Where to buy bread cakes chocolates ice cream Brittany

Maison Le Daniel celebrates its 25th anniversary in 2023! For the occasion, it has created new limited-edition desserts. The holiday menu is always eagerly awaited. The creations of master pastry chef-chocolatier Laurent Le Daniel (MOF in pastry-making) can be enjoyed in the tearoom or at home. The Heart of Brittany is one of the house's best-sellers, a typically Breton cake with salted butter caramel, chocolate and a crunchy hazelnut cookie. We also confess to an addiction to caramel spread on crêpes - it's divine! On the catering side, brochettes, petits fours, mini-sandwiches, rustic canapés and pyramids of macaroons are a delight at all our events.

Reconciling people and the profession is the ambition of this cooperative, which was born in 2021 and produces exclusively bread and buns. Originally, the Têtes de meule had three fixed ideas: to create a SCOP, to make sourdough bread and to limit the environmental impact. Here, every ingredient is sourced locally (local flours, Arradon salt, pure sourdough) and all the products - from the emblematic Pain du Golfe (wheat, rye, buckwheat) to the Sinagot (flaxseed and hemp) to the Gacht! al brioche (60% large spelt) - are homemade.

Located in the center of Brest, near the Halles Saint-Louis, the C. Chocolat boutique is first and foremost a family adventure, where each member has contributed his or her own know-how and experience gathered around the world. It offers a collection of delicately flavored chocolates (the "Ceylon" was praised by Gault & Millau!). Grand cru chocolate squares, macaroons, entremets or bars with exotic names: the very best in craftsmanship. The Brest-based company now has six stores: a second in Brest on rue Jean Jaurès, followed by Guipavas, Landerneau and Quimper.

What a great address! Gourmets know how to go there with their eyes closed. Located next to the old church in the heart of the old town, the tearoom is the perfect place to sample spiced chocolate, chocolate oysters and so many other delicacies: strawberry almond, Cancale rocher, large praline macaroon, pistachio paris-cancale... The vanilla mille-feuille will melt your heart, while the chocolate caramel tart is irresistible. You'll also find Les Maisons de Bricourt breads baked in the wood-fired oven at Château Richeux. Delicious!

Housed in a former ^16th-century coaching inn, this authentic tea room plays on the flavors of yesteryear and handcrafted local products. Here, everything can be enjoyed with the eyes. Chocolates, nougat, fruit jellies, candied fruit, ice creams and cookies, L'Art Gourmand invites you to indulge in the temptation, comfortably seated in front of an artisanal ice cream or a cool drink in summer, to be sipped on the terrace, warm in winter, from among a vast choice of quality teas and delicious chocolates. On site or to take away.

Since 1987, Durand Chocolatier has been making numbered chocolates with unchanging recipes that are secretly kept. In its Empire style attire and cocoa decor, the shop is not lacking in style! The first thing you'll notice is the 41 little squares placed behind the counter. All of them compete in quality and finesse, such as the "Compagnie des Indes" (n° 35) whose woody spice alliance is striking. The n° 36, with seaweed, is the most oceanic of all. We also discover the famous cake inspired by the Breton poisoner Hélène Jégado.

A local institution, Ty'Papo has its own store on the port of Erquy, in addition to the one in Val-André. This artisan ice-cream maker doesn't rest in the summer. And with good reason: his handcrafted ice creams - 75 flavors - are exquisite, made with natural fruit purées and raw milk from the farm. The plain or chocolate cookie cones are crisp and crunchy. Among the recipes, brownie and caramelized pecans, cheesecake and strawberry pieces, and pure-butter Breton palet and Madagascar vanilla are at the top of the list. Futé: the ice cream tub to go!

Octopus is an exclusively plant-based patisserie, a first in Brest, and even in Brittany! The idea behind this project was Galaad's desire to rethink traditional pastry recipes to create cakes that could be enjoyed by everyone, including vegetarians, vegans and allergy sufferers. As a result, you'll find no milk, eggs, butter or animal gelatin in the pastry chef's entremets, made from natural and organic products, with no additives. Lemon and chocolate tarts rub shoulders with refined fruit creations, evolving with the seasons, as well as pumpkin brioche, buckwheat muffin and hazelnut croquant, for a gourmet moment.

Tasty is a patisserie that lives up to its name: you'll find sweet creations as tasty as each other! Fanny and Etienne welcome you to their small boutique, with its sober, elegant decor that enhances the pastries on offer. On their menu, which varies according to season and inspiration, great classics such as lemon meringue, black forest and chocolate tarts rub shoulders with original creations. As tasty as they are beautiful, the cakes are made with fresh, local produce. And if you're feeling peckish, our praline, caramel and brownie cookies will melt your palate!

