Where to buy bread cakes chocolates ice cream Rhône-Alpes

Tradition at its best! At Les Écrins, chef Alexandre Gratian represents the^5th generation of a family of passionate pastry, chocolate and ice-cream makers who have been established in Grenoble city center since 1880! Their inimitable know-how is complemented by the latest pastry and chocolate-making techniques, to ensure the success of their surprising creations. Excellent fine nut chocolates, palets d'or, feuillantine, crème de marron/rhum, orangettes, moka, cherries in brandy, etc. There's also a tea room where you can enjoy a snack from one of the excellent in-house pastries. Customized desserts, wedding cakes and ceremony cakes to order.

The craftsman Florent Thevenon in Lyon makes in his workshop and sells in his shop many chocolate specialties and other confectionery products.

Artisan patissiers Guillaume Bois and Loïc Vendramini create chocolates, ice creams and festive desserts, as well as pizzas and savoury pieces for cocktail parties. Simply place an order for any occasion (weddings, birthdays, vernissage...).

The shop "Méluzine" markets dragees and especially, creates the containers according to your wishes for weddings, baptisms... You can even make you make your table decorations for large days.

Don't look for any summit in Savoie with that name. She's a Bellequoise from Beaulieu-sur-Layon in Maine-et-Loire, home of Arnaud Bertrand, our baker of the day, who makes traditional bread with high-quality French Banette flour. A well-baked bread with a thick crust to develop more flavors. All breads are stone-baked, as before, from below. Traditional baguettes, organic breads, a dozen special breads. Try the pain d'automne, a farmhouse bread with milk, honey and dried fruit. Patisserie is mainly made in-house, with specialties including millefeuille, tarte Tatin and Belledonne, a simple but fresh blueberry shortbread dome with Chiboust cream. Meal formulas with a wide choice of 35 sandwiches and mixed salads concocted in the back store with fresh produce.

Another nougat icon, Suprem'nougat, has been operating since 1900. The factory can be visited, mainly as a guided tour with a specialist on hand to answer your questions. In the store, you'll find all kinds of nougats, including traditional (36% almonds from Provence, chestnut honey) and Montélimar (30% almonds, 25% lavender honey, 2% pistachios), as well as a wide range of flavors, from chestnut to blueberry and from fig to pistachio. The second star of the house: the calisson!

The bakery offers takeaway services and does not offer on-site meals or delivery.

Breads, viennoiseries, pastries, sandwiches, snacks: nothing is missing from the Le Buron des pains bakery. A catering service is available for lunch and dinner. Behind the address are the owners of Mémé Joe, and behind the dishes Dominique Dubray, Toque d'Auvergne, of the Altiligérien restaurant La Bougnate. In addition to these offerings, the bakery is enriched by a grocery store where local products are king: charcuterie, fresh cheeses, gingerbread, wines, beers... The list is long and there's something for everyone.

Yannick loves a job well done, and makes tasty breads, delicious viennoiseries and all kinds of sweets. In fact, it's quite simple: Yannick works to order. Everyone here knows this, and they even call ahead to reserve their baguette! Depending on the vegetables available in his garden and his mood at the time, he can also whip up savoury delights, like his speciality, tarte-tatouille. You'll be welcomed in the workshop itself, attached to his house in the middle of nowhere. No credit card.

A bakery and patisserie just like you've always dreamed of. Stéphanie and Adrien are a team in life and at work. She's an adorable, attentive receptionist. He's a pastry chef by trade, with a background in baking. The results are delicious. Breads made from local flours and delicious pastries, a treat in keeping with seasonal produce. Viennoiseries, including a marvellous pistachio triangle, entremets, homemade fruit jellies, chocolates, special breads, not forgetting the snack formula at lunchtime. Wedding platters.

In a district of La Thib' that's home to a few gourmet nuggets, an all-green sign has blossomed with a simple name: Mado. Far from chain bakeries, Mado offers an artisanal, local vision while opening up to other cultures. It's not surprising that Charlotte - from Lyon - and Jacopo - an Italian - met in Argentina. It was a meeting that created sparks and wonders to savor: from organic flours, naturally leavened breads, golden and crispy that keep for a long time, flavored to perfection. And some of the best brioches and panettones we've ever tasted. Finally, the sublime foccacias follow the rhythm of seasonal produce. Mado, we love you big time.

