Where to buy bread cakes chocolates ice cream New Aquitaine

All bakery and Viennese pastry products are made on site. Specialties include Bécam flute, wheat-free bread, organic breads and Le Choc'O Roi, the brand's signature cake, light and creamy, in a variety of flavors, to be enjoyed in the pretty dining room, on a comfortable sofa with USB plug, or on the terrace. It's also an ideal lunchtime break with Menus: salads, burgers, sandwiches...

For nearly sixty years, the orange and black window of the Trianon pastry shop has been attracting gourmets from the Couronneries district and aficionados of the Sunday market for its delicious pastries and beautiful pastries. In the window, chocolates, beggars, macaroons compete with the cakes. A must try? The Concerto, a marvel of chocolate mousses on a crispy bed. It's hard to resist when faced with so many delicacies. For birthdays, try a number cake! And in season, ice creams and home-made sorbets make their appearance. An address not to be missed in the district which perpetuates its know-how with brio.

There are some pleasant talents to follow and encourage. Gaëtan Cossoul's is particularly noteworthy. Specialties include Basque cakes, Landes pastis, chocolate fondant (Coq d'Or European gastronomic prize), vanilla flan... Le Bellis aims for quality (less sugar and bad fats). With his team, Gaëtan bakes bread from Label Rouge flours from the South-West of France. Baguettes, 100% rye pies... are just waiting to be tried! Everything is baked in the bakery. Yet another good reason to push open the door at Le Bellis. Smiling, welcoming team.

Frédéric's store always attracts so many gourmands! By bike, by bus, by car, by boat... there is always a way to get to this store. Tonton Maboule has two windows to avoid too much waiting. We like the smiling team and we get lost in the choice of the perfumes because there are nearly 100 different ones during the season. Enough to lose your mind! Smart, not only Frédéric announced the opening of the store but he also keeps the same prices. A news that should not leave the ice cream lovers!

If you're a chocolate lover, don't miss this store in the heart of town. Not far from the Old Port and a stone's throw from Place de Verdun, this shop has a window display that's enticing to say the least. Colorful and rich in delicacies, it draws the eye and makes you want to come in. You'll be charmed by the friendly atmosphere and warm welcome. The team is always smiling and attentive. You'll fall in love with rochelines, those icy, chocolatey sweets, as well as orangettes, berlingots...

In this bakery, the word "artisanal" takes on its full meaning. In front of you, the sourdough breads are baked in the wood-fired oven and the smell that emanates from them will make your mouth water. Traditional, like Elina, Polka, but also special with kamut, small spelt..., the breads are shaped with flours from organic farming and have an exquisite taste. Gourmets will be interested in the pastries and in January, don't miss the house specialty: the praline brioche. The plus: a pizza maker offers delicious pizzas to take away cooked on a wood fire. A local shop with quality products. You can also find it at Place Charles de Gaulle in Poitiers.

For Florian Lamour, what counts is quality and artisanal know-how. The basic products come from New Aquitaine, whether it is the organic flours, the grinding of cereals, butter, honey, red fruits, packaging and pastry boxes. It is understandable that Maison Lamour was crowned "Best bakery in France 2017". All the breads are made with natural leaven and their variety makes the amateurs happy. The pastries are worked with finesse. Salty side ? Sandwiches and focaccias, among others.

With a passion for history and the arts, Maëlig initially focused on archaeology, before succumbing to her passion for the craft of chocolate. After working at Maison Cochet in Saint-Raphaël and Maison Saunion in Bordeaux, she obtained a CAP Pâtisserie with a mention complémentaire in Pâtisserie, Chocolaterie, Confiserie, Glacerie. An Artisan Chocolatier, she chose to set up her chocolate factory in Saint-Emilion, where she expresses all her creativity. Made in France, her packaging even includes cocoa pods.

Here's a family-run business well known to all Palais gourmets! For over 100 years, they've been making a specialty made famous by Artigarrède: le Russe. Imitated, never equalled! The recipe for this cake dates back to the ^19th century, and its name comes from its Crimean almonds and immaculate whiteness, reminiscent of snowy plains. Add praline cream, hazelnuts and a secret ingredient! The boutique, also all in white, has a resolutely refined style, with creations by Basque ceramist Goicoechea. Other delicacies await you: the Rosquille, the Basque cake and a range of chocolates including the Muscadine truffle with Cointreau...

