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

The Art du Pain bakery in Verrières-le-Buisson is a must for lovers of good bread and pastries. It offers a wide selection of quality products. Customers particularly appreciate the baguette, which is worthy of the best Parisian bakeries, as well as the pastries and viennoiseries, which are to die for. The pastry chef's creations are classic but mastered to perfection. The welcome is warm and the prices very reasonable. However, due to the bakery's popularity, it can be a bit of a wait.

The bakery offers a wide range of products, including baguettes, pastries and viennoiseries. Customers appreciate the quality of the products on offer, especially the baguette, which is compared to that of Parisian bakeries. The pastry chef's creations are also very popular. However, due to its success, there can be a wait to be served. The welcome is warm and the prices affordable.

One of the many bakeries in the centre of Rueil, at the blue window. As the residents and the people who live in it say, the reception is not the warmest, but the products are of very good quality. In particular, there are good special breads, such as the retro pavement, and walnut bread. In the pastries, it is confirmed that the window gives water to the mouth. For small creux, you can taste the flan, always fresh, delicious, and whose shares are generous. 

Difficult not to stop in this bakery by going or returning from the RER station… The reputation of the Leyrat House is no longer to be done, as shown by the long waiting queue on the sidewalk. For bread and pastries, this is a good address in the Quartier district.

A better worker in France's special breads in 2004, Bruno Cormerais opened his Bruno Bakery in Bussy-Saint-Georges successfully. In the heart of the new neighborhoods, he conquered the inhabitants by the quality of his rope, which became an indispensable guest of buxangeorgiens breakfasts. Sometimes you need patience to recover the precious sesame so much the demand is important for breads as well as for pastries and cakes.

What a reference, and what a house: La Glacerie is, as its name suggests, an establishment offering frozen marvels, but not just any marvels! Because here, beyond the excellence of the creations and flavours, it's also the presentation that's likely to confuse you - positively. For example, there are ice cream entremets for one person and ice creams for several to cut up. Seasonal, travel-friendly, authentic or, for example, exclusive: the flavours are categorised in a way that says it all.

The House of Pariès offers Parisians Basque delicacies and specialities: the Basque cake, of course, available in several versions (cream, black cherries, citrus fruits, chocolate, hazelnuts), turrons, the Espelines®, delicious roasted and caramelized almonds with Espelette chilli pepper. Other delicacies: the famous Kanougas® (delicious soft caramels), the famous Mouchou® from the Basque word "muxu" which means "kiss" (small soft almond biscuits) and a wide variety of chocolates which make the reputation of the house, a range of pastries, home-made ice creams and full-fruit sorbets. Finally, the House now offers Basque cake workshops in its shop!

Once you've passed through the door of 24 rue des Moines, you'll find Jeffrey Cagnes, former pastry chef at Stohrer. A paradise full of sweets to die for: pastries, cakes and chocolates with the flavors of yesteryear, mixing caramel, honey and spices with religiously selected flours and fruits, as a result of short circuits and seasonality. Here, the chocolate-tonka tart and the saint-honoré are works of art. Vanilla eclair, babka, flan... enough to tickle the most discerning palates who will jealously take their sweet or savory delights (sandwiches and buns) with them, or savor them on the spot. Good to know: the chef regularly hosts master classes (see the website for the dates).

It's a concept we really like, and for lots of good reasons! Because Demain is an anti-gaspi bakery: who hasn't wondered about the waste represented by the mountains of bread and pastries thrown away because they haven't been sold? Here, every evening, 4 Parisian bakeries supply us with unsold products from the same day, which will be sold in the rue Saint-Maur boutique the following day. The result: products that have of course kept their flavour, but generally lost half their price!

In this bakery-pastry shop, you'll find a treasure trove of sweet treats worth the detour. Everything here is perfect, from the team's warm welcome to the sweet and savory offerings. Crisp baguettes, well-stuffed sandwiches, almond croissants, religieuses, tartiflettes, apple turnovers, saint-honoré, éclairs, chouquettes, paris-brest... regulars are full of praise. And with good reason! Another nice touch is the option of ordering a birthday cake. We highly recommend it!

The Belgian waffle, what a delight especially when it attracts chocolate, whipped cream, caramel coulis with Isigny butter and Guérande salt, vergeoise (a soft sugar cooked twice, very typical in Belgium) or vanilla ice cream from Madagascar. You can't resist passing in front of the shop where good smells emanate. These waffles, made by a master waffle maker, are really delicious and their price is not at all excessive.

