Where to buy bread cakes chocolates ice cream France

Florence and Emilien Volay, artisan bakers, offer you good bread made in the tradition and baked throughout the day. Various special breads are available: plain bread, fig bread, rye bread, corn bread, country bread with lemon, bacon or even organic... You will also find sandwiches, salads and desserts, to be ordered on the spot but also via the website. In addition, the establishment adapts its offer as the months go by: you will find galettes des rois in January, bugnes in February, eggs and coconuts at Easter, logs and chocolates at Christmas... Each season has its own specialities and a good reason to treat yourself!

Ah, the smell of fresh bread when you enter this bakery... A joy ! Vincent Mathieu puts all his talent in the making of his different breads, and this for 14 years! Moreover, the inhabitants of Mouriès are not mistaken and they are numerous to push the door of the sign. The sublime pastries are also invitations to greediness... The Petit Futé is also a fan of its babas. The owner, who is also a chocolatier, confectioner and ice-cream maker, can also create custom-made pieces for special occasions.

New address this year for Sandra and Patrice that is now found at Fesch Street. An original and organic idea: Sugar-free yogurt, or French organic milk gluten, which then declines with a multitude of different organic and homemade topping for the pleasure of small and large. Then giveted fruit sticks: the popeeze. Pancakes, house cabbage, organic fruit juices and gourmets that change according to season to ice logs for winter. A pop and vintage terrace with the Vichy wall and a warm welcome with games of yesteryear and now books for small or whole family. A beautiful place combining simplicity and quality at the most fair price. A ray of sunshine!

In their bakery, pastry and chocolate shop, Franck Miramand and his wife offer 3 essential regional specialities. The "Délice du Pilat" is a cake made of a pure butter shortbread dough with a blueberry filling. The fragrance varies with the seasons: chestnut cream in autumn, raspberry in summer... Do not hesitate to place an order to reserve a share! At the end of the year, "Chirats" are crispy pralines hidden under a layer of Weiss chocolate. The "Giants", characters with charcoal eyes, have a pleasant vanilla taste.

The pastry shop exists since 1991. Pastries, chocolates and home-made ice creams are made with local or French products. The recipes evolve regularly in order to be up to date and to satisfy both young and old gourmands. The production is artisanal and made from carefully selected fresh products and, as far as possible, from the local area. The menu of products varies regularly, according to the seasons. The house is a tea room and you can even enjoy an ice cream on the terrace in fine weather.

Pastry chef, Maelig Georgelin invites you to succumb to temptation in his store in Auray, all in anise green and wood. Among the house creations, the Breizh mille-feuille, selected among the fifteen best in France by Le Monde, the Breizh Saint-Honoré praised by Cyril Lignac (buckwheat crunch, caramel cake with roasted apples Tatin style, apple ganache and caramel cabbage) or the Saint-Goustan (Breton shortbread and puff pastry crunch, compote of Saint-Goustan strawberries, vanilla supreme and wild strawberry ganache).

It is much more than a pastry shop! Installed in an old winegrower's farm, in the city center of Montlouis-sur-Loire, it is also a tea room that will delight gourmets and gourmands. Design and exceptional know-how are the watchwords of the mistress of the place, Camille Poirier! The salon is a den of sweet and salty delicacies for a snack or lunch break. It is beautiful and it is good. The welcome and the service are pleasant. Ideally located on the route of the Loire by bike. Small terrace on sunny days.

With pastry shops in Capbreton and Seignosse, the reputation of Maison Casano is well established! In fact, when you think of it, you immediately think of the russe, a creamy almond-hazelnut cookie sprinkled with powdered sugar that evokes the snowy plains of Russia. As for macaroons, you'll have to choose between some twenty flavors, from the most classic to the most surprising, depending on inspiration and the season. Antoine, the owner's son, won first prize for tasting in the Best Apprentice of France competition in 2018.

For 80 years, this bakery has been a benchmark in pastry and chocolate-making. At the helm: Stéphane Saluzzo, a passionate master craftsman. He sublimates exceptional chocolates, from Tanariva grand cru pure Madagascar milk to Bahibe, a grand cru from the Dominican Republic. From shareable pastries to gourmet viennoiseries, every Épi d'Or creation celebrates excellence. A must for lovers of sweets and refined flavours, where every delight is an invitation to savour the pleasures of tradition and craftsmanship.

