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

Isabelle and Stéphane Pellegrini are at the helm of this well-known Eaubonne establishment. On the chocolate side, dozens of creations, each as excellent as the next, and for every taste: from assorted chocolates to confectionery, the level of expertise here is very high indeed. As for pastries, there's nothing to complain about either: they're fresh, fine and excellent. Open Tuesday to Sunday, Le Scarabée d'Or is easy to get to, right in the center of town. It's a no-brainer for an establishment we love.

The famous Swiss chocolate maker who delights gourmets and gourmands since 1845 opened a beautiful shop at the Opera. The first in Paris as such and thus aflagship (magasin phare in French). The decoration is simple and modern at the same time, a little strict for our taste - is Swiss - but the space is very airy. You will find all the collections of the brand where the creativity of the chocolate makers is highlighted and you can even buy chocolates by weight. In order to be different, Lindt plays the proximity: bars and homemade ice-creams are made on site. For a gourmet break, Chocolat Bar displays hot and cold drinks and desserts with Lindt chocolate that can also be taken away.

This address is simply a delight! It offers a restaurant, bakery, pastry, tea and catering. Every desire can be satisfied with Manon! Located on the same premises where Robespierre lived, this gourmet centre is a paradise for savoury and mostly sweet flavours. Before going to work, people like to have breakfast or lunch which, without being very gastronomic suitably falls on the lunch menu at €13,50 at this place which is unbeatable in the district or at teatime. How would you resist the cakes that attract you as you walk into Manon's setting? They are all so beautiful and will tempt everyone; even the less gourmand. The prices are also affordable!

The king of sweet treats, the famous Christophe Michalak of Plaza Athenée, "vulgarizes" his sweet little wonders to make them available to everyone. The recipes change every week and you can only fall for its religieuses with salted butter caramel, calissons-shaped cakes, baba or millefeuille au mètre - or for 8 people - or its Kosmik, small verrines to be enjoyed individually… To enjoy our sweet treat even further, he invented surprising chocolates, Krak Krak, a crunchy base with milk chocolate, an excessive coconut praline… And as it is very successful, he opened another shop at the start 2016 in Germain-des-Prés at 8, rue du Vieux Colombier. Courses with Christophe Michalak himself are regularly offered on the website.

Frédéric Kassel, a favorite of Pierre Oliver, enjoys a gold reputation. A pastry of the year in 1999, he was again awarded the same title in 2007. As a emperor of dessert, he is also president of the Relais-Desserts association. He doesn't only exercise his talents in pastry, since he has delicious sorbets and ice creams. Frédéric Kassel manages to return the best fruit and aims to achieve the dreams of his gourmets and greedy customers. His lemon-thyme sherbet, for example, is a pure wonder. It offers new creations every season, adding to the "classics" that are not really so much they come out of the ordinary because of their taste quality! Today, at the head of 2 stores, Frédéric Kassel has ideas and projects.

An institution in the Marais. The name does not invent as much as it is the real name of the bosses! Everything is good and everything is to be tasted. As we are in the Marais, we sell breads, brioches, meringues (baptized Bistouquettes) and chocolates in the form of zizis (Dont sanded!!) but also exceptional LGBT achievements (see on the website). The showcase is a fully-fledged attraction for both Parisians and tourists, and there are often high-quality, high-quality, high-quality queue.

La Pelle et la Toque is a modern, practical bakery and patisserie in the heart of Sannois, where you can enjoy melt-in-your-mouth viennoiseries, breads baked just right, and pastries just the way we like them, in quantity and quality! And we're not the only ones to say so: Laurine and Anthony's boulangerie-pâtisserie has won numerous awards, including Best Pastry Shop in Val-d'Oise last November! A pretty terrace is open for a snack or tea break in summer.

Olivier Magne, baker for years, professor at the Institut nationale de la Boulangerie Pastisserie and best worker in France, has partnered with Florian, former banker and lover of good bread. They two open in autumn 2016 Flour & O, which offers some excellent breads (stone pie, traditional baguette, campaign bread) as well as beautiful gourmet. Let yourself be tempted by spoons, baker's muffins, or a tubal, delicious cream brioche!

The Gerbe is a bakery that is one of the best establishments of this type in Saint-Germain-en-Laye. The Rétrodor is the trademark of the bakery, a traditional wand whose reputation is no longer to be done.

In his delightfully retro boutique, master chocolatier Pierre Merienne offers the best advice on tasting his products. Made with great care from excellent cocoa varieties, the chocolate is of the highest quality. As for the confections for which the house is renowned, these include the king's favorites, marrons glacés, homemade candied fruits and dragées Médicis, and the various containers in which they can be offered at festive occasions. The house also offers succulent ice creams in classic and disconcerting flavors.

