Where to buy bread cakes chocolates ice cream Pays De La Loire

This pastry shop in the heart of the pedestrian street, created several decades ago and in which three generations of pastry chefs have succeeded one another. The owners, who have been in place for about 3 years, are pastry chefs by trade and have kept the emblematic speciality created by their predecessors: the Saint-Philbert cake! This is not the only delicacy you will find here, since at Easter time, the flan maraîchin is on the stall, as are the pastries of the moment, between chocolate or fruit cakes, and chocolates.

Today, a trade that crosses half-century, it applies all labels, all certificates, all the medals possible! This is the case of bakery-chocolate-bakery Derval, which is a greedy institution in Laval. This is due in large part to the talent of chocolate of the boss, who did not just take over the shop of his father (also nickname Moses), but always showed a keen interest in innovation, risk-taking (he bought two other signs, on Laval and Changed). For the new recipes of chocolates too! Like Pegasus Hooves, which have belonged for several years to the gastronomic heritage of the department of Mayenne…

This store is open on the street, so convenient for fast purchases. You will find the pastry, bread and tea lounge on the floor. A friendly place to spend a pleasant time during shopping.

Another Pornicais institution and a must for food lovers! Bertrand Gavet, worthy heir of 5 generations of pastry chefs, took over the family business in 2005, and renovated his shop in 2014, while preserving its spirit. In this pastry shop, you are bound to find something to please you, between the chocolate, the biscuit and the confectionery. A choice so vast that one does not know what to choose. So why not try the Armoricain with its almond meringue and praline cream? Or the kouign-amann with its excellent puff pastry? Or the Délicat&Sens chocolate, a creation by Bertrand Gavet made from selected cocoa beans. You can order online and pick up your order at the back of the shop.

It is a mandatory passage after the beach or at the bend of a walk: this glacier is a must. The variety of flavors is vast and difficult to choose from all these artisanal ice creams. Examples of flavors: amarena, cookies, millenium, Louisiana, rock, crunchy raspberry, Buenos, whisky cream and many others. You will have to come back to taste another flavor. The North Pole also offers waffles.

An unmissable speciality of La Baule, the real Fondant Baulois is imitated today, but never equalled. It was Monsieur Denis who, in 1980, developed the recipe. It is made from noble and natural ingredients: a large amount of cocoa, fresh eggs, butter with Guérande fleur de sel, wheat flour and cane sugar. Its fine texture and delicately caramelised flavour, typically Breton, make it a sought-after local speciality. Today distributed by nearly 350 outlets, you can also buy it in this shop.

The Fonteneau brioche was born in the 1970s in a bakery in Chavagnes-en-Paillers; today, the company has several production sites: in La Copechagnière and Boufféré. It is above all a family story, the passion of 2 generations. It produces spoils and several ranges of brioches: organic, festive and... nutritional! This brioche has won numerous awards: it was awarded^first prize for the best Label Rouge Vendée brioche at the Vendée products competition, and a silver medal for the gâche at this same competition.

Le fournil Saint-Pierre is not a bakery like the others: you come here above all to enjoy yourself! The bread is made in the pure tradition by a craftsman who uses only organic flour and leavened dough. The breads are various: corn, dried fruits, raisin-hazelnut... As for pastries, the family speciality is the fruit tart and the "tendresse angevine", but don't forget the sablé saumurois with pommes tapées. At lunchtime, the bakery offers very good sandwiches. There is no doubt that this is one of the best bakeries in the Saumur region!

Located on the Atlantic coast, Eric Marché and his wife created in Nantes this address with a nice window. Eric prefers, above all, a scrupulous choice of raw materials: meal from controlled and local agriculture, Red label, organic label. Our artisan works on natural leaven and then shapes them in very varied breads. Here you can taste the traditional and special breads, the black wheat stick, the special Erdre but also the crowns, the balls, the campaigns, the minibuses, all shapes and sizes await you. We must come here to discover the "special" ones, such as the olives or lemon and rosemary, as well as the bread of the sportsman (hazelnuts, apricots, grapes) in the competition of the bakery in 2009 as the best aromatic bread. This year, a new blow blow your guests: Norwegian bread, developed from spelt and rye, is very rich in taste! On the other hand, the croissants of the butter in butter has also earned its price. And what about the beautiful chocolate breads, brioches, almond breads! It is called and we do not end up licking the lips. Wait to try the real doughnuts, the kouign aman, the chocolates… and one of its delights that surprise: !! It's also the right address for bread bread and giant meringues! A little trough or lunch? Quality sandwiches and salads are there. Counsel: don't forget dessert.