Sébastien Mauvieux won the prize of the best baguette of the city of Paris in 2012. In this area, which is rich in shopping, it is a piece of cardboard with locals and tourists who appreciate their favourite friends, corn bread or flan like that of our grandmothers…

Sablé, everyone knows. But Fiona Leluc's sablé comes from the common. This young woman, whose father has a very well-known Lebanese table, left the world of finance for the softer of the pastry. From Lebanon it has kept taste and oriental flavours, but with a Breton husband unable to escape salt and sablé. So why not drop this little cake to make it the flagship product of its pastry? It's a good idea because it's off from its sablé sablé, which accompanies tea or coffee. And its sablé inspired by the Paris-Brest, where the very fine praline cream is topped with a walnut of slightly roasted piedmont? A pleasure… We fear that the fruit of passion, the banana boom, etc., all these sanded, very sweet, are fondants, light and their leaking hearts. They are either individually or in a more family-friendly format, sometimes in flower form. Another nice surprise: an extremely perfumed lemon cake. In this adventure, Fiona led his sister Fatina, a photographer who has an eye for the garden. The bakery has a boudoir where, on the other hand, we do not boycott our pleasure…

She knows Caroline well. It's a family affair. Her great-grandfather set up a factory in the Limousin region to produce this delicious delicacy, a local specialty since the ^18th century. His grandfather took over, but the business has since been sold. At the beginning of 2023, it was the great-granddaughter, Caroline, who took her turn in the artisanal production of madeleines and other travel cakes (financiers, cookies, cakes...). All her products are made on site, at the back of her elegant boutique-écrin.

This boutique of chocolates in Clichy specialises in the sale of high-end Belgian chocolates. You will also find sweets and other delicacies from Belgium. A fine grocery store also sells tea, sugar, fruit pasta and other gourmet products.

The brand has become accustomed to particularly well-designed shops, and the one on Rue Mouffetard is certainly the most impressive. This bakery and patisserie, which claims to be one of excellence, doesn't mince its words. Architect Jessica Mille's travertine display echoes local quarries, creating a chic, uncluttered space. The products are presented as veritable gustatory gems.

A small bakery in the Grand-rue indentation crossing Sèvres in its centre, at the end of the town and at the border of Chaville, it is a rather quiet and popular place as we say. The pastries are of absolute success and remain very modest. The staff were very friendly and helpful. The staff were friendly and helpful. A neighborhood bakery, but it does its best to perform its function, and it's quite successful.

A place or quality is the keyword. During the year-End Holidays, the Mysterious with its Bavarian chocolate and burnt cream or the Sparkling au and fruit of passion will make your table happy. Among the great specialties of Lofti Ellini, the giant or with pistachio or Délice with three chocolates and its caramel foam. Or the strawberry, and its sponge covered with a thin layer of almond paste. Real happiness to conclude a meal.

If every pastry maker has his specialty, Christian Ducrocq owes his fame to his foam in white gianduja, roasted pecan and biscuit madeleine and cinnamon. Let it take possession of your taste buds with its gingerbread biscuit, salt fleur caramel, fig conflict, Bavarian à, pear and candied pears. When Christmas approaches the return of logs, including the Great Love: strawberry conflict strawberry mara and vanilla foam on madeleine. 

Laurent Carbon has been a baker in Longjumeau since July 2011. With over thirty years of experience in France and abroad, he will surprise you with his creations. Renowned for its bread, but also for its pastries, Laurent Carbon is also a specialist in montées that will accompany all your holidays. Other delicacies will offer you very good moments.

Creativity, colour, exoticism, all senses are éveil for a unique pastry. At Sebastien and Marguarita Duchemin you will find 14 types of macaroons, with new flavours such as peanut and caramel. Let yourself be tempted by homemade chocolates and, above all, enjoy the sweetness of milk ganaches, caramel and almonds. The gourmands paradise. Other sweet surprises await you.

It's not easy to choose between all cakes from this pastry. If you are looking for a fresh and light dessert, choose Evidence, Crisp au, white cheese, and red fruit grout. One of the great specialties of this pastry is the Three chocolates, a crispy black chocolate with white chocolate cream and a milk chocolate cream.

Noël and Dorothy Lemay offer you a specialty every week. Their great speciality that you will find nowhere else: pippin, a tradition of tradition strewn with pilés and roasted sésames. In holidays, to accompany the Foie gras, small mueslis with dry fruits will be perfect. And for those who love the old bread, there is the carpenter, a natural leaven with his cuite and alvéolée mie that sells himself by weight and keeps one week full!

At Benoît Laborie, a good bread must be to hours, the secret of good fermentation to obtain unparalleled quality. Natural breads but also different flavours such as this bread flour and nut aromas or special breads, such as the Courcelle, a tradition of sesame seeds, sunflower and poppy seeds with its rind dotted with seeds to awaken the taste buds. In dessert, try one of the many pastries that offer colour in this warm establishment. Finally, for meals on the afternoon, very beautiful formulas will be offered.