Everyone has the right to indulge in good food. A big bravo to Liber'Tart, which is not only a 100% gluten-free and healthy patisserie, but also a Japanese-influenced canteen, blending in every case flavors from here and abroad. Franck Moulard doesn't just offer a delicious tarte Tatin, blueberry tart or citrus tart, he also offers an extensive menu of sandwiches, savory tarts, soups and Japanese canteen dishes made by Yukiko. Meals can also be prepared for people with gluten and lactose intolerance, other allergies and diets (vegetarian or vegan). Long live the freedom to eat well!

The address is located on a busy road leading to the south of the department. Its small parking lot is very convenient. It's a perfect solution for hikers who want to pack a picnic on the way or for workers who want to fill up on pain au chocolat before starting the day. The building doesn't look like much, but don't linger in front of it, just walk in! The bakery offers greedy pastries and viennoiseries as well as good and efficient meals (sandwiches, croque-monsieur, etc.). We also remember the very friendly welcome.

This franchise was installed at the entrance to the commercial area of Quétigny. Good news for all those who work and live near this address. In addition to the fact that the sign promotes an artisanal manufacturing (the various breads are made and cooked on the spot in your eyes), it is also the paradise of the small and the great meal. The sandwiches adapt to all tastes, from panini kebab to the bagnat pan passing through the classical to the rosette. And that is not everything: a pizza card to take, at low prices, is also in the program since the pizza paste is made from the bread dough. For the more elaborate side, go to the catering radius where salads rub les and slices. Of course, there is a lot of sweets and pastries. The real advantages of the award are daily offers that can group purchases and obtain a product offered for several products purchased.

Jean-Christophe Tarrade has been delighting Chaurians for twenty-five years at Place de la République. In his workshop, the chocolatier likes to innovate, create, test flavour blends and unusual combinations that will surprise you. He's constantly pushing back the boundaries of gourmet creations, including the kouglof "soaked in syrup like Lenôtre used to make", the Chaurien (macaroon cookie with egg white and strawberry jam), and iced cassoulets.

As its name suggests, the establishment offers pastries made with pink pralines, a speciality of Lyon, in a chic, refined and... pink. As soon as you enter, you will see life in this color: it is beautiful and delicious. On the shelves: cakes, shortbread, sparkling pink tarts and baked brioches... The products are made in a laboratory in Strasbourg. In the new establishment, rue du Vieux Marché aux Poissons, you will find all these sweets but also a pleasant tea room to spend a delicious moment on the spot.

From cocoa beans to chocolate bars, spreads and chocolate powders made in the store and in front of us, it's not common to discover the savoir-faire of our chocolatiers Ronan, maître chocolatier, and Cyril, chocolatier, who have set up shop in the typical district of Petit Bayonne. In just a short space of time, they have made their mark in the world of prestige chocolatiers in the Basque Country. A fine example of success since the creation of the workshop and boutiques.

The smell of warm sourdough bread baked over a wood fire wafts through the streets of Chalinargues. You're not dreaming: it's David and Thomas baking their organic batch of the day over a wood fire! Zinzette, blésir sésame or pavot or auvernoix are prepared with local Auvergne flours, most of them stone-ground and additive-free. The store opens on Tuesdays and Thursdays from 5pm to 6.30pm, to the delight of gourmets. La Mie Chamalou can be found at the Saint-Flour market on Saturday mornings.

Near the statue of Vauban, here is an address that the greediest Avalonians know very well! For more than fifteen years, the Master Chocolatier Xavier Boucher has been offering his subtle chocolate and pastry creations, and his great specialities: the "Délices de Vauban" (pralines wrapped in sugar and fruit), the "Nougeottes" (caramelised roasted hazelnuts coated with chocolate) or the famous Burgundy snails... We also love the cookies, florentines and other shortbread. A real treat for our taste buds!

Take a gourmet break at Goxoak in the friendly Saint-Charles district. You'll succumb to the classic chocolate moelleux, or a fine seasonal fruit tart. On the delicatessen side, summer honey, local jams and a wide range of loose teas and herbal teas. The pastry chef's speciality is the "gâteau du voyage", a cake that can be kept at room temperature: orange, lemon, etc. And also a range of fruit tarts, chocolate cookies, etc.

Does your mom dream of a Vuitton bag, but you can't afford to give it to her? Keep her happy with a copy in 70% cocoa dark chocolate. And if you want to surprise your friends, present them with an assortment of white, dark and milk chocolate cannelés, filled with melting caramel, rum and vanilla. They're crunchy on the outside and melt-in-the-mouth on the inside. Original and delicious! All these delicacies are examples of the talent of Sébastien Audevard, chocolatier by profession and chocolate sculptor. Not only beautiful, but also of the highest quality.

