Where to buy bread cakes chocolates ice cream Paris 4th 75004

This is where the L'éclair de Génie adventure began. By the end of 2023, the brand launched by Christophe Adam had three outlets: this one, the one at Galeries Lafayette and L'Eclair de Génie Café in Montmartre. It's hard to describe the whole range, which is recognizable by its flashy colors, but we guarantee it's worth the detour! A (very small) preview? At Christmas 2023, for example, you could snap up a boxed set of dark chocolate-peanut and Madagascar vanilla-caramel éclairs... We'll let you discover the rest in store.

Rich of a family history, sketched a little more than 60 years ago by Raymond Berthillon (deceased in 2014), the famous Maison Berthillon is an ice cream parlour and tea room on rue Saint-Louis-en-l'Ile. The work, now done by the new generation, gives birth to creations that are a marvel of flavors and balance. Note: the Berthillon house makes a point of using natural products (milk, fresh cream, eggs, fruits...). It remains one of the best places in Paris to appreciate artisanal know-how.

What beautiful discoveries! The praluline is a delicious praline pure butter brioche to the aspects perhaps a bit rustic that it is forgotten very quickly as soon as we enjoy it. For its 50 thanniversary, the Praluline has a new store: the Pralusienne, a tasty blend of Praluline and muslin cream with vanilla from Madagascar. François Pralus has another store on Clerc Street in the 7th district and another one dedicated to the Grande Épicerie du Bon Marché in Paris. And it's nice to say that the Petit Chocolatier worked very hard. And now, many visit the shop on Rambuteau Street.

The old without additives, unique in Paris. This Italian glacier that works only with noble and natural products, for both sorbets and ice. Many perfumes (up to 36 in full season), some of which are exclusive (Danao, Ali Baba, caïpiroska, cheese cake, pop corn, lemon pie, Paris-brest, etc.) and permanent creations, presented in pot, corole on a cone like flower or in 1/2 litre and litre (9,50 € and 18 €). Each store has its production unit which allows for the freshness of the products and the ice preparation on the spot. The pink and purple shop makes a big acidulous candy think. The staff were friendly.

What a team! Emmanuel Ryon, Meilleur Ouvrier de France Glacier 2000 and World Pastry Champion, teamed up with his friend Olivier Ménard, a pastry chef with Pierre Hermé and Harrods in London, to open this enchanting place. Some fifteen flavors of ice cream and as many sorbets, including daring combinations, are on offer, as well as more pastry-like treats (parfaits, nougatines, vacherins, Norwegian omelettes).

Lovers of gelati - Italian-style ice cream - have a top-of-the-range spot in the marsh: with Pozzetto, welcome to this palace of natural ice creams; here, they are made to the highest standards, with fresh milk and top-quality seasonal fruit. The flavors, even the simplest ones, have a very special, absolutely incredible taste, with a special mention for the chantilly. And since the more points of sale, the better, the brand is now offering its wonders in another shop on rue Vieille-du-Temple.

We know that Americans are big consumers of ice cream, but to make this pleasure less caloric, they invented 0% frozen yogurt. It is this ice cream that has made Yogurt Factory a success. Frozen yogurt can be eaten on its own or with toppings that personalize it, i.e. fresh fruit, coulis, Kinder Bueno, Kit Kat, etc. This is a little less light, but it works well. The flavours change regularly and the smoothies are named after mythical couples, such as Bonnie & Clyde, made with strawberries and bananas, or Romeo & Juliet, made with blackberries and mangoes. Other treats include milkshakes and waffles.

An institution in the Marais. The name does not invent as much as it is the real name of the bosses! Everything is good and everything is to be tasted. As we are in the Marais, we sell breads, brioches, meringues (baptized Bistouquettes) and chocolates in the form of zizis (Dont sanded!!) but also exceptional LGBT achievements (see on the website). The showcase is a fully-fledged attraction for both Parisians and tourists, and there are often high-quality, high-quality, high-quality queue.

Since 2014, Edwin Yansané, the founder of Edwart Chocolatier, has been taking us on a journey with chocolates that are strong in grand cru cocoa and surprising spices. In his shop in the Marais, we discover racy bars, assortments of chocolates with pralines and ganaches sometimes soft and reassuring, sometimes bold and surprising, chocolate bars inspired by the classics of our childhood and also, ephemeral creations and especially, spreads to fall (the one with pistachio praline has already conquered all the gourmands!).

It all began in Cap-Ferret, on the Arcachon basin. According to the website, it was the son of Pascal Lucas, a baker based in one of the villages on the peninsula, who returned from an evening out to take a chouquette and fill it with cream prepared by his father. The "Dune blanche" was born. Two versions are available: the classic, available all the time, and the ephemeral, produced every weekend by combining the cream with seasonal fruit or, like autumn, with gianduja, praline... The sweet tooths of the Marais appreciate it. And rightly so.

What a reference, and what a house: La Glacerie is, as its name suggests, an establishment offering frozen marvels, but not just any marvels! Because here, beyond the excellence of the creations and flavors, it's also the presentation that's likely to confuse you - positively. For example, there are ice cream entremets for one person and ice creams for several to cut up. Seasonal, travel-friendly, authentic or, for example, exclusive: the flavors are categorized in a way that says it all.

An institution in the Marais. The name is not invented and it is the real name of the bosses! Since we are in the Marais, we are selling breads, brioches, meringues and chocolates in the form of zizis but also exceptional LGBT achievements - see on the website.

" Eating on the thumb ", this is the argument that decided the street bakery next door to offer a sandwich and sale to take to all those who have a small trough at the SORTIR or the bars in the neighborhood. Besides a deposit of bread, there will be all sandwiches - even Swedes - proposed St. Croix Street, with quiches, pizzas - to warm on site - pies, lightning, nit, Chantilly, cookies and brownie, ready-to-take salads, full menu - salad, dessert and drink, as well as waffles, ice creams, to be tasted on the spot. there are several stools. You can even take a coffee or a chocolate.

Same direction as bakery Legay Shock. The story begins in 1920 where Victor opens his pastry bakery in Saint-Denis-D'Orca, a charming small village of La. Victor's know-how was then passed on from generation to generation. Victor's dream was to open a pastry bakery in Paris. Almost a century later, his great-grandson, Richard Legay, made this dream by opening on November 5, 2001, the pastry Bakery Legay, in the heart of Paris, in the Marais district.