Where to buy bread cakes chocolates ice cream Rhône-Alpes

It's the kingdom of chocolate and pogne! An address of excellence that delights sweet tooths. It was in 1891 that Jean-Pierre Lionneton opened the first Lionneton bakery in Ardèche. The company has continued to exist without ever renouncing its origins and its traditional, artisanal pastry, chocolate and bakery work. The range of chocolates and pastries is an enchantment for the palate as well as for the eyes. The pogne de Romans is among the best in the appellation area and the bread menu is just as good. More than one reason to stop by.

It's worth waiting until the end of the week and getting up early (there won't be enough for everyone), to savor the breads of Bastien Malugani. A committed baker who puts his heart and soul into his work. High-quality raw materials: pure organic cereal flour, unrefined Guérande salt, churned butter... The tedious work is made up of tricks of the hand, know-how and a raw, refined passion to be shared between two bags of flour. The Canuses baguettes are magical, as are the traboules, the seasonal fruit tarts to die for, as are the kouign-amann or kannelbullar and the croissants that would get anyone out of bed.

Located in the heart of the Old Town for over 10 years, Yogolicious has been delighting us with its fresh and cheerful version of frozen yogurt. Frozen yogurt is just as fresh as ice cream, but much healthier and lighter, especially if you don't drown your yogurt in sweet toppings (choose fruit...). A pleasant atmosphere in a setting that smells clean and organic. Low-fat (1.5%), low-calorie frozen yogurt. The twenty or so flavors change with the seasons and fashions, so you can treat yourself with an (almost) clear conscience. Customize with over thirty toppings. Bubble Waffle, smoothie and milkshake to vary the pleasures.

Champagne has its pink Reims cookies, Saint-Péray has its chips: a specialty that dates back to 1871. This patisserie is renowned for its Malavieille chips, sweet rolled cookies in the shape of a chip, delicately scented with orange blossom. This delicacy celebrated its 150th anniversary in 2021! The shavings can be eaten crunchy or softer, depending on your taste, at teatime or as an aperitif, or even as a dessert. The chef also concocts madeleines, suisses and other sweets in his workshop.

When the passion of the farm meets the pastry know-how, it naturally gives a Pauze Ice! Serge Garnier, a farmer, and Virginie Rivollier, a graduate in pastry, combine the talents to put into ecstasy small and large! Their farm is located in Saint-Genest-Malifaux at 1 070 m altitude. 40 dairy cows and 45 heifers of high-open montbéliarde race provide quality milk. More than a drink, it's the main ingredient that transforms to give birth to delicious treats! Desserts, frozen, bins, you cannot do more healthily! Without dye, or conservative, you don't resist the desire to describe the tulip with its ice cream and caramelized pears or vanilla vacherins that faithfully restore the taste of a raspberry sherbet and a meringue. It should be noted that the élaborés produced are with the fruit of local farmers in the Pilat. In a word, it's authentic! So try a strawberry cone, you'll love! Manufacturing is a house even when it comes to cookies and chantilly! We can only highlight the individuality of such work, because everything goes directly from the breeder to the buyer. By appointment on the farm or on the markets, it is a pleasure to discover these ice cream delights and the same opportunity to leave with fresh milk, a creamy cream or butter as you rarely find!

This gourmet address downtown is an institution founded in 1856. We love the door handle in the shape of a Swiss, the Valence cookie man. Its beautiful window opens onto a scent of orange blossom that flavors the two house specialties, flagships of Valence gastronomy, the pogne and the suisse, which come in different sizes. The Swiss refers to the Swiss guards of Pope Pius VI, who died in Valencia in 1799. Also: chocolates, nougats, saint-genix, cakes, pastries and a collection of breads.

Since 1920 and three generations, Diane de Poytiers has been producing nougats whose reputation has grown. As a common denominator: tradition and old fabrication. You will appreciate the tendre tendre to the old compound of 35% almonds, 5% pistachios of Sicily and 33% of lavender honey! A visit of the factory with an explanatory video, a brin of chat with a charming hostess and a tasting complete to convince us of the quality of this nougat that can be bought nature or flavoured, hard or tender, coated with chocolate, fruit of candied fruit, à, coco, étuis, barres, étuis, étuis, coffrets, barres, étuis, boxes and boxes for all the les. The number of new ones: nougat chocolate black rind orange, tender to fig, black nougat of Provence, or bar and papillotes of organic nougat. Here, we innovate without renouncing tradition!

