Where to buy bread cakes chocolates ice cream Franche-Comté

Here you will find a sourdough bread which has become a speciality of the house, so characteristic by its delicately pronounced taste. Also on display are special breads, with spelt or chestnut flour. Not forgetting the delicacies and other sweet and savoury pastries, including tasty gougères. For your family events, don't hesitate to order a "pièce montée", it will certainly be very original! In short, if you have a sweet tooth, this is an excellent address to visit when you are in Saint-Sauveur!

Jérôme Brasseur, a chocolatier with a passion for sugar modelling, has found the right way to express himself by creating Au Pays des Sucreries, a world where flavours, colors and shapes know no bounds. Are you looking for personalized lollipops or sweets to decorate an event or to offer to a loved one? Jérôme Brasseur listens to your needs and preferences to design themed products that suit you. Birthdays, Easter, Christmas - every celebration now has its own set of appropriate lollipops.

A bakery that, the warm bread, so far nothing exceptional, but when it smells the joy of living and the good mood, it is pure pleasure. The specialties of Eric and Corinne? Wine vigneron (cooked on wood slats) or the bread bread (with spices). On the cake side, there is only here the Henry IV or the Givrotin. Chocolate and maison squares in beautifully decorated windows.

Facing the bridge, the shop that opens very early in the morning offers its breads, chocolates, pastries, sandwiches and cakes and pancakes!

Eugène Grobost, chef at the Carlton, is known as the inventor of the sponge cake. The recipe, born in 1902, has remained in the same family, and the cookie factory moved to the Nivernais region in 1991. Since then, Valérie and Frédéric Grobost, his great-grandchildren, have carried on the tradition, even if the traditional recipe has obviously adapted to modern manufacturing processes. Nevertheless, the cookies have retained their inimitable flavor and softness. During your visit, you'll even be able to watch a film dedicated to their manufacture.

Let yourself be tempted by the delights of Emmanuel Portal as you stroll down a medieval alleyway. The store has a tea room where you can take time to enjoy pastries and chocolates. Why not try Les Flotteurs de Clamecy? These milk chocolate-covered pralines with walnut and nougatine chips will remind you of the Morvan's emblematic timber floating. As for cakes, let yourself be tempted by the Baratin or the Bucheron. House specialties.

Here's a very nice branch of the famous chocolate maker from Pontiac. Marc Verdant needs no introduction, and this great professional has made a point of being present in the Bisontine region, much to the delight of lovers of gourmet delights. You'll find everything he has to offer in Pontarlier, from chocolates with his remarkable creations, to pastries with a regional connotation based on absinthe or gentian.

Notice to all gourmets! The Chablisien Pillar is one of the town's specialities: a delicacy made of white chocolate filled with a praline ganache and grapes macerated in marc de Bourgogne... A little wonder, among all the other sweet (and savoury) treats offered by Stéphane and Virginie Boucher, two enthusiasts who have been bakers and pastry chefs for over 30 years. We also recommend their tasty gougères. In short, run to discover their creations, you won't regret it!

Nicolas Germain's patisserie-chocolaterie is a paradise of sweet, fruit and chocolate specialties. Let yourself be tempted by the boxes of chocolate, the ballotin of Rocher de Solutré with its caramelized almonds coated in dark chocolate, the monk's truffles or the multiple assortments of sweet macaroons. A creator of good things, Nicolas Germain also invites you to sample his "Chocorange", pastels de Nata, savoury delights and, in summer, delicious artisanal ice creams, to enjoy on the terrace or to take away.

From the cocktail buffet to the assortment of aperitifs and the unique Dishes, the Cav'O adapts to all your desires. The products are cooked locally and can be heated at home. Rental of crockery or service staff is also possible. On the menu of dishes you can get delivered: a pigeon bowl in Foie gras, smoked salmon, a cassolette of cream snails, a grilled wolffish, a rabbit rabbit thigh and of course a whole assortment of toppings, cheese and desserts.

Les Champs du Destin is a 100% organic bakery created by Jérôme Bruet. The unusual flours and cereals are produced on village land that has been preserved for many years. An organic baker since 1994, Jérôme is brimming with projects, notably participating in development programs with Agro Sup Dijon. His laboratory also prepares a range of 14 chocolates made with lecithin-free cocoa paste and enriched with multiple cereals. Among the must-haves are the Champs du Destin beers made from organic cereals.

