Where to buy bread cakes chocolates ice cream Bordeaux

Béarn baker Nicolas Gruel, the 2019 European and French Boulanger champion, and Corsican pastry chef Jean-Philippe Battesti, formerly of Ducasse, celebrated their 2023 runner-up title in France's best bakery competition. It has to be said that these two enthusiasts have a single credo: to make everything in-house from A to Z. At Grain, every loaf of bread and viennoiserie is shaped by hand, following the rhythm of the seasons to use only fresh, sourced produce. Specialties include chestnut and mandarin bread and pistachio and orange blossom tart.

A 2017 winner of Réseau Entreprendre Aquitaine, Oven Heaven is a collective of artisans founded by two brothers, one a pastry chef and the other a roaster. While the workshop is in Bègles, the store is in Bordeaux. We used to come here for the specialty coffees and superbly flaky viennoiseries. But since September 2022, the name and decor have changed to make way for Goûtu, a new hype address on the Cours de la Marne. It's a great place to enjoy a sandwich or a slice of pie, and a pastry of course! And always with a good cup of coffee, of course!

Frédéric Vaucamps was born in the north of France and very early on he developed a passion for pastry making, which he decided to make his profession. He opened his first artisanal pastry shop in Hazebrouck in 1982 where he worked on various products, including meringue and brioche. He revisits the Merveilleux recipe, which he lightens up and offers in several flavours (dark chocolate, white chocolate, coffee, speculoos, cherry, almond and caramelised hazelnuts, caramel) and bingo, it's a success. The Merveilleux exists in mini, individual or cake of 4 to 24 parts. The Cramiques (brioches) are made with chocolate, sugar or raisins.

The reputation of the Maison Pariès has been built through five generations of master chocolate makers, pastry chefs and confectioners. From their workshop in the Basque Country, they make the best Basque cakes with almond cream, black cherry jam, chocolate, hazelnuts or citrus fruits. We also discover the ^Kanougas®, a soft caramel with 6 flavors, the ^Mouchou® (bise in Basque), with a soft heart rich in sweet almonds, or the Espelines, roasted sweet almonds, caramelized and spiced with a light touch of Espelette pepper.

Brunch includes savory dishes, pastries and sweet treats, all homemade. Advance reservations are recommended.

Simon Rousseau has been passionate about cooking since childhood. Inspired by Thai techniques, he offers "à la plancha" ice creams, made from a homemade milk base using natural, local and, if possible, sustainable or organic products: milk, agave syrup, seasonal fruit... These delicious frosted creations can be found at numerous events around Bordeaux: if you get the chance, don't miss out on the rolled ice creams, unless you'd rather try a milk-free eskimo or a granita!

Have you ever eaten the perfect cookie? The one that's not too sweet, that has a chewy center yet is crisp and crunchy? The Petit Futé was on the lookout for just such a cookie at Batch Cookies. Here, at this tiny address, it's hard not to succumb to temptation, so appetizing are the cookies. Victims of their own success, you may have to wait a few moments for the latest batch to come out of the oven. Without a doubt, our favorite is the chocolate chip and walnut cookie. Go for it!

When Edith and Michel Noyez created Noisettine du Médoc in the 1970s, they had no idea that it would soon be found in numerous stalls throughout the region, as well as in Paris and Belgium! But that's hardly surprising, since everyone loves this delicacy, the recipe for which dates back to 1649... It's a generous hazelnut baked in a homemade syrup and coated with a puffed caramel. For a taste of this speciality, visit the store in Bordeaux or the boutique-musée in Blaignan, which organizes tasting tours.

Louis L'Amour, or good bread... This passionate artisan baker trained at some of Paris's top bakeries, and every day prepares a dozen or so breads from selected flours, ranging from the most classic (tradition, country...) to the most original (sourdough bread with toppings, zebra bread...). A fine range of viennoiseries completes the offer, including excellent gourmet creations such as croissants with pistachio or black sesame filling, or kouign-amann cacao. A second address, Bouloulam, has opened not far from the Chaban-Delmas stadium.

Nelson Alvès makes pastéis de nata, these small melting flans with very thin puff pastry and creamy filling, specialties of Lisbon. He learned how to make them the traditional way from a Lisbon pastry chef and now makes them in front of us in his store. All the ingredients and even the oven come from Portugal, his family land. Here, three tables are installed along the wall to taste the cakes accompanied by a drink and, on the shelves at the back of the store, some Portuguese products...

Everyone in Bordeaux knows the Jock cream, created in 1938 by Raymond Boulesque. Today, the brand offers a whole range of pure butter cake mixes (plain, lemon, chocolate, caramel...) and dessert preparations (organic fondants and cookies, gluten-free flans, instant breakfasts...), not forgetting the famous cream that made the brand famous. You can also find on the spot or on the online store pastry aids or gourmet baskets for gifts made in Bordeaux!

David Capy, Compagnon du devoir du Tour de France is also Meilleur ouvrier de France. After several years spent at Valrhona, he created his own shop and thus fulfilled his dream. His sweets are themed: fruity, chocolate and praline and timeless. One of our favourites is the Yuz', a creamy yuzu heart accompanied by a strawberry coulis and a creamy mousse lightly flavoured with yuzu. The whole is topped with a strawberry coulis flavoured with poppy flower and rests on an almond biscuit with its crispness... a marvel.

