Where to buy bread cakes chocolates ice cream Lyon 69000

Sève has been in the blood of the Lyonnais since... 1905. Richard Sève, one of France's finest chocolatiers, is a member of the respected Relais Desserts association. A firm believer in tradition, one of the few craftsmen to make his own chocolate from bean to bar, Richard Sève is a trendsetter with creations that follow the rhythm of the seasons. Maison Sève is also the sublimation of Lyon specialties such as the red praline tart and the delicious pierres des Monts-d'Or (flaky praline coated with a royal meringue). Musco Chocolate Museum in Limonest.

For the "old-timers", