Biscuit shops France

To find a typically Breton souvenir of your holidays, you are at the right address. Here, there is something for everyone: salted butter caramel, pancakes, books, crockery, spirits, seafood, Breton cakes, key rings... We loved the house specialty: the Kouing Sall and its onion compote! Located in an old watermill from the 18th century, the site is quite charming. Note: the biscuit factory of Pont-l'Abbé offers online sales.

This biscuit factory makes galettes and palets according to traditional recipes. A whole range of Breton specialities and biscuits has been developed with simple ingredients: Le Gall fresh churn butter, flour, sugar, eggs and know-how. The cakes are of artisanal quality, and are available in different flavours. It is possible to attend the different stages of cake making, free of charge. A tasting of the products is offered.

Founded in 1959 by Hervé Beurel, Biscuiterie is a small family business transmitted from father to daughter. Made on the premises in the production workshop, which is visible to the shop and visible by windows, cookies are without preservatives and prepared with the same recipes for over 50 years. On the menu: Pure Breton cake, nature or cream of raspberry or prune, Brittany Scots, Madeleines, Kouign-amann… Traditional Breton tradition with traditional recipes! In La Lorientaise you will also find artisanal beers, caramel with salted butter…

It is here, in the factory not far from this store, that the famous round, crunchy, golden cake was born, one of the gastronomic emblems of the region! We owe the history of this mythical cake to Joseph Grellier, a baker who kept the family recipe. It is honored in this store of 200 m², with tea room and terrace. Galettes, Roudor palets and other sablés de Retz, Michelettes, are in good place. In the tea room, accompany your tasting with a madeleine or more elaborate pastries. No visit of the factory possible.

Laura, an American based in France for years, puts his culinary know-how at the service of our taste buds. She put the traditional recipe of this famous biscuit in the closet, so that she could have a blend of original flavours. Thus its soft cookies combine with dry fruits, cereals, lavender, lemon and the most surprising herbs in Provençal, as delicious as Roquefort, mint… discover markets, fine grocery stores - Caizergues… - and especially to order on the website. Soft, tender and fondants, these cakes are up your idea on the cookie.

In the heart of the Salins district, this cookie factory and tea room offers its cookies with almonds, lemon, figs, fresh butter and, of course, the unavoidable local specialty: the Zezette de Sète. There is also a collection of salted aperitif cookies, including those with anchovies from Collioure or tiellettes. In the delicatessen section, you can fill your basket with honey, olive oil or local fruit juices, which you can choose by the piece or in gift boxes.

Joyeuse macaroons have been around since the ^16th century, created from an Italian recipe, passed through the intrigues of the King of France's court and then brought back to the Ardèche by the Duke of Joyeuse. In the Maison Charaix boutique, you'll be welcomed with infinite kindness to discover this historic sweet. Take your time, look around, taste... we advise you without pushing you, we inform you without stressing you. The store also sells local honeys, other cookies and chestnut products.

As in La Bastide-Clairence, La Fabrique de Macarons now has a second boutique in a charming setting, featuring Eugénie. This is the woman who inspired its creator to embark on his adventure. It's as much a feast for the eyes as it is for the palate, with so many delicious products on offer. Made in situ, don't hesitate to try the different flavors: almond, almond-chocolate and Espelette pepper, hazelnut, coconut-chocolate, organic coconut-lemon, turmeric... With no added colorants or preservatives, these recipes preserve their authenticity.

This typical sun-drenched building is home to the artisanal biscuit factory Salvatori, established over fifty years ago. In the workshop adjacent to the shop are made small biscuits, and not just any biscuits: the canistrellis, typical of the area. Crunchy and without eggs, they come in many flavours: almond, hazelnut, aniseed, amaretti, chestnut, lemon, chocolate chips, vanilla-caramel? Another flagship product is the softer, softer tourtellinis. The moment of pleasure: drink a coffee accompanied by a canistrelli on the terrace of the shop.

Catherine Pigeonnat shapes her sweet and savory cookies. In her cookie library, you will find slices, crackers, shortbread, crushed, crunchy cakes... or tasty squares with the good taste of Availles nuts and Dissay honey. Delicious! Its secret? To make artisanal products, to get supplies from local producers and to be inspired by them to create new recipes. Thus, even the Beer of the Pirates of Clain is part of the party. A gluten-free range is proposed. So, go to the laboratory in Vicq-sur-Gartempe to crunch and crack!

