Where to buy bread cakes chocolates ice cream France

It is in the centre of Saint-Quentin, the main address of weddings and baptisms in the region. This respectable factory has existed since 1947. The house is known mainly for the wide range of sugar of different prices and of all colors, but also develops at the request of fine handicraft chocolate of excellent quality. A family business in the French tradition, which also knows how to get started.

La Petite Friande, a well-known company in Rém, began marketing Bouchon au marc de champagne in 1951, which has since become the speciality of the city of the Sacres. Here, the know-how and the passion for chocolate are passed on from father to son. The Jubin family concocts delicious sweets in their workshop. Chocolate ganaches from all over the world, fruity pralines, home-made macaroons, pure fruit marshmallows... The collection of delicacies of this Petite Friande is not lacking in inventiveness and promises beautiful moments for the amateurs.

Tradition at its best! At Les Écrins, chef Alexandre Gratian represents the^5th generation of a family of passionate pastry, chocolate and ice-cream makers who have been established in Grenoble city center since 1880! Their inimitable know-how is complemented by the latest pastry and chocolate-making techniques, to ensure the success of their surprising creations. Excellent fine nut chocolates, palets d'or, feuillantine, crème de marron/rhum, orangettes, moka, cherries in brandy, etc. There's also a tea room where you can enjoy a snack from one of the excellent in-house pastries. Customized desserts, wedding cakes and ceremony cakes to order.

The beautiful Sud De France shop, which is next to the factory now visible through the windows, is a magnificent windows of our regional specialities. Nearly 200 references are represented, obviously all the sweet delights of the traditional sweets of Tech are there: chocolates, biscuits, will tourons, rousquilles... and recently the pastry chef with its Roger Martinez. But Sud De France products are also found there with small producers are known for their know-how. La Tour cafés with honey Rayon d'Or via the fleur de sel of the Salt Marshes, wines from Mas Camps or jam of Sournia, the shop of the Sweets of Tech offers gourmet sample of the department. More than 7,500 products are presented to you. You can enjoy them, you can explain it the exact origin, the ingredients and the process. An unavoidable place to discover for the delight of your tastebuds and the pleasure of the eyes; Hansel and Gretel could not have imagined fine residence more. You can make yourself weddings or choose products already very nicely varied. Ideas of gourmet gifts galore!

Another chocolate enthusiast! And it's seen as a showcase, to be tasted in the chocolates of its creation (the Hug, the Pyramid, the Float, the Caprice, you are only told that!), discovered during the chocolate events to which it participates, including the chocolate show of Sens or that of…, of which he is, of course, one of the initiators and one of the facilitators. In summer chocolate Portal also appreciates the terrace of its tea salon. In winter, you can enjoy hot chocolate and pastries… And at Christmas the log is made of chocolate of all tastes. A good house for the four seasons for the gourmands.

The brand has become accustomed to particularly well-designed shops, and the one on rue Mouffetard is certainly the most impressive. This bakery and patisserie, which claims to be one of excellence, doesn't mince its words. Architect Jessica Mille's travertine display echoes local quarries, creating a chic, uncluttered space. The products are presented as veritable gustatory gems.

The origin of the event dates back to 1860. There were generations of chocolate-makers in the kitchen. The address houses a boutique with a tea salon and offers varied services. Here you can answer your requests for communions, weddings and all events and adapt to the seasons. The chocolates fall according to the events: Christmas, Easter, Valentine's Day, Epiphany, Mother's Day, Sainte-Catherine, Carnival… The pastries are beautiful and delicious.

Created in 1927, the Alex Olivier company has no reputation to make in Neuville-aux-Bois as in the Loiret region. Experience and tradition go hand in hand with a constant renewal of the range and an investment in promising niches: organic cocoa, fair trade. Delicious, the chocolates with multiple ganaches (speculoos, cinnamon, coconut cream, raspberry...) are offered in boxes that make beautiful gifts, whether they are made of tin or bamboo. The chocolate maker is invested in several associations and shares the beautiful initiatives it supports.

A gourmet boutique in the centre of Saigon dedicated to quality and originality. Here chocolate is fantaisie. The boss, Makie Daguet, took over the former owners of the former Leonidas in 2005 and since then has chosen products of high quality and originality craftsmen. In this palette you can make your own appetite by filling this Jura bottle or this shoe in candy chocolate. The house is also specialized in confectionery and sugar, offering friendly packaging for all ceremonies.