Mmm! As soon as you enter, your eye is inevitably drawn to the pastries on the right, the macaroons on the left and the cakes: entremets glacés, dome-shaped marbré blanc et rouge glacé, carré au chocolat with successive layers of sponge cake and nougatine, charlotte aux framboises... If only it stopped at pastries... Well, it doesn't. It also sells handmade chocolates and bulk chocolate (with hazelnuts too...). But it's also a bakery: we make the Gana baguette, with its soft crumb and crisp crust. Sandwiches are also prepared daily. Will you give in to temptation?

The Chocolatier Sablais, in addition to its vast boutique, also opens the doors of its production site for guided tours with the program, the discovery of the profession of chocolate maker, the origin and manufacture of chocolates, cookies and candies. After watching the film, you can visit the shop and all the delicacies made on site. More than 250 references of chocolates, pralines and homemade sweets. In addition to chocolates by weight, mouldings, chocolates with various alcohols, truffles, pistols, biscuits.

It is one of the best chocolate and pastry shops in the city and, without a doubt, the one whose window is the most artistically decorated during the Christmas season. The quality of the chocolates and cakes is the work of Jean-Yves Cerisier - the father of specialties to be tasted with an eye on his scale, the Douanier Rousseau and the Alexandra - and the beauty of the various decorations that adorn the façade and the window throughout the year, that of his wife Christine. It is true that she watches over her pretty store like a mother hen over her brood, and likes to show her talents as a decorator every year in December during the Christmas markets in Boston Square, where the "Imperial's chalet" is systematically one of the most noticed for its originality.

Craving ice, textured, milk-shake or hot drinks on Royal Square at any time in the afternoon or evening? This is where we must come! In jars or bags, Amorino offers both good and beautiful ice creams presented in the form of flowers. In choice, many perfumes without dyes or artificial flavourings: Amarena, caramel with salt butter, rods of her, stracciatella, Sorrento nuts and figs… The advantage, with the cut not in balls, but in petals, is that one can put more in its cornet, and combine up to 8 fragrances for the pot Brandissimo! The house also offers some Italian specialities: foccaccina, hot or cold brioche topped with ice, assortiments of candy or cream. A pleasant setting, where you can enjoy sweets at any time of the day!

Since 1920, family-run Le Roy René has been delighting us with specialties straight from the South of France, in Aix-en-Provence. Directly inspired by our Good King René, who, according to legend, received at his third wedding a smile-shaped confection, commonly known today as a calisson, a mixture of crushed almonds, candied melon placed on a wafer leaf, topped with icing. But this is not the only speciality on offer: there are all kinds of nougats (pistachio, black, white), shortbread cookies and fruit jellies, all handmade to preserve traditional know-how.

Installed since 1827 on the promenade of the port of Le Pouliguen, the Confiserie Mignon perpetuates, with the daughter of the current owners, the 6th generation of confectioners with the same artisanal recipes. The manufacture is done in front of the public: observe these niniches which are worked only for you! Attention, with almost 35 flavors, it will be very difficult for you not to crack. Other flagship confectionery, berlingots (8 to 10 flavors), caramels (hard and soft) with Guérande salt, nougat, nougatine ... The other shop offers ice creams and waffles.

Before you go to work, during your lunch break or on your way home, stop! You will become a new fan of this bakery. Located on boulevard Desmorieux, the Boulangerie du Père Pain Pain Pain and its team welcome you warmly. Bakery side: the bread is available in all its forms: tradition with Guérande salt, Pain Pain Pain (brown bread/seed mixture), spelt baguette; all made with French wheat flour. On the pastry/viennoiserie side: a wide choice again! Bring one of the delicious fruit pies... for a special occasion, we will make you one of the personalized cakes: the classic "cabbage in a cake" or the famous wedding cake of Father Pain Pain Pain ! Finally, on the fast food side, you can choose between the salad menu (salad bar), the sandwich menu or the hot menu (pie, burger, bite). Enjoy the terrace on sunny days.

Best apple pie of the Sarthe (2015 and 2016), ^2nd best croissant of the Sarthe (2016), most original Prix Galette (2014 and 2016).