K-Reine invites you to rediscover forgotten flavors, flavors with memories of our childhood. K-Reine takes us on a journey back in time, with a wide range of traditionally-made products. You can discover her creations as the seasons go by, with syrups, jams, herbal teas and preserves. And it's great to reconnect with the flavors of yesteryear, to rediscover a natural good mood while letting yourself be guided by gourmandise. A must-see!

Located in a shimmering former Perrusson tile factory, Péché Sucré was created by Laurence and Xavier Augagneur over 30 years ago. They produce delicious jams (45 references), spreads, gingerbread and shortbread, chutneys and onion confits, all handcrafted in a small laboratory from mostly local raw materials. A wide range of regional products is also on sale: terrines, mustards, liqueurs, honeys, wines, as well as home decor and old postcards.

For almost half a century, the Carbillet pastry and chocolate factory has been delighting the people of Dijon! Traditional recipes such as excellent chocolate snails and rocks, shortbread for biscuits, fruit pies or strawberries for pastries! But also a cultivated penchant for innovation. Each season brings its own discoveries.... For example, the sixty with its chocolate caramel mousse, roasted pears with honey and pear puree. Among the chocolates, our favourites are the croq'télés... a whole program! In winter, we do not hesitate to go to Carbillet for candied chestnuts, they are excellent. It's up to you to taste it!

In the shopping area just outside Ahuy, recognisable by the Géant Casino shopping centre, Le B is an organic bakery that has won many fans. And for good reason, everything here is made by hand with exclusively organic products. The owner knows the subject very well and does not hesitate to answer all your questions about the manufacture and composition of their products. You will know everything about the organic bread with natural leaven, about the small spelt as well as about the gluten-free recipes that we propose you.

Located in a shopping area north of Chalon, the Baguépi bakery and patisserie is renowned for its many types of sandwich. The bread is made from carefully selected blends of flour. And since the end of 2023, a new pastry chef, Aurélien Ferré, has been on hand to offer new pastries alongside the classics, including his "Nuage à base de pop-corn, amande et coeur de framboise". Full of creativity for maximum pleasure.

Since 2019, Coralie Chateignier has been based in the heart of this BFC "cité comtoise de Caractère". This takeover also revitalizes the village's bakery and patisserie, reinforcing the local offer. Here, farmhouse and specialty breads are made by hand, as are the pastries. The chocolates are just as homemade, from the purest cocoa to macvin ganache, to name but a few. Let yourself be tempted by a "made in Jura" cake. A lovely, gourmet stop-off.

New in Nevers, "Sucré Salé" has already seduced all generations by its friendly atmosphere, and its modern decoration, its purified style, and its large room of 40 places. Here you will find a good choice of breads, pastries and pastries, but also sandwiches and fast food to eat in or take away. And in particular salads, pastas, or excellent focacias, an Italian speciality available in several versions (round, square, half a baguette, with peppers, cheese, bacon, etc...). A really nice address!

Adrien Cantaux's philosophy is one of shared passion. Passionate pastry chef, chocolatier and confectioner, he offers to perfect your knowledge of chocolate, confectionery and patisserie. His aim is to teach you how to make gourmet treats at home, using the right equipment. He runs in-home gourmet workshops for individuals, associations and businesses. You can also see Adrien's creations at markets and events in and around the Ouche Valley. Keep up to date with the food-trailer on Facebook and Instagram.

Yvan, José, Clémence, Marjorie: there are now 4 bakers to keep this "organic" bakery alive, created by the latter in 2011. All of them with different experiences, whether in traditional kneading machines or in bakery peasantry. But the workshop in Ounans (in the Val d'Amour) was becoming too small. Hence the obligation to grow up and move to a wine farm not far from Salins-les-Bains, in this village that many tourists and active people coming or going to Besançon visit. "Terre de pains" therefore continues its journey through a SCOP (cooperative and participative society) financed by about ten people. In their bakery, our 4 craftsmen will offer you more than a dozen breads, all from "forgotten" varieties, poor in gluten, better resistant to diseases and insects. So many choices with wheat, rye, buckwheat, rice and their marriage with flax, rapeseed and clover! You can also enjoy the buns with their bewitching aromas and textures.