From marshmallow to fruit and chocolates, everything is home at Martial Tetrel. The Gourmands will enjoy the Pearl of Igny, a or with strawberry and pistachio muslin, with raspberries or the Paris-Brest, praline to the old aux of hazelnuts under the palate. La Ferme de la Ferme has become a reference to Igny and its surroundings. 

In a classical th century decor, Ladurée installed his Marquis. Shades of grey, beige and white, awakened by silver and steel, dominate. The walls are lined with an infinity of Bordeaux leaves, the ceiling is punctuated with plush stucco adorned with Murano chandeliers. A beautiful Carrara marble counter is held in front of a large library. On the other hand, the soil carried out in a grey concrete is more modern. There are many different shapes of the Marquis and Marie-Antoinette appears in different shapes… in this new setting, the chocolate and pastries of the Marquis fly the star. The gourmands can register for the Chocolate Workshops.

Opened in September 2008, this bakery offers quality breads, pastries and pastries. Home-made achievements that smell the know-how of yesteryear. Artisanal recipes that also leave room for originality and innovation.

Before entering the cookie, Alexis was in finance. He's got everything to make his favorite cake, if possible, fresh and fluffy. His vivid imagination blew him to the recipes of French regional traditions, 17 in total: calisson d'Aix-en-Provence, rose praline praline, caramel salty butter from Guérande, Nougat nougat, etc. But it hasn't stayed there. First, there is a daily choice between nine fresh cookies and every month, two new ones appear: smarties, apple-cinnamon, frangipane, gingerbread bread, ice cubes and many others. In addition, Alexis invented salty cookies: olive, quenelle, pine pine, Parmesan. The cookies of La Factory are sold in the room, by box of 8 or 12. The Factory is so successful that it now has three other addresses in Paris… and this is probably not finished!

It is a bakery that does not always, especially on Sunday where it has the good idea of not closing the day. The cakes are delicious and taste the sweetness of pistachio. But other cakes are equally successful for birthdays, various celebrations or the simple pleasure of a good dinner. The choice is very varied, the service runs there, there is nothing to criticize if the ice is also equal to the general taste as a baker and baker. A bakery to go in loop.

This is the dream chocolate shop of media chef Cyril Lignac. Both a chocolate salon and a chocolate pastry shop, this gourmet address is located between the bistro and the chef's pastry shop, in a cosy setting with a sunny terrace. At the helm, Benoît Couvrand, Cyril Lignac's gourmet accomplice... You will find at this address a collection of chocolate bars, chocolate bars and cakes with a strong chocolate taste.

It is a temple of oriental pastry since 1993, already a quarter of a century... Dates, figs, oranges, almonds, pistachios, honey... They're all there. Since its creation on rue Saint-Maur by Samira Fahim and her partner Hassen Rahmani, La Bague de Kenza has expanded the family by opening several boutiques in Paris and the suburbs. What makes its success? The quality of Algerian pastries, and often Algerian, melting and deliciously sweet... About 60 little pleasures to discover: walnuts, almonds, pistachios, dates, roses, honey... The adjoining catering shop will also give you a very warm welcome. And though the prices are a little high, they are fair.

It was here in 1761 that this gourmet saga began, with Pierre-Jean Bernard opening a store. His companion Marie-Adelaïde made it prosper and gentrified what was then a grocery store, which in 1810 was named "A la mère de famille", in reference to the mother of the family. The fashionable grocery specialised in confectionery from 1856. In 1984, the storefront was listed as a historic monument. Taken over in 2000 by the Dolfi family, who continue the tradition, the chocolates, ice creams and sweets of this illustrious house continue to delight connoisseurs.

Established in the neighbourhood since 1947, Raimo is a well-known address for locals around Place Daumesnil! Created by the Raimondo family and sold and renovated in 2008, it has all the hallmarks of a chic and cosy brasserie. It's one of the few places in this part of Paris where you can enjoy a good artisanal ice cream. There's a wide choice of flavours (around forty), all made on the premises without colourants and using only fresh fruit. The house adapts to the seasons and trends of the moment, and has no shortage of creativity.

A high quality pastry every week that becomes the weekend for all lovers of desserts such as Mont Blanc, white chocolate foam and strawberry marmelade. Other speciality of the house, the nit with different fragrances: Chocolate with éclats, lemon and raspberry, strawberry, praline… Taste the Paris-Brest, with its homemade paste, filling a very light muslin. Other pastries await you. 

Welcome to the country of the or. It stands in a dozen fragrances: purple, Nutella, spéculos… Other no less tasty cakes: the Roman, a milk chocolate foam with hazelnuts and caramel almonds on fond background. The Coco passion, a coconut scent of coconut with grout of raspberry and passion, with whole raspberries, on a almond biscuit background. A real happiness!