The brioche is part of the traditions and heritage of the Vendée! Made by hand, the Vendrennes brioche has existed since 1932 and still has the same flavor. Three generations of the Brosset family have succeeded one another within its walls until the takeover by new owners in 2017, the Guignard brothers, who are keen to maintain the tradition and know-how. Less focused on individuals, for a long time, this house has specialized in the production of artisanal buns in large volumes, for associations, schools, high schools..

Just a stone's throw from the red-brick church of Sainte-Thérèse, Antoine Robineau and his team invite you to discover their beautiful bakery! His house is a benchmark for all lovers of authentic, traditional bread. His baguette has been awarded best first baguette in 2019 for tradi and^3rd in Loire-Atlantique! People come here to enjoy this beautiful traditional baguette baked all day long. Antoine also offers special breads made with stone-ground organic flour. The range of organic Guérande salt breads has been extended to include speciality breads. T80, tourte de seigle, épeautre, pain de campagne à la coupe aux graines, aux fruits and the new buckwheat bread are all worth trying. Chocolate tarts, orange-peel raisin breads and other tarts of the moment are available in beautiful surroundings. In summer, fruit tarts are king. And don't forget our sourdough brioche and viennoiseries. Travel cakes (Nantais, Angevin, cake) and homemade ice creams. The warm welcome invites you to indulge in seasonal delicacies: galette des rois, fouace nantaise! Snacking is also on offer, with daily specials. The new Tartinatables (chocolate or caramel) are sure to please.

Although a little set back from the town center, this bakery at the end of avenue Jeanne-d'Arc is well worth a visit for the quality of its bread, the smile of its staff, and its attractive pastry-viennoiserie section. Flans, éclairs and fruit tarts (in season!) complete the snack offer. The local color is found in choux angevins and gâteau d'Anjou. On the bakery side, you'll find organic and non-organic products, but always with real know-how. You can buy puff pastry, pizza dough and burger buns here!

In the early ^20th century, the café La Fourmi was born on Chaussée de la Madeleine in Nantes, next to the Belle Croix bridge and Quai de la Maison Rouge. In 2023, La Fourmi was reborn as a bakery with sourdough breads made from ancient wheat flours: Datell, Rouge du Roc and Carré de Crête. Pascal and Olivier, partners and lovers of Nantes history, met in a flour mill (Bourseau in Nozay) before embarking on the adventure of this traditional bakery. Today, using ancient wheat and millstone flours, they keep the Minoterie de Nozay working. Postcards, now photos, of the former café have been reinstalled to show the authenticity of the premises, as Café La Fourmi was one of the oldest cafés in Nantes. Now a bakery, it offers delicious burger buns, curried ciabatta, fruit breads and excellent sandwiches. The emphasis is on seasonal produce. Special breads are organic. A place dedicated to bread tasting, committed and artisanal.

Beautiful artisanal bakery in the heart of the Ile de Nantes under the leadership of Jean-Baptiste Mennesson. A wide range of breads is offered: traditional French bread, baguettes, country bread, cereal bread, wholemeal bread or rye bread with raisins, ciabatta baguette with olive oil... Buttered pastries and homemade pastries complete the specialities. There are also a number of sweets for those with a sweet tooth. For lunch: sandwiches, quiches, pizzas and a microwave oven to heat up dishes. Also noteworthy is the small grocery section, which can be used to make up for any last-minute omissions.

Ali's cave could have been called the attractive boutique near the Talensac market. Dedicated to the culinary specialties and gastronomy of the region, you will find to drink, eat, offer! This beautiful space is first a journey in the past, which has not known these white iron boxes illustrated by this little boy encasquetté and his great cape to wind or his bowl of of the Pornic on which one can have his first name burned. Make no mistake, the adult you are not forgotten, far from it. To quote all the products available is an impossible task, but the amateurs of Troussepinette, Malvasia or Nantillais will find their elixir. Lovers of Salt will find Belle Erp products, fish soups, salicorne, small Mouzillon and of course salt from Guérande… And for sweet sweets, treat yourself to caramels in salted butter, Bonbons'O Salt candy and jams to the éclats of small butter, boxes of Small Butter, Patties Saint-Michel or the nantais cake, from the Hearts of Butter to Caramel butter, from rigolettes, from the sampled in. The boutique offers a variety of coffrets of nantaises delicacies that are already ready or to be realised. It also sells stickers and crockery at the comfort Breizh. Here are gift ideas for yourself or offer all the year, it's LU and it's seen!