Since 2018, pastry chef Christian Kervoern has been officiating in Landerneau at his patisserie on rue de la Fontaine Blanche, right in the heart of the historic center. A true family affair, the little store is entirely dedicated to gourmet delights. Modern and inventive, the pastry creations evolve according to the team's inspirations. As beautiful as they are tasty, they bear witness to passionate, 100% artisanal know-how, and are made with fresh, seasonal produce and a minimum of sugar. Gluten-free and lactose-free cakes are also available. Also a tearoom, the address has a small room upstairs for a refined snack.

Founded in 1893, the Riguidel fine bakery and pastry shop has been perpetuating traditional family know-how in the production of local and regional Breton specialties for five generations. Starting with the famous "Beurrée Riguidel", the other name of the best kouign-amann in the country (or even in the world!), which consists of a generous amount of butter on a flaky and caramelized pastry. It is the flagship product of the house, as well as the Riguidel cake or the sweet bread, a deliciously brioche bread with rum and raisins. Notice to connoisseurs..

Maison Fraudin has built up a fine reputation in Saint-Grégoire's Maison Blanche district since 2016. Its success has led to the opening of a second boutique downtown. Of course, we went to taste the croissants of Baptiste Cortais, the pastry chef-tourier who won the prize for France's best butter croissant in 2019. A well-deserved prize, it's a little gem that transforms our Sunday mornings! The bread is truly delicious, so don't leave home without a baguette Tradition. The Madagascar vanilla flan is also a success. There's no shortage of creativity and choice in the pastries, so you'll be spoilt for choice!

In this bakery-pastry shop of excellence, pastry chef Estelle and baker Kévin, both passionate about their work, use organic flours and natural sourdough. Here, there's no question of working with processed bases. "We are responsible for what is sold to the customer". The tourte aux alouettes and cru paysan are gourmet breads that can be kept for several days, developing new aromas. In patisserie, cult creations such as the Gentil Coquelicot stand side by side with novelties. Don't miss the lactose- and gluten-free cookie.

Jampi is the ice cream maker from Brest! They are the artisanal ice creams of the summer afternoons, but also of the big events in family and those in Brittany. You will find in the store ice creams and sorbets in all flavors (the buckwheat Breton is surprising!), an organic range, specialties and frozen desserts, individual portions or family trays, etc. The store has a tea room with a garden, come and enjoy an ice cream while sipping a drink: economical and so nice! What's new? A range with vegetable milk.

Is it still necessary to introduce Sanchez, the king of the ice cream in Saint-Malo? Located on place du Pilori, in full heart with intramurally, this establishment is a reference on the matter. All more delicious and inventive ones that the others, you will not find better cooling downtown! More than one hundred flavors of ice creams prepared with love and talent. Ice creams with the horn with its spellbinding farm whipped cream or its caramel coulis butters salted or of chocolate divinely good, out of cuts to be consumed on the charming one - and very appraisal - sunny terrace or in room, or of the frozen sticks manufactured in an artisanal way by the house. Other addresses in Saint-Cast-le-Guildo, Dinan and Dinard, Paimpol, Dol-de-Bretagne, Rennes...

Confiserie Papo works miracles... It makes sugar-free sweets that are suitable for diabetics! And if you're on a diet, it's even recommended! with 40% fewer calories than the usual sweets and a glycemic index of 7, what more could you ask for? Oh, and they're excellent too. Marshmallows, fruit and flower gels, gums, marzipan, fruit jellies... Everything is homemade, with respect for tradition, using herbal infusions and natural flavors. Be warned: if you enter, you'll find it hard to resist!

The Chocolate maker highly recommended pastry Georges Larnicol is very famous. His delicious and fresh macaroons, fat-free animals and no taste reinforcer. A delicious taste that is accompanied by kouignettes^® (16 tastes),for maximum pleasure. Difficult say more, Larnicol House also produces pancakes (galettes huffleboard, cookies…) salted butter caramels, marshmallow lollipops.

No matter what time of day it is, there's always an excuse to come to the Elluard bakery! Organic baguettes and sourdough rye and seed bread are just some of the classics you'll come for. Julien and Céline have also built their reputation on their range of breads and viennoiseries with Breton and international accents. Try the cuttlefish ink bread or the Bigouden bread, a real Proust's madeleine for Finistériens. Take a trip across the Channel with chiffon cake or Irish bread. We continue in Sweden with kanel bullar, a cinnamon brioche. Coffee, flour, fruit, honey, eggs... The boutique works with local producers, and the majority of products are organic!

At the age of 2, "he was playing with pots and pans", a CAP at 16, a Michelin-starred chef at 19, the first of a long list of experiences that would hone his technique, Maëlig Georgelin has dedicated his life to pastry-making, which he elevates to a visual and gustatory art form. Under the name Au petit prince, he opened his first store in Etel in 2009 with his sister Émeline. Auray, Baud, Belz, Carnac, Locoal-Mendon and... Pluvigner. Same concept as the big sisters: chocolate, macaroons, confectionery, Breton specialities and, for enthusiasts, a workshop for all levels.