The Chartier sisters were already making them in 1872, and today the Bertrand brothers (^5th generation) perpetuate the Montmorillon macaroon, keeping their recipe a secret. With its delicious almond flavor, it delights every palate and is available in a wide range of flavors, depending on the season. There are also thistles, bonne mémé tartelettes, broyé du Poitou and macaroné, as well as 50 types of chocolate. Mmmmh! The house is one of France's finest chocolatiers! This beautiful boutique also sells tea and ground coffee.

You are in the most exquisite of gourmandise, in the best of bakery and pastry making. Renowned in all Bearn, it is the sweet know-how which is proposed, and as of the superb window, you will notice it bright. Macaroons with surprising flavors, mille-feuilles of fruit pastes and marshmallow, named "the sweets of Béarn", citrus fruits chocolates, crunchy or biscuity debris, pralines, bars that go from bitter to spicy, from the beans of the great vintages... The pastry shop is in the same masterly line, from the Chapeau de d'Artagnan with prune sorbet and Armagnac mousse on a bed of nougatine to the Beret signed Constanti...

Here the speciality, that we taste without moderation, is the famous Russe! A marzipan cookie filled with a praline cream and a little extra that has been passed down from generation to generation. This jewel of gastronomy is at home here. A family affair if ever there was one, the cake follows a recipe that dates back to the ^19th century and takes its name from the ingredients imported from the Crimea at the time. In 1925, Adrien Artigarrède added his personal touch and opened his ^first store: the success was dazzling. Today, his great-grandson perpetuates the Bearn symbol. In the store in Oloron, you enter a mythical place that also offers Rosquille and Muscadine.

A visit to Maison Antton's workshop is a must: immerse yourself in cocoa-producing countries, and discover the different stages of processing, from the cocoa bean to the chocolate lozenges that will no longer hold any secrets for you! You'll see the chocolatier at work, and then sample some delicious treats. The chocolate factory is renowned for its respect for the chocolate-making tradition of the Basque Country, and for passing on the flavours of the Basque terroir through its superb creations. Intensity and authenticity.

La Chocolaterie de la Couronne is a famous sign in Pau, refined and multi-awarded since 1953. Although it has not been able to welcome many crowned heads, it has nevertheless seduced great men such as General de Gaulle, who was particularly fond of Créoles, a ganache with fine champagne and dark chocolate. Many other specialties have marked the sign: Golden pearls, old-fashioned pralines with white chocolate, cherries with armagnac and almond paste, ganache with raisins macerated in cointreau... creation is an art in this amazing chocolate factory.

A beautiful, well-stocked boutique, a few tables inside to devour a pastry on the go, a coffee or soup at lunchtime, a doggie bar outside, parking spaces right out front, a mouth-watering Instagram page... It didn't take long for Le Sentier de la Mie to supply some of the best addresses in the area, and all the locals who don't hesitate to order a birthday cake or a pièce montée either. And to top it all off, the shop assistants are all smiles!

Maider and Alain, ambassadors of the Basque Country, offer here the "jewels" of the local production. Espelette pepper, Basque ciders and beers, Irouléguy and Egiategia wines, jams, foie gras, confits, cured meats, bonito terrines, ewe's milk cheese and other specialties. They make Basque cakes, shortbread, macaroons and their specialty, "la Boïna" (Basque for "beret"), a tasty hazelnut meringue cookie with a praline/hazelnut cream, without GMO. On the snacking side, gourmet breaks for breakfast, lunch or snacks.

Old-fashioned sweets that bring back childhood memories! Visit Emilie's Boutique, where you'll find traditional Basque recipes. Basque cakes, shortbread, coffee tarts, cannelés, macaroons, financiers... all made with quality ingredients carefully selected to reduce sugar. Stop for a sweet or savoury break at lunchtime to sample these delicacies, accompanied by an excellent coffee roasted on site, or an exceptional tea... Nuggets you can also find at the main local markets.

Time stands still at Manoir des Arômes, a rare "nugget" for lovers of chocolates, coffee beans, teas and gourmet home-made pastries. With a selection of fine chocolates made by master French artisans, you can make your own gift boxes. This small boutique with a rich past is also a comfortable tea room. You'll discover fine coffees, loose teas from all over the world, jams, fruit jellies, nougat, as well as coffee, tea and herbal tea accessories.

