery, founded in 1852 and whose colors are worn by Elisabeth Moinet-Michaille. Originally from Vichy, the house is known for its beneficial pastilles, in bulk or in pretty vintage boxes. On the shelves, fruit jellies, candy canes, iced candies, chocolates and more unusual, a chocolate bar with Vichy pastilles chips!

Briols, a small village in the heart of the Rougier de Camarès, is home to a charming and tasty biscuit factory. Adeline handcrafts aperitif biscuits: thyme, olive, goat, Guérande salt or Roquefort, as well as a sweet range: candied orange, chocolate and aniseed turnips, giant cookies and oreillettes. All without colouring, without preservatives and with ingredients mainly from Aveyron agriculture. She is happy to receive visitors in her workshop to explain her work and her convictions, and sells her products online and in stores.

The emblematic bar, bakery and patisserie of Saint-Armel, Le Moulin à café has been perfuming this favored land for migratory birds seeking refuge in the salt marshes since 1880. From the crack of dawn, the house bakes homemade breads and Breton specialties, but it's for the Gochtial, the typical brioche bread of the Rhuys peninsula, that we stop. The friendly, unpretentious welcome takes you back in time to when the village used to gather in one place to catch up on old times over a newspaper and a cup of coffee.

Welcome to Maison Lagrue, a family-run bakery and patisserie where passion and know-how have been passed down through four generations. Sophie, Sébastien and their team welcome you in a warm atmosphere. Immerse yourself in their gourmet world and succumb to the temptation of "Adrienne's Pastis", a traditional recipe that has been delighting palates for 72 years. Taste our homemade viennoiserie, including the famous chocolatine, crowned world champion in 2019. A true family affair, Maison Lagrue has been delighting taste buds since 1949.

Isabelle and Yves are organic milk producers. Some farmers make cheese, they have decided to make farm milk ice cream. They are masters of the whole chain, from the GMO-free feeding of their animals to their ice creams made from whole milk without additives. The milk jam is made from milk and sugar that is only cooked for many hours. A la carte 22 flavours plus a sorbet are available in jars, logs and cakes. They also sell preserves, honeys, jams, organic wines and dried fruit from local producers.

New gourmet address in Marseille located in Camas. Takomi, a surprising name for a chocolate factory, which sounds Japanese and for good reason, it is the Japanese rigor, the excellence and the aesthetics of the country of the Rising Sun that inspires the house. Indeed, the aesthetic side is immediately striking when you discover the range of chocolates and confectionery offered for sale here, in a refined boutique. Unprecedented for a chocolate factory, Takomi operates as a cooperative, a SCOP, with the aim of developing a certain responsibility in the link with suppliers and employees. Come and visit Takomi for the pleasure of your eyes and your taste buds.

Pastry chef Rémi Touja, French dessert champion in 2013, opened his workshop in the Bastide, after working alongside chef Franck Putelat. He offers tasty, refined and original pastries, which are also true works of art. The Paris-Brest revisited with buckwheat, the "Choco" cake with peanut and nougatine brownie, the delicacies to nibble or spread, the chocolate bars and other fruity sorbets... Rémi Touja's pastries will delight your taste buds.

The chef (François Godineau of La Duchesse Anne) develops his desires for the greatest pleasure of gourmets. A brand new bakery welcomes, on the spot and to take away, an avalanche of fresh products from the best producers. Traditional breads and baguettes, blond, golden or brown, which one will you choose? The bakery also makes crepes, doughnuts, shortbread, pastries and other seasonal delicacies, as well as a tea room, of course. The establishment offers many lunch formulas. Here, everything is delicious!

Once you've passed through the door of 24 rue des Moines, you'll find Jeffrey Cagnes, former pastry chef at Stohrer. A paradise full of sweets to die for: pastries, cakes and chocolates with the flavors of yesteryear, mixing caramel, honey and spices with religiously selected flours and fruits, as a result of short circuits and seasonality. Here, the chocolate-tonka tart and the saint-honoré are works of art. Vanilla eclair, babka, flan... enough to tickle the most discerning palates who will jealously take their sweet or savory delights (sandwiches and buns) with them, or savor them on the spot. Good to know: the chef regularly hosts master classes (see the website for the dates).

