Where to buy bread cakes chocolates ice cream Franche-Comté

L'Atelier du Mylor is a pastry, confectionery and chocolate factory, in other words the temple of the avallonnais gourmands! Apart from the usual products, there are many creations such as chocolate, tonka and banana tartlets. A treat. But L'Atelier du Mylor is also two historical specialities: the thistle (a dark or milk praline ganache chocolate candy) which has been making people salivate since 1930, and the Mylor born in 1956, a small white or pink candy that we let you discover by yourself! We love the originality and history of this gourmet workshop.

This family business, which began with Colette and Guy in 1973, has become a must. Pastry chef, chocolatier and ice-cream maker, Alexandre keeps the house's great classics alive while adding a touch of modernity: desserts and chocolate bites, ice-cream, individual cakes... The specialities here are a great credit to the region and more specifically to Dijon, such as the Demoiselles de Bourgogne - chocolate bites in honour of Madame de Sévigné -, snails or Burgundy tiles reminiscent of glazed tiles.

The Viennese, an address whose reputation is widely recognized throughout the city. Who in the summer, caught by the window on the sidewalk, never stopped to enjoy delicious Ferrero rocher, coconut, raspberry or other fruity sorbets? In Vienna, however, pastries are also tasty and delicious pastries. Do you have a cup of coffee or raspberry in the fruit foam so melt? A snack to take or enjoy on site, where you will be perfectly seated at one of the tables of the tea lounge to taste it! Note that at midday, the house offers a dish of the day, to discover, or rediscover!

Here, we succumb to the freshness and finesse of the chocolate creations; we love the house specialities such as the "Rochers de Sens" (small caramelized almonds in chocolate), and the "Brennus". A tribute to the famous Gallic people of the Senons who took Rome in 329 B.C., but above all a fantastic hazelnut praline puff pastry. Breads and pastries are at the top too, as are the various pastries. There is no doubt about it, the quality is there, and has been for many years already. Because the Gaufillier Bakery is an institution in Sens.

Since 1923, Maison Baud has become a Besançon institution. With respect for know-how, we offer gourmet products of the highest quality and a responsible approach. Here, everything is homemade, from the bread for the canapés to the whipped cream for the Melba strawberries and the praline for the chocolates. The cakes are sublime, whether timeless like the saint-honoré, or a creation like the French cancan and its yuzu meringue. Artisanal ice creams, a tea room, catering services and pastry classes are also on the menu.

Created in 2012 in Joux-la-Ville, the Biscuiterie de Bourgogne (which also has a store in Vézelay, and since a few months in Avallon) has just set up store in the heart of Auxerre, opposite the statue of Cadet-Roussel. Discover the famous home-made financiers, but also meringues, macaroons and other sweets from the Chopard chocolate factory and the Tour des Terroirs brand which offers local products. And if you are fond of these products, you should know that an online store will allow you to order at a distance all year long!

" Tote ": small brioche paste covered with smoked sausage, onions, county and Emmental.

Located in the place of the Chocolaterie de Bourgogne, the arrival of the Burgundian brand Maison Toussaint, managed by Pascal and his son Pierre-Emmanuel, is a great consolation! You may have already passed by their chalet in the Toison d'Or or in Arceau? You can now find all their products in the city center. Their spice cake is a must and we love the eftis, these delicious meringue sweets that are as crunchy as they are melting. It is also hard to resist the Bons Sablés or the Nonnettes..