The façade of the Ballotin announces the color: one dreams of devouring the store. The temptation gets worse once you cross the threshold of the store. Meringues, macaroons, chocolates: here everything is made for gourmets. A few tables offer the possibility of tasting the delights of the Chambon Brothers on the spot. And just like in the store in Chazelles-sur-Lyon, the place is overflowing with chocolate creativity, with frequent renewal according to the seasons, the holidays and the inspirations.

The Croq'en Bouche, by Laurent and Xavier Jousserand, respectively baker and pastry chef-chocolate maker, can be easily identified by its orange-toned window, which won an award at the Commerce Design competition in Saint-Etienne. From early-morning pastries to bread and fast food at lunchtime to snack delicacies, this bakery-pastry shop is always open to delight you and satisfy your sweet tooth: chocolate duchesses, croq'en Velay with flour-free biscuit and lentils, blueberry tarts, but also savoury or pistachio pie with pistachios and pieces of foie gras. And for your occasions, don't hesitate, the team is bursting with creativity!

Passionate about pastry since he was a child, Jean-Baptiste Soulière now enjoys reworking the great classics of the profession. He brings his own touch of creativity and modernity and uses quality raw materials, such as Rouge des Dômes strawberries for his strawberry/basil tart. At the beginning of the year, let yourself be tempted by his excellent galettes, filled with a frangipane made with coarsely crushed whole almonds.

Marcus is a manufacturer of handmade cookies for individuals and professionals. He adds a touch of class to all the important moments in your life: birthdays, weddings, christenings, and supplies works councils. We love the original flavors: Lyon pink pralines, M&M's, caramel milk, pecan nuts, milk chocolate pistachios, caramelized white chocolate, dark chocolate chips and Vichy pastilles, among other new products. You'll find him at farmers' markets, local produce markets and other events around the region. Workshops for all to come.

An alternative organic bakery where you can see the artisan bakers at work. Here, you will find neither baguettes nor white breads, only country breads, multigrain or gluten-free (rice and buckwheat flour) made with natural leaven and local raw materials. The breads are nutritious, easy to digest and keep well. For a snack, try a cookie or a brioche. Savory lovers will opt for the herb crackers. L'Atelier Fournil is also present on the markets of Issoire and Montaigut-le-Blanc.

SIII Gelato, Roberto Scala's second ice cream parlour, has opened in the former Dorel chemiserie on Place du Peuple. A breeze of Italy blows through downtown Saint-Etienne for a tasting of homemade, artisanal ice creams. Eighteen flavors are permanently on offer, including original ones such as stracciatella, tiramisu and ricotta. Pizzas, paninis and arancinis are also available, as are Italian pastries such as cannoli, rolli alla ricotta and panna cotta. A terrace with tables and chairs is available for tasting.

A 10 km north of La Bourboule on the D 922, here is an excellent bakery, where the wood-fired rye baked crust, the star, sold in cut parts in 1 kg pies, as well as smaller, other specialities, and its pastries are all appreciated by its loyal clientele.

Hervé Durif and Cédric Lahaye, friendly Compagnons du Tour de France, are located in the capital of Auvergne, a stone's throw from the Place de Jaude. This bakery-pastry shop offers a very complete range of desserts. The emphasis is on exotic flavors and elegant creations: passion fruit tarts with macaroons, a basket of nougatines filled with balls of sorbets with island flavors, verrines... Available on order: surprise bread, petits fours, salted cakes, mignardises, etc. Guaranteed success for your receptions and festive meals!

Since 1949, Le Chaudron d'Or has been making nougat in copper cauldrons with lavender honey from the Drôme, almonds from Spain, pistachios from Sicily, and vanilla from Reunion. You must try the dominos of soft nougats coated with fine chocolates to vary the pleasures. We like the iron boxes with retro designs filled with wrapped nougats that can be easily recycled. The house also offers an online sales service. If you want to see the making of the chocolates, it's in the morning... And what a smell!

Its name refers to the ancient city of Clermont according to Strabo. It is a charming little place where it is pleasant to come for a gourmet break, to have a brunch on weekends and especially to enjoy the excellent artisanal ice creams of the Sancy during the strong heat. The flavors are varied, sometimes original: figs/honey, cinnamon, blueberries, verbena liqueur, etc. Pastries, pancakes and chocolates will also delight the gourmets. Some regional products and souvenirs are also on sale if you wish to take a piece of Auvergne home with you!