In 2007, after a career change, Didier decided to set up his own bakery to produce quality products using organic ingredients. The sourdough bread is kneaded by hand and baked in a wood-fired oven. In Didier's bakery, we rediscover the flavors of yesteryear. You'll be able to taste "cotancinettes", a kind of breadstick, lemon and orange breads and many other specialties. You can find these delicious products by ordering them online or by visiting one of our drop-off points. Didier takes his deliveries by the back door.

Voisin is quite simply the first French artisanal chocolate factory founded in 1897, a true Living Heritage Company. The fourth generation of artisan chocolate makers perpetuates the best of the tradition, from the bean to the bar. The house's must-haveis the Coussin de Lyon, a delicious delicacy of incredible finesse. In the many shops in town: Sarment du Beaujolais, Quenelle de Lyon, candied oranges and many other specialities such as Palets. Neighbour: one of the big names in Lyon.

Founded in 1964 by Jean-Charles Giraud, and later joined by his son Louis, this gourmet brand welcomes us to its attractive boutique just down the boulevard. Maison Giraud is renowned for its pastries, chocolates and ice creams, as well as its catering service. The Giraud patisserie also combines a downtown tea room with a renowned catering service. In a hurry at lunchtime? Try the menu of the day with salad, dish of the day and pastries, on the terrace if the weather's fine, or on the mezzanine, in the warmth of the interior.

In this shop, under the arcades of the town hall, you will taste the whole range of Voisin products: chocolate bars, ballotins, quenelles and cushions from Lyon, pralines, sugared almonds... but also coffees since the master chocolate maker from Lyon has a quality roasting. The choice of bulk sweets is wide and classified by colour, a selection to be made with the whole family... before discovering the know-how of the house in its sensory initiation area!

At Cornets de Murat, it is logical to find the small horn-shaped cookie, a specialty of the city. And for the real gourmets, it is possible to taste it on the spot with the traditional chantilly. But Jean-Roc and Emma, the new owners, will also make you "fall in love" with their regularly updated range of cakes. The young pastry chef, a musician by the way, likes to constantly innovate. Don't hesitate to ask for, and even order, the pistachio millefeuille, the Muratais with its hazelnut-almond sponge or the Royal praline-chocolate.

After weeks of work, this pastry shop/tea room has finally reopened for our greatest happiness. You just have to go through the door of this invitation to indulgence to understand that we are really dealing with pastry chefs. There are two of them, Dérick and Alain. Two talented and gourmet men who have embarked on a beautiful adventure, that of satisfying all our senses. The aesthetics of the cakes is remarkable: bright colors and perfect shapes. And the taste is generous... No doubt about it, everything is homemade and made with local products.

Since 2008, Vincent, chocolatier, has been working in his workshop next to the store, always with the desire to surprise his customers. At the reception of the store, Pauline and her team offer fine chocolates, classic or more original ganaches, pastries, traditional fruit jellies, homemade sweets (special mention for the Carré'ment Bon with praline and chocolate) that will make you crack and delight your palate! To enhance your tasting, enjoy a freshly roasted coffee and a wide range of teas.

What are we going to taste with Didier ? A creative gourmet craftsman full of humor and know-how. With Didier Girard, eating chocolate is a constant pleasure when you discover his gourmet creations to share. And it's been thirty years that Didier Girard, chocolate confectioner, never ceases to amaze us, creating surprising cakes and chocolates according to the seasons or your wildest ideas. An exceptional pastry chef and chocolate maker.

This artisan chocolate and ice-cream maker specializes in the creation of chocolate bars, bonbons, entremets glacés, nougats, lollipops and many other delicacies. Homemade products are made with local ingredients and controlled appellations, without additives or colorants, ensuring 100% natural chocolates and ice creams. The store's varied range offers something for every budget and occasion, whether to satisfy a gourmet craving or give an elegant gift.

