Where to buy bread cakes chocolates ice cream Metz

Always at the top of excellence and refinement, both in the reception, which looks like the one one could have in a jewelry jewelry jewelry, than in the achievements of the original glamors of the house… what pleasure to meet at the reach of all this quality level! In the heart of the rue de Tête-d 'Or, the gaze is irreversibly attracted to this elegant storefront, where an army of colored macarons and other ganachiae coexist. So we have only one desire: push the door! Since 1961, four generations of chocolate pastry masters have made the reputation of this place. Here the first selection products are worked with passion. In search of new flavors, the whole team shares the same taste of excellence while respecting authentic recipes. Among the specialties are the cheese pie, the messenger pallets (breads of honey and orange bark) and the visitors of Metz, small cakes to the almonds created by the religious of the Visitation Sainte-Marie. Not to mention a wide range of desserts, mirabelle confectionery, great chocolates and other salty dishes (kouglof, cakes, quiches)…

The shop's tea room offers a catering service for your breakfasts but is also a very pleasant place to enjoy a pastry with tea. Summer, succumb to ice and home sorbets. High-end ingredients, subtle flavors, pure refinement… in three words: a big house.

A green front, yellow letters, a singular perfume which emanates from the bakery, welcome to Henri's! In the respect of the artisanal tradition, this bakery proposes you a great variety of traditional and organic breads. As good purists, Henri and his wife make multiple leavens (wheat, rye, spelt...) to give their breads a unique taste. Everything is thought to separate the making of traditional breads from organic breads in order to respect the protocols of use. Here, time is relative because to make good bread, it is necessary to take time and to shape it with the pleasure to offer the best to its customers.

This pastry will delight lovers of oriental delicacies. As soon as you arrive, you will be transported by the scenery, music and flavours of all these beautifully presented wonders. All Algerian pastries from Nour offer the same finesse in the combination of flavours. The name of these delicious little bites that really make you travel: gazelle horns, bride's fingers, Andalusian, kaelbouz, baklawa, makrout peanut. The laboratory is on site, and the manufacturing is done with carefully selected ingredients. In addition, the welcome is friendly and attentive. Everything is to be consumed on site around soft drinks, or to take away.

Discover these specialties from the North of France, a kind of meringue coated with whipped cream and sprinkled with chocolate chips or caramelized hazelnuts bearing the sweet name of Merveilleux. They are then revisited by the chef Frédéric Vaucamps, who has made them his trademark. Among the cult recipes, you will find six different Merveilleux, such as the Incroyable with Speculoos or the Excentrique with Cherry available in two sizes. Not forgetting the Cramiques, these unique brioches, which are a real treat!

This pastry revolutionizes our relationship with cakes, because here the sugars we all know are banished in favor of alternatives such as a derivative of stavia, konjac, almond flour, dark chocolate with more than 70% cocoao.... Keto is what again? Well a keto or ketogenic diet is a mode of eating based on the reduction of sugars (the famous carbohydrates). Aurelia Devos has adopted this practice and wanted to offer her clients very low-carb and gluten-free pastries. Whether we are young or old, we all know that eating too much sugar is not good for our health. So treat yourself to a healthier and tastier treat, thanks Kéto Plaisir!

When the cake becomes a work of art! Since 2009, the company is specialized in Cake Design. For your receptions (weddings, birthdays, parties), Rachid Braïk, former chef of the Hard Rock Café in Paris, is an outstanding cake designer: the man for the job! For his clients, he creates real sweet and edible masterpieces! From the classic wedding cake to the cake in the shape of a cartoon hero, a castle, an animal or even in 3D: everything is possible! The cakes are designed in a laboratory located in Cattenom. Finally, since 2013, the Crazy Cake Academy offers various services: children's workshops, private courses for beginners, initiates or professional pastry chefs. The store also offers for sale, many products of Cake Design. Don't hesitate to go there to order the most fun cake you've ever dared to eat! The pleasure of the eyes is equal to the pleasure of the mouth, treat yourself!

Born in 1910 in the Imperial District, the former pastry in front of the station comes back to the hands of Lemoy in 1988. Jean-Charles Lemoy, Jean-Charles Lemoy and his wife Isabelle are quick to revive the family business! The couple works with their two daughters, who are activating both, from the lab to the store. Since November 2014, the establishment has settled rue François de Curel. Now the place is also the tea room, the time for a gourmet break to taste its cake on site. Among the specialties are the success (pralé, cream, meringue and almonds) or the Royal (fruit cocktail and almond milk). As for the thousand-sheet, there is still a safe value for classic lovers. Not to mention the famous Paris Metz, big macaron three colors (lemon, bergamot, raspberry).