This square of caramelized nougatine coated with a blue chocolate imitating slates has celebrated its half-century of existence. In this shop-workshop, it is also available in the form of Petit-Beurre, Easter eggs, or in a dark Quernon version, with a dark chocolate coating. Don't miss the other specialities, exquisite chocolates made with ganache or praline, Mouchoirs de Cholet and others around Cointreau, macaroons, soufflés, morello cherries...

Benoît is not only renowned for its chocolates, but also for its macaroons. Here, the famous almond cake comes in a wide range of flavors: vanilla, chocolate, coffee, rose, praline, caramel, tea, raspberry, blackcurrant, pistachio, lemon... There's something for every taste. And let's not forget the other delicacies on offer: chocolate pastries, tarts, cakes, jams, marrons glacés, calissons or coffee and hot chocolate, as the place also doubles as a tea room. A moment of delight not to be missed!

A sign that extends in the Grand West for Réauté chocolates, here among others in the heart of the Atoll, perfect for the little chocolate bites during the afternoon shopping! Inside you can find the style of Réauté chocolate chocolate with its small, prepackaged bags of chocolates that fall in all kinds: fondant, crisp, crisp, sparkling, fruity, to store in your small chocolate containers, sold in the store, perfect for a gift idea. But a huge selection of original presentations and packaging allows you to enjoy a pleasant gift. Apart from the chocolates, Réauté offers a wide choice of sweets such as meringues, des of all colours, nougats and even small biscuits. The most chocolate fondus will even find a loyalty card giving right to many advantages. The old store of Beaucouzé is still open and that of Ur-Erigné is at the South Shore shopping centre.

Always bouchées presented in beautiful boxes, offering a wide variety of products. A rich variety of semi-industrial chocolates of good repute with perhaps still too many pralines in the range. For the fine days, the ice of the house will seduce more than one papilla, with a rather classic but very tasty scent. Sorbets, cream cream (Belgium obliges!), Yogurt (more dietetic)… For those who prefer melting textures, Italian ice creams are generously served. We are here in a quality industrial chocolate, nothing to do with the low prices of the large distribution, but we are still far from the artisanal finesse of the real chocolate makers in Angers.

It is in this small village, south of Sablé-sur-Sarthe, that is produced an excellent wand of tradition. Thierry Gaugain also offers a very good brioche galette. It doesn't put your water in your mouth? There are often the world and the clientele, proof of the quality of the products offered. It is also a good address for montées or cakes for special events and family celebrations. In any case, do not hesitate to inform you, we will answer you without any problems.

In the Mangin district, one bakery is taking over from another. In early 2021, Boulangerie Jean took its place in the renovated premises. Behind the welcoming counter, you'll enjoy watching the baker at work. Here, in compliance with the agri-ethics charter and with a solidarity-based approach, we advocate homemade bread made from local, mainly organic produce. You'll find speciality breads such as seed baguette, T130 natural sourdough rye pie and petit épeautre, renowned for its exceptional nutritional qualities and low gluten content. At lunchtime, you'll appreciate sandwiches and quiches such as lorraine, leek/goat/honey or tomato/feta/Provence herb. When it comes to sweet treats, you won't be able to resist the Rhum citron gâteau nantais or the Paris-Brest seasonal fruit tart, let alone the lemon cake and other cakes.

Another beautiful address resulting from a successful professional reconversion! Charles Henri Mata, a former finance executive, wanted to give meaning to his work and to be close to people. It is thus artisan baker which is from now on his new way. He trained in the four corners of France in the real traditional country bakery. And especially to the art of natural leavening. Here you can find a range of traditional, sourdough and organic breads. We offer ciabatta bread with olive oil, special fruit breads (apricot, prune, hazelnut), small spelt, farmhouse bread, wholemeal bread. Breads made with buckwheat flour for people who want to reduce their gluten intake. Of course, the traditional sourdough baguette! Not forgetting the beautiful pure butter pastries, croissant for gourmet snacks. Try the orange blossom brioche, and the cinnamon rolls that change. A range of quality sandwiches for snacking and here is a happy baker as much as the customers of the Champ de Mars district!