Bruno Grandvoinnet, master pastry chef and chocolatier, has opened a tasty chocolate shop in Arbois with Mélanie Teles. The establishment has several spaces. On the first floor, a room with ^16th century woodwork follows a small reading room. On the first floor, in addition to the tea room and snacking area, customers can sit in the magnificent vaulted cellar converted into a tea room, or on the terrace completely protected from the noise of the street. The pastry and snacking laboratories are glazed and visible to customers.

After various fortunes, including closures, "fire" this meeting of smoked and regional products reopened in summer 2018 thanks to Raphaël Besson. Removed from the RN 5, but perfectly visible, its fireplaces are smoking again, but to bake bread, pastries and pizzas. Everything is cooked with wood and as the owner is a passionate person he uses as much as possible raw materials from the region. In the breads, you will smell this tradition on sourdough which is also available with sesame, corn, sprouted wheat, 14 cereals with variants "complete", "sports", olives-peppers, bacon-comté... As for pastries, in addition to the classics, you will admire the Nanterre, galettes, panettonnes, cakes, apple-rhubarb turnovers. The baker also plays the card of originality and regionality for his pizzas (including sweet ones): Mournier, Morteau, La jurassienne, Miel-chevre,... a burst of aromas that whet your appetite! You will be able to consume on the spot including outside on the tables of the rest area arranged in a green setting.

This is an organic bakery. All our breads are made on site from 100% natural sourdoughs. You'll find a richly diverse range, from traditional baguettes and loaves to speciality breads using spelt, for example. You'll also find a choice of viennoiseries, including tarts au goumeau and brioches. All products are made on the premises, and we recommend that you place your orders 24 hours in advance, as this facilitates the bakery's organization. You'll be delighted by the wide choice on offer. Find out more.

His 80 Montbéliardes graze above the lake of Chalain. But Alex the farmer wanted to diversify into a rather confidential niche. He became an ice cream maker. His greed won out and he "diverts" part of his production to make ice creams and sorbets in the most natural way. You will meet him in his laboratory where he simmers his recipes. 40 flavors today. About twenty fruit sorbets and as many ice creams. Tourists and walkers, you will inevitably find ice cream to your palate.

Mattieu Jacoulot and his other half Manon have taken over this beautiful shop. Originally from Besançon, with parents who were restaurant owners, the young Doubiste was lulled in his youth by his parents' dishes, but he turned to pastry and chocolate making. The craftsman has immediately put his stamp on things. He makes cakes with less cream, lighter. His desserts follow the fruits of the season. He also offers ganache, chocolate and ice cream. A must: the Téméraire, the cake that Charles (the Bold) tasted in 1476 and whose recipe was exhumed from the municipal archives.

"Do simple things with good products." This is the thread that runs through Aurelius' bakery. Aurèle Tournier could have ended her professional life in the family printing shop in Côte d'Or. But at the age of 40, this assertive epicurean, fond of bread and pastries, started a "CAP baker". And it's the opening of her own bakery in 2007... in an old butcher's shop; butcher's daughter herself! The craftswoman kneads and shapes only local flours, 100% organic with a strictly homemade leaven. Its range is varied: from semi-complete, to rye, spelt... with dried fruits as well (nuts, hazelnuts, almonds, raisins). La Sellièroise also conceives its shop as a tourist break with documentation, regional products and a tea room. The resonance of its reputation has spread so far beyond regional boundaries that it has been distinguished by the "Gault & Millau" guide.

Mélanie Plantard started her own business in 2010 to make her cakes, chocolates and confectionery. This pastry chef has made a name for herself in the profession and with her customers. You will find nougats, crunchy cookies, soft candies, coated dried fruits, marshmallows, meringues and of course chocolates. Her latest novelties: pastry chocolate, crunchy bar candies, praline bar and chocolate sticks and banana marshmallow!

Artisanal (and organic) popcorns made in Auxerre: that's the original concept behind Maison Gramm's. Present in many of the region's delicatessens, the tastes they offer may surprise, but the flavors are always there. Will you fall for the salted butter caramel with Sichuan pepper? Or white chocolate and spices? Or would you prefer coffee, matcha green tea, pear or lemon? An equally original range of chocolates. And all at an excellent value for money.