The tradition of this baker's tradition, to the appealing black mie, is a delight. It is made up of cereals, chocolate rolls and pavé. Pains breads in weight also have success: palm, flour flour, nature or three nuts, the carpenter, with some rye are homemade productions you can taste without limit. Other specialty: "   pear chocolate ", marrying puff paste, custard cream, pieces of fruit (pear, apricot…) and chocolate nuggets. You will come to this artisan by chance!

Tradition can rhyme with innovation. In this bakery you will find traditional baguettes, but also beautiful innovations. A puff baguette wand for breakfast or a tartar for relaxation. Ask Imperial, Spelt bread, rye and Malta, or the small peasant bread, bread to butter and fresh cream with individual bacon and cheese. Weekends and holidays, special breads fill the présentoires: … to honey, almond, hazelnut, figs and dates… Everything is cast on site and shaped by hand.

Claude Eugene favours quality and taste. A range of reduced breads to guarantee exceptional quality and entirely manufactured on site. His Croquise is a baguette based on pesticide-free wheat and chemical fertilizers. With its firm crust and cream colour, it is an essential part of the house. La Festival, with its small hazelnut taste and very little yeast is ideal to accompany breakfast. 

In the pure tradition of the French bakery Lionel Kilo offers you a mutitude of bread: coupe bread, classic and organic campaillou, woodcutter, sesame bread, poppy, nuts, figs, little vanilla or pear. The baguette are also spoiled with classical, cereal, country, sesame sermentine, the peasant tip of leaven of rye and wheat flour, the Biological Tradition.

Thierry Eviction knows the flavors of the past. This baker manufactures his tradition, the Rétrodor, with a recipe of the 1930 s. It weighs 300 g, as before-war, is without additive and ferments a day in refrigerated cupboards. The bread from the grandmother to the cutting, to the flour flour and to the rye and unleavened house, is also delicious. When you return to this bakery, don't miss the taste of walnuts and grapes or that of chestnut and figs. Great speciality of this atypical baker: crocodile rolls, turtle, hedgehog… What to attract the eyes and convoitise of children.

Because bread is the basis for healthy eating, Didier Méquinion listens to health care professionals. These breads are made with fermented paste, little yeast and, above all, they are little salted. But flavours are present. Like this bread with 3-inch-rich flavours of Omega herbs, dried tomatoes and olives to accompany the aperitif or the blue bread of Auvergne to taste with a salad. A bakery not like others.

This small boutique located next to the main brands of the Villebon 2 Shopping Centre offers you all week to discover a wide variety of breads. From the Fougasse to the sausage or to the bacon cubes, in Lyonnais, the wine bread of the wine of the wine and the rosette by passing through the Auvergne and the olive Hills, this diversity of bread will accompany your meals. A few homemade treats await you between two purchases.

Fabrice Richier's brand brand is the squirrel bread, a tradition for cereals and dried fruits based on grapes, hazelnuts and nuts. It also distinguishes itself from its brioche from the South west prepared with olive oil, orange juice and a zest of lemon-orange. For Christmas he likes to multiply rolls of 150 grams like Viennese breads, breads with figs or apricots and present them in wooden crates. A bakery to recommend!

Jérôme and Laetitia Durand welcome you in their pastry and offer you smiles with the sweet meringue, a Savoyard with raspberry and delicious strawberry strawberries. Taste home-made chocolate and black forest with Métis, a chocolate foam with a vanilla lemon cream on a rice bed blown to three chocolates. Don't leave the Concorde or Triumph, a or biscuit with a milk or black chocolate foam covered with almond chocolate. Let's wait until Christmas to appreciate the famous logs with butter cream «to the taste of yesteryear».

This chocolate shop is full of surprises and happiness that make good for morale. Chocolate is of course the star of the shop, but it is not alone. Cakes, local specialities and other syrups are offered. Everything is delicious! You can also find dishes. There's nothing like choosing the one in which you're going to taste the delicious nectar or pastries.

More than just a concept, it's an experience in its own right, and one that many have already tried out with great enthusiasm. And with good reason: as its name suggests, CakePart offers a wide range of original and tasty creations. Sweet, like chocolate-hazelnut or almond-peach-verbena, for example, or savoury, like goat-honey-walnut or chicken-pesto-dried tomatoes, are among the many proposals. It's seasonal and tasty, made on-site, and can be enjoyed on the premises. Weekend brunch is recommended.

La Fabrique Givrée... don't forget this name, and above all this address, because if it's one of the best ice cream parlours in Paris, it's one of the best. The Ardèche-based company, run by young Jérémie Runel, makes flavours so original that some are even called "glacetronomiques". Local products, from Uzès figs to Vercors fir shoots, give birth to little marvels that you can enjoy by the cup or cone, or buy in large pots to share and enjoy at home.

