Where to buy bread cakes chocolates ice cream Ile-De-France

Christophe Vasseur is an adorable boy, cheerful, passionate and talented. Commercial in fashion, he left behind everything to get a CAP in bakery and realise his dream. His ancient style shop is decorated with coasters, rustic ceiling drawings that dates as far as the year 1889 and the tables are decorated with ancient copper moulds. It is lovely and it perfectly corresponds to the spirit of the boss: tradition in modernity. He researched ancient recipes and adapted them to today's style. All breads are baked on stone, as in the past, this is what gives them the flat bottom and the thick crust which guarantees excellent preservation. He invented gastro bread like the Rabelais for foie gras, apple Pagnol for Vacherin. His «Pain des Amis» is a very flat bread, very crusted, the apple turnover is topped with apple and no compote, and as for its brioche with orange blossom, it is inspired by a recipe from North Africa. He thinks of stopping the French loaves so as to make only bread made from ancient and rare flour.

The first Pierre Hermé boutique was opened in Tokyo in 1998. The second one on rue Bonaparte was opened in 2001. Since then, it has been an undeniable success. The macaroons of this star pastry chef make even the most fashion-conscious ladies swoon: on the one hand, the "Infiniment" (vanilla, lemon, chocolate, pistachio...), on the other hand the "Signature" (Mogador, Chloé...). As for the pastries, the creations are divided into two categories: the unavoidable ones, such as the Ispahan (rose, raspberry, lychee) and the 2000 leaves, and the cakes according to the seasons. You can also enjoy a coffee at Café Pierre Hermé, on the other side of rue Bonaparte, at 61.

Attention American donut fans! The Belgian specialist in personalized doughnuts will open a store in Melun in 2022. Dreams Donuts offers a unique concept for unique donuts 100% dedicated to pleasure and indulgence. Customers first choose their topping, then their filling and finally their topping. There are many toppings to choose from, ranging from fruit to chocolate bars and speculoos. There's something for everyone. The brand also offers bubble tea. Ideal for a sweet break.

Conveniently located in Fontainebleau, the Le Goût du Pain bakery has everything to please bread and pastry lovers. Everything is made on the premises, using top-quality, organic ingredients. Every day, a wide choice of filled sandwiches, white and wholemeal breads, baguettes and viennoiseries straight from the oven. It smells good even on the street, the staff are friendly and welcoming, and there's no shortage of taste. You can also take away a hot coffee!

This is where the L'éclair de Génie adventure began. By the end of 2023, the brand launched by Christophe Adam had three outlets: this one, the one at Galeries Lafayette and L'Eclair de Génie Café in Montmartre. It's hard to describe the whole range, which is recognizable by its flashy colors, but we guarantee it's worth the detour! A (very small) preview? At Christmas 2023, for example, you could snap up a boxed set of dark chocolate-peanut and Madagascar vanilla-caramel éclairs... We'll let you discover the rest in store.

Rich of a family history, sketched a little more than 60 years ago by Raymond Berthillon (deceased in 2014), the famous Maison Berthillon is an ice cream parlour and tea room on rue Saint-Louis-en-l'Ile. The work, now done by the new generation, gives birth to creations that are a marvel of flavors and balance. Note: the Berthillon house makes a point of using natural products (milk, fresh cream, eggs, fruits...). It remains one of the best places in Paris to appreciate artisanal know-how.

Amorino, a true Italian glacier, uses manufacturing processes from generation to generation. The first shop, opened in 2002 on Saint-Louis island, made many Small. At Amorino, all materials are imported from Italy. The ice is made from whole milk, eggs, sugar and natural flavourings, fruit and even organic products. They are invariably served by spatula, pots or cornet of different sizes in flower form with, in choice, twenty fragrances, which vary depending on the seasons. Among the specialties of the house: La, a chocolate cream and hazelnuts or the Amaretto with a delicious almond biscuit. Amorino also thinks of winter months, when freezing is felt, you can indulge in hot chocolates or simply good chocolate sweets.

Some like him, others love him, and as if his title of Meilleur Ouvrier de France received in 2000 was not enough, some go as far as describing him as "Rodin of chocolate". It must be said that his sculptures are bold and absolutely wonderful, he even recreated a cobblestone of May 68 to mark the 40th anniversary. He dares new mixtures - sometimes 14 products assembled in one creation - that delight the palate. He combines textures and aesthetics. Patrick Roger is also a master of taste who works  in his chocosphere! He imagines everything in his workshop in Sceaux where he transforms chocolate into wonderful sweets or into giant pieces of 80 kilograms.

