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

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).

Henri Le Roux, master chocolatier-caramélier from Quiberon, has made a name for himself thanks to his salted butter caramels in France, but also in Japan where he opened shops in Tokyo. Since then, his story with the Land of the Rising Sun continues and he combines the flavours of his native Brittany with Japanese flavours. You have to test the delicious yuzu macha chocolate bar! In addition to chocolates and caramels, the house also offers spreads, jams and fruit pastes, among other delicacies. For enthusiasts, two other boutiques were opened in Paris: one at 52 rue Saint-Dominique (7th) and the other at 24 rue des Martyrs (9th).

At the Gerbe d'Or, it is the Essonne Pavement, the bilberries and the almond paste, which holds the top… from the pavement for ten years. A perfect cake for tea or coffee and keeps well. But for four years, he has been challenged by the other specialty: The Jazz Festival, a or of chocolate and burnt cream. In December, place for festive desserts with logs, Norwegian omelettes and vacherins in log form.

Grom, it's the top of the ice. Here, we use only AOC natural products and pay particular attention to the dietary aspect of their ice. The raw material comes from Italy, but everything is made on the spot. Just plunge the spoon into the pot to see the beautiful creamy texture; perfumes of perfumes escape and taste is well restored. Difficult to choose between classics, special (example: Ice cream with pieces of frozen marbles), seasonal fruit without forgetting the fragrance of the month. Winter four hot chocolates à la carte including a dessert with ice.

Classified as a historical monument, the shop was established in 1800 by Debauve and Gallais who before being chocolate makers, were pharmacists to Queen Marie Antoinette at Versailles. Much later, Paule Cuvelier took over this noble house and it is this same one that has made him feel brand new. This chocolate factory is known for its excellent range of dark chocolate with low sugar content and no additives. You will find chocolate crisps baked in their pots with pure almond and pure hazelnut, ganache with beans of different origins, truffles with candied orange and specialties like Pistoles known as Santé with orange blossom and almond cream, prepared for Marie Antoinette. Historical! La Boîte 1800 is a gem for it offers an eclectic selection of chocolate candies, a superb muslin purse, a bag of weapons and a card embossed with fine gold which goes with each box. All these chocolates are remarkably presented in elegant boxes.

Angelina is probably one of the most famous Parisian tea rooms. The "old lady" celebrated its 110th anniversary in 2013. We come here first of all for its "Africain"; a thick, hot and creamy chocolate accompanied by a small pot of whipped cream, as well as for its Mont Blanc, a meringue filled with whipped cream covered with vermicelli chestnut cream. As a stylist, the pastry chef unveils his collections twice a year. Recently, he showcased on his podium at Trocadéro, the combination of milk chocolate with hazelnut crunch. The setting has retained its charm with its large paintings and gilded mirrors. Angelina also has its own shop where you can buy a wide range of sweets to enjoy at home or while strolling around Paris.

The old without additives, unique in Paris. This Italian glacier that works only with noble and natural products, for both sorbets and ice. Many perfumes (up to 36 in full season), some of which are exclusive (Danao, Ali Baba, caïpiroska, cheese cake, pop corn, lemon pie, Paris-brest, etc.) and permanent creations, presented in pot, corole on a cone like flower or in 1/2 litre and litre (9,50 € and 18 €). Each store has its production unit which allows for the freshness of the products and the ice preparation on the spot. The pink and purple shop makes a big acidulous candy think. The staff were friendly.

From the tree to the bar! This rural chocolate foundry occupies a beautiful and tastefully renovated vintage Briard workshop. Grégoire Engrand, a renowned chocolate maker, produces bars and chocolates from cocoa beans selected and imported by him. He works with mastery and passion to create Easter eggs, hens, roosters, lobsters and other sardines... there is something for everyone. Christmas also has its own range and classics and novelties are added all year round. He is also behind the famous chocolate pasta created in collaboration with a Brie pasta manufacturer.