As you stroll along the port of Saint-Martin, you'll no doubt want to stop off at this ice cream parlour, one of the best in France. It's one of the best-known addresses among tourists. More than 60 flavors and typical ice cream textures, served in a jar with the inevitable cornet gaufrette à la fleur de sel. And if you're feeling greedy, order a one-liter box to take home your favorite ice cream. A few steps away, in a typical alleyway, you'll find another store: l'Atelier, offering a selection of frozen desserts.

With its beautiful old-fashioned front showing beautiful country breads, the Londiche bakery gives the irresistible desire to return. By pushing the door, the return in the continuous time, you plunge into the atmosphere of a 1930s bakery with beautiful lights and antique furniture for decoration. A real pleasure for the eyes, before the pleasure of good bread. Here, everything is homemade and above all with passion, so no industrial products are used in manufacturing, here, you buy good... Pierre, the artisan baker, has been inducted as an "Ambassador of bread", which is a guarantee of quality. Enjoy ciabatta, a very soft Italian bread with olive oil as an ingredient, Norwegian cake-shaped cake topped with sesame and spelt seeds or bougnatte, a traditional baguette that recalls the Auvergne origins of the patron by its name. To this must be added pastries, homemade cakes (candied fruit and rum or lemon and poppy for example), honey financier, etc. Pastries only appear on weekends, except during the King's cake season when they are made all week long. Pierre and his wife Christine are fervent defenders of old-fashioned bread and organic products. It is an excellent address to remember and share without moderation.

This gourmet shop is one of the places to go when visiting the Gallo-Roman city. Just 5 minutes from the town center, the address is well known to those who want to fill their shopping bags with quality chocolates. As you enter, you'll receive a warm welcome from a real enthusiast. As head chocolatier, Marjorie brilliantly crafts top-quality chocolates, paying particular attention to the quality of her raw materials. Don't hesitate to treat yourself to a ballotin of mixed flavors, or indulge in a tablette grand cru.

Artisans pastry chefs, chocolate makers, ice-cream makers and confectioners for four generations, the members of the Boutet family are renowned for the quality of their sweet and succulent dessert recipes. Here, one enjoys experimenting with the chef's creations as much as rediscovering the great classics. Among the delicacies you can't miss, try the three-chocolate mousse on a crispy praline and the delicious éclairs. In terms of innovations, Xavier Boutet offers a range of macaroons and a verrine of mascarpone mousse.

This is one of La Rochelle's timeless addresses. For over 20 years, this ice cream parlour has been delighting gourmets. As soon as the sun comes out, the queue gets longer, and you have to be patient before you can choose one of the 70 flavors on display. To each his own! Those with a sweet tooth won't leave without devouring an ice cream (tiramisu, speculoos, vanilla), while those looking to cool down will opt for sorbets (lychee, organic passion fruit, organic pear). Ernest has another store on the other side of the port for ice cream lovers, chests and cones!

The Teyssier family has been delighting gourmets since 1905... Whether it's chichis, waffles, churros, crêpes or mascots, everything is homemade. The stars of Le Fin Glacier? Organic ice creams with no added coloring or preservatives. They are made by a master ice-cream maker from organic milk and fruit, for both scoop and Italian-style ice cream. More than 50 flavors, including of course the must-haves (vanilla, chocolate, strawberry), but also more original recipes: Toblerone, cookies and speculoos, yuzu, etc.

Mathilde and her team create generous pastries and viennoiseries. On the shelves, some fifteen varieties of bread with crunchy crusts and honeycomb crumbs, made with agri-ethical flours. At lunchtime, a wide choice of sandwiches, croque-monsieur, quiches, hot dishes, salads and desserts, with a loyalty offer on these snack formulas. The chain is also committed to an eco-responsible, anti-gasping approach.

The Maison Pariès boutique is historic, as it was the first to open its doors in 1914. 8 other boutiques have since been created, notably in Biarritz, Espelette and Urrugne. Chocolate makers for 5 generations, perpetuating the tradition of excellence and creativity. The irresistible Kanougas, small caramels available in 6 flavors, the 5-flavored Mouchou, Tourons, the Basque cake, not forgetting pastries, ice creams and sorbets, including the vanilla flavor, celebrated by Gault & Millau, and the latest creation, Espelines.

