Biscuit shops Midi-Pyrénées

The Védère cookie factory has been delighting taste buds with its cookies since 1905, and is one of the brands that have forged the region's gastronomy. The workshop perpetuates the artisanal production of Pyrenean cookies, lightly flavored with vanilla and covered in crystal-clear sugar. You'll also find boudoirs des Pyrénées, petits buturres, the famous pies available in blueberry, lemon or chocolate chip flavors, hazelnut or almond croquants (to die for!), wafers, meringues, spit-roasted cakes... The craze never fails.

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.

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.

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.

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.

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.

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.

In the tea room or in the cookie shop, discover a farandole of homemade delights based on family recipes. Shortbread, in a wide range of flavors, rubs shoulders with meringues, oreillettes, and La Belle Aude ice cream in summer. If the croustade has its success, the star is undoubtedly the "poumpet". This speciality of the Tarn is revisited here: its puff pastry contains a homemade apple compote, a lemon cream, with a topping of the same citrus fruit caramelized during cooking.

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!

For more than 100 years, the Biscuiterie Deymier's production of scalded biscuits has been elaborated in a small family workshop, where each cookie is unique, shaped by hand, before being poached in hot water and then baked. Charles Deymier decided to rework the traditional recipe of these aniseed cookies in his own way by adding sugar, which he patented under the name "Charlot" eleven years later. Notice to all the gourmets: you will be able to find Marie, Véronique and their delicious cookies on the fairs and markets of Ségala!

The 5th generation has taken over the biscuit factory with its 35 old recipes. Crunchy almond biscuits, walnut cake (PDO Périgord), chestnut bites... Without colouring, with a flour from the Lot and walnuts from the Périgord PDO, the Delfour family offers us a quality of yesteryear that can be discovered in their museum shop. Without forgetting the Maryleine, the flagship product of the house with its unique taste whose secret of the family recipe is passed down from generation to generation.

The temple of Catalan specialities! Sylvain Hénoc, trained at the Ferrandi School, offers you the creations made from the laboratory adjacent to the shop. You will find the unavoidable Catalan Turrón made of honey, sugar and dried fruits, but also the Rousquilles with lemon and vanilla as well as the Panaillets, small balls of marzipan with pine nuts. Two other specialities are to be discovered: bougnettes and Toledo Bread, as well as classic pastries.

As the namesake of her department, it's only natural that Aude Mercier should present over 250 products, many of them organic and from the surrounding area, in her delicatessen. Among the savouries, discover preserves from Ferme des Garrigues, rillettes from Domaine de Peyremale and vinegars from Cyril Codina. Sweet treats include pomegranate juice and jelly from Rouge d'Oc, as well as cookies, almonds and other treats. Wines such as "La tempête sous la couette", beers from "La mer à boire", Carthagène and other liqueurs are also there for you.

La Ferme des Pendelles perpetuates the art of artisanal pastry-making. Their specialty, the spit-roasted cake, is baked over a wood fire, each golden layer a testament to the craftsmanship of their hands. In addition to this delicacy, the farm offers a variety of pies: plain, blueberry, morello cherry or chocolate chip. For gourmets who prefer savoury dishes, the red label Tarbais beans, cooked in goose fat with bacon and vegetable stock, are a typical regional treat. All carefully packed in charming red-and-white-checkered jars.

The tourist office offers a local shop. You will find regional products made in Ariège and the surrounding area: jams, honey, biscuits, fruit juice... Enough to satisfy your taste buds thanks to the many producers of the country! You will also find local handicrafts: horn combs, knives, jewellery, wool; a souvenir corner and a bookshop, and a cosmetic corner with, for example, donkey milk... Everything you need to leave with a bit of Ariège with you!

Since 1964, Maison Bruyère in Lagrave has been delighting gourmets with its sweet dry cookies. From its modest beginnings in 1964 with Sudbiscuits, the company has evolved under the passionate direction of three generations of the Bruyère family. Fondant, crisp, crunchy... regional specialties such as chalumeaux, oreillettes, navettes d'Albi and gaufres liégeoises are revisited by Léa Bruyère, Christian's youngest daughter, who continues the family legacy. Sold in over 15 countries around the world, Maison Bruyère products are a delight to discover and enjoy.

These craftsmen of the taste are established on the road of the gorges of the Tarn. Catherine and Laurent Deparpe make in their laboratory, jams, syrups and cookies, among which a sweet gram (the beaver almond praline, hazelnuts) and another of aperitifs from local cheeses (Aubrac, Rodez and Roquefort) but also thyme, parmesan. The flour comes from the Trescanous Mill in Aveyron. The syrups are only pasteurized (no coloring or preservatives). The blueberry and lemon jams are a delight.