Romain Gaia, a Frenchman with a passion for Japan, decided to continue his apprenticeship in the Land of the Rising Sun. Back in Paris, he launched Tomo to introduce Dorayaki, the iconic Japanese pastry. Takanori Murata, from a family of wagashi (traditional Japanese pastry) makers based in the Nagoya region, joined him in this adventure. Both of them wanted to offer a real artisanal product respecting the tradition of both Japanese wagashi and French pastry, and favoring as much as possible organic ingredients of French origin. Mission accomplished! Second address : 16 rue Grégoire de Tours (6e).

It is a tea room without equivalent, which deserves that one lingers there. The reactions are unanimous, and very positive, when you walk through the door for the first time. Marble, Art Deco chandeliers, spacious and wavy benches: the place has an undeniable charm. Kanoun is a nice oriental tea room (which also offers a restaurant). If we come there, it is for its pastries with an authentic taste, fine, to taste with delicious teas. We can only recommend a visit to Kanoun, 100%!

Although he announced in June 2019 the closure of his starred table in the 15th arrondissement, the media and friendly Cyril Lignac continues to operate his other restaurants in the 6th and 11th arrondissements and above all to develop his network of pastry and chocolate shops. Mercotte's sidekick in "Le meilleur pâtissier" on M6 leads his sweet adventure with Benoît Couvrand, who was once a pastry chef at Fauchon. In the summer of 2019, the duo had five elegant and sober pastries to their credit, including the one on rue de Sèvres. Among his creations, a delicious lemon tart with its white chocolate frame and Equinox (vanilla cream, caramel and speculoos biscuit).

A gourmet bridge between France and Algeria... Laouz offers a contemporary vision of Algerian pastry, mixing yesterday's and today's flavors. The result: high-end sweets with surprising flavors - poppy, grapefruit, praline, pistachio, yuzu... The first Parisian store was opened in 2016, on rue St-Honoré. The success of the brand has not been denied, and by the end of 2022 it had five boutiques, including this one. In addition to pastry creations, it also offers baking specialties(kesra, khoubz dar, matloo...), as well as a catering service (lunch formulas to take away or enjoy on site) and event catering. In short, a sure value!

Carl Marletti made his classes at the Grand Hotel Intercontinental in Paris before launching himself in the adventure in 2007, from his shop does not dissolve. His recipe: high-end pastry at relatively affordable prices. His shop is chic with its gray grinding and the sober interior, like the one that works inside. A word on the incomparable flavors: The religious is at the rose, the saint-honored to the violet, the lemon tartette of Paris, the red fruit leaf, etc. We must immerse ourselves in his creations as desirable as any other… Carl Marletti is a real goldsmith.

What a team! Emmanuel Ryon, Meilleur Ouvrier de France Glacier 2000 and World Pastry Champion, teamed up with his friend Olivier Ménard, a pastry chef with Pierre Hermé and Harrods in London, to open this enchanting place. Some fifteen flavors of ice cream and as many sorbets, including daring combinations, are on offer, as well as more pastry-like treats (parfaits, nougatines, vacherins, Norwegian omelettes).

This shop open in July 2008 is exclusively devoted to macaroons and chocolates as its name suggests. It is a small candy box in dark and cool brown shades, decorated with colourful and bright tiles that recall packaging. The macaroons are designed in various flavours: vanilla, amber, pink, jasmine, cinnamon etc., and some innovations like macaroon with wasibi and grapefruit comfit or chocolate "pure origin". Chocolate is transformed in to sweets and chocolate bars. A ganache bitter chocolate and nougatine with cocoa beans coated with black chocolate fall among the Choc Chocolat specialties. The Bonbon chocolate macaroon (a praline macaroon, chocolate and paste of melting almond coated with black chocolate) is an innovation. You can also buy fruit jellies, jams, dry biscuits etc. It is at Drugstore Publicis, one of the most mythical places of Champs-Élysées that Pierre Hermé setup his last shop, Macaroons & Chocolates where he offers his collection of rare macaroons and chocolates. With the new Pierre Hermé e- shop, home deliveries of macaroons are available in less than 48 hours. Chocolate boxes between €20 and €60.