In a recomposed 1950s mini classroom, George, the famous figure of the place, will take you on a journey: a journey back in time since his candies have an incredibly fine, evocative childhood flavor. Here, there is no room for chemical candies but ancient method, authentic product. But here, we also travel through the French provinces, because what we offer you here is a fairly faithful panorama of the best French creations: Charrex chestnut cream, Bourges chestnuts, candied fruits from Saint-Rémy-de-Provence: nothing is missing! There is always something going on here, and the welcome is not an empty word, don't hesitate.

Opened very early, the bakery already offers this advantage. However, bread is not always excellent, the stick, for example, is not the most successful. Efforts on presentation are a matter of course, but pastries, which appear to be prepared with the aim of favouring the quality of raw materials, still lack the generous or talented touch of good taste. Resuming family business is not always easy, it is a challenge here, and despite the natural unleavened that should fill the client, the price does not justify the general benefit.

As well as offering creative pastries to eat in or take away, this establishment also offers pastry classes. Customers can order their products via the café's website or through delivery services such as UberEats and Deliveroo. For those looking for an original gift, Café Michalak also offers gift vouchers for 3-hour classes with a Michalak Masterclass chef.

The Grandin house is an honorable establishment of the city, and for good reason, they have been making pastries, chocolate sweets, ice creams and other desserts since 1822. It is by the house of Grandin that the Debussy, a small cake composed of a hazelnut biscuit, a praline mousse, rum raisins and a chocolate icing, was created in 1925 in memory of the great musician born in 1862 opposite the shop. One of the best gourmet addresses in the city and a good way to get your strength back after a long walk in the forest.

What beautiful discoveries! The praluline is a delicious praline pure butter brioche to the aspects perhaps a bit rustic that it is forgotten very quickly as soon as we enjoy it. For its 50 thanniversary, the Praluline has a new store: the Pralusienne, a tasty blend of Praluline and muslin cream with vanilla from Madagascar. François Pralus has another store on Clerc Street in the 7th district and another one dedicated to the Grande Épicerie du Bon Marché in Paris. And it's nice to say that the Petit Chocolatier worked very hard. And now, many visit the shop on Rambuteau Street.

This house of excellence, whose origins date back to 1862, is an integral part of the living heritage of French gastronomy. It has revolutionized pastry making with its "inimythables":the opera, the nun of dreams, macaroons, chocolate lace, and saint-honoré lollipops. You will also find in the shop hot and cold starters as well as dishes (meat, fish, vegetables). Dalloyau has received the distinction "Entreprise du Patrimoine vivant" (Living Heritage Company).

Maison Larnicol is first of all a Breton institution created in South Finistere by Georges Larnicol. His first bakery was opened in the 80s. He invented the Torchette^®. This cake was so successful that it spread quickly across Brittany, then in the West before arriving in Paris. This Meilleur Ouvrier de France keeps inventing while maintaining tradition: kouign-Hamann, galettes with buckwheat, wheat and algae galettes or with buckwheat and chocolate, palets, cocouettes... Among the sweets, we love lollipops marshmallow or chocolate and fruit, meringues, the moumouttes, macaroons with fresh fruits without animal fat, not to mention chocolates which can be customized on request and become genuine creations. He also makes artistic chocolate pieces for all celebrations: weddings, baptisms, birthdays. The time range allows, even in the late evening, to go and get a little treat for oneself or to offer.

Located at number 2 rue de Paris, the shop is unmistakable with its design and refined display case, and its forest green counter. It is an imposing chocolate sculpture that captures the eye of the passer-by, pushing any cocoa lover to cross the threshold of this curious shop. Once inside, indulge in the delicacies and discover the distinguished creations of the famous chocolate maker: chocolates with lemon-basil, ginger root, vanilla marzipan with sesame, Sechuan berries or Creole rum. Patrick Roger is a true chocolate artist known for his majestic chocolate sculptures considered and exhibited as works of art. He opened no less than eight chocolate factories in Paris and Sceaux. His creations of great gustatory subtlety are to be damned!

Created by a Roman ice cream maker, Veronika and Renato Squillante Montoro's ice creams and frozen desserts are made with fresh seasonal products, without additives, coloring agents, preservatives and artificial flavors. One of the stars of this gelateria artigiana is the pistachio ice cream from Iran. You should know that the sorbets here are officially certified vegan, and the ice creams are gluten-free. But the particularity of this noble sign - Renato is a marquis - is that it elaborates salted ice creams with surprising flavors, such as this ice cream with avocado and gorgonzola. Quite original, isn't it? Small selection of pastries... Italian of course (cannolo, maritozzo).