The Ô Sorbet d'Amour ice cream parlour is an institution that was founded in 1935 on the Arcachon basin, in Moulleau. Today, there are a good number of pretty shops in the region in the colour of acid orange with the first emblematic shop of the brand still on the promenade of the Moulleau pier. The brand has developed in Arcachon, Andernos, Cap-Ferret, Lacanau, La Teste-de-Buch, Toulouse, Braga in Portugal and of course in Bordeaux, 2 cours de l'intendance next to the Grand Hotel. A wind of modernity blew on the sign of this artisan ice cream maker with the development of the brand Ô Sorbet d'Amour in franchise. The gourmet recipes are still made in the traditional way; the milk is supplied by the last farm in the Arcachon basin, then transformed in a traditional way with fruit and high quality ingredients in the laboratory in La Teste. The sorbets (about thirty) with a thousand and one flavours are very original, you can't resist sauternes grape, kalamansi or strawberries and piquillos, you can enjoy ice creams (about 60 flavours, some of them alcoholic), or the famous Pinasse and its scoops of ice cream for 15 people, the emblematic dessert of the ice cream maker Ô Sorbet d'Amour.

THE artisanal tourteau-cheese factory, the guarantor of centuries-old traditions and tricks of the trade. So it's here, almost in the middle of nowhere, that you'll have to learn all about this sweet UFO made with goat's milk and a soot-black grilled crust. Virtually 100% of the ingredients are local (except for the sugar), hand-brewed and baked at 285°. A household name, the house remains the darling of the major catering establishments; it was even invited to the Elysée Palace by the presidential pastry chef! Brioches and pure butter crushed prunes are also available.

This downtown boutique offers a beautiful setting for Pascal Prette's sublime chocolates. Here you will find retail chocolate ballotins and candies, creative pyramids made of cocoa, walnut shortbread and La Cendrée, the house speciality, a mixture of chocolate, nuts, hazelnuts, raisins, candied oranges, pistachios... Pascal Prette makes his own liqueur and his lemon and orange peels and pralines contain 70% fruit! The workshop can be visited on request and courses around the art of chocolate making can be scheduled.

The prune is embodied by the house Roucadil since 1890. In the store, you can buy them classic or filled. You can also find chocolate sticks filled with prunes, chocolate bars with fruits from Lot-et-Garonne (dried figs, caramelized hazelnuts, dried apples married with caramel, goji berries). The know-how is plural with the beggars, the chocolate bars puffed rice or without sugar. To offer, the baskets will make a nice gift.

Hasnaa, chef chocolatière spotted on the TV show "MasterChef", selects exceptional cocoa beans herself from the growers to make grand cru chocolates, without preservatives or artificial flavoring. Her creations are original and subtle, like the coriander praline or the timut pepper ganache. In her boutique-atelier on rue Fondaudège, she offers workshops to introduce visitors to the art of chocolate-making. A boutique is also open in Arcachon.

Ice cream, yes, but homemade! Tante Jeanne's ice creams are made with milk from the owners' Landes farm! A total of 40 flavors of ice cream and sorbet are available from the stand, which has been enlarged to make room for the Cantine gourmande. Italian-style ice cream in vanilla, chocolate, raspberry, pistachio and passion fruit flavors, and a multitude of ice cream flavors: wild strawberry, tiramisu, apple-raisin, cookies, amarena cherry, blue ice cream... A real treat at the right price.

A postcard bakery with its baskets filled with country bread, its slightly outdated shelves and its majestic 15th century wood-fired oven. Serge Combarieu overplayed his role as a model craftsman, beret screwed on the skull and marcel de rigueur. But the real star of the sign is the Gascony bread, the traditional country bread, with leaven and a thick crust, which keeps impeccably for almost a week. Some sweets for the snack - chocolatines, apple croustades and croissant - and for the weekend, the brioche, fragrant.

The queen of cakes, Caroline Tahon welcomes you to her charming patisserie with mouth-watering entremets. Trianon, opera, scones, black forest, cheesecake or magnificent tarts like lemon meringue, Bourdaloue, dark chocolate and soft caramel, chocolate praline chantilly.... There's something for everyone! Traditional French cakes, but also from all over the world, as Caroline draws her inspiration and know-how from her travels around the globe.

Blandine and Laurent Cathala know how to pamper the gourmets in all of us. In their workshop-boutique, our senses are on the alert. In the windows, treasures to savor. Colorful macaroons in original flavors (lavender-honey or angelica), tempting pastries with chocolate, fruit... and why not both? Here, gourmandise is made up of small and large pleasures that change with the seasons. Nothing is off-limits, not even ice creams, chocolate bars and bonbons with grand cru, infused ganaches and pralines.