For more than a quarter of a century this small family business offers quality, old, local or organic chocolates and confections, works councils, communities and individuals who benefit from attractive prices through a loyalty card (10% discount) and promotions. Here you find real Nougat De, real bêtises of Cambrai, antan candy with taste, fruity flavors, sugar, soft colors, tender gimauves, white or coloured sugar and of course excellent homemade chocolates. But the amateurs of organic products go mainly to provide tasty organic chocolate platelets, black, black, milk, almonds, with a version for the very greedy: kilo! We uncovers a selection of teas at very competitive prices. The greater the house: The staff were friendly and helpful.

This Portuguese pastry bakery managed by Antonia and Carlos Gonçalves is a little wonder. The lucky residents of Pierrefitte or Saint-Denis know their happiness and enjoy these delights daily. Canelas also provides professionals and restaurateurs throughout Ile-de-France  ; they also appreciate the regular quality of the breads and pastries such as the authentic Pasteis de Nata, Bolas de Berlim, Pao de Lo, Broa de Milho… all of the names selling the sun and gourmandise of Portugal  ! Don't miss this right address.

It takes a bold move to set up shop right next door to a colleague, but nevertheless a competitor as renowned as La Maison du Chocolat. But that's exactly what Patrick Roger dared to do with his boutique in Sèvres-Babylone. That said, this brilliant chocolatier has once again imagined an astonishing setting to magnify his chocolate offering. His talent as a sculptor is expressed here by long vertical iron rods - branches or roots - that run along the walls and are echoed at the feet of the central display case. A pleasure for the eyes and the palate!

Before, working in the banking sector, they evolved in the world of "wheat"; today, "for the love of flour", Jérôme and Claire Bails, brother and sister, are happy bakers. In their dapper store with its elegant blue facade, they offer organic breads with natural leavening - with the exception of their traditional baguette with Label Rouge flour - each one as tempting as the next: tourte de meule, Petit épeautre, Fondant (a mixture of small and large spelt, rye leavening and honey)... The range of pastries is just as appealing

American cheesecake needs no introduction. But how does it differ from Japanese cheesecake, the specialty of this designer patisserie a stone's throw from Rue Sainte-Anne, the capital's Japanese stronghold? In a nutshell, the version from the Empire of the Rising Sun is lighter, airier, less sweet; and it doesn't have a cookie base. It's more like a cheesecake soufflé. Takumi cheesecakes are made right before your eyes. There are six versions: raspberry, black sesame, matcha, yuzu, chocolate and plain.

Between Bastille and Nation lies this up-and-coming patisserie, which is slowly becoming a neighbourhood staple. The secret? An incredible mastery that allows the place to offer revisited classics, or original creations that are not lacking in flavour. The millefeuille is as creamy as you could wish for, the strawberry tart as airy as you could wish for, and the Paris-Brest, one of the house's must-tries, is to die for. Last but not least, Magnolia also offers excellent sandwiches, which are also a new departure.

Since 2014, Edwin Yansané, the founder of Edwart Chocolatier, has been taking us on a journey with chocolates that are strong in grand cru cocoa and surprising spices. In his shop in the Marais, we discover racy bars, assortments of chocolates with pralines and ganaches sometimes soft and reassuring, sometimes bold and surprising, chocolate bars inspired by the classics of our childhood and also, ephemeral creations and especially, spreads to fall (the one with pistachio praline has already conquered all the gourmands!).

There's the traditional Scottish shortbread (one part sugar, two parts butter and three parts flour), and then there's the millionaire shortbread, a classic shortbread covered in creamy caramel, topped with crunchy chocolate. In other words, a very comforting sugar bomb C'Carré has made them its specialty, offering three varieties: the classics (dark or milk chocolate...); the crunchy (caramelized hazelnuts, puffed rice...) and the fruity (yuzu...). All that's left is to succumb to so many flavours!

The Salatim team certainly sees life in color. After the yellow of this friendly Israeli canteen and the pink of Maafim, its other restaurant, it has chosen orange for the façade of its Boulangerie du Sentier. These are "standard" colors, accompanied here by a 1970s motif. The fundamentals of this bakery? 100% homemade, slow, natural fermentation and reduced salt and gluten content. On the shelves, breads of course, as well as Jewish and Levantine specialties: hallah, rugelachs and babkas.

Since 2021, "Les Délices de Bois-le-Roi" has been delighting the Brolles district on Place de la Gare. People flock there for its crusty baguettes, but not only. The young, friendly and energetic owners also offer a fine selection of organic breads, home-made pastries (vanilla choux, strawberry, tarts, nuns...) and drinks: coffee, tea and squeezed orange juice. All to take away or enjoy on the premises. A smart deal!

