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

There's no need to write an article on Alain Ducasse, as his name is synonymous with gastronomic excellence... and ice cream! In his boutique on Rue de la Roquette, the chef offers between fifteen and twenty flavours of sorbet and ice cream in seasonal rotation. The menu includes classics such as Peruvian chocolate ice cream, three-vanilla ice cream and creamy pistachio ice cream. But also more daring flavours, such as olive oil ice cream, for Mediterranean flavours, or bread ice cream, for a French touch.

Located on boulevard de Reuilly in Paris, Raimo Glacier is a boutique selling artisanal ice creams and pastries. In an elegant room with cream and black tones, customers can enjoy their delicacies on the spot or take them away. The store also offers a delivery service. Raimo Glacier is a meeting place for ice cream and frozen dessert lovers in eastern Paris. Regulars and tourists alike meet here to discuss the different flavors on offer, such as Gianduja, Madagascar Vanilla, Pink Grapefruit and Melon. On the wide, quiet sidewalks of Boulevard de Reuilly, customers can sample the ice creams and sorbets that have delighted young and old alike for almost 70 years.

The Stohrer patisserie is a culinary gem. Founded in 1730, it is renowned for its delicious viennoiseries, sweet and savoury desserts, all beautifully decorated. Although the patisserie doesn't offer on-site dining, it does offer a takeaway service so visitors can enjoy their creations wherever they like. With its prestigious address at 51 Rue Montorgueil, Stohrer is a must for all pastry lovers in Paris.

A very good address in the royal city for all gourmets. The pastry shop has been a showcase in Saint-Germain-en-Laye since 1978! Come and taste the specialities of the house including the Saint-Germain, a cake with a sure value, but also macaroons such as the saint-michel made with almonds and praline and all the chocolate products. Gourmets will also enjoy gingerbread, apple pie, lime cheesecake or almond and hazelnut tiles. You can't go wrong: everything is good!

In the family of single-product brands, I ask for La Briée. A noun coming from "brier", or "to crush" in the sense of kneading dough in old Norman. And not just any dough: the kind used to make brioches. For the friendly owner, Karim Debsi, lines up the displays of his authentic briocherie cramiques, brioches vendéennes, parisiennes, kouglofs and other tartes bressanes. A true tour de France of brioche! These gourmet treasures are made and can be enjoyed on site, accompanied by drinks.

Since 1976, LA TROPICALE has been delighting fans of artisanal ice creams with its unique, never-before-seen flavors. Offering exclusively takeaway sales, this charming boutique offers ice creams and popsicles that give pride of place to seasonal produce. Committed to working with local, artisanal producers, she uses only quality and organic ingredients whenever possible. A member of the Collège Culinaire de France, LA TROPICALE works with some fifteen partners (delicatessen, wine shop, creamery, etc.). In short, it's a must for ice cream lovers in Paris.

In the rankings of the best Parisian bakeries, Bo & Mie is almost always at the top. Its bread is made according to the rules of the art, with natural leaven, that's what makes the difference. There is no trace of additives here. The fermentation is slow, in particular to develop the aromas. The same quality philosophy applies to the pastries and cakes, made with little sugar. Since the opening of this first shop, the brand has developed with two other points of sale in the capital (Marais and Louvre).

Run by two artisan bakers trained by France's top chefs and chocolatiers, its breads and pastries delight even the most delicate taste buds! Their guaranteed gluten-free creations are the result of ten years of practice. Let yourself be tempted by their tasty pains au chocolat, their melt-in-your-mouth madeleines and, of course, their various brioche, fig and cereal breads... As you can see, there's no shortage here.

An institution in the Marais. The name is not invented and it is the real name of the bosses! Since we are in the Marais, we are selling breads, brioches, meringues and chocolates in the form of zizis but also exceptional LGBT achievements - see on the website.

