Where to buy bread cakes chocolates ice cream Corsica

François Rocca-Serra founded this company in 1986, which supplies top chefs: "Initially, I wanted to make ice creams, thinking that it was more fun to serve children than adults. And I realized that the adults who eat my ice creams are still big kids The long shop window in the port offers over 60 flavors, including Bruccio du berger bonifacien, Miel de châtaigneraie et pignons légèrement toastés, Farine de châtaigne corse séchée au feu de hêtre, Noisette corse et piémontaise, Pistache de Bronte. Other address in the Citadelle.

When a boulangerie pâtisserie biscuiterie wins the Grand Prix Entrepreneur Star et Métier 2023, Corsica's best "traditional" baguette in 2016,^1st prize for best pastry at the Salon du Chocolat and is a finalist in France's best bakery competition... we run for it! Les Portes de la Balagne Maison Astolfi on the Balanine is a beautiful space and a terrace for a moment of invigorating pleasure: breads, pastries, snacks, cookies and kindness to boot.

Casastolfi on the Cours Pascal Paoli is the ideal place for an invigorating break, calm, chic and elegant. Grand prix entrepreneur 2023, Star et Métier award, Best "traditional" baguette in Corsica in 2016,^1st prize for best pastry at the Salon du Chocolat, finalist in the Best Bakery in France...: the Astolfi family knows their stuff and you can sit there with your eyes closed, but that would be a shame, as there are so many good things to choose from: bakery, pastry, Corsican specialities, snacking, hot and cold dishes... Bravo!

Established in Sagone plage since 1969, this is the benchmark ice cream parlour in Corsica. Based on seasonal produce, the menu is regularly updated with strawberries from Prunelli, chestnut flour from Renno, Népita and brocciu from Piana, and original flavors from the Saint-Sylvestre confectionery in Soveria near Corte. A lovely terrace where you can enjoy this artist's original compositions at any time of day. For lunch throughout the season, a menu of ten salads, ideal for summer hours, to accompany the range of ice creams and savory sorbets.

Tradition, tradition. Lots of good things in this artisan bakery at the beginning of Fesch street. Several types of breads, au, cereals, mare, chestnut flour, Easter cacavelli, imbrucciata, finuchietti, blettes, onions, and the whole range of local specialities. This is the meeting place for all the Ajacciens in the neighborhood that comes here every morning.

At Raugi's, ice creams are a family story that has been going on for more than 80 years. Over time, the establishment has become the place to be for the Bastians, who enjoy rediscovering the flavors of their childhood, or being surprised by the original creations mixing authentic flavors and a dose of modernity. In cones to take away or in more elaborate cuts with more than 40 flavors to discover. You can also eat pizzas and focaccias with the original dough of the Pisa recipe, leavened dough filled with fresh products.

Here, you're greeted with a smile and the smell of freshly baked cookies. We love the canistrelli, dry cakes with flavors from the maquis and elsewhere: figs, chocolate, white wine... It's hard to bring back a more gourmet gift from the island of Beauty, but you can also enjoy them on site, indoors or out on the terrace. As for the shop window, it serves as a showcase not only for Corsican specialities such as migliacciu, cheese cakes, but also for cookies and other sweets, each more delicious than the last.

In addition to all kinds of breads, Faby bakery offers typical Corsican specialities. The nose glued to the hardest storefront will make your choice! Here you will find mare, dry and round cakes flavored with anise or lemon, in particular; the uga seccata, also known as the bread of the Moors; fugazzi to the orange flower and white wine; from pie to blettes, as well as many other attractive products.

It's impossible to miss François Rocca-Serra's famous confections and ice creams on the Isle of Beauty! Le Corail de Bonifacio, a delicacy that this taste enthusiast initially created for a public in short pants, revives the subtle flavors of yesteryear, with almonds from Thierry Nouvion de San Giuliano, candied oranges and lemons from his own production, and honey from Nathalie Bourras-Verhasselt to delight our amazed taste buds! So come one, come all, children and adults alike!

Transferred from generation to generation, recipes are produced from local products. In every bite, it's all the air of the Corsican mountain that we swallow! Don't go to Corte without stopping. This bakery alone expresses some of the Corsican know-how in this area (the Coronary bread is developed with wheat flour planted on the eastern plain, this flour is without additives or preservatives and is transformed to the stone stone at the mill of Alata). In the purest tradition, Casanova will spoil your papillae with their traditional pastries: Amaretti, based on chestnut, cakes to chestnut and walnuts, falculella (specialty with slightly lemoned brush and cooked on a chestnut sheet) and Paoli (canvas and semi-confite chestnut).

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!

We are formal, the best canistrelli of Corsica are a stone's throw from the old port of Bastia, at Mireille's house! Mireille, almost 50 years old and her mother Felicie, 90 years old, work under your eyes in their small shop of barely thirty square meters. Here, the recipes are authentic. You will find canistrelli, frappes (the famous fritters), fiadone (brocciu cake) and other Corsican delicacies. And if you arrive at the right time, every holiday of the year also has its speciality: Pentecost, All Saints' Day, Easter, Saint Joseph, etc. Mireille and Félicie also offer some salty snacks such as the famous Migliacci or La Bastelle (chard and broccoli slippers), but you will have to come early to buy some because they are very quickly victims of their success every day. It is said that if you walk down the street at cooking time, you will succumb to temptation.

French chocolate maker is located in the centre of Ajaccio, you find the whole collection of Neuville fine chocolates, made in tradition, combining finesse and lightness of interiors with the strength of cover chocolate. Ballotins of assorted chocolates, black chocolate boxes, chocolate candy, chocolate chocolate, shelves, all chocolate cake pleasures are there… Also a range of Thé tea and quleque specialities.

Created in 1981 by mother Cristiani Francine, this patisserie has now been courageously taken over by son Guy. Here, you can enjoy all the sweet and savoury specialities of Haute-Corse. First and foremost, try the savoury brocciu doughnut made on the premises, as well as the sweet banana, apple and chocolate doughnuts... If you feel like it, try the frappes, cannistrelli, torta a l'erba (herb pie) or the figatellu doughnut, an island exclusive. The best of Corsican patisserie!

Crowned the world's best chocolatiers in 2017 in London for a fresh mint chocolate, Josiane and Lionel pursue excellence with great talent. Their house concocts a range of a hundred or so chocolates by hand, highlighting the flavours of Corsica, rosebuds from the mamma Francesca, citrons and peppers from Michèle and François, myrtle from the maquis, wild nepita, various honeys, wild lavender, cep, hazelnut from Cervione, saffron, farm bruccio. Without forgetting the spices and vanillas of the world. A great gustatory adventure.

This is the parent company. Martine and Hyacinthe Grimaldi, former shepherds, founded the patisserie in 1930 in the heart of Corte, which was to become the birthplace of the famous Corsican chocolate. Jean and Martine Grimaldi took over the business in 1988, where they set out to promote local products. Everything comes from the Corte laboratory: breads, butter pastries, sandwiches, vegetable quiches, migliacci, falculedda, 50 varieties of chocolate, ice creams and catering. Unbeatable value and quality service! Two other locations in Bastia and Ajaccio.