Brice Connesson welcomes you to rue du Connétable! The great-grandson, grandson and son of bakers and confectioners, he trained as a chocolatier like his father, and his reputation has quickly spread beyond the Cantilienne area to the Paris basin. In his boutique, you'll be able to sample classics made on the premises, as well as original creations. Cakes, chocolates, viennoiseries, cakes, macaroons: everything is made to please the taste buds! You can also put together your own personalized gift boxes.

51 years old, and it's still with the same greed that we stop in at La Brioche Chaude! Taken over at the end of 2021 by Anne Raffin, the store has had a major facelift, but has retained the recipes that have made it such a success. The queen of the store, the brioche in all its forms (including brioche bread for savoury dishes) is as soft as it gets, and well worth the detour. And that's not counting the mouth-watering breakfast menu. New since March 2024, the restaurant is a member of the artisan bakery association, so you're welcome to try its delicious breads! Bonus: it's open on Mondays!

Every day, Julie Daddi gets up in the morning, pockets her order book from her website, and sets off to visit the local producers and craftsmen who supply her with fruit and vegetables, meat, charcuterie, dairy products, eggs, bread... (some fifteen suppliers in all). In the afternoon, she delivers to her customers' homes (Tuesday to Saturday), throughout the Lille area. It's a simple, effective concept that brings a bit of the countryside to the city, and guarantees customers fresh produce picked that very morning. The comprehensive site also features an organic grocery section. It's a simple and convincing way to work with local producers and artisans. Last but not least, the price: no more expensive than anywhere else!

When the cake becomes a work of art! Since 2009, the company is specialized in Cake Design. For your receptions (weddings, birthdays, parties), Rachid Braïk, former chef of the Hard Rock Café in Paris, is an outstanding cake designer: the man for the job! For his clients, he creates real sweet and edible masterpieces! From the classic wedding cake to the cake in the shape of a cartoon hero, a castle, an animal or even in 3D: everything is possible! The cakes are designed in a laboratory located in Cattenom. Finally, since 2013, the Crazy Cake Academy offers various services: children's workshops, private courses for beginners, initiates or professional pastry chefs. The store also offers for sale, many products of Cake Design. Don't hesitate to go there to order the most fun cake you've ever dared to eat! The pleasure of the eyes is equal to the pleasure of the mouth, treat yourself!

It is first of all for his baguette, the famous "Bagatelle" Label rouge, that we push the door of the baker of St JO. Sylvain Pasquier, for more than 11 years, has been our very own Marcel Pagnol in this renovated village of St JO. The bakery (ex-Fournil de St Jo) has moved 20 meters away in bright and brand new spaces on rue Barbara. 150 bakers in France offer this Bagatelle recipe and Sylvain is one of them! Natural leaven, slow kneading, traceability... all the ingredients are gathered to make an exceptional traditional baguette. It is in the same spirit that Sylvain elaborates his other breads. His 2 kilo wheel cake made in the old fashioned way is a great success. Wrapped in a cloth, it keeps for a week. His buckwheat bread and his bread with olive oil are also very popular. New: organic breads have made their appearance for our happiness with the big spelt or the organic wholemeal bread. As for the pastries and cakes, they are still 100% homemade with delicious croissants to start the day. The beautiful creations vary according to the season and are tempting. The Saint-Jo (cake with three chocolates), the kouign-amann, the small soft pastries, and many other sweets to enjoy. At lunchtime, a wide choice of classic or more original sandwiches made with chicken or beef marinades will delight people passing through or from the neighborhood. Let's go for gourmet snacks in the Roseraie and Beaujoire parks, before or after a nice stroll along the banks of the Erdre river, so close. Note the warm welcome and the free parking right next to the church whose bells ring out the hour of the snack!