" Eating on the thumb ", this is the argument that decided the street bakery next door to offer a sandwich and sale to take to all those who have a small trough at the SORTIR or the bars in the neighborhood. Besides a deposit of bread, there will be all sandwiches - even Swedes - proposed St. Croix Street, with quiches, pizzas - to warm on site - pies, lightning, nit, Chantilly, cookies and brownie, ready-to-take salads, full menu - salad, dessert and drink, as well as waffles, ice creams, to be tasted on the spot. there are several stools. You can even take a coffee or a chocolate.

Same direction as bakery Legay Shock. The story begins in 1920 where Victor opens his pastry bakery in Saint-Denis-D'Orca, a charming small village of La. Victor's know-how was then passed on from generation to generation. Victor's dream was to open a pastry bakery in Paris. Almost a century later, his great-grandson, Richard Legay, made this dream by opening on November 5, 2001, the pastry Bakery Legay, in the heart of Paris, in the Marais district.

Vincent and his boyfriend maintain the French tradition of bread raised by a baker, a real.

So design, so splendid, this Panelled pastry is definitely in the rays that will make your guests feel. Macaroons, pies, desserts, glass desserts are indeed design objects and trends. A treat for your eyes as the decoration of the boutique, very modern and refined. In an astonishing word. Try them, especially those in chocolate: get mad! Flip of the coin, prices a little higher than elsewhere. Counsel: order a cake for your birthday, you won't be disappointed. You can also order by phone.

For their first boutique, they chose the ^7th arrondissement. For the second, multi-starred chef Yannick Alléno and his pastry chef Aurélien Rivoire opted for the Sèvres-Babylone district. A bold choice, given that the area already boasts such illustrious names as La Maison du Chocolat and Patrick Roger. So how did they set themselves apart? By offering "gourmet, delicious, sugar-free chocolate". The two partners replace sugar with birch water. The result: chocolates that are good for you... and seriously delicious.

For several years now, it has been the fashion for single-product sweet stores. L'Eclair de génie, Popelini, La Maison de la chantilly... and La Meringaie, a family story with Madame (Marie), Monsieur (Benoît) and, initially, cousin Charlotte. The couple and their teams stage the meringue in different roles: solo (the Meringuettes) or as a base for pavlova with whipped cream and fresh fruit. The day we visited, the Désirée (whipped cream with coconut milk, mango, kiwi, pomegranate) was the "Meringaie" of the week. Exotic and desirable.

In the galaxy of bakeries and pastry shops, you can trust this Etoile du Berger without reservation. At the origin of the brand, launched in the Hauts-de-Seine, the passionate Franck Debieu, who has worked a lot - and still does - on the fermentation of sourdough to make innovative and tasty breads from quality ingredients, such as organic or CRC (Culture Raisonnée Contrôlée) flours. In its range of organic breads, religiously taste the Saint Père, its signature bread, the rye pie or the bread of the moment, offered for two months (one summer, we saw a bread with chorizo-hazelnuts). Nice array of pastries and cakes. Several lunch formulas.

This Borissou bakery is all dapper. A French-Korean organic bakery, opened in Rue du Commerce by Jusik Bae, who has worked in Korea and Japan. On the wooden shelves, a wide range of organic breads, including one made with ancient Egyptian wheat flour and others with gluten-free flours. On and in the display racks, viennoiseries and light non-organic cakes this time: puffed rolls (with green tea, yuzu...), a strawberry cake, a cheesecake, a black forest... By the way, Borissou means "lime tree" in Korean.

Founder of the Damyel brand, Richard Uzan, who has now left us, had a twofold objective: to offer excellent products that are also kosher. Target met! Damyel is synonymous with quality and, thanks to this sign, the practising Jewish community now has access to the best in the chocolate and confectionery sectors. The history of the house began in Sarcelles (95) in 1988. In addition to the historic Val-d'Oise boutique, the brand operates five points of sale in Paris. On their displays, mouthful chocolate and bars, chocolate specialities (mendiants, orangettes...), macaroons, sugared almonds... A very tempting offer.