Mickaël Huet, medal winner for his traditional galette and baguette, and head baker at L'Autre Boulangerie in Sainte-Luce-sur-Loire, opened Jolus in September 2021 in the Saint-Joseph-de-Porterie district. This artisan bakery is open from daybreak to offer a wide range of breads, tourtes de meules, campaigns with 100% organic flour "Les farines d'Émile" from Moulins Viron near Chartres. Pure butter viennoiseries, pastries and other sweet treats such as cookies are just waiting for you. Strawberry tarts arrive in early May. Cocoa bread and P'tit Goûter with their chocolate chips and golden wheat are just as delicious. We want to eat at least ten of them!

May they be lucky to those people in the Madeleine district. They have a small bakery marvel at home, making it jealous of many Anjou people living in the city centre. Without a drum or trumpet, Olivier Pothin makes absolutely delicious breads, with rustic crust and airy mies, Arthur's Pavement and seed stick, and boasts in addition to making all its pastries with Red Label meals. On the side of the pastries, always the original religious à with pistachio, exquisite cannelés to taste with the coffee, or the true Italian panettone, this brioche with candied fruits and orange bark. At lunchtime, sandwiches made with the good bread of the house await you. In addition, the bakery is open on Sunday morning despite its opening on Monday.

Aux Plaisirs de la Gourmandise offers a variety of artisanal baked goods.

In, chocolates, pacifiers, purple, caramel, liquorice, marshmallows, tart… To visit the factory and to assist in the manufacture of all these wonderful candies, it is in Boufféré (Vendée) that you have to go - but to taste them and bring a tailor-made assortment, the store of Saint-Herblain is open to you. An indispensable address to rediscover all the flavours, shapes and colours that marked our childhood. At Goodness Pinson, confectionery maker since 1860, the real sampled in are still made to the old, cooked in copper cauldrons and worked by hand. For the most beautiful occasions, the sugar are extended to chocolate, almonds, heart shape… Among the 500 references made by this emblematic establishment, you will find what to do with the pleasures of all generations, at particularly interesting prices. For fine gifts, some compositions are presented in beautiful Belle Epoque or romantic designs.

Open seven days a week, La Mie Traffic de la place du onze-Nov is from those places that regularly form - Sunday late afternoon, in particular - a long queue of customers who want to buy something quickly done well. In fact, whether it's breads, pastries, salads or other sandwiches, freshness and moelleux are always at the meeting. Small prices also. With, among other things, a student formula at 3,60 €. Ideally located - just a few steps from the city hall - this pre-franchisee teaches «social mix», as there are also students as well as parents, traders and public servants! A second Mie Traffic was created at the exit of Laval, boulevard des Grands-Bouessay on the territory of Bonchamp. What is more than the first? It is open until 21 p. m. and its drive service allows you to be served without leaving your car…

Les Ateliers du Goût is first and foremost the story of Christophe Moreau, chocolate and pastry maker and companion of duty. As soon as the door is pushed open, the good smell of chocolate invades the pretty shop. In the chocolate, cake and biscuit display windows, cakes and biscuits rival each other in originality and flavour. Everything from delicious macaroons to tasty ganaches is a real treat. And if you're a macaroon lover, there's a workshop dedicated to it. A gourmet address to be discovered urgently.

The gustative quality of Christophe Lopez's caramel is recognized by all fine palates. Available as a spread or in soft caramel candies, it is not the only delicacy, as you will find in his shops, chocolates, marshmallows, homemade nougat and macaroons with multiple tastes and colours (pistachio, praline, champagne, rose, tangerine, blackcurrant, violet). Other shops are located in Les Herbiers, Les Halles des Sables-d'Olonne, Fontenay-le-Comte, Challans.

The beautiful pastry shops and tea rooms in Nantes are on the rise! What a pleasure to discover the one of the two sisters, Marion and Margaux Vanneste, the creators of Rosemary "salon de pâtisserie" at 1 minute from the place Viarme. Rue des Hauts pavés more and more greedy... With, in particular, its nice restaurants... Margaux, the pastry chef trained at Anne-Sophie Pic's in London! amazes us with her creativity and sublime pastries! Everything is 100% handmade. We love the creations sublimated with aromatic herbs and spices, their signature... As for Marion, she is in charge of the reception, the sale (she has worked for Vincent Guerlais) and the running of this succulent pastry shop. You can also stop for a hot or cold drink in the small tea room. Taste the specialties! The Rosemary's, the lemon and rosemary pie revisited, where it all began... Crack for the Pavé Nantais: a wink to the street, a chocolate dessert with different textures (Guanaja chocolate mousse, almond hazelnut praline, crunchy coating...). Let's go for the buckwheat Paris-Brest, the fabulous choux, the Pavlova Citrus or the Baba Corse. Finally, we love the sweets of the delicatessen to take away (Pamplemousettes, fine cookies, chocolate bars, beggars, spreads). The place is greedy as one pleases! You must run to discover it.