Maison Pommiers is one of Anglet's finest pastry houses! At the helm is Frédéric Pommiers, whose passion for patisserie goes back to childhood, and who has worked in such astonishing and demanding establishments as L'Elysée, the Hôtel du Palais... and also in Australia and England. Using exceptional raw materials and creativity, the pastry chef has been creating an excellent range of cakes for 30 years... The inimitable Basque cake is the house specialty.

Born in Orléans, this high-end brand created by master ice cream maker Fayçal Kabeeche has just opened in Tours. You can enjoy ice cream in winter or summer. After all, there's no season for excellent scoops of fruit, pistachio or chocolate ice cream. But this master ice cream maker has much more to offer, with formulas that combine waffles and ice cream, milkshakes and recipes that adapt to the highlights of the year. A great address for gourmets. Pleasant service and a charming welcome!

Boulangerie Ange offers a wide selection of pizzas, sandwiches, salads, pastries, viennoiseries and various breads. You can choose to eat in, take away or have delivered. The bakery aims to be eco-responsible, producing quality products at reasonable prices. You can watch the bakers prepare the products before your very eyes in a friendly atmosphere. Boulangerie Ange accepts MasterCard and Visa.

The Costa Brava's must-try gelato shop is finally coming to Perpignan! And not just anywhere, on the delightful Quai Vauban, where you can sample the famous gelati with Piedmont hazelnut, Bronte pistachio, Sicilian lemon, Ligurian mandarin.... "Everything is handcrafted on site," insists manager Damien. The strength of this brand also lies in the friendly welcome it offers, its flexible opening hours and, above all, its on-site production in the small lab at the back, visible to customers. We love it!

Scaramouche takes its name from a 1954 capes and swords film and sums up the crazy adventure of this artisan-glazier who, in just a few years, has managed to make it big. Since its creation in 2013, France 2, France 3, la Provence, le Figaro, awards and recognitions are raining down on Scaramouche who deserves it. All the ice creams and sorbets are concocted by the house from the raw milk of Jersey cows, organic eggs, fresh fruit and fresh local herbs. You will enjoy more than 30 flavours to choose from.

This artisan ice-cream maker, the only one in the Basque region to hold the Glaces Artisanales de France label and winner of the Talents gourmands 2017 competition, offers refreshing sweets with flavors as classic as they are singular. Manufactured to a demanding quality charter, Bastidarra milk, sorbets made with 45% fruit, flavors adapted to the seasons (including, of course, must-haves like dark chocolate sorbet, cremino, lemon meringue, raspberry...), not forgetting logs and frozen pastries. A wide range of sweet treats are also available.

It's a concept we really like, and for lots of good reasons! Because Demain is an anti-gaspi bakery: who hasn't wondered about the waste represented by the mountains of bread and pastries thrown away because they haven't been sold? Here, every evening, 4 Parisian bakeries supply us with unsold products from the same day, which will be sold in the rue Saint-Maur boutique the following day. The result: products that have of course kept their flavour, but generally lost half their price!

Homemade ice cream made by a master craftsman with fresh products. Served generously and with a smile please! We love the panettone, orange flower and lavender flavors. Also try the Camargue mare's milk ice cream! If you have time, opt for a cup, especially the Narcisse with its chestnut ice cream, ganache and chestnut cream. You can also enjoy sweet and savory crepes throughout the day. Ice creams, pancakes, waffles and drinks to taste on the spot or to take away. Yummy!

A Breton ice cream parlour in the heart of Toulouse? That's the challenge facing Glaces Moustache! The ice creams that come straight from Saint-Malo aim to be at the top of the range, with hand-picked raw materials selected close to the production laboratory. Everything is made using traditional methods. And because we're as Toulousian as we are Breton, Moustache has come up with a revolutionary innovation: chocolatine ice cream!