This pretty little shop offers the sweets of the Vicens house, a Catalan institution. This family business has been making artisanal turrón since 1775! The turrón, or turrón in Spanish, is a delicacy that was traditionally served at Christmas dinner. As generations pass by, it has become a habit to enjoy them all year round! The original recipe contains 70% marzipan, with honey, sugar and egg added. In the Vicens shop, you will find tablets made in the pure tradition, but also many other tempting variations. Feel free to ask the owner for advice and information.

Just opposite Les Halles de Saint-Jean-de-Luz and inside the Gachucha boutique, a specialist in colorful Basque linen, Émilie makes and sells delicious "Parisian" macaroons (2 shells and a ganache). Different flavors are offered, all equally tasty and gourmet - chocolate, lemon, rose, coffee, pistachio, vanilla, orange blossom... and the flavor of the month. These sweets are available individually, in boxes and to order.

The weather is nice, it's hot: everyone wants to melt on an ice cream at snack time or during a walk in the evening. Glaces des sables is a nice address, located two steps from the small beach. One leaves a few minutes its towel to go to seek its fresh sweetness. Ideal to make a greedy pause with specialities of artisanal ice creams, Italian ice creams and granitas with the various flavours, but also pancakes, waffles, fresh and hot drinks... Benoît and his team propose a renewed card with the wire of the weeks.

Whether you're a chocolate lover or a fan of the Lindt brand, the boutique is sure to please: mountains of chocolates of all kinds, bars, boxes at knock-down prices, as well as hot drinks (Viennese chocolate...), milkshakes or ice creams... You can enjoy your order on the terrace in the sunshine, or inside on the few high tables available. As well as offering chocolates at reduced prices, the boutique also features a number of exclusive creations.

Want to taste an organic farm ice cream with Guillaume and Virginie? On their dairy farm, they practice sustainable agriculture, and their values are reflected in the making of their ice cream! Nothing is left to chance: the milk, cream and butter come directly from the farm. As for the other ingredients, such as strawberries, apples, eggs, they are all carefully selected, all organic, local, and of quality. To find out where to buy the fruit of their work, go to their website... And enjoy your meal!

We love spending time in this artisanal bakery where we can have breakfast with pure butter AOP brioches. At lunchtime, L'Enfariné offers sandwiches, quiches and good bagels. As a snack, you can go for a lemon cream or a Linzertorte. And then there are a host of tasty breads made with natural leaven and organic flours: cereal bread, pumpkin seed bread, carrot and cumin bread, müesli, mushroom and sesame bread... They come out of the oven hot all day long, a real delight!

Purokao, pronounced with a Spanish accent, is an invitation to travel to Mexico in the heart of Bligny-sur-Ouche. Joshue Lastiri and Maryline Justice import their know-how as chocolate producers and coffee roasters from the land of the Aztecs. At Purokao, you'll find different kinds of chocolate made from beans imported directly from Central America. Available as bars, hot chocolate or cooking ingredients, they are a delicious taste journey.

On Rue d'Espagne, one of the busiest pedestrian thoroughfares in France, Thierry Bamas' boutique offers, as in Biarritz and Anglet, refined and subtle patisserie. Crowned MOF (Meilleur Ouvrier de France) and world champion in frozen desserts, this elite pastry chef invites you into his gourmet world. You'll find cakes, chocolates and macaroons, in classic formats or created in more original ways, not forgetting the famous ice creams. Renowned for his inventiveness and diversity, each season brings its own original creations.

Gourmandise, seriousness and quality to qualify this house which, since 1964, regales Cambo-les-Bains and well beyond. Basque cakes and a whole range of chocolates, caramels, marzipan and many other pastry delights are made to the delight of young and old. Everything here is home-made: pastries, confectionery, aperitifs for weddings, receptions, lunches. As well for the private individuals as for the companies. And this terrace overlooking the Nive river invites you to taste these sweets.

More than a century of expertise in top-of-the-range patisserie. Basque cakes, Saint-Honoré, galette des Rois (all year round), orange blossom cakes, macaroons and other specialties, not forgetting the exceptionally light "Russe" praline. In Saint-Jean-de-Luz, in the pedestrian streets, the Etchebaster house remains discreet with its tea room, its copious breakfasts and, at any time of day, come and enjoy the "homemade" hot chocolate with its whipped cream... A moment of pure delight, with cakes to savor on the spot.

