Where to buy bread cakes chocolates ice cream Rhône-Alpes

This is an old address on Aix-les-Bains to taste an Italian ice cream. In the pedestrian street, a boutique decorated with the colors of Italy, some tables outside to taste its ice and a nice boss that kept a small accent of Milan. Homemade ice creams with the names of the fragrances inscribed in Dante's language. Of course, baccio, croccantino, amarena, hazelnuts that remind the peninsula but also a delicious iced brown and more classical fragrances.

More melting than the creamy caramels of Normandy, the texture and flavours of Benoît Lorlut's caramels make them unique. If the plain version is a treat, our palates are convinced by the original flavours (blackcurrant leaf, verbena, rose-litchi). The artisan has worked in several restaurants and was one of the youngest starred chefs in France. His creations are also recognized, such as his hazelnut praline spread, which received the Epicure d'or award in 2021. His products are on sale in several shops in Clermont-Ferrand and online.

This good smell of bread attracts us from Rémi Mathieu, and then we crack down for the Clemenceau stick with spelt base, which is distinguished by its beautiful golden crust and its special taste. The displays are filled with the whole range of white breads, but also with organic bread "Borsn", authentic to four seeds, the forézien pavement, a delicious bread of a beautiful colour, with excellent conservation, a tradition of tradition, Banette harvest and its wood mattress, walnut bread, the delicious "Banette 1900", the seigle bread, the campagne. for those who love acidity, nothing is missing. There is also a lâche of old-fashioned chocolate bread, a delicious bread filled with white and black chocolate nuggets. We tried not to crack in front of the beautiful desserts, the full range of individual pastries, the colourful and refreshing verrines, as well as the choice of evening cakes, the speciality of the house and everything is extremely fresh! Convenient service, lunch for lunch at noon and catering service for surprises and sofas.

At the Dubois house, you will of course find all its range of classic breads, bread, pie, tradition bread, as well as their speciality of campaign bread. Colorful desserts, chocolate or fruity desserts, Également biscuits, assortiments or skewers, brioches, in some old recipes, fine apple pies and their speciality of spoon biscuits. While homemade chocolates are manufactured with the best products, with chocolate dipping in the way of yesteryear full satisfaction. Whether for bread or pastry, everything is up to our expectations.

Pâtisserie chocolate-chocolate is among the best addresses of the city roannaise, a family house where chocolates are made on site. You have the classics of fine chocolates and as there are specific creations for Easter and Christmas. You will also find a wide selection of season desserts. And for your assembled parts this is possible too! All facets of a trade, conducted in accordance with traditions.

Les Miches de Maman stands out for the excellence of its breads and the finesse of its sandwiches. Whether you prefer special breads with different flours or are a fan of cereals, this establishment will satisfy your taste buds with brio! The sandwiches, filled with first-rate ingredients (we recommend the ham and truffle sandwich), are a real invitation to gustatory pleasure. And don't miss the irresistible range of melt-in-your-mouth viennoiseries and exceptional breads. A real nugget for the city!

For almost fifty years, this place has been committed to delighting its visitors with a selection of products that evolves with the seasons. Here, everything is prepared with love, offering welcome comfort after an intense day on the slopes. Whether you're looking for the crunch of freshly baked bread, a sweet treat or the hearty indulgence of a generously filled sandwich, you're sure to find something to satisfy your cravings here. And don't forget to try our famous blueberry tart!

Renaison is a charming town in France and home to the Pralus patisserie chocolaterie. This store offers a wide selection of delicious artisanal pastries and chocolates. The store follows the opening hours of Les Halles de Renaison.

Charming couple of craftsmen, Blandine and Sebastien are interested in discovering their traditional products. The black bread of yesteryear is a huge, long-term rye pie, which is preserved in the long term. Other specialties that are inseparable from the house, a forézien is a local speciality to the apple, the mountain bread is monumental and the delicate art of chocolate seems tense to the sight and especially to the tasting of the "little secrets of du", a sweet chocolate that marries almonds and praline lined with fine chocolate. Your taste buds will appreciate the gift to take, offer or enjoy.