This gourmet boutique distributes the champardennais land to honour small producers, craftsmen, farmers who perpetuate their know-how with respect for emblematic traditions and products such as the red Turkey of the Ardennes or the Lentillon de Champagne. There are jams, cookies, beers, terrine, cider, champagne and… chocolates. On the menu: the famous Champagne Caps, the Blue Stones, excellent chocolates of the Cassart chocolate chocolate Chocolate from the Ardennes to Rimbaud's effigy, the Slate of the Ardennes, emblematic chocolate, it is made throughout the department, or even the blue stone of Givet, specialized speciality of Chocolate chocolate.

Since the summer of 2012, the Alignés area (Actual, KFC, Citroën…) has a brand new bakery in the name that flows from source: The Baker des Alignés (simply). This arrival is welcome for those who go ahead after their work: they can now return home with classic or fancy bread; it is also for those who work in a nearby company because they make a new canteen where it is pleasant to swallow, in a room or terrace, sandwiches, pastries and, among other things, a formula from 6 to € (with fries, panini and a drink). Held by Patrick and Caroline Grimault (who is already involved in Murat's bakery since 1995), Le Baker des Alignés will remain in the commercial history of Laval as the first store to have installed an automatic fund to absorb and make the currency (coins and notes). A novelty that has a lot of fun for children and gives some people the desire to accompany Dad or mom to the baker without asking them to buy candy.

A real temptation for gourmets, Les Péchés Gourmands in Perpignan offers a delicious selection of handmade, natural sweets, highlighting the flavors of Provence and the Mediterranean. From berlingots from Carpentras to almond calissons from Provence, not forgetting mantecaos, navettes and rousquilles from Catalonia, it's a treat for the taste buds. Jérôme, the passionate owner, will guide you through this marvellous tasting of sweets, fruit jellies, nougats and other delicacies. It's an unmissable destination for lovers of authentic, gourmet sweets.

The craftsman Florent Thevenon in Lyon makes in his workshop and sells in his shop many chocolate specialties and other confectionery products.

It was in September 2009 that the good news welcomed all chocolate fans: the installation of a Monbana temple at the exit of the city, two steps from the Pataterie and the pizzeria Del'Arte. It is true that the famous Industriel industrial chocolate maker who decided to enter the franchise market, it was normal for the head-location of the department to have his store before many large cities! Good choice: Since that date, the 120 m ² shop no longer counts its faithful. Especially at the time of the great Christian festivals (Christmas, Easter…) where the gourmets hurry to discover the latest news (chocolate candy, sparkling chocolate…) which, very quickly, join the team of the great classics made the reputation of the house founded in 1934 (chocolate powder, Neapolitan which accompanies the coffee after meals).

Known as an outstanding and discreet artisan, Vincent Dubreucq is certainly one of the city's most gifted pastry chefs, if not the most brilliant. And yet, despite a small success in the Saint-Barnabé district, his name is not necessarily at the top of lists of must-try pastry shops. A bit like his sober boutique, which looks more like a bakery (with incredible viennoiseries and good bread) than a fine pastry shop. Let yourself be charmed by his creations of unparalleled finesse and balance: the Saint-Honoré, the Camarguais and even his flan pâtissier or incredible cookies. Addictive and always affordable.

A very pleasant bakery in the neighborhood that has made its clientele real accustomed. The bread is good and varied and the price is not excessive. A warm and friendly welcome. We get used to it very quickly and we love to return. In addition, you will be tempted by a small pastry, it is 16 hour… Or a generous bakery? An address for small gourmands.

In the Rue des Chocolatiers, L'Atelier des Frangins offers a selection of refined viennoiseries with an original aesthetic, and cakes that have nothing to envy the master pastry chefs of the Basque country. Creative and inspired combinations, based on local products for the most part. Bérenger and Simon, our 2 artist-craftsmen, revisit the standards of traditional patisserie in generous proportions in their lab at the back of the store, with plump, gourmet croissants and chocolatines, not forgetting the snacks of the day.

