Where to buy bread cakes chocolates ice cream Paris 5th 75005

Amorino, a true Italian glacier, uses manufacturing processes from generation to generation. The first shop, opened in 2002 on Saint-Louis island, made many Small. At Amorino, all materials are imported from Italy. The ice is made from whole milk, eggs, sugar and natural flavourings, fruit and even organic products. They are invariably served by spatula, pots or cornet of different sizes in flower form with, in choice, twenty fragrances, which vary depending on the seasons. Among the specialties of the house: La, a chocolate cream and hazelnuts or the Amaretto with a delicious almond biscuit. Amorino also thinks of winter months, when freezing is felt, you can indulge in hot chocolates or simply good chocolate sweets.

In a recomposed 1950s mini classroom, George, the famous figure of the place, will take you on a journey: a journey back in time since his candies have an incredibly fine, evocative childhood flavor. Here, there is no room for chemical candies but ancient method, authentic product. But here, we also travel through the French provinces, because what we offer you here is a fairly faithful panorama of the best French creations: Charrex chestnut cream, Bourges chestnuts, candied fruits from Saint-Rémy-de-Provence: nothing is missing! There is always something going on here, and the welcome is not an empty word, don't hesitate.

Grom, it's the top of the ice. Here, we use only AOC natural products and pay particular attention to the dietary aspect of their ice. The raw material comes from Italy, but everything is made on the spot. Just plunge the spoon into the pot to see the beautiful creamy texture; perfumes of perfumes escape and taste is well restored. Difficult to choose between classics, special (example: Ice cream with pieces of frozen marbles), seasonal fruit without forgetting the fragrance of the month. Winter four hot chocolates à la carte including a dessert with ice.

Carl Marletti made his classes at the Grand Hotel Intercontinental in Paris before launching himself in the adventure in 2007, from his shop does not dissolve. His recipe: high-end pastry at relatively affordable prices. His shop is chic with its gray grinding and the sober interior, like the one that works inside. A word on the incomparable flavors: The religious is at the rose, the saint-honored to the violet, the lemon tartette of Paris, the red fruit leaf, etc. We must immerse ourselves in his creations as desirable as any other… Carl Marletti is a real goldsmith.

Heaven that they are beautiful and light these cakes angel who landed in our capital without making noise! It seems that the Japanese are crazy… They call them the cakes cloth… These small treats are taken away or they have the particularity of taking care of our line. It's just a mixture of egg whites and rice flour, flavored with caramel, raspberry, exotic fruits, matcha tea, lemon, yuzu, etc. They are sold at the unit or by eight, well presented in origami boxes and a 5 roll-cakes box allows to taste different fragrances. Behind all this, Youlin Ly, the boss of the Sola restaurant, and Aya Tamura, a custard of Alain Ducasse and Thierry Marx, is the fairy fairy. 

This beautifully decorated store makes the diabetic happy. Alixe Bornon, the owner of the place, she is diabetic since the age of 13, offers pastries with the glycemic index controlled. So, she worked with a Master pastry chef-chocolatier and a Medecine endocrinologist. For two years, they performed many tests to establish the glycemic index of each recipe based on natural combinations ( ancient grain flours, pure chocolates, unrefined sugars, and so on). Here, spices, alcohols and infusions play the role of flavor enhancer usually held by sugar. The most curious can even see the laboratory in the back of the store. 

The brand has become accustomed to particularly well-designed shops, and the one on rue Mouffetard is certainly the most impressive. This bakery and patisserie, which claims to be one of excellence, doesn't mince its words. Architect Jessica Mille's travertine display echoes local quarries, creating a chic, uncluttered space. The products are presented as veritable gustatory gems.

La Fabrique Givrée... don't forget this name, and above all this address, because if it's one of the best ice cream parlors in Paris, it's one of the best. The Ardèche-based company, run by young Jérémie Runel, makes flavors so original that some are even called "glacetronomiques". Local products, from Uzès figs to Vercors fir shoots, give birth to little marvels that you can enjoy by the cup or cone, or buy in large pots to share and enjoy at home.