Is it because of the elegant grey color of the front or because of the name - Antoine - written in large letters above the window, in any case, this bakery-pastry shop immediately caught our eye and titillated our curiosity. The welcome is smiling, and the breads are of high quality, as are the pastries (seasonal fruit pies, chocolate cakes, lightnings...). For lunch, the house offers different options for a quick lunch at the office. A selection of gourmet products are also on sale: La Gosse lemonades, Bovetti spreads, Patrick Fonte nectars…

In this Japanese district of Paris, this Franco-Japanese bakery belongs to the owner of the restaurant Aki at 11 on the same street, hence its name. There are pastries, cakes and French breads, but the interest is to come and buy Japanese products. Among the cakes: matcha (green tea) and azuki (red bean) pies, matcha flash, etc. For lunch salads or bentos: breaded pork, chicken, takoyaki, yakisoba (fried noodles), etc. The sandwich made of Japanese sandwich bread, breaded pork (tonkatsu) and raw vegetables with a touch of mayonnaise is really delicious. A gourmet address that is out of the ordinary.

Lovers of gelati - Italian-style ice cream - have a top-of-the-range spot in the marsh: with Pozzetto, welcome to this palace of natural ice creams; here, they are made to the highest standards, with fresh milk and top-quality seasonal fruit. The flavours, even the simplest ones, have a very special, absolutely incredible taste, with a special mention for the chantilly. And since the more points of sale, the better, the brand is now offering its wonders in another shop on rue Vieille-du-Temple.

Heaven that they are beautiful and light these cakes angel who landed in our capital without making noise! It seems that the Japanese are crazy… They call them the cakes cloth… These small treats are taken away or they have the particularity of taking care of our line. It's just a mixture of egg whites and rice flour, flavored with caramel, raspberry, exotic fruits, matcha tea, lemon, yuzu, etc. They are sold at the unit or by eight, well presented in origami boxes and a 5 roll-cakes box allows to taste different fragrances. Behind all this, Youlin Ly, the boss of the Sola restaurant, and Aya Tamura, a custard of Alain Ducasse and Thierry Marx, is the fairy fairy. 

Created in 1957 and now owned by the Accor group, Lenôtre currently has a dozen boutiques in Paris and the Paris region (Vincennes, Neuilly and Parly 2). At the same time, the company has developed internationally through a network of franchises. It must be said that Lenôtre is a safe bet, a name synonymous with quality and French gastronomic know-how. Pastries, chocolates and other refined dishes... You will find here a dessert or a gourmet gift, such as sweets, if you are invited, or everything to concoct an intimate dinner. If you want to organise a weekend brunch, no problem either: Lenôtre has designed a special offer for this purpose.

"Biscuitier-Sucrecuitier". This is what the front of this store, which looks like a biscuit factory of yesteryear, shows. Here, the lollipops are packed one by one, the cakes are presented in pretty metal boxes, decorated and patinated in the traditional way. All delicacies are handcrafted in the South of France, in the Hérault, and call upon childhood memories. The aromas of the caramels make the mouth water: muscatel grapes, nuts, chocolate, nougat, rose... All available in assortments already ready to offer. All the biscuits and cakes are reissues of delicious traditional recipes: calissons, shuttles, almond crunchy or biscuits filled with fruit pulp, which are the house specialities.