Opinions are shared on the site. Depending on whether you are used or not, the reception is different: You may forget to serve if you come for the first time… and then do not wait a smile, you will not be entitled to it. But, according to the regulars, it comes with time… Moreover, the chef did not hurry to put the last sandwiches in his storefront, it had to arrive 5 minutes later, so bad for us! The formula is only valid for two sandwiches on all those presented. And out of the question of choosing a palm instead of a dessert pie! In short, not very tight with new customers… Opinions are also shared on quality. Our sandwich was very good, but it would seem that this is not always the case. A product puts everyone in agreement: the brioches are excellent! Whether you dare or not to test this place!

In front of the town hall and just next to the post office, from early morning, the bakery-pastry shop Le Fournil d'Ulysse comes to life and the inhabitants come to get their daily bread. Bread and baguettes of course, but not only. People also come to this address in the heart of the city to look for sweets for breakfast, praline brioche, tarts, fruit pastries, chocolate pastries, vanilla macaroons, pistachio macaroons... To treat family and friends, you can also order a cake for a special occasion.

A small bakery in the Grand-rue indentation crossing Sèvres in its centre, at the end of the town and at the border of Chaville, it is a rather quiet and popular place as we say. The pastries are of absolute success and remain very modest. The staff were very friendly and helpful. The staff were friendly and helpful. A neighborhood bakery, but it does its best to perform its function, and it's quite successful.

Artisan patissiers Guillaume Bois and Loïc Vendramini create chocolates, ice creams and festive desserts, as well as pizzas and savoury pieces for cocktail parties. Simply place an order for any occasion (weddings, birthdays, vernissage...).

For over 20 years, this organic confectionery factory, in collaboration with the horticulturists of the Grasse pool of the chocolates, biscuits and sweets based on natural flavours of flowers. You trouve des sugars flavoured with pink, violet, the poppyseed, the mimosa but also confit and the frost of flowers.

The shop "Méluzine" markets dragees and especially, creates the containers according to your wishes for weddings, baptisms... You can even make you make your table decorations for large days.

The Zalejski house is the specialist of Polish pastry in the Lensoise region and in the Nord-Pas-de-Calais markets. You will discover a very large range of cakes, sweets and desserts. Here, there are many flavours with a collection of flavours and flavours. You will discover Polish specialities such as mackochs, placeks or babkis. It's also the place to buy its daily bread, or to discover tasty chocolates. We already have water in the mouth.

Don't look for any summit in Savoie with that name. She's a Bellequoise from Beaulieu-sur-Layon in Maine-et-Loire, home of Arnaud Bertrand, our baker of the day, who makes traditional bread with high-quality French Banette flour. A well-baked bread with a thick crust to develop more flavors. All breads are stone-baked, as before, from below. Traditional baguettes, organic breads, a dozen special breads. Try the pain d'automne, a farmhouse bread with milk, honey and dried fruit. Patisserie is mainly made in-house, with specialties including millefeuille, tarte Tatin and Belledonne, a simple but fresh blueberry shortbread dome with Chiboust cream. Meal formulas with a wide choice of 35 sandwiches and mixed salads concocted in the back store with fresh produce.

Patrick Schoenecker, artisan chocolate creator. Welcome to a marvellous world, where original creations (choco-guims, for example), bars, more classic confectionery and other monumental all-chocolate pieces come together. At the back of the shop, the curious can take a look through the glass of the laboratory (at 67, quai de Londres). Perhaps they will have the chance to witness the conception of new sweets and taste them... The shop also sells refined teas as well as local spirits such as whisky from Lorraine.

A place or quality is the keyword. During the year-End Holidays, the Mysterious with its Bavarian chocolate and burnt cream or the Sparkling au and fruit of passion will make your table happy. Among the great specialties of Lofti Ellini, the giant or with pistachio or Délice with three chocolates and its caramel foam. Or the strawberry, and its sponge covered with a thin layer of almond paste. Real happiness to conclude a meal.

If every pastry maker has his specialty, Christian Ducrocq owes his fame to his foam in white gianduja, roasted pecan and biscuit madeleine and cinnamon. Let it take possession of your taste buds with its gingerbread biscuit, salt fleur caramel, fig conflict, Bavarian à, pear and candied pears. When Christmas approaches the return of logs, including the Great Love: strawberry conflict strawberry mara and vanilla foam on madeleine. 