Le Comptoir du Chocolat is a patisserie located in Boën. Specializing in top-of-the-range chocolate creations, this store offers a wide selection of chocolate subjects made from Valrhona chocolate, a leading chocolate house. Among the creations on offer are booties, small bags and coffee cups, as well as small cars, buses, trains and their carriages, and a toolbox. The store also offers chocolate containers to fill to your heart's content. For those who wish to place an order, it is advisable to do so in advance.

Located in the town of Aurillac in France, the Mas Laurent bakery is a must for lovers of fresh bread and pastries. With its website, visitors can consult the various specialties offered by the bakery. Whether you're looking for a crusty baguette, a golden croissant or a delicious cake, Mas Laurent is sure to satisfy every gourmet craving.

Between Ydes and Riom-ès-Montagnes, if you are looking for an address to buy a baguette or to decorate your picnics with pastries, stop in Antignac. Once in the shop, if you are greedy, let yourself be tempted by Hervé's hazelnut speciality. The latter is carried out on a base of crucibles. Trust the baker, he has been living in the village for twenty years now.

Who hasn't heard of donuts, the round-shaped doughnuts popular in North America? Morad Asnabla has decided to reinvent them. He doesn't use frozen doughnuts, but instead makes his own, using local produce whenever possible. The variations are varied, from classic sugar doughnuts, to gourmet pastry-style doughnuts, to refined doughnuts with original flavors. On the savoury side, he reinvents burgers in the form of "bangers", composed of a croissant-style flaky bun, topped with Panko chicken, beef and bacon, or avocado for his vegetarian version.

A baker who makes bread on the spot. Made to the leaven, his bread takes all the aromas and background in his mouth. We note the landscape bread, the wheat crushed on a stone stone or Italian bread, hamburgers, with olive oil. In this bakery you will find a bread for every moment of the day and for each meal. Bread becomes a candy. From bakery, cookies are complete.

After Charlie, you too dream of entering a chocolate factory. Sébastien Bouillet perfectly replaces Willy Wonka in his Croix-Rousse boutique dedicated to chocolate, the most tempting in Lyon. A melting decor with a chocolate fountain and a wall of liquid chocolate that makes you want to dive right in. The "chocolathèque" is filled with delicious treats. All the senses are on red alert! And there are plenty of reasons to succumb to temptation: Maca'Lyon, the famous salted butter caramel macaroon coated in chocolate and covered in gold flakes, homemade bars made with cocoa from different origins, chocolate bonbons and other goodies to devour.

The Source Delights is a bakery that produces a wide variety of breads: baguette, campaign bread, etc. In addition to the excellent pastries behind the windows, we can also buy some regional products such as wine, beer and even local production honey. Do not miss traditional jams and compotes, perfect for a good breakfast.

Philomino Pisiu is an excellent artisanal ice cream chef from Sardinia. In the pedestrian center, he invites us to take a gourmet break with a choice of some twenty flavors and compositions of sorbets and ice creams served with a spatula as in Italy, with a choice of toppings. Divine ice cream made with Piedmont hazelnuts. The simple strawberry sorbet is already a real treat! An unmistakably southern journey for the taste buds, creamy and delicious. All turbinated with love and served with a smile! Waffles are also available.

Treat yourself to the seasonal fruit or chocolate pies, pastries, ice cream, sorbets from the pastry shop/tea room of Céline, Louis and their team. Everything is homemade, to be enjoyed with tea, coffee or homemade hot chocolate. Their creativity makes it possible to regularly discover new products such as 100% pecan pies or chestnut nuns. Also a whole range of sweets, desserts and individual and family cakes, logs, pancakes... They also make a typical Bourbonnais cake, the piquenchâgne.

There's a store in Crest, and here is the production workshop of this organic fair trade chocolate factory, located in Beaufort-sur-Gervanne, in the heart of nature, in an ecological, bioclimatic and wooded building. Here, organic, grand cru cocoa from São-Tomé-et-Principe is used, along with local ingredients and original combinations, from Clairette de Die to black garlic from Crest, as well as spices from elsewhere. Dare to try black garlic truffles and garlic tartin... Visits and direct sales. New for 2024: chocolate-making workshops.

Nicolas and his team create Bagatelle®, the only Label Rouge-certified traditional French baguette in France, made with high-quality flour. Treat yourself to their other breads: Beaujolais bread, Modane bread, pastries and viennoiseries awarded several first prizes, sweet and savoury petits-fours, seasonal galettes and entremets, and pompes aux grattons. On Saturdays, come and discover our corn bread, topped with sweet corn and polenta. Yule log menu.