At David Bory's, the choice is vast and everything is good: pastries, bread, snacks, confectionery, chocolates, cakes... The creations are unique and colourful like the fig/raspberry/chocolate bread. The assemblies of cakes and individual pieces are delicate and greedy. Fruits, caramel, chocolate, all the taste buds will enjoy! The service is impeccable, always smiling and friendly. The lunch formulas can be enjoyed on the spot (inside or on the terrace) or to take away.

The Raphaël bakeries have taken up residence in two emblematic locations in Albertville: one nestles along the Avenue des Jeux Olympiques, the other in the town center. These veritable temples to baking invite you on an authentic gustatory voyage, with their artisan bread, kneaded with passion from exceptional flours. But that's not all: let yourself be enchanted by their chocolate, a veritable treasure trove for lovers of sweet treats.

With the announced opening of a second boutique in the future Halles Mézerat, Au Péché Gourmand is now part of a dual entity under the name of Maison Dussap, named after Kevin, its creator. However, we'll continue to indulge our sweet tooth in front of the window displays filled with cakes, giving the store a jewel-like feel. Everything is homemade, with flavors that change with the seasons. On the summer menu are "Eskimos", made with organic milk from Jonzieux cows, "mojitos" with brown sugar cookie and mint-lemon cream, chococcinos or marvelous, crunchy hazelnut, nougat cream and apricot confit. There's no point resisting!

A reference for artisanal ice cream and flavors of the Ardèche - 100% organic! Terre Adélice is part of the "Taste the Ardèche" approach. In addition to the classic flavors, the Ardèche company offers local products: chestnut, black garlic, hay, Ardèche blueberry, Clairette de Die, tonka bean, flowers and regional herbs. A total of 150 perfumes and six ranges, including an organic range. In the factory store: the house range, in its different packagings. In summer, ice creams are sold in cones.

Antoinette makes our heads spin! Born in the ^7th arrondissement of Lyon, the queen of breads - not baguettes, but real breads at Antoinette's - continues to expand her gourmet kingdom, with 4 boutiques in Lyon, including a new one on Avenue des Frères Lumière. All you have to do is bite into a slice of homemade sourdough bread or a piece of rye bread to experience ecstasy. Crunchy crusts, melt-in-your-mouth crumbs, pure pleasure. Individual or shared brioches, not forgetting the brioche des reines.

Of course, this name is not unknown to you. This Swiss pride - the company was created in 1845 in Zürich by the confectioner David Sprüngli before settling in Berne by buying the Rudolf Lindt chocolate factory - never misses to attract the eye of the gourmands on the shelves of our supermarkets with his famous chocolate tablets (ah, the Lindt double milk…) and children with their eggs and other rabbits to the golden bell of Easter. But why a Lindt shop in the VIP square of shopping in Lyon? Because the brand of Swiss chocolate makers is also in excellence. Of course, we can spoil ourselves with many chocolates and homemade creations of exotic flavours - exclusives are in the shop - but at the Lindt shop, you can also enjoy the fountains of pure fondant chocolate by settling at the Chocolate Bar (hot chocolate of course, smoothies, pastries and ice-cream made from Lindt chocolate). In short, all the know-how of a great chocolate maker available to all Lyonnais.

One of the most prestigious nougateries of Montélimar, founded in 1837. Since 2000, Caroline Brotte-Honnoré and Didier Honnoré have been at the helm of this prestigious company, which remains the oldest traditional nougatery still in business. And the^4th generation will take over! The company produces 144 tons of delicacies per year! Besides the classic nougat, hard or soft, a beautiful collection of marshmallows, calissons and even strawberry, lemon, lychee lollipops... The gourmands are at the festival!

The Bernachon family, represented by the excellent Philippe Bernachon, has been spreading the word about chocolate in Lyon for over 70 years, perpetuating the tradition of chocolate-making from A to Z, from cocoa bean to bar. In a recently refurbished boutique, complete with cocoa bean world map, gourmets can feast their eyes on exceptional chocolates, such as the mythical Palet d'or, with crème fraîche and dark chocolate enriched with gold leaf, a mouthful of pure happiness, or the unmissable Président, a signature cake. The most cocoa-loving of addresses.

