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

Change in Continuity: Orger's Pâtisserie bakery was taken up in 2012 by Yannick Blin, successor to the Coueffé couple who himself returned to the Léon couple in 1999, who had succeeded… To treat its guests to breakfast, lunch and dinner, the new boss offers a whole range of breads: Woodcutter Tradition, Du of Orger… As for the pastries, they are also in the honour of a biscuit biscuit called L'Andalusian. If you still find room to park on the other side of the street, you should be careful when leaving the Blin house because the sidewalk, the regulars know, is little wider than two patties of kings gathered… 

Located right next to the train station, this artisan bakery is open from dawn for a gourmet breakfast. Its wide range of homemade breads, like the pumpkin seed baguette, is made with Label Rouge flour. Pure butter viennoiseries, pastries and other sweet treats such as chocolate are just waiting for you. Erwan Le Bechennec, with 25 years of baking under his belt, and his team of 4 also design cakes for special events. At lunchtime, you'll find good sandwiches, pizzas, paninis, croque-monsieur or hot-dogs, and special brioche buns for burgers. You can enjoy these tasty treats along the Canal Saint-Felix, just a stone's throw away.

Mickaël Huet, artisan baker-patissier opened this bakery in 2014 in the artisan zone of Sainte-Luce-sur-Loire not far from the Route de Paris. Previously Grenier à pain, he joined the L'Autre Boulangerie banner and still makes top-quality products. The numerous awards he accumulates year after year bear witness to this. Gold medal in 2018 for his galette frangipane, silver medal in 2019 for his baguette tradition, silver medal in 2020 for his aromatic bread (turmeric, hazelnuts and black sesame), he won the same year, the gold medal for his paris-brest (shaped like an éclair). And in 2023, the bakery changed its name to PIAPIA! Pierre Coiffé, the baker's assistant, won a bronze medal for his mille-feuille. It goes without saying that customers flock to taste the breads and cakes offered by this winning team! They love the original seed-rich Norwegian bread made with rye and spelt flour, appreciate the wholemeal bread, the pain de campagne and the pavé de tradition, are enthusiastic about the bottereaux season, and also for the cannelés, the madeleines and the gingerbread with local forest honey, and savor the lemon meringue pie and the saint-honoré. The snack range is not to be outdone, with delicious sandwiches like this ciabatta bread with tomato confit, goat's cheese and honey, salads and burgers to enjoy on the large terrace or to take away!

The Fédération de la Boulangerie et Boulangerie-Pâtisserie de la Région Pays de la Loire is also mentioned, with a president named Aurélien Allaizeau and an address at 67 rue du Clair Bocage in Mouilleron-le-Captif. Their telephone number is 02 51 47 78 90.

Mokatea is Patrick Albera's gourmet store, an institution on the Talensac market since 2003! In 2018, it's decked out in the turquoise and white colors of La Baule's beach cabins, with this signature assertion for one of the region's best-sellers, the Fondant baulois! It's a chocolate travel cake with a melt-in-the-mouth texture, made from natural ingredients that make us melt with pleasure, and it's here that you can enjoy it! Patrick's passion for chocolate, aided by Macha, also offers ninety different tablets from top-of-the-range brands: melt for Noir écorces d'orange from Normandy chocolate-maker Michel Cluizel, or for Apotequil from Maison Bonnat in Voiron, or for Lait et noisettes du Piémont from Italian manufacturer Venchi. When it comes to travel cakes, the Fondant baulois is the benchmark, with its delicious chocolate speciality and salted butter caramel note. It's also available in chocolate mint, choco orange, choco coffee and even gluten-free with a raspberry heart. Other travel cakes include Gâteau nantais, an almond sponge covered with a subtle rum glaze. Accompany these sweet treats with quality hot drinks like Compagnie and Co tea or freshly-ground coffee. And enjoy! And now Patrick has his own website, so take a look and be warned, it's all gourmet!