For all you gourmands out there, discover this traditional company offering the finest chocolates and specialties from the Dauphiné region, a must for tourists and Grenoble residents alike! Norbert Meunier, master chocolate-maker for over 30 years, perpetuates a tradition of quality to which all gourmands can succumb. A wide range of chocolates to suit all tastes, including the Dauphi'choc palet with its unique blend of beans, Grenoble walnuts with flavored marzipan, a famous Grenoble walnut cake, a Dauphinoise chestnut, macaroons and fruit jellies... An address to discover, if you haven't already, with Le Futé.

The bakery and pastry shop Mandon has become an institution in Chambon-Feugerolles for more than 30 years now with its fancy pastries, breads, cakes, ice creams and confectionery. Everything is homemade by craft production. Do you want to check? See their Facebook page to watch a small movie and know precisely the different steps in making their so delicious croissants. Their speciality? The chocolat sausage and the crispy chocolate feuilletine which are worth eating. There are different entertainments with prizes to win at Christmas, Easter.... Bread tasting sessions and deals are offered all year round. A place to be discovered and to be rediscovered.

The colors, shapes and flavors of Paul Jaillot's pastries leave no one indifferent. Originally from the Ardèche, he has conquered the finest palates. The recipes are finger-licking good. To take the time to taste them, it is possible to settle comfortably on the terrace. In summer, sweet and savory homemade ice creams are offered. The tea room is also open at noon. Salad bar and plates are on the menu. The drinks are local. As the holidays approach, homemade chocolates become the stars.

The Art Nouveau inspired façade, created by Louis Jarrier at the beginning of the ^20th century for the Rochefort pharmacy, is listed as a historical monument. Today it is the setting for the Moinet confectionery, founded in 1852 and whose colors are worn by Elisabeth Moinet-Michaille. Originally from Vichy, the house is known for its beneficial pastilles, in bulk or in pretty vintage boxes. On the shelves, fruit jellies, candy canes, iced candies, chocolates and more unusual, a chocolate bar with Vichy pastilles chips!

Ah his seasonal strawberry tarts! This patissier delights us with his entremets, cakes, ice creams, macaroons and Ardèche specialties. Add to this his collection of classic fine chocolates. These include Délice de l'Eyrieux (almond cookie, vine peach mousse, apricot mousse and coulis, diced peaches), Ardèche (almond cookie, chestnut mousse and blueberry coulis), lemon meringue, walnut and pear tarts. But also chocolate bars, drinks, sweet and savoury petits fours, pâté en croûte, pan-bagnat, focaccia, salads...

The talented Guillaume Cerdini has made a name for himself in chocolate. This is his second boutique - the first is in Vals-les-Bains - run by his wife Élodie. The selection of chocolates is just as comprehensive as in Vals, and you'll find all the products that come out of the spa town's workshop. Chocolates, macaroons, vacherins, as well as seasonal specialties for the festive season. In summer, tables are placed outside to enjoy the delicious ice creams.

Thierry Vacher built his reputation with his famous and tasty Fanette, an old-fashioned sourdough baguette named after his great-grandmother and with a patented recipe. Even with a second bakery, the Chamalières store remains as busy as ever. We love the bread, pastries, viennoiseries and fresh sandwiches. Epiphany is one of our flagship events. The galette, with its gray almond frangipane, is certainly one of the best in the conurbation. Prices are a little above average, but the quality is there.

Founded in 1917 by Louis Palomas, between Place Bellecour and the quays of the Saône, this company is the guardian of Lyon's chocolate-making tradition. Under the direction of master pastry chef and chocolatier Dominique Clerc, Palomas makes hand-crafted chocolates in its workshops from quality raw materials, from chocolate of course, to fruit from small local producers. House specialties include Palet de Fourvière, crunchy on top (fine meringue) and soft on the inside (Piedmont hazelnut praline), Amandes de Bellecour or the famous Délicia, "the devil's wafer", with 72% cocoa. It's so good to sin by indulgence!