Just opposite his restaurant Le Chardenoux, Cyril Lignac, the media leader, opened his pastry, which was the result of a meeting with the talented pastry chef Benoit Couvrand. In a very contemporary setting, some traditional pastries are revisited and adapted to the tastes of the moment thanks to subtle associations. Chocolate, caramel butter, but also seasonal fruit are the bases of beautiful gourmet flavours: The strawberry pie adopts the pistachios in Sicily, the Éclair flash blends with nuts, the Lemon Pie or the Paris-Brest have a very innovative look. Pâtisserie offers a choice of breads, pastries, salads and sandwiches all year round. A second address was created in September 2013 in the 16 th arrondissement. Whether it be here or in the 11 ^th, prices go a bit: € 5 for a pastry, € 2,30 for a chocolate loaf and € 1,20 for the Tradition wand.

Fabrice Le Bourdat attracts customers a bit like a magnet. They come from the Aligre market to buy their hot baguette(s) and/or pastries. It is true that the gentleman has a beautiful past: Nantais trained at Debotté's, he worked at the Palais in Biarritz, at Martinez in Cannes, at Plaza and Bristol in Paris. Just that... All his cakes make us melt with pleasure. Special mention for the madeleines, the Goût de paradis (mango-passion, coconut mousse) and the Tatin tart, made of a caramelized apple placed on a Breton pallet... The simple tarts do not deserve it. This bakery and pastry shop along Trousseau Square is also a tea room.

Jeff de Bruges does not need to be presented. This French, and not Belgian chocolate maker as you could believe it, conquered gourmet guests with quality ingredients at more than reasonable prices. In 1986 created by Philippe Jambon, Jeff de Bruges was born from the desire to combine two great traditions of chocolate: Belgium for the perfect mastery of all the manufacturing processes, and France for the creativity of the recipes and new combinations of flavours. The name chose the "blue colour duck" to stand himself. The collections grow rich over the years: the ballotins are the stars of the house but we also liked the shelves, the bark, sweets for children, the fruit jellies, the marzipan, etc.

Maison Chapon is expanding its stores in Paris and the Paris region (Chelles, Meaux, Le Perreux). It manufactures and roasts its own cocoa. Whether you're a chocolate lover or not, a visit to this establishment is bound to give you a bit of a shock when you see so many superb stalls filled with cakes, bars, cases, gift boxes and creations of all kinds! There's even a chocolate mousse bar with amazing flavors from Madagascar, Ecuador, Venezuela, Peru and Ghana.

The Sweet Garden? Certainly one of the best pastries in the region, if it is not from Ile-de-France… but also a beautiful story that Arnaud and Mélanie, as a couple behind the furnaces and in life, who opened this pastry in 2012, at 23 years after having money a CAP pastry and a commercial license. Their greatest success? The or. In 2013, they won the third place at the French Championship de Macaroons, which they deserve to provide the evening of the Cannes Festival the following year. 2014 is also the year when the Sweet Garden becomes France's champion of macaroons, with the yuzu or, because Japanese gastronomy influences those pastry makers who like to give a Japanese touch to their products, yuzu or matcha. Let lovers of French classics reassure themselves: lemon pie or abundance are also a success story. An address that is worth a visit. Without hesitation!

Jacques Genin's setting is very uncluttered: white walls blend with brick columns. Here, we dare to mix and match, with a single credo: the extreme quality of our cocoa. One of the house's specialties is the millefeuille, prepared à la minute in the laboratory overlooking the boutique. Available in chocolate, praline or caramel, not forgetting the lemon tart or the assortment of six chocolates that is sure to tempt all gourmets.

This is one of the four intramural Parisian shops to offer Michel Cluizel chocolates. This lovely shop is managed by Catherine, who is none other than the daughter of Michel Cluizel, the founder of this brand, which is highly appreciated by lovers of fine chocolates. These chocolates are made in the laboratory located in the south of Normandy. In the shop at the Saint-Honoré Street, one is immediately attracted by the delicious smell and the originality of the fountain where real chocolate flows! You may select from an assortment of appetizers or choose from those that are ready. Unless you do not love any of the many chocolate slabs with the most varied and noble origins. To taste absolutely: the Macarolats, of fine dark chocolate shells filled with praline and caramel ganache and coffee, a delight in the mouth. Finally, more than a dozen pastries are prepared by a pastry chef Meilleur Ouvrier de France. They are all made of chocolate and are pure wonders...