If the house is a reference to the city for its chocolates (milk, pure cocoa butter, and delicious ganaches), it also offers other delicacies, such as its violet candies or jasmine. Not forgetting homemade bread and homemade pastries. The Lemoy family constantly experiences new flavors, combining finesse and modernity with the aim of enchanting our palaces. Hence the need to work with a quality raw material. Here, everything is so perfect that it's almost like art! Nothing surprising when you discover the hidden talent of the boss, qualified world champion of ice sculpture!

Seydou Diallo, of Senegalese origin, has a love for the material. For him, baking is a story of chemistry. The special breads made from organic flours and the pastries offer gourmets little pleasures. He has won two gold medals in departmental competitions organised by the Moselle bakers' federation. One in the category "best pure butter croissants in Moselle" and the other "best traditional French baguettes". A well-deserved recognition, so much so that a second bakery has just opened in the town centre!

A family business handed down from father to daughter, L'écrin Gourmand has been serving the residents of the Sainte-Thérèse district for 10 years. In keeping with traditional know-how, all products are hand-made and homemade. You'll find classic Viennese pastries (croissants, pains au chocolat, lunettes à la crème...) as well as delicious pastries (éclairs, fruit tarts) and homemade cakes (marbles, lemon or rum cakes). And if you like quality bread, you'll find it here every day! In fact, La Tradition was named best baguette in Moselle by the FIM (Foire internationale de Metz) in 2014. A wide range of special breads (sourdough, country, wholemeal), including a sweet variant (rye, speculoos, raisins) and a dietary variant (Energus 10). Our favorite? Without doubt the honey-cranberry bread: a delight! Ideal for an afternoon snack or a balanced breakfast before a physical or mental effort. For lunch, we opt for the low-priced sandwich formula. And for gifts? Don't forget our boxes of almond tuile delicacies.

L'Atelier Bon offers you creations and sweets that will brighten up your taste buds in search of flavor. In addition to the beloved pastries, you will succumb to the kougelhopf that Thibault Richard masters with art. And not to make anyone jealous, he offers it in a salted version, this kougelhopf is composed of pancetta, grilled onions, candied tomatoes, and hazelnuts from Piedmont, flavored with rosemary. Enough to make all your guests salivate at the aperitif. At Atelier Bon, the selection of raw materials is its spearhead: hazelnuts from Piedmont for example, because they are the best, and everything is thus for our happiness and organic if it goes together. The elegance is combined with the palate, bravo!

Need a little sweetness to cheer you up? The know-how of Yves Thuriès, twice crowned Best Worker in France, will delight your taste buds! The raw materials are carefully selected, the cocoa comes from his plantation in Ecuador and the hazelnuts from southwest France. His assortments of dark or milk chocolates are to die for, and what can we say about his cinnamon pebbles, balls, white, dark or milk chocolate croquelines or caramel truffles? Simply a little gustatory happiness in perspective.

From Place Saint-Jacques, the Art Nouveau façade of the aptly named Salon Bleu is a sight to behold. You enter this tea room, as beautiful (and chic!) as it is good, to enjoy delicious viennoiseries (such as the raspberry croissant) or pastries, subtly colored and skilfully crafted. You can take these delicacies home with you, or enjoy them on the premises, comfortably seated in the upstairs dining room, or out on the terrace in fine weather. Savoury products are also available, perfect for a quick lunch.

Lovers of sweets know this address well, except that Fresson has given way to Maison Caffet. The know-how of the pastry craftsmen allows you to rediscover the taste of chocolate. Fine and subtle selection of raw materials while respecting the producers, Maison Caffet also integrates local products in its creations. And what about the pastries that proudly adorn the display, each reduction or cake is an ode to pleasure and tasting. You can also savor macaroons with raspberry, rose petal, caramel, nougat ... gourmet cookies or candy. With Maison Caffet, the future is assured!

"My sweet universe is an ephemeral art where the work is tasted to arouse emotion." (Thomas Menweg) The stage is set, this pastry chef is an emotional one as it is often the case, but he has a personal philosophy. More marked by finesse than greed, his pastries will seduce you. Beautiful in curves, graphic, they join the bench of these creators of emotions who put forward territory and products. Chocolatier, ice cream maker, it's up to you to make up your mind; for us, it's already the case and we share the address with you.