The Ten Carnot imposes with its beautiful facade. Its location is worth gold, situated between L'Athéneum and Le Gourmandin, facing Carnot square, it exhibits its beautiful and large terrace in the summer. The interior is large, with design furniture for the tea lounge corner, and this imposing space is the image of home specialities. Confectionery Rayon: calissons nature and cassis, vanilla caramel and chocolates, coffee, chocolates… Épicerie épicerie des liqueurs du fabulous Wolfberger with chocolate or purple, homemade creams to peach, honey of Morvan. We will not be able to quote all the specialties of the shop, which we will be looking in a simple glance! The most delicious ones in our eyes are those composed of fresh fruits, cherries, raspberries, peaches, apricots… Finally, the house has also made itself a speciality of bakeries, the croissants of butter or almonds, chocolatines, snails and other loaves of grapes are quite simply seductive, not to mention bread, which we recommend to the nuts and red wine and the Round to honey, hazelnuts and so on. grapes, and how not to speak of the macaroons, to taste on site or to take to enjoy their melting flavours!

Behind Place des Halles, next to the Porcheret cheese dairy (it will be easy to do double duty), the Éric Fèbvre bakery proudly displays the family tradition of the grandfather and great-grandfather. The chef first worked as a pastry chef in gourmet restaurants before returning to the simple taste of bread. Bread, yes, but "real bread", as he calls it: made by hand, without yeast, with this slow fermentation that gives it that little nutty flavour. Married with fig or chestnut, this honeycomb crumb is delicious. As you will have understood, we obviously trust the chef when it comes to pastry.... We let you discover!

This bakery is a real institution in Dijon. So far it was known as Frelin Bakery and is now in the hands of expert and expert in Dijon cereals. You can't miss it because it is in the city centre, at the crossroads of the main shopping streets. The Baker Workshop is the hallmark of Dijon Cereals. It guarantees you the use of certified Red Label or Organic farming products, specifically the Decollogne mill. Convenient for enthusiasts, since just opposite, a bio shop lets you do the rest of your shopping. All the delicious pastries and all the breads without added material that you taste here are 100% made in Burgundy and handcrafted facts. From morning to evening, whether it's time for breakfast, lunch and even snack, you are greeted with a smile by a dedicated team.

At the top of the decoration trend, the shop adorned with brown and turquoise makes you want to stop by to see what's hidden in this beautiful setting. Inside, no surprise, Belgian chocolates, true to their reputation, are tasty: pralines, ganaches, mousses, orangettes, cherries, liqueur chocolates, fruit pastes, artisanal dragées or even chocolate squares to accompany coffee. The recipes are creative and you can buy 250 g, 500 g or even one kilo boxes for the most gourmands. With the approach of holidays, such as Easter or Mother's Day, the shop offers new creations and adapts to a demanding demand for quality. Good point: the boxes and gift packages are very neat. Beautiful and good, they are perfect for the taste buds, less for the line. While continuing to stroll around the shopping centre, treat yourself to a chocolate to enjoy, or an Italian-style ice cream: chocolate and pistachio in winter, raspberry sorbets and passion in summer. This year we noticed the cone with its recipe of praline gianduja with hazelnuts and almonds, there are two new recipes, one with an intense taste is the cone with dark chocolate and one with a crispy gianduja... We're losing it!

Its ideal location and its very large hourly beaches make it a convenient point of supply. If you don't have bread or a child who asks you for a bakery, you can be sure to find here what can save you. It is certainly not of high quality, but sometimes it can do the same thing as we say. Bread is cast and without great flavour, hearty pastries, perhaps even too much… One can welcome the low prices and the sympathy of the staff who serve the customers with a smile always present.

Jérémy Maigret opened Pâtisserie Polisson in the heart of Cluny in 2021. Here, he shares his vision of gourmet delights, marrying flavors to perfection in both traditional and more creative recipes. In the bread department, there's something for everyone: cereal bread, sourdough bread or simply traditional baguette. When it comes to pastries, we're particularly fond of our seasonal creations. As for viennoiserie, in 2023 the brand won second prize in the departmental competition for the best croissants and pains au chocolat.

At the end of 2022, Karine and Gilles Hauth opened La Pateasserie in place of Pâtisserie Bertrand, which had stood here, a stone's throw from the Horloge tower, for 33 years. No spelling mistake, just a play on words to point out the existence - on the second floor - of a cosy little tearoom where you can take a break from your city tour. Just long enough to savour one of the excellent home-made pastries, macaroons or chocolates on offer in this delightful establishment. Or even treat yourself to a Sunday morning brunch.