In this shop, we make in the respect of the tradition, pastry specialities from the Vendée such as the brioche: traditional, puff pastry croissant type, with nuggets and the wedding brioche. Another flagship product is the fion à l'ancienne, a traditional Easter dessert made from eggs and milk, typical of the western Vendee, made from a family recipe that requires perfect mastery of cooking and know-how. Other flagship products: fouasse, gâche and préfou, bread filled with garlic butter to be enjoyed as an aperitif.

Don't leave the island without tasting its flagship specialty: the delicious prune tart from the Mousnier patisserie, also present at the market. Alain Mousnier's home-made cakes, jams and salted butter caramel are part of the island's culinary tradition. Other specialties include betchets (which means "cookie" in local dialect, i.e. twice-baked), also known as sailor's cookies because they keep for several days at sea. For mardi gras, there's also foutimasson, a doughnut also known as bottereau or tourtisseau.

"Le Pain des Vendanges has arrived", reads the sign. Here, everything inspires curiosity, starting with the original "surprise" éclairs! 12 different kinds of eclairs, pear-ginger, milk jam-brownies, peanut-milk chocolate, gingerbread... Frissons Citron, Double Choc, which Delphine's talented pastry chefs make delicious. Easter chocolates, homemade ice creams for schoolchildren at the start of the new school year. Ma Boulangerie is 10 years of craftsmanship mixed with little touches. Like the coconut-mango-passion saint-honoré. Who does it? Apprentice baker Léa, Sandra in the store... a whole team dedicated to giving you good bread.

Dominique and Yoan, master chocolatiers, rigorously select cocoa beans to create the finest chocolates. Handcrafted according to traditional recipes, they add their creativity to the mix. In the boutique or online, chocolate bonbons and personalized chocolates, with specialties such as croquants (roasted dried fruit, then caramelized, pre-coated with a homemade praline (cooked in a copper cauldron), sublimated with a fine layer of 100% cocoa butter chocolate), and p'tits Q... Visits and workshops available.

It's a long storefront with four arches, where customers come and go at all hours, either on the bakery side or the sandwich side. This Panetière is, in fact, divided into two parts: one for a quick stop-off to buy a baguette for lunch or a chocolate pastry for a snack, and the other for a quick sandwich and a lunch menu with a drink and dessert. An informal and practical address, a stone's throw from the tramway station and Les Cinéastes art cinema.

The clientele is and causes: the large bakery all decorated with a strategic place in the middle of the breweries, and especially right in front of Gare Nord. But especially bread, crispy, is made and cooked on-site; The pastries are divine and the little sweets and creams to bite on the thumb between noon and two are worth the detour. And if you're thirsty, you're also selling fresh drinks. A very good address.

A Belgian company that makes pralines and other chocolate sweets, Léonidas is well established in Europe and around the world. The company was founded in 1913 by Léonidas Kestekides. One million pralines are produced every day in the two Brussels factories. In 2021, the Main Street shopping center saw the opening of a Léonidas boutique combining a chocolate shop, café and tea room. The brand was already present in La Chapelle-Saint-Aubin with a chocolate shop-café-tea room, offering chocolates, iced mochis, mugs and accessories.

The history of L'Atelier du Chocolat goes back to 1951 with Joseph and Madeleine Andrieu. Their son, Serge, took over the store in 1982, and in 1995 created the atelier-boutiques and bouquets de chocolats (assortments of chocolate leaves) that make the brand so original. One of the flagship products? Feuillants d'or. These are broken crêpes dentelles mixed with an almond and hazelnut praline. Hmm... you could eat a whole box of them! You should also try chocolate with chilli in bars or bite-size pieces, or with caramelized hazelnuts. You can also be tempted by a box of assortments or a magnificent gift box. L'Atelier du Chocolat also offers rochers, shortbread, medals and chocolate plaques. A formidable address for gourmands!