The chef (François Godineau of La Duchesse Anne) develops his desires for the greatest pleasure of gourmets. A brand new bakery welcomes, on the spot and to take away, an avalanche of fresh products from the best producers. Traditional breads and baguettes, blond, golden or brown, which one will you choose? The bakery also makes crepes, doughnuts, shortbread, pastries and other seasonal delicacies, as well as a tea room, of course. The establishment offers many lunch formulas. Here, everything is delicious!

It is first of all for his baguette, the famous "Bagatelle" Label rouge, that we push the door of the baker of St JO. Sylvain Pasquier, for more than 11 years, has been our very own Marcel Pagnol in this renovated village of St JO. The bakery (ex-Fournil de St Jo) has moved 20 meters away in bright and brand new spaces on rue Barbara. 150 bakers in France offer this Bagatelle recipe and Sylvain is one of them! Natural leaven, slow kneading, traceability... all the ingredients are gathered to make an exceptional traditional baguette. It is in the same spirit that Sylvain elaborates his other breads. His 2 kilo wheel cake made in the old fashioned way is a great success. Wrapped in a cloth, it keeps for a week. His buckwheat bread and his bread with olive oil are also very popular. New: organic breads have made their appearance for our happiness with the big spelt or the organic wholemeal bread. As for the pastries and cakes, they are still 100% homemade with delicious croissants to start the day. The beautiful creations vary according to the season and are tempting. The Saint-Jo (cake with three chocolates), the kouign-amann, the small soft pastries, and many other sweets to enjoy. At lunchtime, a wide choice of classic or more original sandwiches made with chicken or beef marinades will delight people passing through or from the neighborhood. Let's go for gourmet snacks in the Roseraie and Beaujoire parks, before or after a nice stroll along the banks of the Erdre river, so close. Note the warm welcome and the free parking right next to the church whose bells ring out the hour of the snack!

The Oldü bakery opened in September 2022 in the Cens district under Ludo's leadership. He was awarded second prize in 2023 for his frangipane galette in the Loire-Atlantique best galette des rois competition. And his croissants won^1st prize from the Fédération des artisans boulangers the same year. We love Petit Oldü, a traditional bread that reinvents itself every day of the week. A nod is made to the grandfather with Papi Marcel's pie. The pastries are delicious, with numerous éclairs, not forgetting chocolate-hazelnut, caramel or raspberry-mango-passion fingers. As for flour, Label Rouge is used for traditional bread, while organic flour is used for other breads. Organic wholemeal bread, Pierrot bread..., everything here is gourmet!

This essential chocolate maker has 4 other brands in the Vendée and its Chocolate Museum in La Roche-sur-Yon. Gelencser chocolates are among the best in the Vendée. It is in Chantonnay, that the story began in 1956, with Patrick Gelencser's grandfather. Among the flagship chocolates: flavoured or pure ganaches, orange aiguillettes, florentines, mendiants, the Vendée heart, dried fruit tablets, spreadable paste? Cakes, mainly chocolate-based, are a delight, as are chocolate verrines and macaroons. An institution!

Sébastien runs this delightful tearoom next to the church. As good pastry chefs, he makes home-made viennoiseries and fine pastries, as well as chocolates, caramels... Flagship products: Chocotarte, macaroons, Charnet, Fresh Raspberry Gâterie, Péché montois, baba au rhum and, of course, brioche, gâche and flan maraîchin. Sébastien has made a specialty of pastries in the pâte à choux range. Generous cakes, just like their creator. In summer, frozen desserts (vacherins, ice creams), to take away or enjoy on the terrace.

Opened in 2017, L'Autre Boulangerie is the domain of Adeline and her husband Sylvain Jégou: a lab open on the shop, shelves with organic fruit juice bottles and small bags of dry cakes, a fridge with sandwiches and homemade salads at lunchtime. L'Autre Boulangerie also sells pastries, cakes and many types of bread: rolls of 3, Poolish, wholemeal bread, Déjeunette or Ficelle. The welcome is more than charming and what a pleasure it is to spend Sunday mornings there to pick up your croissants or hot brioche!