At the end of 2022, Nicolas Brelaud, owner and chef of the hotel-restaurant Le Mitigana, opened this pastry shop located just next door. With 4 key words that, for him, sum up his work: elegance, balance, emotion, efficiency. In addition to the excellent pastries, you will find here the great pastry classics, and some original offers like the Paris-Migennes (a revisit of the famous Paris-Brest) or the Simmern which reinvents the Black Forest. But we also love the coffee tart and the Kir tart (with blackcurrant and white wine).

Not far from the imposing prefecture building lies a charming bakery. Here, as much importance is attached to the quality of the raw materials as to that of the finished products. The breads are made from local organic flours and baked in a wood-fired oven dating back to 1860, giving them an inimitable taste. Viennoiseries, pastries and savoury products complete the offer of this traditional bakery. The bakery has won several awards in the best galette des rois competition organized each year by the municipality.

Thomas Joyandet and Fred Ferry, the two founders of this Vésulienne chocolate factory, bring together gourmets and curious taste explorers in a responsible approach. The chocolate laboratory, production, logistics and quality control are all housed in the same premises, which can accommodate over 30 employees. Carefully selected ingredients are low in sugar and fat, with no coloring or preservatives. Discover our 10 chocolate varieties: 6 milk chocolate creations and 4 dark chocolate creations.

For many years now, Francis Patrat has been delighting his customers with his sweet treats: very gourmet pastries, fine and tasty chocolates, and artisanal ice creams on the menu of this pretty pastry-chocolate shop located in the Grande Rue of Sens, a few steps from the banks of the Yonne. Also noteworthy: a catering service for your receptions with friends or family, and an online store that allows you to order, even from a distance. A beautiful address.

L'Ambroisie, created by Alain Le Bourdoulou in 1997, is a true Chalonnaise institution. Renovated in 2021, the boutique, its façade and the tea room make the moment even more precious. While the macaroons and pastries are exceptional, each season has its own not-to-be-missed rendezvous. The galettes are one of them, so unique are the frangipane and the recipe. Another of L'Ambroisie's talents is its chocolates. An address that sublimates the classics of our gourmet subconscious.

You're not dreaming, you're at the heart of all the delights! Jean-Marc Bernigaud, master chocolate maker and confectioner, unveils his most gourmet creations such as the "Carrés du Baron", delicious soft caramel sweets made with hazelnuts, orange and marzipan. Many specialities from the Morvan will delight your taste buds! Pastries, ice-creams and sweets are as many sweet whims to satisfy. An excellent address.

The name says it all! Christophe Pautrat's pastries are a delight to behold. Starting with his viennoiseries, almond tuiles, gougères, quiches and sandwiches. Not forgetting, of course, his ice creams in summer. And its traditional baguette, which can be enjoyed in any season, is a very fine address. And a sure bet..

It is an address that we already know very well since it has existed for many years in Pouilly-sur-Loire. Strengthened by its success, Céline Robert, the manager, opened in October 2021 this second shop in the town centre of Cosne. In place of the former Petit Duc chocolate factory, you will now find the house specialities here. Handcrafted delicacies such as macaroons, blue road cobblestones, or nougatines.

Who said that our country villages were losing their businesses? The 900 inhabitants of Saint-Sauveur can rejoice in the opening last year of a second bakery-pastry shop. Alexis Leclerc and his partner Barbara will welcome you in their store where breads, pastries, pastries and even catering services will be offered. Almost 100% local, since organic flours, milk and honeys all come from local producers. Even the sandwiches, filled with the sweetness of the Guyolot delicatessen located just next door, in Fontenoy!