Colors, flavours and especially an incredible diversity of products: the reputation of this small shop of rue Plantagenêt is not any more to make. The brand is specialized in the sweet one but also proposes spices, rices of great originals, Indian lentils... As for sweetened temptations, difficult all to enumerate with this pasta of fruits, artisanal jams, dragees, almond pastes, pistachio, nuggets of chocolate, dried fruits or candied, powders and sliced thinly, dragees, syrups, food colourings... In short, very to endorse the panoply of perfect the small confectioner! And to facilitate even more the life to you, a wide range of utensils is presented to the sale. The advices, finally, are exempted with generosity and conviviality.

Les Garçons Glaciers bring not only icy delights, but also a nostalgic ambience with their vintage Piaggio. This emblematic vehicle, reminiscent of the charm of bygone years, adds a touch of authenticity to their gourmet ice creams and sorbets! With creations from their workshop, they delight the taste buds of Angevins and travel to your private or professional events. Their quality ingredients are sourced locally and organically. A quality approach that goes hand in hand with the friendliness of these two childhood friends.

Strawberry eclair, chocolate-raspberry macaroon, vanilla mille-feuilles... at Stéphane Pasco, the pastry shop innovates for the pleasure of the eyes and the taste buds. Each of his creations offers a refined aesthetic, like his shop with its modern lines and declined in black, grey and fuchsia tones; all in a great respect of flavours. This Nantes native set up his own business in 2011, in the town centre of Vertou (next to the music school), with his sister, Isabelle. In particular, he did his apprenticeship with Jean-Paul Hevin, an international relay-dessert and "meilleur ouvrier de France". Lemon pie, Paris-Brest, Impérial (vanilla mousse, Granny Smith compote, almond dacquoise), pineapple cake, quarter quarter Yuzu... but also ice cream, glasses, sweets, chocolates, petits fours, pastries, set pieces... the hardest thing is to choose. If you wish to imitate the chef, Stéphane Pasco regularly gives pastry classes in his laboratory (in the Vertonne area) on Saturday afternoons (registration in the shop). Since 2019, a second shop in Nantes welcomes you in the Cité des Congrès district.

Behind the gourmet display cases, we see all the creations of the beautiful Maison Le Barillec. There's the range of breads, but above all there are the in-house pastries. Pastries as refined as they are delicious, including Nuage de Myrtille, Grenade and tarte à la cacahuète. Another flagship product of this artisan is chocolate. From traditional tablets to high-end jewel-like bonbons, all the savoir-faire is available in boxes: praline, caramel, not forgetting the famous "Bisous", which are a great success.

Both a chocolate factory and a delicatessen, Maison d'Oya, which opened in 2020, has already won a number of awards at the Academy of Chocolate's international competition in London, including a gold medal for its Crunchy spread and a bronze medal for its Beauvoir fleur de sel praliné. Florence, a chocolatier, makes these delicacies in her Port Joinville workshop. Chocolates in bar or tasting box format. Also on sale: teas, caviar, truffles and spices.

The people of Sablais were already flocking to this bakery near the Arago market, before it took part in the TV show La Meilleure Boulangerie de France. Try the viennoiserie that caught the eye of the M6 duo: La Câline, a briochette with a runny praline-almond center. Another idea for children's snacks: cookies, in a classic or more original version, with white chocolate and raspberry. Viennoiseries and pastries made on site, regular creations and the same philosophy in the range of breads, whose mixer can be seen from the street.

A safe value in Angers. Good bread lovers are familiar with this boutique, held by Anthony and Maryse Gaboriau, and some of the specialties are regularly distinguished in the various regional and national competitions (2 nd best wand of France 2016!). The shop offers about twenty varieties of bread, peeling exclusively from flour Label Rouge (rye, leaven, campaign, cereals, sesame…), and which with the pastries show all the richness and talent of the baker with outstanding croissants. What texture and flavors, also, for the brioche scoop! Pastry side, classic but serious, concocted in the rules of art. Among the essentials: the raspberry greedy pie, the Tatin, but also tasty mini macarons, verrins, and house cakes. The little ones for lunch: Quiches, sandwiches and pizzas (in very large format for some) very appetizing and served with smiles.

