Where to buy bread cakes chocolates ice cream France

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.

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 Saint-Omer. 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.

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 Hardelot. 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.

Another nougat icon, Suprem'nougat, has been operating since 1900. The factory can be visited, mainly as a guided tour with a specialist on hand to answer your questions. In the store, you'll find all kinds of nougats, including traditional (36% almonds from Provence, chestnut honey) and Montélimar (30% almonds, 25% lavender honey, 2% pistachios), as well as a wide range of flavors, from chestnut to blueberry and from fig to pistachio. The second star of the house: the calisson!

Daughter of a chocolate maker, Valérie Thil is passionate about chocolate. Her father founded the chocolate factory in 1960. Among the specialities, you have the rhubarb ganache, the sorcerer's beer ganache, the Vosgette which is a crunchy praline rolled in cocoa, the Moellon des Vosges which is a ganache flavoured with raspberry, coated with pink chocolate and rolled in sugar. You will find bars of dark, milk or white chocolate, orangettes, mendiants. The chocolate factory offers homemade fruit marshmallows. The gourmands will ask for more.

The bakery offers takeaway services and does not offer on-site meals or delivery.

If there was a Michelin guide for fine bakeries, for his macaroons, Marc Verdant probably décrocherait his or… Here, in a small boutique with a very contemporary decor, how not to succumb to the fireworks of colourful proposals born of the creative imagination of the talented creator? A true feast for the eyes, first of all, both the aesthetics of cakes, chocolates, macaroons, in their shapes, colors, decorations is carefully studied and beautifully accomplished. Small formats of gentle déclencheurs of immense emotions by the textures: …, sew, fluffy, melting… A subtle mix between know-how and the audacity of associations and presentations! You will not defend a second! For the most impatient, you will then be able to taste on-site the soft sin that has made you succumb, outside, a small table or in the tea lounge, before stealing the rest of the shop for a moment of pleasure to take away…

Are you tempted by an almond ice cream with caramelized nuts? Or would you rather have a champagne sorbet? On the Vexin plateau, Laurent Riault has developed an original speciality: ice creams and sorbets, with a choice of traditional or frankly original flavours, and above all superb quality. Handcrafted with milk from the farm's cows, without coloring agents or preservatives, a perfect smoothness and surprising flavors, so many assets to delight the taste buds of gourmets young and old!

This chocolate shop is full of surprises and happiness that make good for morale. Chocolate is of course the star of the shop, but it is not alone. Cakes, local specialities and other syrups are offered. Everything is delicious! You can also find dishes. There's nothing like choosing the one in which you're going to taste the delicious nectar or pastries.

This universe in turquoise and brown is well known to amateurs of delicious chocolate! The diversity and refinement of the collections offered by the boutique are literally made to enchant your taste buds. Rocks, Cerisettes, sugar, bark, paste to spread… individually, in a box or in a bouquet… when you know that chocolate brings well-being and serenity, then why do you deny it?

A reputation whose reputation is no longer to be done! Advice to Connoisseurs and Gourmets: your palaces here will love! The unique flavours of quality chocolate, worked with passion and creativity to give the best of cute sins! To offer or to offer, we love chocolates, chocolates, assortiments sweets. We are happy to crack for fruit pulp and orangettes, and for this whole symphony of sweet sweets.

More than just a concept, it's an experience in its own right, and one that many have already tried out with great enthusiasm. And with good reason: as its name suggests, CakePart offers a wide range of original and tasty creations. Sweet, like chocolate-hazelnut or almond-peach-verbena, for example, or savoury, like goat-honey-walnut or chicken-pesto-dried tomatoes, are among the many proposals. It's seasonal and tasty, made on-site, and can be enjoyed on the premises. Weekend brunch is recommended.

A very young company unlike the recipes it offers. At Karine and Laurent's, the homemade cookies vary according to the season. You will be welcomed in a warm shop where customers can take a break and taste our biscuits with a coffee, a tea or an organic fruit juice. You will find tourons, croquets, palets... and delicatessen products such as olive oil, vinegar or jams, but our favourite is the rousquilles, the Catalan sweetness par excellence.