The Musée du gâteau basque (in Sare) also has a store in Ainhoa, one of France's most beautiful villages. Here you'll find the artisanal excellence of its pastry chefs, with Basque cakes, shortbread, macaroons, almond croquants, puff pastries and sheep's cheese shortbread. All handmade with local products. Before or after a hike, take a sweet and savoury break on the shady terrace or in the "jardin du curé" behind the store. A gourmet culinary workshop where you can learn how to make your own cake and take it home with you.

Taste, flavours, choice: everything is sweetness in this delicious shop with a trendy and refined decoration. Macaroons, ice creams, sorbets, chocolates and pastries that can be enjoyed without hunger, with a delicate and subtle balance, are arranged like precious jewels all signed by the chef Patrick Mesiano. A very high level for the amateurs of the genre who, like many faithful, will quickly make it their gourmet HQ. Possibility to order your own desserts and/or cakes for your events (wedding, baptism, birthday...).

In this bakery-pastry shop, you'll find a treasure trove of sweet treats worth the detour. Everything here is perfect, from the team's warm welcome to the sweet and savory offerings. Crisp baguettes, well-stuffed sandwiches, almond croissants, religieuses, tartiflettes, apple turnovers, saint-honoré, éclairs, chouquettes, paris-brest... regulars are full of praise. And with good reason! Another nice touch is the option of ordering a birthday cake. We highly recommend it!

Building on the prestige of its creator André Mandion, this institution is adapting its savoir-faire of yesteryear to the discoveries and flavors of today and tomorrow. Throughout the year, and according to inspiration, you can enjoy 3 seasons of pastries designed and created to suit your every whim. You won't be able to resist cakes and tarts with seasonal flavors, created daily. In addition to cakes and pies, sorbets and ice creams - because ice cream is enjoyed all year round - there's a wide choice of savoury petits fours for entertaining guests.

Nans Bakery in Castelnau-le-Lez, has been celebrating emotional moments since 2014. Founded by Nans Washer, this American patisserie relies on cake design to create unique cakes that amplify your feelings. Whether it's for a family celebration or a simple tea party, Nans Bakery will accompany you with personalized advice on flavors and design. You can be sure that your cakes will be original! The boutique also organizes tastings and gourmet breaks. In addition, Nans Bakery shares its expertise with event and culinary training professionals.

With the same name as the one in Auray, and the same exotic, inventive spirit of chef Maëlig Georgelin, the Au Petit Prince patisserie in Belz is also a bakery and tea room. Hot and cold dishes are available as snacks for lunch on the go, on site or to take away. As for sweet treats and temptations, the hallmarks of the house, the emblematic Paris-Etel, Breizh St-Ho and Saint-Goustan pastries sit alongside such novelties as the yellow lemon-lime tart, the vanilla praline pecan chou, or the Palawan coconut, pineapple and passion fruit. What a poem..

Born in 1910 in the Imperial District, the former pastry in front of the station comes back to the hands of Lemoy in 1988. Jean-Charles Lemoy, Jean-Charles Lemoy and his wife Isabelle are quick to revive the family business! The couple works with their two daughters, who are activating both, from the lab to the store. Since November 2014, the establishment has settled rue François de Curel. Now the place is also the tea room, the time for a gourmet break to taste its cake on site. Among the specialties are the success (pralé, cream, meringue and almonds) or the Royal (fruit cocktail and almond milk). As for the thousand-sheet, there is still a safe value for classic lovers. Not to mention the famous Paris Metz, big macaron three colors (lemon, bergamot, raspberry).

If the house is a reference to the city for its chocolates (milk, pure cocoa butter, and delicious ganaches), it also offers other delicacies, such as its violet candies or jasmine. Not forgetting homemade bread and homemade pastries. The Lemoy family constantly experiences new flavors, combining finesse and modernity with the aim of enchanting our palaces. Hence the need to work with a quality raw material. Here, everything is so perfect that it's almost like art! Nothing surprising when you discover the hidden talent of the boss, qualified world champion of ice sculpture!