Ideally located on avenue Charles-de-Gaulle, a few hundred meters from downtown Auxerre, this warm and welcoming bakery-pastry shop offers appetizing products, with a predilection for special breads, such as the one with cheese and bacon or the one with nuts. Let's not forget the wide variety of sandwiches, each more tasty than the next. Finally, don't leave without tasting the excellent homemade gougères. Note that a second store is present in Auxerre, located at 10 voie Romaine.

When you search for a good bakery, you should not hesitate to do a few kilometres. Frémillon Bakery is an example: located at the gates of Dijon, a very simple access, you will find here the best of traditional traditional bakery. A baked bread designed by Eric Frémillon, with slow fermentation guaranteeing crisp and holding, special breads and gluten free bread… Nothing is forgotten! Of course we recommend the head of the chef! Cherry on the cake, precisely the pastry here is added value, lemon pie (fresh) to fall, strawberry, vacherin, black forest revisited… From the very mastered craft! You can also order your champagne for the aperitif, all the butter and light! The best is also the possibility of on-site lunch with a corner of covers, a "snacking" with a huge choice! The rates are very correct. Beautiful terrace in the summer and personalized welcome of Fabienne who even knows the names of many guests. Address recommended!

Like the bêtises of Cambrais or the Calissons of Aix, Caramels Klaus quickly became the emblematic candy of the region. It is true that these tender caramels in the milk of the Jura mountains are really tasty and we are easily tempted by the bars of chocolate and other sweets to drink and eat. We also appreciate gourmet jams and cocoa for breakfast. In short, Klaus could be renamed Santa Klaus so much, when you enter the shop, our eyes illuminate as if you entered the Santa Claus home!

The Huche to Bread is full, and full of good bread! A handmade bakery, not a cooking terminal, where the quality of the breads, pastries and pastries makes it one of the very good addresses on Besançon! Here you can find croissants, slippers with apples, special breads and other baguettes, but also delicious homemade jams, presented in beautiful pots. What to accompany his toast for lunch or for eating children! As follows: The Huche to Bread is open on Sunday in late afternoon, very practical during weekend returns, and last minute omissions! The Huche to Bread, an address that has more than one magic wand in its bag!

Located on one of Besançon's access axes, Pétrin Pétrin offers breads of all kinds, and you will enjoy diversity: rye, complete, nuts, olives, organic bread and fougasses. As a pastry side, pies are decorated with seasonal fruit. The wide choice of this bakery is stunning, we want to try everything! A good excuse to come back!

It is a little difficult to find room in front of the bakery but this effort will be rewarded by the products that await you. Baked breads with wood fire, brioches, cakes, pastries, small furnaces: as soon as you enter you want to buy everything. The baker is visible behind his furnaces and customers can admire his technique. All served with a smile!

Welcome to the boutique of good recipes of the Vuez family, perpetuated and especially improved for more than two centuries. It was in 1778 that Pierre-Joseph Vuez founded this company by opening his own bakery. From generation to generation, this name has earned a reputation through its excellent products. In this shop you will find the whole range of family products, excellent gingerbread breads in different forms, the Skimmers De (speciality of almond paste coated with black chocolate and covered with a white chocolate dial), and above all the wonderful "ice cream flavours of the haute-comtois land", at the pontarlier-anise, to the caramel. Klaus, aux buds, yellow wine, absinthe, etc. Try, you won't be able to pass.

It is an address located in the upper village. His reputation easily crossed the limits of Jougne. For the small commune houses a chocolate maker who was distinguished by first prize at the international competition of Lunéville. This well-maintained boutique offers quality products, just looking at pastries and pastries to understand. Bread, cakes, comtoises specialities such as cleaning or dry cakes give us just one desire, taste them.

Every day that passes is a pretext for presenting new creations. Jean-Luc Viennet, the best worker in France in the mid s, made it a question of principle. Here, customers can watch cooking, which is done in a wooden oven, and weighing, which is always done by hand. Even if one has a simple pastry to buy, a stop in this bakery is necessary.