This master chocolatier delights us with a whole range of pralines. On the creative side, you will find chocolates with kalamansi, an Asian citrus fruit, but also with verbena, Earl Grey flavour or organic chestnut honey from the Ardèche, homemade spreads to treat children, cakes. He also offers marrons glacés, spreads, cakes but also fruit jellies... A delight! Why deprive yourself of such a craft of excellence to thumb your nose at industrial chocolate makers? This is a real religion for gourmets.

Stop at Sciez, on the edge of the main road, in a chalet built in a Hans and Gretel style etc. A house made in a chocolate tradition for the pleasure of gourmands and others in general. It is impossible not to fall for it, difficult to describe the joy of crossing the threshold of such a place, impossible to share pastries and chocolate makers you discover so carefully presented! These are real works of art that you do not only enjoy with the eyes. You must absolutely crunch them, enjoy them, let them melt, give yourself the treat again and again. Equally enjoy a charming welcome of a lady who will help you to choose from generous pastries. You can literally fall for a very soft chocolate meringue, an amazing richness. With its small box, you can turn towards the chocolate prepared in the adjacent workshop by an authentic traditional chocolate master who uses only noble ingredients in his compositions - pure cocoa butter, sugar cane, bourbon vanilla, Dauphine walnut etc. You would like to taste the content of all the baskets, precious dishes that change according to the season and the inspiration of the maestro: Florentine, pralines, cherries with kirsch, nougats and nougatines, truffles etc. the list is read as it is eaten with great pleasure. To accompany these chocolate sweet marvels, you can get a tasty coffee thanks to the Lancelot house, a renowned French roaster, with pure arabicas or a carefully chosen scented tea. A magician of flavours and textures, Lancelot defends with virtuosity the gourmet tradition.

The Durand House has solid foundations. Created in 1890, four generations perpetuated traditions. For 30 years, Michel and Bernard have been on the Orders and have become real specialists in pastry-chocolate. They revived the manufacture of the true "pastry sausage", a well-known cake of the sixties, created in Boën, composed of a sponge filling of chocolate cream wrapped in a chocolate glacine, which gives a stick closed to the ends by a string as a boudin. Other specialties, Chloé's delights, flat rollers with almonds, gold pucks, large cru, and roses of the rolled sands pralines. A selection of gift objects is offered in its decoration space.

Catherine and Christian Perret are more than 30 years old, at the entrance to this pedestrian street in the old town. A discreet and refined shop, according to the French tradition of pastry-chocolate. The specialty of the house is the Cure, a sandblasted dough with almonds, praline and meringue cream. Many other cakes on display and a beautiful collection of fine chocolates. We appreciate being able to sit in the tea room for a relaxing moment.

Two boutiques - the other at Le Treige in Seynod - where two brothers, Yvan and Ulrich Masset, have been delivering their recipe for well-being for over 15 years: eating well with quality products. And it all starts with real bread, 100% natural sourdough, made with flours from sustainable farming in Saône-et-Loire, a small amount of Batz-sur-Mer grey salt, purified water and respectful rising times. From baguettes to wholewheat rye cakes, as well as seasonal breads, our pleasure is complete. Viennoiseries with Isigny A.O.C. butter, artisanal pastries, chocolates, cooked sandwiches and a delicious range of snacks. Gourmet pleasures to share.

The Praluline, the gourmet treasure of the Pralus House, is a success! This brioche with pink praline chips is very popular. Invented in Roanne by Auguste Pralus in 1955, this little delicacy can be bought on rue Blatin. Its success sometimes requires patience, as it is so much in demand. The shop also sells pink praline slivers in jars and delicious chocolates created by the master chocolatier François Pralus, who also makes a chocolate version of his brioche, even if it must be said that the praline version, with its secret recipe, is unequalled!

There's nothing better than creating a joyful, gourmet universe in a small cake! The Little Petits Gâteaux team will be delighted to help you personalize your cakes. In the Ainay district, a tea room which, despite its half-French, half-English name, claims its "French touch". The real tour de force of this team of pastry enthusiasts is to make cakes that are too beautiful, including the dizzyingly shaped "Layers Cakes", and too delicious to eat. Never nauseating, the cakes are made with fresh, natural ingredients. Colorful, fragrant, disguised, from small or giant cupcakes to custom-made wedding cakes, there's a huge, delicious choice.