In the middle of the harbor, the candy-pink façade attracts families. Victoria and Jimmy's shop smells delicious. Gourmets can choose between waffles, chichis and crêpes, made to order with homemade dough. As for ice creams, they come from a master ice cream maker, Glace des Alpes, with 30 flavors, from the classics to the more original like Isigny butter caramel... Children will be treated to their own Kinder Bueno ice cream in a Pat Patrouille mug! Also Italian ice creams (10 flavors) and granités (12 flavors).

And a six! Here is indeed, on the brand new mezzanine of the Nantes train station inaugurated at the end of November 2020, the sixth boutique of Vincent Guerlais, a chocolate maker that we no longer present! What a pleasure to be able to buy the delicious pastries and no less tasty chocolates of this craftsman of Nantes gastronomy while admiring the breathtaking view of Nantes with the emblematic Lu tower! Before or after your train journey, pastries and special creations await you for breakfast or a snack, to be complemented by coffee, tea, fresh orange juice or other fruit juices to take away. Try for example the Bostock, a soft brioche with almond cream and a nectar of strawberry sengana from Alain Milliat and let yourself be taken to Brazil, Colombia or Venezuela with a bar of Pure Origine chocolate in its exotic case. A treat for the taste buds!

A jewel box for jewels! This new patisserie is the epitome of refinement. You'll fall head over heels in love with the beautiful little cakes! It has to be said that Julien Herman is an artist pastry chef who worked in the kitchens of great chefs before opening this house in Le Mans, which is a real treat for the taste buds. From breakfast to tearoom to lunch in jars, it's a no-brainer. On the shelves: finger caramel peanut, strawberry vanilla cabbage and many others, including our two favorites, one with black sesame, the other with yuzu.

This excellent bakery-patisserie near the Puy du Fou, which has just celebrated its 15th anniversary, has won countless awards! Its brioche won a gold medal for the^{4th time} in the Vendée region, as did its organic tourte de meule and organic wholemeal bread. Annabelle and François Brin took their expertise to the cameras of La Meilleure Boulangerie de France, where they reached the quarter-finals. Other flagship products include bread made with distilled beer from the nearby Mélusine brewery, and Méli-Melba.

The story of Mei Narusawa, a Japanese woman who moved to Europe to learn the art of baking and pastry-making, is a beautiful one. Formerly an employee of the small Carmes bakery, she now runs her own boutique. A store bought from the Carmes bakery, and a must for all lovers of good bread. From sourdough bread to walnut bread, from seeded cobblestones to corn bread, there's nothing wrong here. Delicious viennoiseries and pastries too: cannelés, Madeleines, fondants, brownies...

This bakery-pastry shop in the city center has a nice renovated room, a patio and a terrace where you can have a drink or have a lunch break around snacking suggestions. The Petit Montois (chocolate, seasonal fruits, caramel), the travel cakes and the butter brioche from Beillevaire or the pink praline brioche are the main specialties. Among a range of about ten cakes at all times, in addition to the classic lemon pie or paris-brest, new ones arrive regularly, including the Vanilla Creamy, the Choco peanuts.

Les délices marins is the brand of frozen desserts created by the L'Air Marin farm in 2014, which chose to develop a business making creamy and authentic artisanal ice creams. Ice creams and sorbets with classic flavours (chocolate, caramel, vanilla, cinnamon, apple, pear, raspberry...) rub shoulders with more surprising flavours made in collaboration with local producers, like the Trompe Souris beer flavour, the Curé nantais cheese flavour...

For those familiar with Tartines et Gourmandises bakeries and their reputation, Le Labo is the latest addition, with a large space where you can sit down and enjoy one of the delicious home-made pastries imagined by pastry chef Quentin Billeau. It's in the mind of this passionate pastry chef that the delicacies are created. And if you're a budding pastry chef, the good news is that he offers pastry classes (cakes, viennoiseries...)! His favorite delicacy is the croissant, which he adapts according to his imagination.