The corner of Piron Street and Bossuet Square is an address for the gourmands. Indeed, My grandfather's bread gives you great sweet surprises, like Macaroons de Folie, just next Door. This small boutique held by Déborah is bright and the windows are very colourful. And for cause, the macaroons that are inside have multiple flavors. If they are for dessert, they have the taste of fruit, chocolate, jasmine, Tagada strawberries, biscuits… If they are to be tasted in an appetizer or an aperitif, you have those in cheese, artichoke, mustard, sausage… A proposal that can be original to surprise its guests. There are more than 250 different fragrances, obtained using natural products, without added aromas. Macaroons are made by hand by a qualified team and are generally very sweet. Good thing also, the presence of the best jams in France (Maison Francis Miot) and American teas Harney & Sons!

Here is one of the beautiful addresses of Belfort! Florent and Myriam Mantey offer a host of delicacies. In the bakery radius, you will find, for example, the "Valdoise" wand (au) or a delicious ball to the six seeds. On pastry and pastry, the choice is wide and appealing. You will also find macaroons and chocolates, especially "beautiful comtoises" or famous "facets of the territory", raspberry-praline-lemon taste!

The Romain Jean-Marc bakery is one of the town's must-visit shops. It offers a wide range of breads, viennoiseries and pastries, all homemade with quality ingredients. Customers are welcomed into a warm and friendly setting, where the delicious aroma of fresh bread reigns. In addition to their delicious creations, Jean-Marc Romain is also a keen photographer, and regularly exhibits his work in the bakery.

Since 1979, the Dirt family welcomes you in this gourmet establishment. Here the chocolate is shaped by a master chocolate maker. All know-how from a traditional tradition for chocolate, black or milk, filled with praline, almonds or liqueurs, pure delight! We recommend you the Ragotines, a speciality of the house, composed of a roasted almond coated with fondant fondant. You with the choice of fine presentations in bags or mock compositions. Nice gift ideas!

A bakery-chocolate-chocolate that is worth a detour! So, you must go out of Besançon to come to the house Favrot, tell me some bad agueusiques languages, but no matter what kilometers when you discover behind the windows align, sexy, figs, nit, fruit tartlets and shades of chocolates, all as tempting and tasty as others. Seductive, generous and beautifully decorated cakes are also, as are their own achievements of chocolates in forms of papillottes, or very frank cow-comtoises! A few centimetres of pure happiness which is worth a few kilometres of patience by car…

From cereal production to bakery there are many steps, yet Reynal and Laure Bernard have travelled them. Farmer since 1989, with organic conversion for certification in 2012, the grain company reserves a small portion of its Bio wheat to its own production of flour and bread managed by Laure, Les Epis de d'Antide. Prior to graduating from a CAP of Bakery to ensure professionalism, Laure built everything in the rules of art. The wheat passes through a small stone mill installed on the ground, several meals are produced, you can buy on-site T 80 in packaging from 1 to 25 kg, organic flour with preserved wheat germ. The value of this production goes up to the bread that you can buy in the warm Monliot out of the oven on Tuesday and Thursday evening and on the market of Bar on Seine on Friday morning. Breads from 700 to 750 gr in leaven, to rapeseed seeds or flax at 4,40 € per kilo. A small tasting with jam is always available.

Thierry Vascher is known for nivernais and has made his reputation on the excellence of his products. Its bakery is complemented by a laboratory that allows for the development of pastries. So 4 bakeries and 7 confectioners are working daily to offer you the best of artisanal manufacturing: spéciaux and special breads come from brioches to prâlines, salées and sandwiches, desserts such as the Balthazar display in windows alongside strawberries and other pastries such as Caesar or the Boreal, and the macaroons display their colours individually or as pyramid. A very good address.

When we go into the bakery of the flag, we are immediately seized by the smell of cooking bread. It must be said that the bosses, who took over the case in 2011, had the excellent idea of putting the oven on the shelf. Here everything is made home: the appetizers, the crisp chopsticks… Those who prefer the bio have a choice between a complete bread, a seed bread, and a baguette. In addition to the bakery, cakes are made by a pastry maker who, in addition to the great classics, creates more original products such as pistachio lightning, caramel or banana/rum/vanilla. The bakery offers a breakfast formula (pastry and coffee) and two lunch options (sandwich, pastry, drink).

