Where to buy bread cakes chocolates ice cream Provence-Alpes-Côte D'Azur

THE iconic Maitre Glacier in Vieux Nice since 1966, a must for locals and tourists alike. Their workshop in the hills above Nice has preserved the traditional techniques of ice-cream making, using only the finest ingredients. The ice creams and sorbets on offer come in almost a hundred flavors, ranging from the more classic to the more regional, such as tomato basil, chard pie, violet and orange blossom. If you're a tourist, there's a second address on rue de la Poissonnerie, 5 minutes away.

This traditional cookie factory is an institution. Adeline Wendzinski perpetuates traditional, artisanal production of Provençal specialties. During production in the adjoining lab, croquants and navettes, plain or flavored, as well as croissants with pine nuts and other cookies (whose fragrances), hint at the flavors to come. As Christmas approaches, you'll find gibassiers and oil pumps. And old-fashioned pastries like Jalousie and Conversation.

Housed in a precious case reminiscent of a doll's house, this patisserie offers handcrafted local specialties: Niçois macaroons with almonds and fruit hearts, or with ganache and natural flavors, "Les Coquettes" flower candy pearls, chocolate sardines, crystallized flower brioche and candied fruit, not forgetting the surprising MaGlagla, a giant macaroon filled with ice cream... Just a few of the sweet treats you can carry under your arm. The orchestration is perfect, the expertise impeccable and the welcome charming.

After having started at Philippe Da Silva's in the Gorges de Pennafort, Clotilde Lebec opened her pastry shop in the heart of her village for the pleasure of gourmets. She creates with passion confectionery, delicacies, and cakes to measure for all occasions. Try her inimitable apple, hazelnut and raisin cake, her hazelnut and chocolate cookies, her mini fruit pavlova or rum baba to share. Clotilde has also taken over the village bakery with her partner. Delicious breads and tasty pastries.

The first glacier of Les Saintes and certainly the best! For over 35 years, Pierre Morère has been refining the recipes for his ice creams and sorbets, all home-made, made with fresh fruit and the best products (pistachio from Sicily, fruit from the islands, Camargue alcohol...). That's about sixty different flavours! Like its famous Camargue ice cream (with Camargue alcohol, puffed rice and milk jam) or the lemon-ginger-green or blood orange-pepper flavour! In addition, all the ice creams are made during the day.

The reputation of the Florian confectionery is well established: it has become an institution to the point that the establishment has become a museum of confectionery in the hinterland of Nice. But it is in the store located in the port of Nice that candied fruits, jams, flower preserves, caramels, nougats, calissons, fruit gels, sour candies, crystallized flowers and home-made chocolate are made, all of which make its reputation. Take advantage of this opportunity to treat yourself! The workshop can be visited for free, except on weekends. A must-see.

Gourmet herself, Karine opened this store dedicated to sweets only: chocolate, candied fruits, old fashioned XXL meringues, calissons, nougats, orangettes, fruit jellies and dragees from Doucet. Everything is made in the region, artisanal, even the syrups made in Mane in the Alpes-de-Haute-Provence. Depending on the season, you can be tempted by pretty chocolate creations: handbags, pumps, eggs and chickens at Easter. Karine is at your service, in winter she will offer you a coffee and an orangette if outside the weather is crazy.

Nicolas Padiou, master pastry chef and master chocolatier, invites you to discover his savoir-faire through his creations: le Péruvien (chocolate shortbread, creamy chocolate and Peruvian chocolate mousse), Feuilletine (crunchy almond hazelnut praline). More than twenty varieties of chocolate made entirely on site can be discovered in this fabulous boutique, open all year round. From the dedicated website, you can make your own basket. The house also makes delicious artisanal ice creams and savoury specialities.

Shanty cookies is a crazy and humorous idea that crossed the mind of an Aixoise of Indian origin: to decline small messages on pure butter cookies. Since the very beginning, first in her apartment and now in her manufacturing premises in Vitrolles, Shanty has been producing her pure butter cookies in an artisanal way, plain or with different flavors such as lemon, chocolate, hazelnut... From the dough to the parcel sent by her, she does it all! Give her your message to print, a logo, a drawing: our favorites: "mommy is busy, sweetheart", "looking for a rich brown guy" or "I declare you my laziness"... and now in mini format for a funny aperitif!