The principle is warm and friendly, so necessarily a family strand. We taste a large common table, as if you were in the dining room of a welcoming grandmother. We choose from pains breads, spelt and others - to make toast with milk jam, mirabelles, raspberries… We are tempted by croissants and chocolate breads, grapes, whose golden finish is so lovely for the small - and the big - greedy. The chocolate is creamy, the teas are different enough to give the sensation of a real choice, and the coffee is good, which is not a trivial matter! A nice setting overall for a baby, who will probably not be the only one of its generation…

Rodolphe Landemaine continues to make progress in the world of baking. He has 7 bakeries in Paris and a Levain d'antan school in Japan, as his wife, Yoshimi Ishikawa, is a Japanese baker. We're in a traditional bakery where the smell of warm bread reaches the sidewalk, like an invitation to visit and taste. The store has preserved this appetizing side with breads like Pain d'antan, with its tangy taste, dense crumb and thick, caramelized crust. Made with a more acidic natural sourdough, it keeps for several days. Another star: Pain Maison, which bears the name of each store (Pain Roquette, Pain Martyrs, etc.), cut up in an anarchic fashion. These breads sit side by side with viennoiseries that you can't just stare at, as the pains au chocolat and apple turnovers are well-stocked. The pastries are in tune with the season: the strawberry tart is a thick, crisp Breton shortbread with a vanilla mousseline and fresh gariguette strawberries. Raspberry fans will love the Velours craquant, made with a macaroon cookie, a light vanilla cream and the finest fresh raspberries. The quality of our products is based on three principles, implemented on a daily basis: using the best raw materials, respecting the natural rhythm of the seasons to select the best products, and applying the traditional know-how handed down by our elders to produce 100% homemade products.

The poppy is the emblem of this lovely boutique because it is a flower that grows in the untreated wheat fields… The bakers who work in baker have chosen authenticity and quality. The Picolla wand is a hand-shaped, twisted and farinée wand. The Queen is non-farinée whose alvéolée is appreciated by all. Flour makes the stick more crispy in mouth. On the map of natural leaven, des breads apple-cannelle, apple-cranberries or orange zest and for the little creux in the afternoon a chocolate or goat baguettine. Sylvie'the boss'offers a large selection of cookies from yesteryear: madeleines nature or chocolate, financial financiers or chocolate or seasonal fruit, cookies, cinnamon cakes, Breton cakes, cakes, marbled, four-quarters. For the small and also the big, Poppy proposes a range of tart candies to the old: purple, lemon, orange, without forgetting soundtrack, malabar, carambar of yesteryear. As for pies, they vary according to the seasons and they are delicious. Toast, salty pies, quiches, soups, salads, hamburgers, omelettes, pizzas and pancakes can also be found. The brunch is made of organic eggs, the bread of the hamburger is house and the ground meat comes from the butchery Gaudin on the rue des Abbesses, yaourts are provided by the Beillevaire cheese factory, the fresh fruit salad and the compote are made home.

Lionel Poilâne's daughter, Apollonia, has taken up the torch and continues her father's work. In the main store, rue du Cherche-Midi, the whole range of the house is within reach. At the front of the line is the famous classic Poilâne bread, made from stone-ground wheat flour, sea salt and natural leaven. Next to it, rye, walnut or corn cob, rye with raisins, sandwich bread and peppered bread. Viennese pastries, apple pies and especially Punitions (small shortbread) are a pleasant way to fill a small hunger.

For a sweet break, Paysant-Leduc is the place for you! Since 1949, the generations of the eponymous family have succeeded one another for the pleasure of our taste buds. The offer of pastries is tempting and it can sometimes be difficult to make a choice. You will also find bread, chocolate and ice creams. We particularly appreciate the room and the terrace which allow you to savor these small wonders on the spot, accompanied by hot drinks (or cold according to the season). Try the thick hot chocolate in winter and the milkshake in summer.