Change in Continuity: Orger's Pâtisserie bakery was taken up in 2012 by Yannick Blin, successor to the Coueffé couple who himself returned to the Léon couple in 1999, who had succeeded… To treat its guests to breakfast, lunch and dinner, the new boss offers a whole range of breads: Woodcutter Tradition, Du of Orger… As for the pastries, they are also in the honour of a biscuit biscuit called L'Andalusian. If you still find room to park on the other side of the street, you should be careful when leaving the Blin house because the sidewalk, the regulars know, is little wider than two patties of kings gathered… 

Where can you enjoy an ice cream in Amiens on a sunny day? Ô Sorbet d'amour, of course! This artisan ice-cream maker, established in 1935, offers a wide selection of sorbets and ice creams, with a few originals such as "Chocolat piment d'Espelette", "Yaourt Bulgare" and "Poire Chocolat" (organic). It's an address well known to locals and tourists alike, who enjoy relaxing on the inviting terrace on the banks of the Somme, along the Quai Bélu. And if there's no more room on the terrace, a short stroll will take you to the Parc Saint-Pierre: an ideal plan!

Olivier and Liesbeth, of Belgian origin, are the kings of artisanal ice cream made from organic cow's and goat's milk. The choice is dizzying with about forty flavors and the panel of colors lends itself to all delicacies. Using an old manufacturing technique, without coloring, with fresh fruit for the sorbets, these friendly ice cream makers milk their goats on the spot and allow you to visit their farm! Ice creams to take away or to taste on the spot.

Foie gras, camembert, teurgoule, tomato-basil, cucumber... La Ferme de la Haizerie revolutionises the flavours of ice cream and sorbets! Don't worry, there is also sweetness: chestnut, gingerbread, violet, speculoos, rum-raisin, chocolate... Alain, pastry chef, also creates sorbets for diabetics, gluten-free sorbets and tailor-made ice creams. Guaranteed without colouring or preservatives, made from fresh fruit and good milk from the farm, his ice creams are on the menu of the best tables in the region. The farm is also open to visitors!

In the heart of the Causse Méjean in Lozère, shepherds Clément, Lauren, Anaïs and Hugues have settled on this family farm dating back to 1730. They wanted to pay homage to their grandparents through local, organic production, and have created Armand et Marie, a range of desserts and ice creams that they produce themselves on site. On reservation, come and discover and immerse yourself in their farm, but above all taste their farm products and their delicious farm ice creams, from the classic chocolate to the original Châtaignes d'Ardèche flavor.

Garderes is a new-generation chocolate factory located in the commune of Idron. Founded in 2017 by Paul Gardères, it combines traditional know-how and modern creativity to offer unique chocolate experiences. Paul Garderes' passion is present in all his work to create exceptional chocolates. His creations boldly combine classic flavors with innovative combinations, awakening the taste buds of even the most demanding chocolate lovers. The Garderes chocolate factory is an unmissable destination for all gourmets in search of refined taste sensations in a contemporary and welcoming setting.

Martë and Jérémy run Maison Keil. This bakery is no stranger to competitions, and not without winning prizes:^1st prize Grand Est for the Galette des rois aux amandes, best baguette Grand Est and best butter croissant at the Foire Européenne! So it's with closed eyes that you can head here to sample these delicious, award-winning specialities. But if you prefer a few pastries or cakes, or a special bread, you won't be disappointed either. At lunchtime, enjoy the daily specials.

If you are looking for good pastries and a multitude of breads to brighten up your mornings? Then make a stop at Sauboua. This bakery and pastry shop, which also has an address in the center of town, is undoubtedly among the best in the region. It must be said that this small family business works hand in hand with local merchants and producers to make its products in the purest artisanal tradition from carefully selected quality raw materials. And the cakes are always excellent!

Hoomiz is the story of two friends who have become cookie queens! We all have our little Proust's madeleine, but who doesn't love cookies? Maëlle and Marine understand this, and have decided to focus on a gourmet recipe for which they alone have the secret, and on ingredients that are sure to tempt young and old alike. After an initial adventure selling their products online and in markets, you can now find them directly in their boutique at the foot of Jaurès, a true gourmet paradise! It's the perfect place to try out all the flavors on offer... And just as well, the variations are as numerous as they are delicious. Even if it's not snack time, there's no time like the present for a treat!

A pretty, friendly terrace, 100% natural ice creams and sorbets, delicious homemade desserts, as well as everything you need for breakfast, plates of fresh produce for lunch, and charcuterie and cheese boards for aperitifs: L'Envie gives its customers a taste and delights them! The establishment was opened in 2020 as part of Florence and Juliette's major career conversion project, and hosts regular concerts. A festive success story!

Fifty years ago, seven Aveyron bakers got together to create a bakery in Lioujas, near Rodez, in order to supply bread to the associated bakeries, to local communities and to potential customers. Today, this Aveyron bakery is particularly well known and has fifteen stores spread throughout Aveyron and Tarn, as well as a presence at many regional fairs and markets. In addition to the Jalousé bread, the true emblem of L'Épi du Rouergue, you will find fouaces, scalded bread and spit-roasted cakes.