Meilleur Ouvrier de France, Maître Chocolatier, Pâtissier Confiseur, Philippe Segond continues to diversify his activities. For example, his signature is to be found on the fabulous dessert menu of the Japanese restaurant Koï. We love his gourmet creations, especially his chocolates in all their presentations, in small cakes and mignardises, ganaches, pralines, creams, entremets, bonbons, tablettes, truffles... In his laboratory, he transforms and blends the finest cocoa vintages, sublimating their intense aromas by marrying them with lime, passion fruit, fleur de sel... At Christmas, jewel cases of chocolate sweets compete with festive logs; at Easter, eggs and barnyard poultry make our little ones sparkle with envy. You can enjoy breakfast in the tearoom, with real fruit juice squeezed on demand or a pastry. The atmosphere, like the service, is very pleasant. A gentle break.

Heir to a know-how for 4 generations, Serge Clavel is the ambassador of berlingot and candied fruit in Carpentras. The fruits are true works of art that give a sumptuous opulence to the Table des Treize Desserts of Provencal Christmas. Serge has also developed the pastry section. His shop windows are real temptations, everything is made on the spot of course. We love the fabulous homemade fruit jellies made with seasonal products. In summer, the home-made ice creams are a delight for young and old, 40 flavors!

Here is a place that is unanimously appreciated. A den of pleasure over which reigns Joël Durand, master chocolatier. His store is a beautiful discovery not to be missed, for the pleasure of the senses. You will find chocolates, but also a wide variety of original delicacies. Originality is the house's trademark, especially when it comes to flavour combinations. It can be a little unsettling, but always surprising. Chocolate with lily of the valley, with lavender... the chocolate maker from Saint-Rémois is full of imagination and creativity. To visit urgently!

This is one of the city's oldest pastry shops, dating back to 1870. A tempting window display and generous pastries with just the right amount of sugar and butter. Whether you come here for melon confit, calissons, biscotins (hazelnuts surrounded by a butter cookie), olives de Provence (almonds surrounded by flaky chocolate) or a tarte au citron (exquisite), you won't be disappointed. The cannelés are extra special, as is the pompe à l'huile, one of the thirteen Christmas desserts. Special mention for the galette des rois. Béchard's frangipane has that little something extra... hazelnut cream, it seems. Too bad, kings only come once a year!

Welcome to this beautiful artisan bakery and patisserie. Everything is made on site, in the morning in the lab: breads, croissants and other special breads like apricot-fig bread, focaccia, focaccia and natural sourdough. A beautiful, transparent space. We're already licking our lips behind the storefront, where loaves of bread are set out on bales of hay. Inside, exposed beams and an open-plan laboratory blend the rustic with the modern. A few tables to enjoy the lovely setting and take a gourmet break. Take a bite of these delicious raspberry croissants, or try the sweet palm and caramel knot.

Farinoman - Benoît, in real life - Quebec baker, crazy about flours and breads, puts poetry, humour and love in his loaves and baguettes. Here are kneaded and baked the old-fashioned way, with organic breads. This baker really has all the audacity, he mixes spelt, small and large, with Goji berries, he combines the Isère and Ardèche (walnut and chestnut), As for the bread called Flesh of Aphrodite and Power of Eros it incorporates candied ginger, apple, fig and perlimpinpin powder.

Turbined one hour before being presented, these sublime ice creams and sorbets with multiple flavors, melon, vanilla, coconut, liquorice, yogurt, raspberry, pink grapefruit, are pure delights made with fresh and natural products and manufactured in the true Italian tradition. Harry Teneketzian, the creator, also makes ice creams with original flavours and has created a light ice cream concept with 5 flavours, plain yoghurt, blueberry yoghurt, raspberry yoghurt, strawberry yoghurt and peach yoghurt, where sugar is replaced by aspartame.