L'Atelier gourmand d'Eric Martins is an institution. Located in Orcines, his macaroons are delicious, as are his meringues, tarts and verrines, not to mention his cupcakes, wedding cakes and cookies, each more surprising than the last. The artisan chef takes a new approach to classic pastries, with boldness and brio. He plays with flavors: Auvergne blue pear macaroons or fig foie gras. His wedding cakes are original and impressive. Ideal for all your events, with the option of ordering your cake made-to-measure.

On the Place du Marché in the old town of Montélimar, Maison Dulac boasts a tempting window display and, in summer, a terrace where you can enjoy a cup of tea with a pastry. Pastry chef-chocolatier Jean-Philippe Dulac is an authentic artisan of good taste, trained at the best schools (second pastry chef at Pic and pastry chef at Valrhona's École du grand chocolat), who makes us melt with pleasure. If Dulac is known for the variety and flavors of his macaroons and his divine artisanal summer ice creams, his chocolates are equally renowned. And the pleasure can be doubled, as a second boutique has opened at 140 avenue Jean-Jaurès.

Set in a beautiful boutique from the late th century - originally, a fine grocery store - with beautiful ceiling mouldings and antique woodwork at the walls, Monet chocolate is both the heir of a great tradition and an innovative handicraft company. Among its specialities, the Blue Bresse which is certainly a cheese, but also a chocolate, a mixture of hazelnuts and praline coated in a chocolate chocolate, with a box imitating the homonyme cheese. Bresse eggs for their part hide their praline coated with black chocolate in a real shell to break…

Nougat country tends to be the Drôme, but as with many delicacies, a friendly rivalry has developed between the two neighboring départements. And it has to be said, the Petit Ardéchois artisanal nougat is pretty damn good! It's made the old-fashioned way, in large copper cauldrons and basins, with carefully selected raw materials: lavender honey from the region and almonds from Provence. Wide choice in the store.

Chocolate and macaroons in the Auvergne style, this is how we can describe the products of the house created by Claude and Elisabeth Déat. For Easter and the holidays, the Chamalières store, as well as those in the metropolis, are always full. The chocolates are made from Grands Crus Pure Plantation cocoa. Their macaroons with exquisite flavors are soft and tasty. There are also jams and pastries. It is possible to offer gift certificates for pastry classes: chocolate and macaroons will no longer have any secrets for you!

DE MARLIEU, a great name in chocolate that has been established in the heart of the Dauphiné region for over a century. A family-run chocolate factory, DE MARLIEU and its famous Bâton goûter are the Proust's madeleine of generations of school children. Following today's tastes with sugar-free and gluten-free chocolates, organic spreads, DE MARLIEU also delights us with its specialities such as the unavoidable Malakoff, the Chardon Bleu praliné almond, the Alp'Mint or the Pavés. Papillotes, fruit jellies, marrons glacés... To stock up on good chocolates, head for the factory shop.

A vacation without a little ice cream just isn't a vacation! And with a setting like the old town of Aubenas and its castle in the background, a stroll through the narrow streets is the perfect complement to an ice-cream treat. Martin and his band of ice-cream artists juggle with local produce. The milk comes from cows grazing in the Monts d'Ardèche, the chestnuts from Imbert, the raspberries from Ardèche and the apricots from the Drôme, the chocolate from Valrhona and the vanilla... from Tahiti. The menu also includes smoothies, milkshakes and cocktails.

Bruno and Sandrine Meyer can be proud of the work they have accomplished over the past 25 years. By taking over the family business created by Louis and Huguette Meyer, these enthusiasts have made Meyer a chocolate factory not to be missed. At Meyer, it all starts with the choice of cocoa beans from Côte d'Ivoire, Mexico or Brazil. The know-how and creativity of an artisan chocolatier create delicious chocolate treats: Diamant, Palais de l'Isle, Délice des Cimes, Petit Ramoneur (a house specialty with raspberry brandy) or Roseaux d'Annecy. Cookies, spreads... Boutique workshop in Poisy. A story to be continued by the new generation, Anaïs Meyer and Maxime Lyvet.