Want to taste an organic farm ice cream with Guillaume and Virginie? On their dairy farm, they practice sustainable agriculture, and their values are reflected in the making of their ice cream! Nothing is left to chance: the milk, cream and butter come directly from the farm. As for the other ingredients, such as strawberries, apples, eggs, they are all carefully selected, all organic, local, and of quality. To find out where to buy the fruit of their work, go to their website... And enjoy your meal!

Frédéric Brangeon defines himself as a craftsman of character and passion, having inherited his love of the artisan bakery from an early age. This baker's son, who became a master baker, perpetuates a family history in which Aurélie, his wife, and his entire team work with him to delight us. Since 2009, at his two establishments in La Chapelle-sur-Erdre (in the town center and in the Erdre Active Zone), Frédéric Brangeon has been selecting quality products to delight our taste buds. Among the ingredients, good and local: salt from Maison Charteau in Saint-Molf, local and traditional French Label Rouge flour from the Bourseau family flour mill in Nozay, fruit and vegetables mainly from the Hautière and Panetière family farms in La Chapelle-sur-Erdre. Here you'll find a wide variety of special breads, such as pain de campagne (organic wheat flour, organic rye flour), or the delicious fig and apricot bread made in 12 hours, like the bûcheron (Label rouge traditional flour, rye, sunflower seeds, linseed, sesame); but also viennoiseries: croissants, pains au chocolat, and other raisin breads,... not forgetting home-made pastries: paris-brest (choux pastry, almond crunch, praline cream, praline sauce), raspberry macaroon (macaroon shell, light vanilla cream, fresh raspberries), or the traditional gâteau nantais (soft almond cookie flavored with rum, royal rum ice cream), as well as sweet treats: chocolate bars, macaroon boxes, spreads, mendiants for parties... For lunchtime, the bakery-patisserie offers a wide range of tasty sandwiches, wraps, quiches, home-made pizzas and salads. And for aperitifs, you'll love the surprise breads, fougasses, préfous and other savoury reductions.

The paradise of candy lovers! Here at the factory of the Confiserie Bonté, confectioner since 1860, you can visit and watch the manufacture of the famous berlingots of our childhood, chocolates, nougats, lollipops, violets, honey pastilles, caramels, liquorice, marshmallows, sour... The real berlingots from Nantes are made the old fashioned way and are worked by hand. With a choice of 500 references, sweets in bulk, at particularly interesting prices.

The students of Ambroise-Paré all know this old Laval address at the entrance to the Rue du Lycée. From September to June, they buy good sandwiches and pastries for a cheap lunch or a little hunger between two courses. Recently renovated, Patricia Pacilly's boutique defends the colours of a bread that bears a very pleasant name, the Feast. But her husband Stéphane also prepares other tasty breads. The Campaillou, for example, a round bread whose black is coloured. You are only told that- 

Since the summer of 2012, the Alignés area (Actual, KFC, Citroën…) has a brand new bakery in the name that flows from source: The Baker des Alignés (simply). This arrival is welcome for those who go ahead after their work: they can now return home with classic or fancy bread; it is also for those who work in a nearby company because they make a new canteen where it is pleasant to swallow, in a room or terrace, sandwiches, pastries and, among other things, a formula from 6 to € (with fries, panini and a drink). Held by Patrick and Caroline Grimault (who is already involved in Murat's bakery since 1995), Le Baker des Alignés will remain in the commercial history of Laval as the first store to have installed an automatic fund to absorb and make the currency (coins and notes). A novelty that has a lot of fun for children and gives some people the desire to accompany Dad or mom to the baker without asking them to buy candy.

It was in September 2009 that the good news welcomed all chocolate fans: the installation of a Monbana temple at the exit of the city, two steps from the Pataterie and the pizzeria Del'Arte. It is true that the famous Industriel industrial chocolate maker who decided to enter the franchise market, it was normal for the head-location of the department to have his store before many large cities! Good choice: Since that date, the 120 m ² shop no longer counts its faithful. Especially at the time of the great Christian festivals (Christmas, Easter…) where the gourmets hurry to discover the latest news (chocolate candy, sparkling chocolate…) which, very quickly, join the team of the great classics made the reputation of the house founded in 1934 (chocolate powder, Neapolitan which accompanies the coffee after meals).