A renowned company founded in 1929! In 2015, Thomas Planchot was awarded the title of MOF (Meilleur Ouvrier de France) in bakery, 21 years after his father Dominique! One family, 4 professions: bakery, patisserie, chocolaterie and catering. Every day, organic and special breads, pure wheat loaves... are hot off the press at all hours. Local raw materials (flour, butter, milk...) are chosen to make viennoiseries and pastries, and the award-winning brioche. Flagship chocolates include Jeu de palets, Bichottes, P'tits Grains d'sel...

Jean-Michel Mortreau makes organic chocolate. Pure cocoa butter chocolates, without added vegetable fats and without soy lecithin, the chocolates and all the ingredients used in the recipes of this chocolate maker are organically grown. The beans come from the Dominican Republic, West Africa and Peru. Vast choice of chocolate: dark, white or milk chocolate bars, pralines and chocolate candies, molds and figurines...

At the helm of this bakery-pastry shop is one of the village's two, Charlène Milcent and Jérémy Pancher, who took over the business in October 2021. However, in the months following their installation, roadworks on Avenue du Mans severely disrupted access to their store. After a difficult year, these two courageous and hard-working craftsmen have seen their customers return, appreciating the improvement brought about by the roadworks, which have created parking spaces and made their bakery more attractive. The baker's talent did the rest. His crunchy baguette is particularly popular.

Among the best bakeries in Vendée! It has even had the privilege of participating in the show "La Meilleure Boulangerie de France" in 2021! You have to see the stalls full of delicious homemade pastries and viennoiseries. You don't know what to choose as everything is so devilishly tempting. Figurehead of the specialities, the brioche and the gâche, but also all the pastries! There is a king's choice! Also a snacking range. I love this bakery, as much for the know-how, the quality, the diversity of its delicacies as for its welcome.

On the banks of the Loire, just before the bridge, stop at the Délices de Thouaré where passionate craftsmen are at work. Quality, greed and sharing are assured by Julien and Aurélie Fourage and their team. It smells good the bread all hot from the oven. Taste the specialties, everything is homemade: baguette thouaréenne, Tradition, Tradigraine, fruit bread or organic. The pastries are 100% pure butter PDO. The brioches are king (30 to 100 pers.) Try the tourton or other chouquettes, raspberry straw, tortillon: what a pleasure! The desserts : the Thouaréen, the Granité, the Royal au chocolat are succulent and here the pieces are personalized. Notice to the cyclists of the Loire by bike!

Since 2014, Maxime Toussaint and Véronique Babouard have been delighting their customers with their homemade desserts, chocolates, individual cakes, pies and other ice creams. This pastry-chocolate factory attracts gourmands and melts sweet delicacies for the taste buds. Véronique for the chocolate section and Maxime for the pastry section, the couple form an effective duo and their creations leave a delicious desire to succumb once again to the temptation of these pleasures, all in refinement and subtle flavours. The products processed are all of high quality and come as much as possible from local producers. Among their specialities, test the Enchanter, the Armorican, the Caramelized or the Elegance and the Tropico. A whole programme of sweets to enjoy. A catering service is also available on site, to take away or to enjoy in the tea room.

How can you resist Amorino's delicious ice creams? The Italian gelateria created over 20 years ago by Paolo and Cristiano set up shop in Angers in April 2021. The ice creams are homemade, without colorants or preservatives. Cones are served in rose shapes, and the choice of flavors is unlimited: pistachio mawardi, mango alfonso from India, amarena cherry morello cherry, blackcurrant, chocolate..., You'll also love their other treats: milkshakes, crepes, waffles, macaroons with ice cream, as well as comforting cappuccinos or hot chocolates.

The Castelanne chocolate factory in Nantes is a must for chocolate lovers. This chocolaterie offers a wide range of chocolates and confectionery made by master chocolatiers. The Castelanne.com online store lets you order your favorite chocolates and have them delivered to your home. Be sure to visit this high-end chocolate factory during your stay in Nantes.