The Royal, the Opera, the Chestnut, the Tiramisu, the Ventoux, the Strawberry, the Tutti Frutti, the caramel apple, what dream! But the delights do not stop there, the creation of new pastries is constantly renewed in the house. The assembled, classic or the subject of a minimum of 15 people are made with 4 choux, nougatine and decor per person. Chocolates are so many delicious discoveries that there are creations to offer or taste as a family alone.

This beautifully decorated store makes the diabetic happy. Alixe Bornon, the owner of the place, she is diabetic since the age of 13, offers pastries with the glycemic index controlled. So, she worked with a Master pastry chef-chocolatier and a Medecine endocrinologist. For two years, they performed many tests to establish the glycemic index of each recipe based on natural combinations ( ancient grain flours, pure chocolates, unrefined sugars, and so on). Here, spices, alcohols and infusions play the role of flavor enhancer usually held by sugar. The most curious can even see the laboratory in the back of the store. 

Michael Louis has become a reference for macaroons. Taste the Lecture, a giant or dressed with a sheet of chocolate with pistachio-griotte or salty butter caramel… or even the Macaronnade, a light vanilla muslin with raspberry and imprisoned by the cute of two macaroons. Other surprises await you in this boutique. You can discover them!

Here, we continue to sell ice creams in "offbeat" flavours, made entirely from fresh ingredients: you name it! At Glaces Glazed, there's no shortage of imagination: Glazed and Confused (ribot milk, lemon, lemongrass), Dirty Berry (raspberry, lemon, sumac), Pump up the volume with a surprising blend of mango and Espelette pepper, Junip Jack Flash (organic rhubarb, juniper berry, gin). In fact, the brand is so successful that it now has a second outlet on the Left Bank, as well as various corners.

We know that Americans are big consumers of ice cream, but to make this pleasure less caloric, they invented 0% frozen yogurt. It is this ice cream that has made Yogurt Factory a success. Frozen yogurt can be eaten on its own or with toppings that personalize it, i.e. fresh fruit, coulis, Kinder Bueno, Kit Kat, etc. This is a little less light, but it works well. The flavours change regularly and the smoothies are named after mythical couples, such as Bonnie & Clyde, made with strawberries and bananas, or Romeo & Juliet, made with blackberries and mangoes. Other treats include milkshakes and waffles.

Trained, among others at Michel Chaudun's school, Jean-Charles Rochoux is based near Saint-Germain-des-Prés. His shop is a delight for the eye and the palate, with original moulded or sculpted subjects, of small and large sizes, according to his inspirations of the moment, but also events of the year. He also responds to the desires of his clients and creates sculptures on demand. On the menu, a whole range of chocolates (ganaches and pralines), bars (chocolates from Venezuela, Guatemala, Indonesia...), spreads, as well as a Hazelnut Carousel to create your own chocolate flowers, for example to decorate a cake. Online shop.

In addition to its tea room in the Luxembourg Museum, Angelina is also present on the left bank in the lively rue du Bac, one of the gourmet arteries of the 7th arrondissement. The shop is all in white, Belle Epoque style revisited. Beware, unlike the other establishments of this unavoidable institution of the Parisian sweet landscape, it is not a tea room where you can taste its specialties, always so sublime. The macaroons and the famous Mont-Blanc take pride of place, alongside other classics such as the millefeuille and the fig tart (in September-October). Fans of the famous hot chocolate will opt for the Choc Africain... with dark chocolate.

We knew the restaurant Les Tartes Kluger, today there is the counter, installed in an ancient horse horse right next to Rose Bakery. This is the new, épurée point of sale of Catherine Kugler. Prepared with seasonal products, all salted or sweet pies are made on site and house. From the counter, you can see the preparation of the pies that you are ordering or you are looking for. 6,50 € per salt share and 5 € for sweet. The 25 € brunch is quite correct.