Behind this bizarre name is a whole range of ice cream sticks, produced with a minimum of 75% fresh fruit, a few drops of water and a hint of cane sugar. Period! Period! A simple recipe, inspired by American ice pops. What flavors are available? Basics - kiwi, raspberry, strawberry, pear... - and more sophisticated combinations - lemon-curcuma-ginger (a best-seller), strawberry-lime zest vanilla-vanilla-olive oil or apricot-orange flower- chia seeds. Possibility to customize your ice cream with chocolate. Oh yes, last thing: these frosted delicacies arrive from the Old Port of Marseille, where the company's laboratory is located.

Comptoir du Cacao is an institution dedicated to lovers of fine chocolates. This Parisian family-run chocolate factory works in the pure artisanal tradition. You'll discover a creative technique based on original cocoa beans and cocoa butter. In particular, you'll fall for the delicious puff pastry pralines, available in gourmet flavors such as hazelnut, salted butter caramel and coffee. The spicy "Cacao Péro" range, with accents of pepper, ginger or curry, will also delight your palate. The expertise of our master chocolatiers has won us many prestigious awards.

Ms. Roy opened this elegant chocolate shop in 1948. If the house has changed hands since then, it has kept the name Roy, a guarantee of quality. Assortments, bars, truffles, beggars, orangettes, lollipops… The chocolate is available here in different shapes. Among the house's specialties are small squares (with matcha green tea or salt flower, for example) and Têtes brûlées Roy (a dark chocolate shell coated with granulated sugar and filled with a liquid butter caramel). Other delicacies, such as calissons, fruit pastes, honey or jams (from Papas Confituriers de l'Île de Ré) complete the offer.

Maison Mulot is a bakery-patisserie-caterer located in the Saint-Germain-des-Prés district of Paris. It offers a selection of top-of-the-range pastries, with a few tables for on-site tasting, as well as original macarons, viennoiseries, and confectionery. Maison Mulot also offers a takeaway and delivery service. Pastry chef Fabien Rouillard uses the know-how he has acquired and passed on over the years to create and realise his recipes. Maison Mulot offers a wide range of pastries and tarts in small and large formats, as well as festive cakes for special occasions. Maison Mulot's signature pastries include Amaryllis, Magie Noire, Côme, Caribou, and Délicieux.

This fine grocery store sells fatty livers, refined seafood products (caviar, sea salt), but also sweet treats such as macaroons, chocolates, sweets, golden grapes… You will also find a selection of red, rosé and champagne wines.

Refined décor with old-fashioned patina, beams, wrought iron and large poppy paintings, welcome to the world of gourmet delights. Among the sweets on offer: tuilettes de Nemours; craquelines; gentil coquelicots: melting caramels flavored with poppy... But also regional specialties: briard cookies, brie de Melun shortbread, Meaux mustard shortbread, barley sugar from the Moret nuns, Provins rose jam... An attentive and pleasant welcome. You can also order your products online.

Candy Paradis is a small boutique that will please young and old alike. Here, sweets and pastries are king, and you can see it from the front, colourful and so appetizing. Candies, desserts, cupcakes, macaroons and customizable cakes, usually without added sugar and sometimes even gluten and lactose free. Everyone has the right to their own cake! Candy Paradis can also make pastries to suit your events: baptism, birthday, wedding... All your desires can take shape! Finally, note that the place is open non-stop on Wednesdays and Saturdays, which is very convenient for assets that would like to visit here.

Effluents of mint! Located in the heart of Milly-la-Forêt since 1934, the traditional herbalist's shop Millymenthe offers natural products around plants and the charms of yesteryear. You will find the famous Milly-la-Forêt peppermint, infusions and medicinal plants, teas, carefully selected food supplements, essential oils, but also the famous Millymenthe candies with honey and plant essences. Not to mention honeys from the Gâtinais, essential oils, tea and even cosmetics and mint soaps.

This bakery changed owners and reopened on May 1st 2021. It immediately made a name for itself by winning the1^st prize for the best Seine-et-Marne baguette 3 months later, in the traditional category. A great achievement for the owners Helena and Yannick Jehenne. Now you know where you can buy your traditional baguette! There are also excellent pastries, a top-notch snack bar and, the cherry on top of the croissant, a friendly welcome.