Laurent Carbon has been a baker in Longjumeau since July 2011. With over thirty years of experience in France and abroad, he will surprise you with his creations. Renowned for its bread, but also for its pastries, Laurent Carbon is also a specialist in montées that will accompany all your holidays. Other delicacies will offer you very good moments.

Creativity, colour, exoticism, all senses are éveil for a unique pastry. At Sebastien and Marguarita Duchemin you will find 14 types of macaroons, with new flavours such as peanut and caramel. Let yourself be tempted by homemade chocolates and, above all, enjoy the sweetness of milk ganaches, caramel and almonds. The gourmands paradise. Other sweet surprises await you.

It's not easy to choose between all cakes from this pastry. If you are looking for a fresh and light dessert, choose Evidence, Crisp au, white cheese, and red fruit grout. One of the great specialties of this pastry is the Three chocolates, a crispy black chocolate with white chocolate cream and a milk chocolate cream.

Noël and Dorothy Lemay offer you a specialty every week. Their great speciality that you will find nowhere else: pippin, a tradition of tradition strewn with pilés and roasted sésames. In holidays, to accompany the Foie gras, small mueslis with dry fruits will be perfect. And for those who love the old bread, there is the carpenter, a natural leaven with his cuite and alvéolée mie that sells himself by weight and keeps one week full!

At Benoît Laborie, a good bread must be to hours, the secret of good fermentation to obtain unparalleled quality. Natural breads but also different flavours such as this bread flour and nut aromas or special breads, such as the Courcelle, a tradition of sesame seeds, sunflower and poppy seeds with its rind dotted with seeds to awaken the taste buds. In dessert, try one of the many pastries that offer colour in this warm establishment. Finally, for meals on the afternoon, very beautiful formulas will be offered.

The tradition of this baker's tradition, to the appealing black mie, is a delight. It is made up of cereals, chocolate rolls and pavé. Pains breads in weight also have success: palm, flour flour, nature or three nuts, the carpenter, with some rye are homemade productions you can taste without limit. Other specialty: "   pear chocolate ", marrying puff paste, custard cream, pieces of fruit (pear, apricot…) and chocolate nuggets. You will come to this artisan by chance!

Tradition can rhyme with innovation. In this bakery you will find traditional baguettes, but also beautiful innovations. A puff baguette wand for breakfast or a tartar for relaxation. Ask Imperial, Spelt bread, rye and Malta, or the small peasant bread, bread to butter and fresh cream with individual bacon and cheese. Weekends and holidays, special breads fill the présentoires: … to honey, almond, hazelnut, figs and dates… Everything is cast on site and shaped by hand.

Claude Eugene favours quality and taste. A range of reduced breads to guarantee exceptional quality and entirely manufactured on site. His Croquise is a baguette based on pesticide-free wheat and chemical fertilizers. With its firm crust and cream colour, it is an essential part of the house. La Festival, with its small hazelnut taste and very little yeast is ideal to accompany breakfast. 

In the pure tradition of the French bakery Lionel Kilo offers you a mutitude of bread: coupe bread, classic and organic campaillou, woodcutter, sesame bread, poppy, nuts, figs, little vanilla or pear. The baguette are also spoiled with classical, cereal, country, sesame sermentine, the peasant tip of leaven of rye and wheat flour, the Biological Tradition.

Thierry Eviction knows the flavors of the past. This baker manufactures his tradition, the Rétrodor, with a recipe of the 1930 s. It weighs 300 g, as before-war, is without additive and ferments a day in refrigerated cupboards. The bread from the grandmother to the cutting, to the flour flour and to the rye and unleavened house, is also delicious. When you return to this bakery, don't miss the taste of walnuts and grapes or that of chestnut and figs. Great speciality of this atypical baker: crocodile rolls, turtle, hedgehog… What to attract the eyes and convoitise of children.

Because bread is the basis for healthy eating, Didier Méquinion listens to health care professionals. These breads are made with fermented paste, little yeast and, above all, they are little salted. But flavours are present. Like this bread with 3-inch-rich flavours of Omega herbs, dried tomatoes and olives to accompany the aperitif or the blue bread of Auvergne to taste with a salad. A bakery not like others.