Sébastien Métoyer, a multi-award-winning artisan chocolatier who likes to play with textures and flavors to create surprisingly creative organic chocolate, awaits you at the Moulin Rouge estate, in a wild but well-tended natural setting, around two ponds and a canal running through the property. Like the nuggets of young ginger shoots or the pebbles with Burgundy marc, for example. Introductory tasting workshops are also available, as are two gites.

Here's an ideal address for a gourmet break. As well as the traditional sweets, you'll love the homemade chocolates, the delicious marshmallows, the tasty gingerbread and, above all, the local pastry specialities: the Téméraire (also known as the Salinois), the Belles Comtoises (little chocolate cows), the Pavés des 2 forts, the Triangle d'Or and the salt caramels... from Salins-les-Bains, since we're in a spa!

For a century, a pharmacy stood there. That's all it took for Claire Tabbagh and Eva Kaddour to unite their passion and create the unexpected Officine du cacao! Everything here is reminiscent of bygone days, right down to the tablets in the shape of paracetamol tablets. Above all, they cultivate the highest standards. The cocoa comes from Ecuador and is roasted on site. In short, run to discover these chocolates with their sometimes surprising aromas. Like Morvan white fir or cornflower calendula, for example. And don't forget the excellent pastries.

When Fabien Berteau was voted France's best pastry chef in 2015, he set up his own patisserie in Beaune. A boutique that evolved in 2024 to better showcase his subtle creations. In his chic boutique, he offers pastries with delicate flavors, his specialty remains cheesecake accompanied by seasonal fruits. Pavlova, Saint Honoré, Tarte au citron, everything is revisited for our greatest pleasure. The Salon de Thé, Le Garden, is now just opposite the Pâtisserie.

Dufoux chocolates is a long story that began in 1960 in Saône-et-Loire and continues in Dijon with this beautiful store located on rue des Forges. In its unmistakable window display in the colors of chocolate and Burgundy blackcurrants, the Dufoux house presents its original creations. In the store, the proposals pay tribute to the occasions for the greatest pleasure of the gourmets. Young and old alike can enjoy chocolate candies, bars bearing the famous owl and other original dark or milk chocolate items.

Since opening at the end of 2021, Chez Pêtre bakery and patisserie has kept its promise to delight many a gourmet. Located on Place Saint-Louis, Laurence and Julien Pêtre welcome you to a world where everything is homemade: savoury and sweet will delight the taste buds of gourmets. A special mention for their use of Label Rouge flours, certified CRC, a guarantee of quality and flavor. We love the bakery and patisserie creations that regularly appear on the shop's shelves. A second boutique awaits gourmands in Lormes!

Anne-Laure Devillard has been running this creative patisserie for over 6 years, earning herself a serious reputation. When you walk through the door of her establishment, nothing seems to distinguish it from any other. The products are mouth-watering. But the difference is that everything here is gluten-free and lactose-free. You'll even find gluten-free bread. Of course, you'll love the macvin cannelés, but also the pizzas and savoury tarts. We take great care to ban all allergens, and can even make "made-to-measure" creations for you..

If the store is well supplied in quantity and quality of breads, from the eponymous baguette to the organic balls and the delicious walnut breads, it is also well endowed in terms of sweetness. In this very large maze of pastries, a quick glance will make your mouth water to taste one of these succulent mille-feuilles or one of these beautiful chocolate éclairs. At lunchtime, a wide range of sandwiches, bagnats or salads will allow you to enjoy your well-deserved lunch break. A space welcomes you to eat on the spot.

The bakery offers a variety of fresh bakery products, such as breads, viennoiseries and pastries. Customers can also take advantage of a takeaway service.

Mathieu Paget shines in this place of gourmet delights. Passionate, he combines rigor, creativity and love of the products. While he is particularly fond of chocolate and fruit cakes, he also leaves room for the great classics, which he revisits with imagination. His chocolates come in a variety of varieties, including "Le Rouget de Lisle": a praline made from 66% chocolate, presented in a cassette containing the story of the famous author of the Marseillaise.