This beautiful pastry from the historic centre, located opposite the Halles, is held by Sébastien and Laurence Pawly. Sébastien in the kitchen with his talent, Laurence in shop, with his kindness. Pastries, chocolates, small ovens, pastries and catering. Small cakes align: Denfert-Raspberry or Strawberry made from almond biscuit, fruit and fruit foam, les with various perfumes, the Paris-montbéliard, on behalf of the new TGV TGV station, a marriage between the Holy spirit and the Paris-Brest. Side chocolates a beautiful collection, including the bellecomtoises of cute little chocolate, black or milk, filled filled filled and the montbéliardises of small chocolate bites stamped with the monuments of the city. 

In Burgundy, the Dufoux name is well known. Since the founding of the first chocolate factory in the Charolais region in 1960, the expertise and creativity of (the late) Bernard Dufoux and his chocolatiers have left their mark. Rigorous selection of raw materials, undeniable expertise, passion and inventiveness are always at the forefront. The Dufoux collection comes in all shapes and sizes, and can be adapted to any event. The chocolatiers are constantly exploring new flavors and creating unusual, creative and innovative combinations.

Historically Swiss since 1856, it is in 1896 that La Maison Klaus settled in Morteau. This chocolate/confectionery has kept its know-how in terms of delicacies while expanding its range. Chocolate is in the spotlight with a range of classic or organic bars but also in boxes (snails, candies...) Another emblem of the house are the soft caramels flavored with savagnin, blueberry... or chocolate in their pretty period packaging, they will make appreciated gifts.

A stone's throw from several wine estates, this bakery is unfortunately one of the few shops still open in the centre of the town. David Paris has taken over the business run since the late 1950s by Michel Depardieu. A local celebrity, as it was he who imagined the famous Saint-Bris croquets that can now be found in many delicatessens in the region. Run out and taste them; but we warn you: once tested, you really can't do without them!

Gabrielle Randrianasolo is a young pastry chef who has chosen to set up her laboratory in Bèze. She prepares her pastries in the former monastery school of the town, a place highly frequented by tourists, and a tea room is now open. Gabrielle, with her pastry chef's diploma in her pocket, but above all with a certain maturity regarding customer service and a real passion for good food and pastry, has found a niche for her productions. She prepares cakes according to her inspirations and especially at the request of her customers.

"Le Moulin d'Arnaud" offers breads kneaded and baked on the spot, and it is a pleasure to see the wide range of choices: the pavé de rye, the pavé de châtaigne, or the Pain du Mineur with wheat and chicory, the Pavé d'Eon plain or with chorizo, without forgetting pastries, such as apricot oreillettes or mini donuts filled with strawberry or chocolate/nut. From "La Tentation", Arnaud's other address (located rue de l'hôpital) to the "Moulin d'Arnaud" there is only one step that gourmets will easily take!

This establishment is a constant invitation to indulge. It's hard not to fall in love when you pass in front of this tempting window display Chocolate is king here, and the assortments will have everyone in agreement. As for pastries, all the classics are brilliantly executed: from macaroons to éclairs and millefeuille. You'll also appreciate the marshmallows, confectionery and ice creams, as well as more local specialties like the praline tart or Tournusien, the house specialty.

In this pretty store located in the city center, you can come and fill up on snacks. You can find here the products of the brand Mistral whose factory is based in Semur-en-Auxois. The choice is large and the references are of quality. Pure butter madeleines, a whole range of soft filled Chocobeurs (caramel, orange, coconut) and brand new in the organic range, vegan cookies or Chocopecan, salted or sweet cookies, chocolates and confectionery, in short a place full of delicacies. Soft butter, French flour and whole eggs are a guarantee of quality.