In an old farmhouse, a pretty and well-stocked store, an exhibition space and a production laboratory are united. Philippe Juilhard, chocolate maker and confectioner with three stores in Champeix, Saint-Amant-Tallende and Mont-Dore, has taken over this Orcival institution. On the spot, thanks to a film, explanatory panels, old machines, molds and tools exposed... Discover the secrets of confectionery and chocolate making before tasting them!

Fervent viewers of the show " La Meilleure boulangerie de France" on M6 will surely recognize this bakery that was competing for the title in 2021. Eliminated in the quarter finals, it nevertheless brilliantly represented the Auvergne-Rhône-Alpes region. At its head, Cédric Robert who offers bread, pastries, chocolate and pastries. Don't miss to try the corn flaky bread or the coal baguettes! The big plus: the large parking lot in front of the store, which allows you to park without having to worry about it!

For 90 years, biscuit-making has been an art cultivated from father to son at the Landon family. The company's success has spanned the decades. Once inside the heavy metal door, you'll be amazed by the imposing glass shelves full of raisin, butter, caramel and coconut cookies... As soon as the store opens, these nuggets are the envy of customers. Their secret? Old-fashioned recipes, with no superfluous additions or preservatives.

The modern building on this road allowing an easy access (assured parking) does not necessarily let us augur the good things that we can find inside. At Délices de Mamie, it's an authentic artisanal know-how that offers us traditional breads, delicious pastries, but also numerous pastries and perfectly composed sandwiches. There are even burgers and pizzas to take on a picnic in the area. Delicacies with old-fashioned flavors to enjoy all day long.

An organic bakery in La Croix-Rousse, it seems only natural. But since there are some "obvious" addresses that you shouldn't miss, especially when their opening hours are a little off - they're only open at the end of the day - it's time to discover Paume de Pain. In this bakery, opened 7 years ago, you'll enjoy Sylvain Hanriot-Colin's marvellous natural sourdough breads. Artisan breads that smell like the breads of yesteryear and keep for a long time. Organic natural sourdough breads that take their time to crisp up and melt under your palate. Country, seed, spelt, raisin... for exceptional breads. Viennoiseries and cookies in the same spirit.

If you're worried about your "summer body", remember that you'll have to climb the first cobblestones of the Grande Côte before you get to Unico, which also offers sorbets. So there's no good reason not to fall for one of Lyon's finest artisan ice-cream makers. Good humor, great know-how and great values give this unique taste. Seasonal products, fruit selected from local producers, original creations and crazy tastes. On the Quai de la Saône, in a small space for great pleasure, Fresco is the specialist in Italian-style ice cream. Unusual: "gelato-tronomic" meals. Ice-cream-making workshops.

Florence and Emilien Volay, artisan bakers, offer you good bread made in the tradition and baked throughout the day. Various special breads are available: plain bread, fig bread, rye bread, corn bread, country bread with lemon, bacon or even organic... You will also find sandwiches, salads and desserts, to be ordered on the spot but also via the website. In addition, the establishment adapts its offer as the months go by: you will find galettes des rois in January, bugnes in February, eggs and coconuts at Easter, logs and chocolates at Christmas... Each season has its own specialities and a good reason to treat yourself!

In their bakery, pastry and chocolate shop, Franck Miramand and his wife offer 3 essential regional specialities. The "Délice du Pilat" is a cake made of a pure butter shortbread dough with a blueberry filling. The fragrance varies with the seasons: chestnut cream in autumn, raspberry in summer... Do not hesitate to place an order to reserve a share! At the end of the year, "Chirats" are crispy pralines hidden under a layer of Weiss chocolate. The "Giants", characters with charcoal eyes, have a pleasant vanilla taste.

Everyone has the right to indulge in good food. A big bravo to Liber'Tart, which is not only a 100% gluten-free and healthy patisserie, but also a Japanese-influenced canteen, blending in every case flavors from here and abroad. Franck Moulard doesn't just offer a delicious tarte Tatin, blueberry tart or citrus tart, he also offers an extensive menu of sandwiches, savory tarts, soups and Japanese canteen dishes made by Yukiko. Meals can also be prepared for people with gluten and lactose intolerance, other allergies and diets (vegetarian or vegan). Long live the freedom to eat well!