It's a scent that leaves no one indifferent and takes you right back to childhood. As you walk past Monsieur Praline's store, your nostrils are flooded with the delicious aroma of these sweet treats, which are also available here in savory versions. A cone of pralines will delight you as you continue your stroll around Cassis. Unless you prefer the other products sold in the store: boxes of pralines in different sizes, boxes of calissons personalized with Provencal words, cookies and even sundae from the ice cream machine to enjoy in the height of summer. A gourmet boutique from A to Z that's hard not to fall for.

Seydou Diallo, of Senegalese origin, has a love for the material. For him, baking is a story of chemistry. The special breads made from organic flours and the pastries offer gourmets little pleasures. He has won two gold medals in departmental competitions organised by the Moselle bakers' federation. One in the category "best pure butter croissants in Moselle" and the other "best traditional French baguettes". A well-deserved recognition, so much so that a second bakery has just opened in the town centre!

The Oldü bakery opened in September 2022 in the Cens district under Ludo's leadership. He was awarded second prize in 2023 for his frangipane galette in the Loire-Atlantique best galette des rois competition. And his croissants won^1st prize from the Fédération des artisans boulangers the same year. We love Petit Oldü, a traditional bread that reinvents itself every day of the week. A nod is made to the grandfather with Papi Marcel's pie. The pastries are delicious, with numerous éclairs, not forgetting chocolate-hazelnut, caramel or raspberry-mango-passion fingers. As for flour, Label Rouge is used for traditional bread, while organic flour is used for other breads. Organic wholemeal bread, Pierrot bread..., everything here is gourmet!

The Belgian waffle, what a delight especially when it attracts chocolate, whipped cream, caramel coulis with Isigny butter and Guérande salt, vergeoise (a soft sugar cooked twice, very typical in Belgium) or vanilla ice cream from Madagascar. You can't resist passing in front of the shop where good smells emanate. These waffles, made by a master waffle maker, are really delicious and their price is not at all excessive.

Sébastien Mauvieux won the prize of the best baguette of the city of Paris in 2012. In this area, which is rich in shopping, it is a piece of cardboard with locals and tourists who appreciate their favourite friends, corn bread or flan like that of our grandmothers…

This address, an offshoot of the Falip house, offers many sweet treats: spit cakes, rissole, pompe à l'huile, Marcillac "soleil" and a whole range of pastries and cakes. Located on the edge of the RD840, it also specialises in snacking, with a range of sandwiches, fresh salads and other small hot and traditional dishes to take away. A grassy area and a few tables allow you to have lunch outside. The spot remains pleasant, despite the heavy traffic on this road.

The excellence of Les Roches Blanches continues to amaze us. After being captivated by the hotel's beauty, after having enjoyed the hotel's various restaurants, here's a new project, a natural extension of the establishment more in the heart of the village of Cassis. A magnificent boutique offering pastry creations and a delicatessen corner. Magnificent cakes imagined by pastry chef Valentin Fabry and executive chef Nicolas Sintes. Finesse, beauty for the eyes and flavors for the taste buds.

Chocolate lovers, this boutique ideally placed at the top of the town hall should please you. Boutique Boutique, it offers traditional ballotins but also quantity of confectionery. The gourmands can only choose. For caramels, ganaches, almond pastes, liqueurs… For the holidays or for a present that will necessarily delight you have this convenient address.

Welcome to the wonderful and gourmet world of Bruno Barreira! After working alongside the famous pastry chef Eric Sonntag in his shop on rue de Mars, but also in Les Crayères, Bruno opened his own shop on rue de Neufchâtel. A real laboratory in which he develops surprising and tasty creations, all in finesse and originality: sublime wedding cakes and other multi-layer cakes with breathtaking decorations for all occasions. A birthday, a baby shower, a bachelorette party planned? Invite one of these cakes to your table, it will certainly make a sensation with your guests!