It all began in Cap-Ferret, on the Arcachon Basin. According to the website, it was the son of Pascal Lucas, a baker based in one of the villages on the peninsula, who returned from an evening out to take a chouquette and fill it with cream prepared by his father. The "Dune blanche" was born. Two versions are available: the classic, available all the time, and the ephemeral, produced every weekend by combining the cream with seasonal fruit or, like autumn, with gianduja, praline... The sweet tooths of the Marais appreciate it. And rightly so.

This tea room opened in 1980 by Toraya, the famous Japanese pastry brand, is a small wonder even if the decor has been redone in a more Western spirit. Nevertheless, it remains one of the most refined places in the Capital, as do the staff, very chic and a little stuffy. The Parisian branch, redesigned by Sylvain Dubuisson, offers a relaxing atmosphere that perfectly matches the traditional pastry shop (wagashi in Japanese). Made from rice flour, wheat, agar-agar and beans, the Japanese pastry shop, created a thousand years ago, is a hymn to the beauty of nature, and Toraya also offers delicacies that can be enjoyed throughout the seasons. In spring, you must succumb to Tô-Zakura, a small flowery truffle of white and pink vermicelli, in summer you melt for hana-ôgi, a range in white jelly, in autumn you get enthusiastic about kozue, and in winter you warm up with a usagi-man, a small white rabbit. Inseparable from pastry, Toraya offers a wide range of green teas, including the divine gyokuro.

Archibald didn't choose the busiest area to set up in the ^15th arrondissement - there are already outlets in the^5th, ^16th and ^17th arrondissements. This organic bakery has set up shop near the Vaugirard library. But that doesn't detract from the quality of the breads, described as "natural and bold". Bold and unmistakably natural, using only additive-free organic flours, water, salt and natural sourdough. The range is varied: from Petit épeautre to Parisien, including a surprisingly compact Riz sarrasin.

Merouan Bounekraf has a sense of humor. We had already noticed it by watching season 10 of "Top Chef" where he was one of the candidates. You can see it again when you list the creations he offers to the customers of his bakery-pastry shop: the "Haut comme 33 pommes" and "Framboyante" tarts, the "Blackguette" (a traditional baguette with malt flour smoked with beech wood), the "Avocat commis d'office" tartine, just to name a few. But the list is long. Humor, but also and above all talent!

For those who like something other than the traditional wand, which wants to rediscover the tastes of the past, we find here only the unleavened bread, which is bought by weight. Bread lasts for several days without any worry simply stored in a cloth. Not everything is rustic, because the bakery had the right idea to install just at the entrance a "Distripain": a distributor that allows you to buy very good bread even outside the opening hours!

It's a treat for eyes before being one for the taste buds… Domes, fruit and chocolate decorations: The pastries are beautiful and delicious. For chocolate lovers, there is, among other things, Success, the Desire, and the Caribbean. The latter is a white dome composed of chocolate foam, caramel caramel and or biscuit. But there are also many fresh fruit pies, which vary depending on the seasons, and the succulent or with raspberries and pistachio. What Rueillois did not eat a Gâteau cake for his birthday? It is an institution. Here, no traditional wand but the Flute du Berger, which has many followers, and for aperitif, de to sausage, pepper, garlic and parsley or cheese.

Le Pain d'Autrefois bakery offers a variety of breads and pastries. The bakery's website is not communicated. The company's legal representative is Beji BEN YOUSSEF. The bakery is located close to other shops and services such as an electrical goods store, a hair salon and other bakeries. Drancy is a town in the Ile-de-France region, in the Seine-Saint-Denis département.

Le Chardon Bleu is a patisserie offering fine pastries combining traditional craftsmanship and modern techniques. Whether for restaurateurs or individuals, they offer a wide range of personalized birthday cakes.

It's a patisserie offering a variety of delicious pastries and cakes. It's important to note that Patisserie Ducastel doesn't offer on-site dining or delivery services. So it's best to plan to take your purchases with you, or enjoy them on site.

Aux Délices Parisiens pastry shop in Colombes specializes in traditional cakes. They also offer confectionery services for events.

Montmagny is a French town renowned for its culinary specialties, especially its pastries. The copper molds and beeswax used in its preparation give it an authentic flavor. In addition to Canelé, Spécialités Gourmandes also offers madeleines, financiers and cakes in a variety of flavors. Cash and cheques are accepted for payment. Parking is available for easy access. In addition, the patisserie offers services such as home delivery, online sales and made-to-order patisserie. Gourmets passing through Montmagny shouldn't miss this must-visit address to satisfy their taste buds.

It offers a variety of cultural and artistic activities for local residents and visitors.

This local bakery is just a stone's throw from the station, in the center of Cormeilles-en-Parisis. Open long hours, it offers a wide range of breads and viennoiseries in both quantity and quality, as well as a number of pastries. Conveniently located just down the street from your home, if you live there, it's a shop where you'll always find a friendly welcome. Easy to find, on the corner of two busy streets.

The Anaïs Foundation also offers professional integration services for people with disabilities.