The address is located on a busy road leading to the south of the department. Its small parking lot is very convenient. It's a perfect solution for hikers who want to pack a picnic on the way or for workers who want to fill up on pain au chocolat before starting the day. The building doesn't look like much, but don't linger in front of it, just walk in! The bakery offers greedy pastries and viennoiseries as well as good and efficient meals (sandwiches, croque-monsieur, etc.). We also remember the very friendly welcome.

The smell of warm sourdough bread baked over a wood fire wafts through the streets of Chalinargues. You're not dreaming: it's David and Thomas baking their organic batch of the day over a wood fire! Zinzette, blésir sésame or pavot or auvernoix are prepared with local Auvergne flours, most of them stone-ground and additive-free. The store opens on Tuesdays and Thursdays from 5pm to 6.30pm, to the delight of gourmets. La Mie Chamalou can be found at the Saint-Flour market on Saturday mornings.

It is in this confectionery, which has kept its soul of yesteryear, that we find the famous Vichy Basin lozenge in aniseed, lemon, orange and mint versions. Also sugar-free and in mini-pastilles. Moinet produces a whole range of products resulting from a unique know-how passed down from generation to generation. Pure Auvergne pulp fruit pastes, melting mints, caramels, pralines, nougats, berlingots, real gums, fruit fondant, fruit gels, cooked sugars, chocolates, marrons glacés, candies from the Bourbonnais region and Vichy barley sugars.

Here, everything is done to combine the pleasure of the eyes and the taste buds. An old style front, a nicely decorated and stocked shop window, elegant and tasty pastries, melting chocolates, pastries with a good taste of butter... If the classic products are highlighted, you will also find fruit jellies from Auvergne, old-fashioned sweets or even pretty coated dried fruits. Each product is worked with passion. An address not to be missed in Issoire for gourmets and lovers of beautiful pastries.

Franck Deville is the macaroni maker of the chefs! He delights the taste buds with his multiple flavoured macaroons and has acquired a solid reputation in France and internationally! He preciously keeps the secret of the basic recipe of the macaroon shell, simple but delicious. Nevertheless, in his show-room in Roche-la-Molière, you will discover all the flavours through his collection of sweet macaroons with chocolate, raspberry, grenadine praline, ice-cold mint and the sweet and sour macaroon collection with green olive tapenade, goat's cheese and Espelette chilli pepper, and snail persillade. It even marries foie gras and chocolate!

Piégros-la-Clastre is home to a number of gourmet treasures, including Merlin l'enchanteur, an organic ice cream artist who concocts 16 flavors of cream ice cream and fruity sorbets. On the menu: pecan, pistachio, strawberry-cassis, mango, cookie dough, not forgetting the classic vanilla, chocolate, lemon or raspberry. Merlin's ice cream pots can be found in local organic grocery stores and in the little mobile wooden store that parks in front of Crest's bandstand on sunny days, as well as at a number of local markets. Look out for him, you're in for a treat!

This ice cream parlour occupies a small old house in the center of the village, which houses the sales outlet, the production laboratory and a tasting room. Cuto uses the creamy milk from the Faromaggio farm's Jersey cows to make ice cream, butter and whipped cream... Sheep's milk is used to make cheese, yoghurt and ricotta. The ice creams are flavored with chestnuts and fruit from Ardèche, hazelnuts from Piedmont, pistachios from Bronte and vanilla from Madagascar. Also hot drinks, smoothies, fresh fruit juices, crêpes...

Meilleur ouvrier de France in 2004 and world pastry champion in 2006, Bruno Montcoudiol has been delivering excellence at Monistrol since 2008! All his creations (macaroons, shortbread, chocolates, including spreads and ice creams) are the result of a fine search for combinations of textures, tastes and colours. This creator of delicacies, as he defines himself, uses seasonal products on a daily basis and, whenever possible, from short circuits. Pleasure for the eye and the taste buds, you won't be disappointed!

The patisserie-chocolaterie offers you the specialities of Jean-Christophe Museur, an artisan chocolatier based in Thiers. Chocolate is sold in all its forms: breakable, milk chocolate, caramel, speculoos, cat's tongue, and more. And to honor the town of Thiers, you'll even find chocolate knives. This creator creates creamy ganaches, with intense fruity or fleeting spicy notes. This enthusiast also offers a whole range of gourmet products: nougats and fruit jellies. Products can also be purchased online.