In this bakery located in the heart of the village of Tagnon, the reception is warm. With kindness, baking is yours, proud to offer you the many varieties of bread leaving the baker of her husband. The golden crust and the sweet crust are the perfect way to hide a airy and tasty mie. You will probably be hesitant between the very light "muslin" cake (that it is possible to freeze, even if it is hard not to consume it freshly), the delicious calf cake which will surprise you with its softness and the connue specialty sugar pie well known gourmets who are a real treat. The solution is to try all three of them to bring them together. Good tasting!

Here are two generations that the Germain family - today it's Nicolas Germain who is at the helm - we rule chocolates and desserts based on high quality ingredients without concession, especially concerning chocolate, of course, which is pure cocoa butter. In stores you can find chocolate collections that vary according to the seasons, as well as desserts that fall according to the fresh ingredients available. An excellent house!

This small boutique located next to the main brands of the Villebon 2 Shopping Centre offers you all week to discover a wide variety of breads. From the Fougasse to the sausage or to the bacon cubes, in Lyonnais, the wine bread of the wine of the wine and the rosette by passing through the Auvergne and the olive Hills, this diversity of bread will accompany your meals. A few homemade treats await you between two purchases.

Good bread, baked over a wood fire, prepared exclusively with leaven made from the wheat of the farmer Henri de Pazzis, in Maillane, is what this new bakery offers you, located just opposite the Alpilles Bio shop. The whole team offers you a wide choice of breads made from very pure flours, from which all the fibres that are harmful to the body have been removed. Each product is obtained after a millimetric cooking which gives it all its gustatory characteristics. Here you can eat without moderation.

Fabrice Richier's brand brand is the squirrel bread, a tradition for cereals and dried fruits based on grapes, hazelnuts and nuts. It also distinguishes itself from its brioche from the South west prepared with olive oil, orange juice and a zest of lemon-orange. For Christmas he likes to multiply rolls of 150 grams like Viennese breads, breads with figs or apricots and present them in wooden crates. A bakery to recommend!

Jérôme and Laetitia Durand welcome you in their pastry and offer you smiles with the sweet meringue, a Savoyard with raspberry and delicious strawberry strawberries. Taste home-made chocolate and black forest with Métis, a chocolate foam with a vanilla lemon cream on a rice bed blown to three chocolates. Don't leave the Concorde or Triumph, a or biscuit with a milk or black chocolate foam covered with almond chocolate. Let's wait until Christmas to appreciate the famous logs with butter cream «to the taste of yesteryear».

What a joy to find addresses like this one again! Always a vast choice of breads - how difficult it is to choose! - and viennoiseries, each more appetizing than the last. In addition, there are various baguettes, sandwiches and pastries. Moreover, the bakery has obtained the PTINOR label thanks to its local organic bread made with natural leaven. But what we like most here is the friendly and expert welcome. Ask them questions and you'll learn a lot about the origin of the breads and cereals offered.

A member of "La Kneaded", Jean-Jérôme Javelaud has the know-how of a traditional sucker and transforms wheats from cottage land. This group of regional and family sucker offers high quality meals to the bakery artisants that meet their expectations and customers'requirements. Their ongoing approach to research and innovation is designed to offer new features that are the flagship of the work of the profession's artisans. Is bread not in France a reference product that many countries envy us?

A local artisanal specialty since 1928, Val lollipops now come in 50 flavors: salted butter, pomme d'amour, speculoos, yuzu... Baked the old-fashioned way in copper basins, shaped by hand and chisel as in the past, the lollipops are now made in the workshop-boutique in the port of Dahouët, from where you can also observe the production process. The company also makes and sells a variety of delicious Breton cakes and handcrafted kouign-amanns.

The famous chocolate-maker, founded in 1985 in the village of Beussent, in the Race Valley, has become Chocolate Lasselle since 1994 and the opening of a new manufacturing unit in the village of Lachelle (Oise). The house is present in Wimereux. In this pleasant boutique you find the collection of excellent chocolates of the Enseigne. Bouchées, hammer chocolate or spreads, made from 72% cocoa high-end chocolate. The chocolate maker carries out all the manufacturing stages: roasting of beans, conchage, moulding, coating.