Aude, from Brittany, is passionate about pastry and pancakes. It itself manufactures a range of biscuits: Maro 'ricans with chocolate nuggets, black wheat spritz, Viennese sandwiches, mini-glasses with blueberry jam… and other cakes for the pleasure of gourmets. Every year, Aude creates the event with his companion by presenting a new box on the Christmas market. These delicious biscuits, for sale at the Marolaise Break, can be enjoyed in the adjacent tea room. Don't hesitate to stop, because besides the visit of this charming village, you can take a gourmet break.

The story begins in the 1920s. Originally, a lady used a simple cookie cutter to make wafers for herself: the Avel Vor (sea wind). The business takes its current form under the leadership of Gérard Jadeau who widens the range to include almost all the products of traditional Breton pastry making. Bring back in your suitcases madeleines, quatre-quarts, kouign amanns, Breton fars, caramel spreads, caramel sweets, pancakes and galettes? The biscuit factory can be visited.

On what criteria should you choose your favorite jam at La Boîte à Biscuits among the different kinds offered? There are several ranges to spread, to put in a dairy or to accompany meats and cheeses: sweet and sour, unusual, fruity, gourmet, chocolate, seasonal, special holidays or extras. There is also a wide choice of cookies: shortbread, macaroons, truffles, meringues... This store offers only handmade products, made in the family. As the store is also a tea room, come and taste on the spot!

Founded in 1989 in Balaruc, this small company has become internationally famous thanks to its meteoric rise. The brand's boutique-workshop and head office are now housed in the town's former railway station. Cookies, chocolates, confectionery, cakes, madeleines and regional sweet specialties fill the old-fashioned shop-like shelves. This cookie and chocolate factory offers tours of the workshop. Gourmets can leave with their arms full of treats to sweeten their cupboards or offer as gift boxes.

Who hasn't heard of the sablé de l'abbaye? This delicious Normandy speciality with Isigny butter was created over a century ago by the baker of Lonlay-l'Abbaye. Forgotten after the First World War, its recipe was revived by Georges Lautour (also a baker) in 1941. In 1964, his son and son-in-law created the Biscuiterie. Since 2003, the company has been committed to preserving artisanal know-how through a factory store and tours of its workshops. At the end of 2024, you will discover an enlarged store and a museum.

Gaudes, bressanes specialities, are roasted corn grains. The Gaudélices is a set of salty and sweet recipes based on gaudes flour. Impossible to miss, just steps from exit 7 of the motorway, this establishment as a gift package, with a small knot on the roof. A long glass corridor allows you to visit the workshops before accessing the shop. These recipes are also available in organic stores, tourist sites and motorway areas.

Isabelle and Jackson Pierre imagined Biscuits & Co a few years ago in their kitchen around a good tea. A moment full of promises that led them to develop a range of fine biscuits from recipes gleaned from the family and in gastronomic literature. It is that the recipes of yesteryear cooked for generations deserve to be shared. They have developed a range of varied delicacies and even a range of macaroons of 16 fragrances. They also developed tartlets au with caramel or green lemon, far Breton, chocolate moelleux, cakes cup, financiers, and other specialties, not forgetting carachocs: we basically get back. Delicious delicacies that should make you fondre. In addition, their products are handcrafted and are developed by their care in their workshop: they are home-made in accordance with the product. What to please the greedy and see them return the basket filled with good sweets. In addition, Cookies & Co offers cooking courses, a beautiful variety of tea and beautiful surprises. For the gourmets and gourmets…

Fabrice Renier's establishment offers home-made cookies revisited with a local touch: the Tuilière (plain, raspberry or blueberry), the Sancy lava (crispy almonds), the égravats (caramelized almonds wrapped in chocolate). Not forgetting the chocolate postcard, which represents the Sancy and will make a very original gift! In the summer, you will be seduced by the original artisanal ice creams (Saint-Nectaire flavor, birlou...), in the winter, you will not miss the tasty madeleines with blueberry. Many products without gluten.

Since 2010, the Vénètes cookie factory has been working to "dust off the image of the Breton cookie". Here, we make 100% natural, organic products, preferably using local raw materials. The company also offers a range of vegetarian, vegan and gluten-free products. Sweet and savoury, from the classic palet breton to seaweed potato chips and salted butter caramel, which won a gold medal at the last Salon de l'agriculture, there's something for everyone. The curious can even admire the craftsmen at work in their workshops.