Since 2017, Pierre Chauvet has been orchestrating Les Glaces de l'Ardèche, ice creams and sorbets made with fresh milk and cream from the Ardèche plateau, and with fruit mainly from the local area. Some of the flavors have been awarded the Goûtez l'Ardèche label, including chestnut ice cream and pear, apricot and white peach sorbets. On the shelf, vacherins, iced nougats and Christmas logs. Flowers and spices, honey, peanut or chartreuse, we wake up your taste buds. A favorite is the vanilla chestnut vacherin from Ardèche. Terrace in summer.

In 1848, Françoise Guilloud married Pierre Labully. Originally from France, she married this Savoyard while Saint-Genix was still under the sovereignty of Piedmont-Sardinia. In her luggage, she took with her the secret recipe for a brioche scented with orange blossom. Her husband added his personal touch by adding pralines to the original recipe, and it was under the name of "Gâteau Labully" that he marketed it, eclipsing the Saint-Genix appellation. This confusion persists to this day, with many variations.

Chocolate is pure emotion. To experience and share your finest emotions, head for the heart of Annecy to Patrick and Louis Agnelet. Artisans of emotions in the plural, father and son compose bars of rare cocoa from Madagascar, Mexico and Ghana. The patisseries are as emotionally stimulating as the gourmet creations. Specialties? The light and airy Nuage or the Grospiron, dedicated to the Olympic champion, just as explosive as this ball surrounded by milk chocolate. We also love the homemade cakes and snacks. The establishment is also recommended for weddings and other celebrations with personalized creations.

Don't leave Moulins without the shop's unmissable speciality, the Palet d'Or. Created at the end of the last century by Bernard Sérardy, it is a bittersweet chocolate, composed of a ganache made from a mixture of chocolate and fresh cream, and lightly flavoured with coffee, with the particularity of being covered with a few flakes of fine gold. Treat yourself to their constantly renewed specialties. The shop has kept the décor of the end of the 19th century, admire the trompe l'oeil painting on the ceiling and the carved woodwork gilded with fine gold.

A confectioner since 1907, Sabaton produces its inimitable marrons glacés according to the original recipe, its chestnut creams and purées, jams and other confectionery from the Ardèche and elsewhere - for candied citrus peel. We also add local fruits in syrup: bilberries, blackcurrants or blueberries. A video shows you the different stages of production, from harvesting to packaging. We like the kit to prepare your own marrons glacés with 3 verrines of 3 varieties of AOC chestnuts in syrup, with equipment and an explanation of the glaze!

A quality brand where the breads are handmade until the shaping, an artisanal know-how defended by the baker Franck Moriot to give us pleasure every day. Talemelière, country baguette, Auvergne pie, seasonal breads, organic breads... Here, everything is 100% homemade with passion, the breads as well as the excellent pastries, the delicious pastries or a snacking range with economical formulas. From breakfast to afternoon tea, including your festive table, La Talemelerie is a gourmet paradise.

Le Oruau Lorrain is one of the most popular bakeries in the city centre. In addition to the traditional baguette, this establishment offers a wide range of breads. Sesame baguette, wholemeal bread, rye bread, but also corn bread, ciabatta, baked bread, walnut rye, country paving stone or poppy seeds... but also quiches, salted brioches, pizzas... The choice of pastries is wide: brioches, chocolate breads, chocolate Viennese, seasonal bugnes, gingerbread, shortbread... A well-known address to know who had the opportunity to represent the department in 2018 during the competition for the best baker in France on the TV channel M6.

What's wonderful for the older children is to rediscover their eyes and palate by going to discover Julien's famous Bonbons. Visits are organized every week and during the school holidays to help children and parents discover how candies are made without chemicals. Alongside the great classics such as salted butter toffees, old-fashioned marshmallows... Every year new products are put on sale such as fruit pastes with verbena, sesame nougat or even the little roudoudou in a bamboo spoon. A free tasting is offered at the end of each visit: to be consumed without moderation!

Pâtisserie Marcellin is a must for pastry lovers in Saint-Symphorien-de-Lay. This patisserie offers a wide selection of delicious home-made pastries. Pâtisserie Marcellin does not offer on-site dining or delivery services. With a rating of 4.8 out of 5 based on 72 reviews, Pâtisserie Marcellin is highly appreciated by its customers.