Norbert Basseuil prepares for inspiration and seasons of small chocolate or pastry, without delay taking place in the tea room to enjoy one of his latest creations accompanied by tea or chocolate. Take advantage of the first rays of sunshine to enjoy an ice cream or a multiples aux, this is a real invitation to indulge! Take advantage of the boutique to make your gift by mentioning one of its wonderful specialities of the Old stones of Charlieu and the silk worm (chocolates).

Emilie in Les Deux Alpes is pure indulgence! Trained by the best pastry chefs, Emilie has brought a pastry shop up to date, offering us her creations made with seasonal produce, preferably local. Enjoy a delicious blueberry tarte de l'Oisans, a Lauze or a seasonal cake on the terrace or at home. Other delights include homemade chocolates and wonderful viennoiseries to get the day off to a good start. A real treat.

Already known by the people of Lyon who appreciate his store in the Old Lyon, Bruno Saladino opens a new gourmet page in Villefranche by taking over a historic chocolate factory in the heart of the city. Chocolatier and confectioner, Bruno Saladino works with the best raw materials to give them unusual shapes and flavors. Chocolate candies for intense tastings, candied fruits coated with chocolate, jams, spreads...

Vincent, the baker, and Luc, the pastry chef, have joined forces in this traditional baking adventure. Regional raw materials, no additives, no colorants, no preservatives, slow kneading and long fermentation to bring out the flavors, perfect baking... Everything is done to make brioches that taste great. On the menu: pognes de Romans, suisses, nanterres, saint-genis, mounas, but also brioche drômoise, without orange blossom, golden to perfection, soft and generous, and an organic range. Delicious!

As we love our craftsmen who perpetuate the tradition of a good bread, the one one would like to have every day on our table, crispy, golden, to the air mie and fragrant. The Lacorne House has not everything on the decoration, but the simplicity of the bakery puts more value in the essence of the shop, the breads. Traditional or special, they are divine and it was particularly appreciated to find at this address a black bread "German" or breads that reminded us of those of Austria. But once you've chosen your bread, it's impossible not to crack for a meringue or a slice of the day's cake. An entrance noticed in our guide.

There are doughnuts and there are doughnuts, and the ones you can enjoy at this address - which was able to reopen after some renovation work - are what you might call "a dinguerie"! Okay, we won't count the calories, we're here to enjoy ourselves first and foremost! So, on the spot or to take away, come and enjoy all the delicious sweet and gourmet surprises. Cleverly filled and generously topped space donuts for XXL delights, like this Kinder Maxi. Pancakes and cookies in the same spirit, not forgetting the syrups that replace sodas and the amazing possibility of personalizing your drink with the photo of your choice (how do they do it??). Brunchs to be announced this summer.

In the Neel family, chocolate is a family affair. Grandson and son of a renowned local pastry and chocolate maker, Philippe Néel grew up amidst the fragrances and the swarming atmosphere of the famous boutique in Montbrison. Half self-taught, trained by his father, his cake and chocolate shop is one of the favourite addresses for gourmets. Its cleverly decorated shop windows are well worth a visit. There are family creations on display: grandfather's Nono praline tart, or father's orange Alcazar tart and his original works such as the chocolate pumps that you dream of giving to your girlfriend. The avowed aim: to make you crunch while you eat!

An institution, a gourmet icon in the heart of the old town, run by the same family since 1920. A charming bakery offering a wide selection of breads, creamy pastries and the famous gâteau de Savoie. The gâteau de Savoie was invented in 1358 in Chambéry, where the Count of Savoy Amédée VI was entertaining his suzerain Charles IV at his table. The Count asked his pastry chef to design a feather-light cake to please the Emperor. The cake was baked in a wooden dish. This poor conductor of heat allowed the cake to bake more gently, giving the dough time to acquire its lightness. For the record, this was not enough to win over Charles IV!

Located right at the Entrée entrance in the heart of the Courier, this bakery offers quality breads and pastries at truly attractive prices. Gourmets are eager to buy sandwiches at noon, fluffy bugnes or tasty donuts chocolate to taste it, mingle with the fans of good bread, cereals and other special breads. We're going to eat it hot again! The warm welcome despite the crowd is always smiling and dynamic. To be perfect, the pastry radius is not in rest. In advance, we order his breads and cakes for birthday meals or any other occasion… greedy. A good plan at any time of the day and a good address all year, for tourists as for the Annéciens who want lunch without ruin.