The Maison Fossier opened its doors in 1756 as a small artisanal biscuit factory. In 1775, its biscuits were present at the Coronation of Louis XVI in Reims, and the biscuit factory became the King's supplier. In 1845, a certain Monsieur Fossier, a baker by trade, took over the biscuit factory "Maison Mère des biscuits de Reims" and its delicacies. Today it is the only representative of the biscuit-making tradition of Reims. Also to be discovered: the Champagne shortbread, macaroons and the Charles VI, a double shortbread made with pure chocolate butter.

Created in 1989, this Costa Rican factory of madeleines, sanded and palm has a laboratory of more than 2,000 m ² and employs more than 30 employees. Committed to the Breton tradition, the factory favors ingredients from local producers for pure butter biscuits and pastries, with fresh eggs.

Flagship product: the madeleines of Armor. You can buy them in sachet or in a tray of 30 units. At this factory store, you can also enjoy very good prices, opting for them.

Other products: palm trees, sandstones, pallets, bretons…

Here you'll find all kinds of local artisanal pastries: kouign-amann, Breton cakes, Breton palets with churned butter and prune fars. In addition to these delicacies, the boutique also offers a cellar of regional spirits, artisanal preserves and decorative objects. You're sure to find what you're looking for when it comes to souvenirs! Don't miss the store's blue storefront, visible from the road leading to the Crozon peninsula. Futé: the cookie factory sells its products online.

It's a veritable gourmet palace, housed in a grand ^19th-century house with a superb blue shopfront on the banks of the Aven. During a tour of the workshop, you'll see the making of Breton cake, far aux pruneaux, excellent palets and kouign-amann, lichouseries that would be sinful to resist! A free tasting session is offered at the start of the tour. The 600 m² and four floors are also packed with carefully selected local produce. A veritable digest of Brittany. Tip: the online store.

It's been 5 years now since Gérémie and Sophie took over the Biscuiterie that Guy and Josy created in 1978. The family makes excellent cookies in this old stone spinning mill. Made in the purest tradition, with no preservatives or colorants, the range includes a dozen cookies, starting with the famous Biscotin de Camarès, the Vanillais, the Amarillos, but our favorite is the Ammandéen with almond powder and a touch of bitter almond. Welcome with tasting and sale at the workshop.

In the heart of Chartreuse, the greedy and love of traditional products leads us to Notre-Dame-de-Chalais. It was here in 1962 that the Dominican monials created a biscuitery to support the community. On Wednesday, it is "oven day" with each time 420 kg of biscuits. Cookies packed the rest of the week, then sold on the spot at the Monastery of the Monastery or ship throughout France. With their know-how, the sisters make and market Chalais biscuits, which, like Proust's famous Madeleine, evoke the flavors of our childhood. Natures, without eggs, without preservatives and colorants, they are perfectly digestive and perfumed with the coconut pulp, honey flower, vanilla, orange or anis. Among all these delicacies is the Round 'gold, small pure butter butter with grapes with a fine flavor of rum… That sins to make us forgive! Rajout that the ride is absolutely magnificent and the buildings grandiose. 

Easy access, an establishment which offers a wide range of regional products. The cookie factory is part of the Bretagne Spécialités group, a result of the grouping up of several independent signs who work with artisans and small producers to make aromatic traditional flavours : gourmet baskets, tins of salted butter caramels. Discover: the Breton cellar (finest, liqueurs…) and sea food (soups, mustard with seaweed)…

Georges Larnicol is the best chocolate pastry chef. He likes designing beans in different forms - rocks, pebbles... and to show it for a unit, in boxes, baskets and even in impressive sculptures! Well beyond south Finistère, is evidenced its many shops scattered throughout France, the delights of Maître Larnicol are not unknown to fans of chocolate delicacies. Close to these, whose flavour fineness can only over joy the most demanding palate, the kouignettes^®. They come in different flavours you could give anything for and capsize the elegant... Difficult to say more. But Maison Larnicol is also pancakes (palet biscuits, cookies...) salted butter caramels, lollipops that are presented in many flavours.

The biscuit factory has been operating in Brittany since 1937 and has always produced top-of-the-range biscuits and cakes. The quality of the biscuits is recognized by the biggest names in the luxury delicatessens that the company has been supplying for over 40 years. The products are classified by categories. Biscuits, cakes and desserts in jars are prepared using traditional methods. Discover the classic churned butter biscuits (plain puck, thin puck, small butter butter, mini-pucks, mini pancakes, shortbread), or candied fruit, honey, prunes and armagnac cakes.