It is in this confectionery, which has kept its soul of yesteryear, that we find the famous Vichy Basin lozenge in aniseed, lemon, orange and mint versions. Also sugar-free and in mini-pastilles. Moinet produces a whole range of products resulting from a unique know-how passed down from generation to generation. Pure Auvergne pulp fruit pastes, melting mints, caramels, pralines, nougats, berlingots, real gums, fruit fondant, fruit gels, cooked sugars, chocolates, marrons glacés, candies from the Bourbonnais region and Vichy barley sugars.

Have you heard of the Puits d'amour de Captieux? This exquisite delicacy is one of the region's great classics. Those from Maison Seguin are well worth the detour: a thin shell of choux pastry, a tender caramelized chiboust cream... It's been the same recipe since 1944! Buoyed by its success, Maison Seguin also has its own year-round sales outlets in Bordeaux: Cours Portal in the Chartrons district, as well as a stand open every weekend at the Capucins market. Puits d'amour and that's it.

Here, everything is done to combine the pleasure of the eyes and the taste buds. An old style front, a nicely decorated and stocked shop window, elegant and tasty pastries, melting chocolates, pastries with a good taste of butter... If the classic products are highlighted, you will also find fruit jellies from Auvergne, old-fashioned sweets or even pretty coated dried fruits. Each product is worked with passion. An address not to be missed in Issoire for gourmets and lovers of beautiful pastries.

Franck Deville is the macaroni maker of the chefs! He delights the taste buds with his multiple flavoured macaroons and has acquired a solid reputation in France and internationally! He preciously keeps the secret of the basic recipe of the macaroon shell, simple but delicious. Nevertheless, in his show-room in Roche-la-Molière, you will discover all the flavours through his collection of sweet macaroons with chocolate, raspberry, grenadine praline, ice-cold mint and the sweet and sour macaroon collection with green olive tapenade, goat's cheese and Espelette chilli pepper, and snail persillade. It even marries foie gras and chocolate!

Founded in 1729, the Pailhasson chocolate factory, France's oldest chocolate house, delights cocoa lovers. Its history is marked by the service of prestigious customers such as Pope Leo XIII and Empress Eugénie. High-quality cocoa beans are rigorously selected and processed to bring out their full flavour. The team offers a wide range of traditional fine chocolates, plaquettes, coffee-break assortments and other delights. Innovation and quality are the cornerstones of this historic chocolate factory.

A bakery, patisserie and chocolate shop in one, Boulangerie Soares offers over 20 varieties of artisan bread. As for pastries, the store makes individual or family-size tarts and cakes, russes and Basque cakes. The bakery can also make bread to order and... chocolates. It's all about tailor-made breads and pastries. All you have to do is order. It's also 2 addresses with another store in Biarritz.

A tireless worker, Bastien has won fourteen Gard Gourmand awards as an outstanding baker and pastry chef. We are fortunate that he has chosen Beaucaire to open his business, with the support of his partner. His secret: 100% homemade. We only work with fresh, quality products. Don't hesitate to cross the threshold to taste, appreciate and rediscover the flavors of yesteryear. It has to be said that Bastien combines tradition and innovation to perfection. We get it, this is our Proust's madeleine.

Located in the heart of the Saint-Charles district, come and discover the many products offered by the Soares bakery. In addition to traditional individual and family cakes, the bakery specializes in Basque and Russian cakes. And cakes made with seasonal fruit. Its other specialty? Bread. You'll find over 20 varieties, from wholemeal to ficelle, from nut bread to brioches and baguettes. And let's not forget the chocolates, with their original creations. Artisans who are bursting with talent for our greatest pleasure.

Lovers of delicacies and passionate about chocolate, Bernard and Beatrice Manguin have created their workshop-boutique in Clermont l'Hérault, in order to delight the taste buds of all chocolate lovers. Perfectionists and creators at heart, they like to make exclusive, inimitable creations: their home-made chocolate. Each piece is handmade and you will find in the window the most delicious delicacies: ganaches, pralines, pastries and ice creams. La Chocolaterie du Blason has been awarded several times at the Salon du Chocolat in Paris.

Piégros-la-Clastre is home to a number of gourmet treasures, including Merlin l'enchanteur, an organic ice cream artist who concocts 16 flavors of cream ice cream and fruity sorbets. On the menu: pecan, pistachio, strawberry-cassis, mango, cookie dough, not forgetting the classic vanilla, chocolate, lemon or raspberry. Merlin's ice cream pots can be found in local organic grocery stores and in the little mobile wooden store that parks in front of Crest's bandstand on sunny days, as well as at a number of local markets. Look out for him, you're in for a treat!