At Benjamin Fournol we plunge into a delicious universe around chocolate, fruit and caramel, while preserving the original flavours with a minimum of sugar. Among its flagship creations: the very famous "Louvre", based on pears, dacquoise with nuts and caramel mousse. The pastries are made with AOC butter from Normandy, the baguettes are freshly baked all day long, the cannelés range from the most melting to the crunchiest without forgetting a rainbow of macaroons. Benjamin also sells fine wines, port and exceptional champagnes.

Myriam and Arnaud warmly welcome you to the Lolmede biscuit. Whether it is for a gourmet purchase or a gourmet break, everything is planned, a few tables inside or on the terrace allow you to enjoy immediate tasting of the famous products of the house. All cookies are home-made, from the madeleines nature or chocolate to the famous macaroons which now fall into over fifty fragrances! The must, however, remains the old almond-based kernel by the couple, guaranteeing freshness. For tourists who will not miss this sign, you will also find a selection of regional products and for lovers of sweet moments, a nice palette of tea cups for all tastes.

Bordeaux's first cookie bar! Behind the counter, Zoé, Alexandra and Laure bake over 15 recipes of gourmet cookies (including short-lived creations), crunchy on the outside and soft at the core, made with carefully selected, mostly organic products: butter in clods, eggs and flour from local producers, AOC Périgord walnuts... As part of its eco-responsible approach, the store favors green energy, plastic-free packaging and short distribution channels. A second store is open 7 days a week on rue du Pas-Saint-Georges.

The macaroons appeared in the Basque Country in the 17th century. The young king Louis XIV is said to have enjoyed them at his wedding in Saint-Jean-de-Luz. Today, the young generation with Andoni and Miguel Telleria-Adam are keeping the tradition alive while innovating in this demanding craft that is pastry and chocolate making. These exceptional macaroons are made every day by hand, with an ancestral know-how. A whole range completes this panel of gourmet nuggets: Basque cakes, chocolates, tourons, soft cakes... And, every year, new creations to discover.

Andreia and Jean-Pascal Rodot's boutique-tea room is a real treat for the taste buds as well as the eyes. The ingredients for the cakes follow the seasons. New products are added regularly. Petit Futé appreciated the originality of the Diamant Noir (with its Périgord truffle crème montée) and the sablé with apple jelly, salted butter caramel and hay-infused ganache. The Yule logs are divine. Nice choice of chocolates in the form of bonbons or creative compositions. An ideal place for breakfast or a snack.

The showcase with its chocolate sculptures gives an insight into the talent of Eric Lamy, a master craftsman, often rewarded. From the threshold of the shop a dry chocolate aroma takes you! In radius, bogeyman, hailing, gold pucks, chocolates with multiple flavours (35 varieties) try you. Mary tells you all the wonders her husband develops under your greedy eyes. It is in front of visitors that Eric flows, mould, works, shapes chocolate, always in search of new flavours.

At Henriet, a Biarritz institution and pillar of the local gourmet scene, you'll find chocolate in all its forms and tourons (an almond paste preparation). The Basque beret, a range of refined chocolates with character, praline bites and cocoa powder... As for pastries, the house's great classics and seasonal novelties rub shoulders, such as gâteau basque, baba au rhum, saint-honoré, ganache passion cognac, florentin, not forgetting ice creams and sorbets. A warm welcome awaits you.

Here, the XL 40 (chocolate ganache combined with Armagnac from the Domaine d'Ognoas) is next to the Cahuète d'Aquitaine (60% peanuts from Soustons-Landes) and other specialties such as the Dudu, a sweet madeleine-mango cookie praline and chocolate icing crunch, to be tasted on the end of a stick. And the chocolate escarpin by Delphine Carrère, master pastry chef and chocolatier, has become a classic. She also makes your inspirations from the best chocolates (Mexico, Venezuela, Trinidad, Santo Domingo, Papua...).

This ice cream parlour/tea room, opened by Anthony Porée, has a friendly, slightly baroque decor. The ice creams and sorbets are handcrafted from fresh fruit, regional whole milk and Valrhona chocolate by Terre Adélice's Master Glaciers. Choose from 80 flavors, 60 of them organic, incredible, authentic and original: foie gras, madeleine, speculoos, tiramisu, rice pudding, honey/violet, prunes/armagnac, and more. You can also enjoy a home-made organic waffle inside the store or on the terrace.