The Raynal cookie factory is all about expertise. Here you'll find the famous carrés et croquants, pure butter shortbread cakes with a sweet taste that leaves no one indifferent. This cookie is a direct descendant of the products made in the Parc naturel régional des volcans d'Auvergne. It comes in clover, spade and heart shapes... Shapes that will amuse children. Raynal, an ace of squares or a square of aces!

A perfect stopover for waffle fans! Sweet memories of childhood surface when you bite into the excellent products of Jean-François Brigant, an expert among experts. The classic waffle is filled with vergeoise straight from the irons, while vanilla waffles are a favorite with children. There are also waffles with rum, Grand Marnier, chicory, speculoos, violets and even Wambrechies whisky! Stop off at the Petit musée de la gaufre.

The Biscuiterie incontournable of Noirmoutier has this^2nd store. Enjoy raspberry-white chocolate cookies, peach-caramel-salted butter shortbread, rhubarb-almond glaze, croquants, palets, meringues, prefou or salmon-dill shortbread, the delicious chocolate-caramel fondant heart, the good brioche. The flagship product, caramel, is available as a chocolate truffle, peanut or banana flambé. All homemade by chefs, in the Noirmoutier workshop, with exceptional regional raw materials and no preservatives or artificial coloring.

The island of Ré is definitely a land of delicacies. To be convinced, you just have to push the doors of this cookie factory! The place is easy to access and allows everyone to find quality cakes, made in an artisanal way to please themselves. The shelves are provided, difficult to make a choice! The crunchy ones will perhaps make you crack, the cakes will accompany wonderfully a coffee and the caramel shortbread can be tasted at any time. The store also offers local products and gift ideas.

La is one of the most famous brands of Breton biscuits and Cakes. The famous patties that the whole world envy us are to take away. Pucks, patties, four-quarters, madeleines… Everything that biscuit have always promised you, Breton and buttered. Yum, yum, yum!! You will also find the Niniches de Quiberon, caramels in salted butter, spirits and spirits (beer, cider, pommel), Breton and kouign-amann cakes.

From early morning, the rue Berthelot is filled with the sweet scent of roasted almonds, hot chocolate and lemon... The Pons family, originally from Fenouillèdes, makes the inimitable croquants de Saint Paul de Fenouillet and the famous Rochers de Collioure in front of you. We also offer macaroons, bunyettes and rousquilles that will delight all gourmets. To be enjoyed at any time or to bring back in your luggage.

Founded in 1781, the oldest bakery in Marseille has been preparing for over two centuries the famous Marseille navettes, inimitable, whose recipe is still secretly kept. Moreover, they can be kept for whole months because they are only made of dry ingredients. They smell of orange blossom, just like the neighbourhood, literally embalmed by the smell of the bakery. Traditionally, they are eaten by candlelight. It's a matter of taste, but many say that you can find the best shuttles in town here.

A tempting aroma greets you as you enter this boutique in the Locmaria district. Delicious Breton delicacies await you! This is your chance to immerse yourself in the local culinary tradition, as you witness the preparation of kouign-amann, Breton cake, crêpes dentelles and their famous Crakou. A true paradise for all lichoux ("gourmands" in Breton)! The store also sells a wide range of local products.

How good it is to stop at the Grail cookie factory to enter the paradise of the gourmets. The choice will make you open wide your eyes: confectionery (berlingots, praline puffs...), cookies (Breton palets, gavottes...), cakes and other sweets from Brittany (kouign-amann, quatre-quarts...), honeys and jams, condiments (Guérande salt...) and sea products. You will also find cosmetics, dishes, some books and other tea towels stamped "Celtic". You can order on their website.

Make way for the navette, this pretty little crunchy cookie in the shape of a boat and with the delicate flavors of orange blossom. Traditionally eaten at Candlemas, these cookies are made all year round in this bakery below the Panier. Let yourself be bewitched by the smell when you enter the store. Everything is exposed there under your eyes, shuttles, croquants, canistrellis, macaroons... Freshness and authenticity. The master of the place, José Orsoni, is a figure of the district.