Created in 1932, this artisanal pastry and chocolate shop is now in its fourth generation. The welcome, in this beautiful store located in the heart of the city, is warm and the advice judicious. All the cakes and chocolates made, if possible from products in a short circuit, are pure delights. The house specialties are the fouace aux pignons, the classics such as Paris-Brest and Saint-Honoré or more trendy ones such as the Royaltie, chocolate mousse, and praline crunch. At Easter or Christmas, the house chocolates are very appreciated.

Second year in Canet for Sabrina and Paul, trained by Isabelle Victor, the former owner, who taught the couple all the subtleties of homemade artisanal ice cream made with fresh fruit, continue the production of the 40 natural flavors offered for sale. The flavors are a treat for the taste buds. Served in bowls or crispy cones, the quality/price ratio is more than fair. Canet's indisputable ice cream parlour may have changed hands, but it remains an excellent, reliable address that has become a must for Le Petit Futé and its readers.

Frédéric Brangeon defines himself as a craftsman of character and passion, having inherited his love of the artisan bakery from an early age. This baker's son, who became a master baker, perpetuates a family history in which Aurélie, his wife, and his entire team work with him to delight us. Since 2009, at his two establishments in La Chapelle-sur-Erdre (in the town center and in the Erdre Active Zone), Frédéric Brangeon has been selecting quality products to delight our taste buds. Among the ingredients, good and local: salt from Maison Charteau in Saint-Molf, local and traditional French Label Rouge flour from the Bourseau family flour mill in Nozay, fruit and vegetables mainly from the Hautière and Panetière family farms in La Chapelle-sur-Erdre. Here you'll find a wide variety of special breads, such as pain de campagne (organic wheat flour, organic rye flour), or the delicious fig and apricot bread made in 12 hours, like the bûcheron (Label rouge traditional flour, rye, sunflower seeds, linseed, sesame); but also viennoiseries: croissants, pains au chocolat, and other raisin breads,... not forgetting home-made pastries: paris-brest (choux pastry, almond crunch, praline cream, praline sauce), raspberry macaroon (macaroon shell, light vanilla cream, fresh raspberries), or the traditional gâteau nantais (soft almond cookie flavored with rum, royal rum ice cream), as well as sweet treats: chocolate bars, macaroon boxes, spreads, mendiants for parties... For lunchtime, the bakery-patisserie offers a wide range of tasty sandwiches, wraps, quiches, home-made pizzas and salads. And for aperitifs, you'll love the surprise breads, fougasses, préfous and other savoury reductions.

This is macaron heaven, and Anthony Marandon is the ace in the hole. After a career as a cook, this chef channels all his talent into pastry-making. As a result, he creates over fifty flavors of macaroons, fresh from the oven every day, including a whole range of ephemera that changes with the seasons, like black truffles for example, since we're in his capital. Savory flavors, such as foie gras or tapenade, sit alongside chocolate raspberry or chestnut cream. In the colorful boutique, you can watch the production process in action.

The Lucas bakeries and pastry shops in Bayonne and in the Landes region enjoy a well-deserved success. In Bayonne, it is an unavoidable point of restoration with its exhibition and its open window to better entice us. About thirty different breads, a dozen pastries, tourtières, apple crusts, Basque cakes, fondants, pastis, Russian cakes, and of course homemade sandwiches. Catering service and tea room.

When quality and expertise meet passion, the result is Maison Toussaint. Orchestrated by Pascal and his son Pierre-Emmanuel, it's a benchmark in artisanal delicacies. While the signature recipe is the spice cake, it's hard to resist the different types of shortbread: plain, hazelnut, caramel, etc. Special mention should be made of the blackcurrant nonnettes, Arcelottes and dark and milk chocolate spreads. These carefully crafted products are now available in gift boxes. Second store rue Piron, Dijon.

This ice cream parlour occupies a small old house in the center of the village, which houses the sales outlet, the production laboratory and a tasting room. Cuto uses the creamy milk from the Faromaggio farm's Jersey cows to make ice cream, butter and whipped cream... Sheep's milk is used to make cheese, yoghurt and ricotta. The ice creams are flavored with chestnuts and fruit from Ardèche, hazelnuts from Piedmont, pistachios from Bronte and vanilla from Madagascar. Also hot drinks, smoothies, fresh fruit juices, crêpes...