Michel Galloyer, a pastry craftsman in Angers, landed in Paris by launching Le Grenier à Pain, Avenue d'Italia. Since he opened many shops in the Capital, the Paris region and the province. Beware! it is not a chain because every bakery is independent, which sometimes explains the differences in quality and reception, but there is a concept: a frame of yesteryear with ground terracotta, furniture collected in sales and sometimes even some old cast iron stoves. Then a cooking at any time before the customers and, as in restaurants, there is "the bread of the day". The big boss is first a pastry maker, it also offers semi-dry cakes, pastries and cakes often inspired by old recipes that have been brought to light. Addresses on the website.

The former companion of the Tour de France, born in Haute-Saone, became a bakery champion with over 20 shops, 7 of which were abroad - the first was opened in Tokyo in 2001, where he was elected best baker of the year 2003! - This man has a thousand ideas under his hat, and he is constantly looking for innovative processes to create new breads for all tastes of the world. He invents every month new breads as a result of the seasons and his travels. The tray, a large bread of 1,8 kg based on flour flour and Au salt, keeps in a linen for one week. On the other hand, the breads are much better than the pastries, a little expensive. Addresses on the website.

The house is well known to the gourmets in Neuilly and even neighbouring communes. Here everything is home and everything is good. It is not by chance that the Baillon wand has already been distinguished twice, or if the growing butter was rewarded! On the pastry side, we crack for the Elysée, chocolate and ripe, for the subtle Pie which carries its name well: it is a sandblasted dough with a compotée of rhubarb and an almond foam. And you can't avoid cracking for the macaroons that exist in small and large, to satisfy all greedy appetites.

This family-run business specialises in 100% natural, 100% artisanal, low-sugar ice cream (using stevia for a range of diet sorbets). Even today, the brand is a benchmark, with over 70 flavours available. We love the marrons glacés ice cream, as well as the nougat ice cream with chips, the honey-pine nut ice cream, the sublime extra dark chocolate sorbet, the raspberry-pink or the mango-passion-coriander... Innovation is always the order of the day, including this very surprising extra dark chocolate to discover.

Some are "king makers", others "ice cream makers". Such is the case of Martine Lambert, who began by delighting gourmets in Deauville, before setting up shop on rue Clerc in Paris in 2003. Her store is a treasure trove of ice creams, all carefully lined up. Her trademark? Raw milk and fresh cream from Normandy, and 100% natural ingredients from around the world. Alongside traditional flavours are specialties like this divine Succulent (three layers of ice cream - hazelnut praline, chocolate, caramel) topped with almonds and hazelnuts.

It was in the village of... Puyricard, in Provence, that a Belgian couple opened the eponymous chocolate factory. Since then, the company has flourished in the South and beyond, with three stores in Paris, including this one, located behind the Lutétia hotel. As proof of its undeniable know-how, in 2010 it was the first food company to obtain the Entreprise du Patrimoine Vivant (Living Heritage Company) label. Handmade chocolate, calissons d'Aix rich in almonds - the other specialty of the company - lemon or orange peel, marrons glacés, caramels... You will find it hard to resist.

Here we love the Aveyron and we shout it loud and clear. Au Pain d'Antan works the old-fashioned way and bakes everything in an oven more than a hundred years old. Among its specialities, spelt bread and fouace - not always easy to find in Paris - delight connoisseurs. Some special breads, such as country rye, come in large balls of 4 pounds - as in the old days - or in mini balls. We also frequent the Pain d'Antan for its very good pastries, its Aveyronnais brioches, its prune rissole and its spit cake.

Claire Damon has worked in some of the finest Parisian palaces: Ladurée, Plaza Athénée... This pastry chef, whose grandparents grew strawberries in Saint-Geniez-d'Olt, nevertheless cites her Auvergne roots and vacations in Aveyron to explain the very natural imprint that characterizes her work. In his store on rue du Bac, as in the one on boulevard Pasteur, his creations - breads with a taste for the authentic and pastries as delicious as they are evocative - are hymns to nature.

Ice creams handed down from father to son - that's the kind of experience this well-known name in the ^16th arrondissement makes a point of offering, from the most classic to the most original flavours. At Enzo et Lily, Lionel Chauvin is clearly enjoying himself, with ice cream products that are unique in the capital: mochis or frozen pastries, constant attempts to find new flavours, the imagination goes beyond the limits. It's all excellent, of course, and there are dozens of flavours to choose from, from green sesame to yuzu yogurt.

Les Gourmandises boutique in Coulommiers is a real treasure. Corinne offers a warm welcome in a cosy setting. Her shelves are overflowing with artisanal products from the four corners of France: honeys, jams, sweets, chocolates and teas. The "cosy chic" tearoom, a natural extension of the boutique, offers a convivial atmosphere where you can sample delicacies, buy gift boxes, plush toys or postcards.