Didier Oudart took over this bakery. Under his thumb he turned her into a organic bakery. It offers good old-fashioned breads, but also specialities such as biscuits, cakes.

A nice window that puts water in the mouth with all these breads and pastries. The tamelier is the old name of the baker who pointed his nose in the th century. So you'll find the Talemelière Gate, a traditional wand. Also to chewable the croûton of the French tradition with a flour controlled and better for health. We appreciate all special breads, including organic ones, to vary pleasures and accompany different dishes. Fresh and tasty bread to taste on every occasion. The reception is nice, the helpful advice in this Tamelerie where the love of good bread reigns.

At Belledonne, every loaf, every cookie, every chocolate and every chocolate-covered dried fruit is the result of a meticulous manufacturing process, meticulously carried out in four bakeries strategically located across France. The emphasis is not only on impeccable quality, but also on the ethical and environmental values that guide every decision. Ingredients are chosen with care, favoring local and organic raw materials wherever possible, with respect for the terroir and local producers.

Nicolas Servaire has been the happy owner of this small bakery-pastry shop northwest of Clermont-Ferrand for about twenty years. He proudly displays the label "Boulanger de France", a guarantee of quality and respected craftsmanship. In the windows, you can find wonderful cakes full of colors. On the bakery side, the stalls are filled with natural sourdough breads. We recommend the flaky brioche, pleasant to the eye and in the mouth.

Best apprentice in France, Alexis Thauvin chose Clermont-Ferrand to open his first establishment. He comes from Cahors, his partner Marie, who works in the establishment, studied in Chamalières. Here, everything is made on the spot, from pastries to macaroons, including spreads and bread for sandwiches. As for the pastries, Alexis revisits the classics and offers fruity or chocolate flavored desserts. We want to try them all.

This bakery is undoubtedly one of the city's jewels. Its singular bread, the fruit of an exclusive recipe, reveals a unique savoir-faire. Each delicacy, from viennoiseries to cakes and tarts, is crafted with love and expertise, offering an authentic artisanal experience. The fraisier, a true work of gustatory art, marvels at both its finesse and its flavor. And what about the chocolates? This daring and creative chocolatier offers a wide range of flavors, from the classic to the original.

At Fournil Notre-Dame, a local institution established over 30 years ago, we succumb to the temptation of gourmet delights. Temptations abound behind the refrigerated display case. There's the Notre-Dame, the raspberry-chocolate cake, a lemon meringue pie... seasonal fruit tarts, compositions to eat alone or with the family to share all those gourmet sensations. The pure butter viennoiseries melt with pleasure, and to create the perfect meal, you can adapt your bread to your dishes, with rolls topped with lardons, walnuts, cumin, poppies, anchovies... What a choice! An invaluable address where you can stop at any time of day.

The Delfine chocolate factory was founded in 1960, in the centre of Aurillac, opposite the Notre-Dame-aux-Neiges church. Delphine Soulage, a former employee, took over the business in 2010 and the recipes of yesteryear: Cailloux de la Jordanne, Pépite d'or, Folidou, Lauzes or Puy de fruit. Original also the Cantal department map to crunch... All these treasures are made from selected quality raw materials. All his creations can be shipped, good idea for a nice surprise delivered at home!

Our chocolates are made on the premises, with premium cocoa mainly harvested in Asia and South America. Our chocolates and sweets have no added sugar or preservatives. You'll find a wide range of chocolate bars, bonbons and coated citrus fruits, as well as fruit jellies, spreads and custom creations. A store to crunch! The chocolate shop changed address in 2024, and now also serves as a tea room.

Alexis and her team are the specialists in exceptional baking. Tasty range of individual and family desserts regularly declined in new recipes. They also offer assortments of chocolates, a whole range of macaroons, spoon biscuits, classic or chocolate galettes des rois, creamy Christmas log creations, set pieces and personalised cakes to order. When the weather is fine, enjoy ice cream sundaes, milkshakes, sorbets and freshly squeezed fruit juices on request on the terrace. Savoury snack break.