Georges Larnicol is a name, a signature, a company that never stops growing. Originally from Quimper where he opened his first boutique in 1985, Georges Larnicol won the prestigious title of Meilleur Ouvrier de France in 1993. Since 1999, with his innovative idea of creating biscuit and chocolate factories, he has opened numerous boutiques all over France: in Brittany of course, on the Côte d'Azur, in the South-West, in Paris... In the Saint-Malo shop, you will find the delicacy of aromas, the respect of traditions, the irresistible Kouignettes® (mini kouign amann), the surprising Torchette and the Cocouettes au citron. The traditional Breton galettes are available in a variety of new flavours. As for the chocolate, the rocks, coated almonds and hazelnuts rub shoulders with orangettes and homemade marshmallow lollipops. Let's not forget the homemade macaroons, made with fresh candied fruit and without animal fat, which will delight the most demanding gourmet palates.

The gourmands are warned, they are at the right address to delight their taste buds and eyes. Here we make, taste and sell the famous Zézettes de Sète. Crunchy cookies covered with sugar crystals, prepared with simple products: flour, sugar, a little rosé wine, and that's it! The recipe is inspired by the traditional cookies of the region and is a must-try. When it's time for an aperitif, Gastounet's kémias (salted cookies, tiellette, anchovies, tomato basil) are a treat for young and old alike.

Have you heard of lantounets? No ? We're sure you haven't. Visit this cookie factory and let us tell you the story of the Lantounette, who made tasty flower-shaped cookies for her husband, who was possessed by an evil spirit (we're not kidding, ladies). But before being a cookie factory, the site was a mill built in the ^17th century, which ceased operating in the 1950s. A small museum can be visited on site. A place to feed on culture and delicacies, with a picnic area and tearoom.

Les Macarons de Charlou is well known in the Yonne region, especially among the most discerning gourmets, and will be offering you all the sweets straight from our childhood, made on the premises according to a traditional recipe. On the menu, some twenty flavors based on natural aromas: chocolate, violet, gingerbread or aniseed. Not forgetting the inevitable raspberry, coffee, hazelnut, coconut, caramel... all gluten-free and preservative-free! The company is also present atin Vézelay, as well as at numerousmarkets and fairs in Burgundy and elsewhere.

Since its beginnings in 1967, this biscuit factory has changed its name but still belongs to the same family. Formerly known as biscuit factory les Saules, it was renamed in 2010 as biscuit factory of Quercy. A range of products without colouring agents or preservatives and flagship products: rolled waffles ("Curbelets" in Occitan, which used to be made on farms around the corner from the cantou), chocolate cigars and traditional meringues with a topping, also made from ingredients from organic farming for an organic range and a traditional range.

Le Père Craquant was a famous pastry chef from Saillans, whose real name was Jean Eynard, who operated in the 1920s. Improving on the traditional recipe for almond croquettes, he invented a cookie so good that its fame spread beyond France's borders. Today, Craquant remains crisp and delicious, and is available in four versions: plain with almonds, almonds and chocolate, and with orange or lemon peel. Also on the shelves: navettes and meringue macaroons.

Gourmet discovery of a Dauphiné biscuit factory created by Maurice Louvat in 1954 and taken over by the children Maryvonne and Gérard Louvat. Cakes, pastry meringues, coconut rocks, meringue macaroons, dry petits fours, Dauphinois shortbread, chocolate chip palets, marmalade glasses... are made by hand according to traditional recipes. We fell in love with their new creation, the "Bounty of the Alps". Guided tour, films are on the program. The shop also offers various regional products.

Open since 1931 on the Bosc quay, and since 2007 at the Sète market, the shop has built its reputation. Jean-Marie Fabre perpetuates the southern tradition by distilling his production of flavored Sète navettes, exquisite chocolate madeleines, tasty almond macaroons, jagged squares, macaroons, cakes, chalumeaux which are wafers rolled on vintage waffle makers. We like to come here to sniff the scents of vanilla, anise or beeswax. Everything is made by hand, according to the artisanal tradition. An exceptional taste!

In Occitan, escaleta means dry waffle. These tasty Languedoc cookies with their atypical shape are subtly flavored, cooked in a cast iron mold and eaten at the end of a meal or during the end of the year celebrations. Mamie Alix passed on her know-how to Perrine and Adrien who, with passion and authenticity, perpetuate the tradition of this recipe in the Hérault. They offer escalettes for all tastes: vanilla, lemon, anise and even orange blossom!