This bakery-patisserie is located in the lower town, just a few minutes' walk downhill from the medieval town, at the corner of Place du Maréchal Leclerc and Rue Victor Garnier. The storefront sets the tone for the many rose-based specialties on offer, including macaroons and confits... But there's no need to stop there, as the pastries with various dark and white chocolates are just as light and pleasant on the palate. We tried it and were won over. This is an address to take note of if you're feeling peckish.

Jo and Nana Cakes is not just an online pastry shop/caterer. It's also a responsible cookie and grocery store. On the website, you'll find vegan, gluten-free, fair-trade and mostly organic products. The brand delivers in Paris and throughout the Ile-de-France region. You'll find delicious chocolates, tarts, cakes and petits fours.

Since 1993, Philippe and Maryse Conan and their team have been preparing delicious homemade products every day in their large bakery-pastry shop. A multiple winner of the best butter croissant competition, the bakery-pâtisserie is renowned in the neighborhood for the diversity and delicacy of its preparations. In addition to breads, viennoiseries, traditional and fine pastries, it also offers "cold" desserts, sandwiches, salads, verrines and hot and cold catering dishes. In 2012, Philippe Conan won a prize for the best butter croissant in the Paris region.

Gaëtane Raguet and François Brault display the traditional winged wrestle with a mixture of natural levain and yeast and less refined organic flour at the round price of 1 €… What we like most of all are the breads made with old cereals or the flour flour and the natural levain. Benefits of this method: the taste developed by slow fermentation and conservation. Cooking is done in quite high temperature with a steam injection that gives the brilliance to the bread. Antique wheat-based starch is one of the lighthouses of the shop with buckwheat and corn breads and gluten-free bread. You can enjoy it on site.

Cupcakemania is like bugermania. It's a wind of gourmet madness that's been blowing through the capital for several months now, and many people are jumping on it... One of the latest is Sandy. She's opened a pink-clad, girly tearoom where she brings to life cupcakes of all colours. Some are classic, others more original. Sandy makes them according to the season and her mood. She has fun inventing cake pops or chocolate lollipops.

When the sunny days return, this small shop is taken by storm. And it's easy to see why. With more than forty years of experience, Alain Bernard is renowned in the area for his deliciously flavored ice creams. He strives to offer quality products. Whether you prefer sorbet, Nutella or a more classic flavor like vanilla, you should find what you are looking for. If it is possible to taste its ice cream or even waffles and pancakes in the room, we recommend you rather to go and enjoy the edges of the lake to savor them. Much more pleasant!

He spent 5 years working alongside Pierre Hermé, enabling him to develop all his talents. Discreet, he is nonetheless one of the princes of Parisian pastry-making! The crowds that flock to his store bear witness to this. He excels in the art of pastry-making. Galette des Rois aficionados don't hesitate to cross the city, and he sells up to 4,000 of them every year! It's undoubtedly one of the best in the capital. We also love the breads, the famous millefeuille, the raspberry tart...

For some time now, Chanteloupians and visitors alike have been able to succumb to Fanny's pastries and more. Indeed, once you cross the threshold of this gourmet boutique, you'll see cakes and other sweet treats prepared directly in the workshop, which is visible from the sales area. Stéphanie Dagron's idea of a unique place was to combine expertise and conviviality. A terrace and a grocery store selling local produce complete the offer of this unusual patisserie, which is sure to leave an unforgettable impression on lovers of good and beautiful things.

It was upon discovering her niece's food allergies that in 2016 Tiphaine Bordier created Matatie, a brand of cookies that are 100% organic and, above all, free from the 14 major allergens. It's an ambitious project that's making people happy, allergic or not! Everything is produced in Seine-et-Marne, near Melun. And the adventure continues, since 2022 Matatie also offers a chocolate range (bars, Easter chocolate, etc.). Matatie's sweets are distributed all over France, in most major supermarkets as well as specialized grocery stores.

Antoine and Jessica have set up this superb chocolate factory, making 100% organic chocolate on site. The company's approach is based on ethics and sustainable development, working according to traditional methods, with no added lecithin and naturally gluten-free. The result is a range of high-quality bars for chocolate lovers, as well as by-products: quarter bars, rochers, spreads, praline hearts, orangettes, gingerbread, chocolate hearts, individually or in bags.