A friendly store selling homemade cookies and hot and cold drinks, to eat in or take away. New products include the Coonie, a brownie-filled cookie, big cookies for twelve in the Snickers or Oreo white chocolate styles, the Country version with milk chocolate chips, puffed wheat cereals and white chocolate coating... Festive cookies: Rocher, Toblerone, orangette, Papa Noël, coconut ball or pretzel. Reheated, they're even better. Creation of personalized shortbread for weddings, birthdays or christenings, to offer to guests.

In the middle of summer, the queue stretches out on the sidewalk. We quickly understand this craze once we have tasted the products and the friendliness of the team. The breads are delicious and varied, ranging from the Murolaise to the Authentique and the organic cereal bread. Choosing quality raw materials is a priority for Renaud and Irina. The pastries, for example, are all made with AOP butter and Valrhona chocolate. The pastries color the inside window and call for greed. Everything can be enjoyed on the terrace.

In this online-only establishment (website or social networks), everything is made in an artisanal way: from marshmallows to spreads, including sorbets, ice creams, or traditional macaroons. And by the way, the pastries and chocolates are made from local products and are free of coloring, preservatives and artificial flavors. In short, there's plenty to enjoy and, as the icing on the cake, this pastry chef chooses seasonal products and the creations can be personalized.

A must-visit address in the Deux-Alpes resort, La Marjolaine chocolate factory has been delighting gourmets since 1959. One of the very first shops on the plateau, created by grandfather René Buatois, it has been home to 3 generations of chocolatiers. Today, Sylvain Buatois and his wife Audrey carry on the family tradition with passion, relying on a large majority of regional products such as Grenoble walnuts, génépi, blueberries... In summer, take advantage of the terrace to enjoy a gourmet ice cream interlude.

A super cute storefront, with little chocolate characters to chew on, that evolves with the seasons? No doubt, Yves Thuriès is around! If you haven't yet succumbed to his delicious chocolates, don't wait any longer. In Clermont-Ferrand, behind this store is Catherine Dequaie. If she chose the brand Yves Thuriès, it is for the quality of the products offered and the fair trade values that are put in place. The chocolate maker, twice Meilleur Ouvrier de France, has his own cocoa and hazelnut plantations. Louis d'or with the effigy of Mr. Thuriès, half macaroons, dark chocolate praline plugs, hazelnuts, napolitains: so many specialties to discover.

It's so delicious, Le Petit Futé couldn't resist! Glood Cookies is a range of delicious cookies designed entirely by the small hands of Ingrid, "Glood" from her nickname. The new boutique opened on rue Gambetta at the end of 2023, with a beautiful workspace upstairs. Note that the preparations are made with top-quality products, like this raspberry cookie created from homemade organic raspberry-flavored butter. We also like the responsible approach with local producers and recyclable packaging.

Proud heir to a chocolate-making tradition handed down for four generations in Aix-les-Bains, Chocolaterie Bizolon invites you to plunge into a gourmet universe. Discover its vast selection of chocolates, macaroons and pastries, as well as a host of regional specialties. Let yourself be tempted by chocolate bonbons in a variety of flavors and a range of 29 macaroon flavors. Local specialties include Revard logs, Coeur de Savoie, Croix de Savoie, Écussons and Roseaux. An address not to be missed.

A Gone committed to products that are well made, with love and respect for the environment, and just too good. Quentin Sany, an authentic and passionate baker, grows his own cereals in his family's fields in the Saône-et-Loire region, then grinds them on stone millstones to produce the finest breads in his Limas bakery. The kind you can keep if you don't devour them too quickly, because they're so good! And don't miss Saint-Roch, king of Pain du Gone, with its aromas of toasted seeds. Breads, viennoiseries, pastries, wraps and toast of the same quality. Respect for nature and the living, respect for products and people. Le Pain du Gone is committed to your health and your sweet tooth.

In the heart of downtown Saint-Etienne, take a gourmet break in the temple of the cookie. Théo, pastry chef and chocolatier, worked with the Meilleur ouvrier de France before creating this beautiful project, which showcases all his know-how and creativity. In this little boutique, you'll find original cookies (which change every month and whose products are inspired by the seasons) as well as pastries like the "pistache" made with pistachio paste, roasted pistachios and vanilla caramel, and the "gourmands" with Nutella, which melts in your mouth. The light, low-sugar dough contains no refined sugar. So, how about a cookie?