Dunes Blanches are the brainchild of Pascal Lucas, a baker in Grand Piquey. His famous crunchy puffs filled with light, airy cream are almost as well known in Bordeaux as cannelés. We can't resist treating ourselves to one or two - or even more - for sheer indulgence. You can buy them in Arcachon, Bordeaux and even in the Marais district of Paris. The recipe remains a secret, and to diversify tastes, Pascal Lucas sometimes offers ephemeral creations...

Pierre Mathieu worked at the Mandarin Oriental in Paris before returning to Bordeaux to open his own boutique. He shares his passion with his customers. It's very difficult to choose between all the cakes awaiting us in a very colorful window display. The Cardinal (crunchy streusel with hazelnut praline, punched chocolate raspberry cookie, creamy raspberry jelly, creamy chocolate-raspberry mousse) or the Paris-Brest are sublime. Pierre Mathieu makes macaroons, wonderful cakes, ice creams, sorbets and a few chocolates.

Chocolate addicts will be seduced by this boutique opened by two gourmands, Ophélia and Alice. This ice cream parlour stands out from the rest by celebrating chocolate in all its flavours (dark, white, milk, ruby...) and forms (ice creams, sorbets, mousses, tablettes...), but above all thanks to its vegan range of ice creams, pastries and viennoiseries. You can't resist a crêpe topped with homemade spread and vegan whipped cream. Waffles are also available in a savoury version (vegetables, tofu and feta-style "fauxmage").

The Bakery Art Gallery, BAG for the intimate ones, is an unusual and all-in-one place: a bakery-pastry shop, a bookshop, a tea room, a contemporary art space... This surprising concept store offers gluten-free bread. Sylvie, the baker, offers original breads, such as the "Tout chocolat", with rice flour, cocoa and chocolate chips. This very warm meeting place also offers delicious pastries, as well as lunch formulas and even a hearty brunch on weekends. The space is also intended to be an artistic place with shows, exhibitions and projections of artists' videos. BAG is indefinable: the best thing to do is to go there!

Benoît and Domitille spent a few years at Ô Sorbet d'Amour in Arcachon before creating Benetille, a contraction of their two first names. Their production is 100% traditional: the ice creams are made with organic milk produced in the Dordogne, the sorbets are made with fresh products, the cones with or without gluten are made on the spot. The two ice-cream makers give free rein to their inspirations to put colourful and appetizing treats in the bins. One of their best-sellers is a vanilla ice cream with salted butter and caramelized almonds.

Fanny and Simon, better known as Fernand and Paulette, had the idea of importing to Bordeaux a granita recipe discovered in Asia. On board their three-wheeler, they make a crushed ice cream, grated from a block of raw ice to which they add an organic syrup from Meneau, which gives a great granita. They also make homemade fruity eskimos, respecting the seasonality of the fruits, collected from small producers in the region. For the adults, ice creams with Ricard, Spritz or the inevitable Mojito..

Following on from the success of the tiny boutique at the foot of the Grosse Cloche, Cassonade has opened a tearoom next to the Victoire. Good news for gourmets, who can now enjoy a double treat! As lovers of cannelés will tell you, these are the best in Bordeaux. They come in three sizes, as well as pure vanilla and vegan versions. To vary the pleasures, you can also indulge in another of their specialties, such as Saint-James (a soft cookie with almonds, orange and rum), flan, pink praline brioche, and so on

Launched in Paris in early 2020, La Quéquetterie has quickly grown to 10 locations, and it looks like the family isn't finished growing. The idea for this new pastry concept came from a young Venezuelan, Taziana Jurdi. She makes pancakes or filled waffles in the shape of penises and vulvas. The names are evocative: Sexy Coconut, Black and White, Sugar Daddy, Coco Lover, Cugar or the legendary unicorn... You can also create your own delicacy by choosing the base and toppings to add.

The Loco Polo comes straight from Spain. In a latino atmosphere, we discover frozen sticks not quite like the others. They are vegan, natural and not very sweet, so they are suitable for everyone, even people with dietary restrictions such as diabetes. Another originality: their double texture. The cheesecake stick, for example, is a milk ice cream with a runny raspberry heart. Those with a sweet tooth can even dip their ice cream in white, dark or milk chocolate and add toppings..

Real American-style doughnuts, soft and generous, with the added bonus of not being greasy! Opposite the Musée d'Aquitaine, this tiny coffee shop specializing in donuts was launched by the Black List Café team, a guarantee of quality. You'll find classics like Glazed (sugar glazed), Cinnamon (cinnamon sugar), or Boston cream (custard and chocolate glaze), as well as gourmet ephemera like Pumpkin Spice (pumpkin cream and spice glaze) or Smores (chocolate, honey and toasted marshmallow).

Xavier Lalère has had a consuming passion for chocolate since his early childhood. He has worked as a chocolate chef at Verdier in Pau and at Cadiot Badie in Bordeaux, but creating his own chocolates was an itch. He favors artisanal products and quality raw materials. His chocolates have unique flavors: passion, pineapple or honey ganaches, hazelnut, coconut or sesame pralines. The small choux filled with dark, white or milk chocolate cream or Chantilly make us addicts. The decor is modern and warm.