At La Grange aux Senteurs, flavors change with the seasons and, above all, with your taste buds: Cluizel chocolates in ballotins or in bulk, Baudat honey, calissons, almond paste, gingerbread and other sweets, as well as coffee beans, over 100 varieties of tea and some 30 infusions. So, in autumn, you can comfort yourself with Oolong chestnut tea, and in summer, refresh yourself with Dammann Frères iced tea or Gemelli ice cream. A fine selection, complemented by mugs, teapots, gourmet baskets and more.

Jérôme Saulnier has been established at the foot of the old town's ramparts for nearly a decade, and his success has never wavered. A former member of the Pralus family, the chocolatier boasts an undeniable technique, which he applies to ganache, the house specialty. His beautiful displays feature classic compositions as well as more original recipes: fruit ganache, olive oil ganache, rose ganache and lemon basil ganache. You'll also find seasonal chocolates, confectionery and tea.

The Mouilleron bakery is a Coulommiers classic, a family adventure that began in 1976, and continues to supply local residents with the same passion, and know-how well handed down. Today, it's run by Sylvain Mouilleron, a stickler for tradition who celebrates his region, notably with his famous brie stems. The baker-patissier offers a wide range of delights, including old-fashioned breads, boule de ferme and speciality breads, as well as viennoiseries and pastries, and savoury snacks.

Winner of the French TV show La meilleure boulangerie de France in 2014 on M6, best baguette in 2001 and best croissant in Seine-et-Marne in 2005, the house is a reference in town, today run by Patrice Monchaussé. This family-run establishment, founded in 1943, perpetuates a tradition that has been handed down from generation to generation, with competitive breads, notably the traditional baguette, and well-known Viennese pastries, as well as traditional and creative pastries and savoury snacks, all displayed in a beautiful, long display case.

Delphine Weiss' boutique is a veritable compilation of pleasures, offering not only a wide range of chocolate products, but also a host of local and international delicatessen items. Her pretty boutique, located in the center of town, is the perfect place to fill up on the delights: Chapon chocolates, Vallée d'Origine, Provins rose honey, salts, mustards and vinegars, a selection of teas, coffees and chocolate powder, as well as jams, cookies and confectionery products.

Absolutely unmissable! Le Fournil Gourmand is racking up the awards, and for excellent reason. Open from 6.30 a.m. to 8 p.m., this bakery-patisserie offers homemade products, carefully selected, and whose pastry chef Jean-Paul Taranne has 40 years' experience: you can feel it! The bread is leavened with organic produce, and among the wonders on offer, the éclair holds a special place, with new creations regularly proposed. Best éclair, best apple pie, best bread: the awards - deservedly - are endless! A warm welcome.

The owners of the Rigmarole next door, Jessica Yang and Robert Compagnon, are also at the helm of Folderol, a crazy concept that's been all the rage for some time now. Here, Jessica, a former pastry chef at Guy Savoy, offers ice creams that are as surprising as they are delicious. While the repertoire still includes the great classics, the olive oil, cold brew, and banana crème crue ice creams stand out. A glass of wine is available to accompany this refreshing break.

Le Fournil de Gauthier is one of those good independent bakeries where regulars and hearsay-savvy visitors flock. And they're not wrong, far from it. Here, of course, everything is homemade, with care and passion, by a team of 2 pastry chefs, 2 shop assistants and 3 bakers. You'll find bread baked in a wood-fired oven, a variety of pastries (lychee logs, tarts, apple turnovers...) as well as pizzas, fougasses, quiches and sandwiches.

The idea came from three farming couples who decided to join forces in 2017 to found this amazing ice cream farm. The cows' milk is used to create farmhouse ice creams and sorbets, now available in some twenty flavors, including dark chocolate, honey, nougat, prune armagnac, strawberry basil, mango and white peach. Frozen desserts are also available, depending on the season, for Christmas or Easter. Products are available for sale at the farm, as well as at markets according to the calendar.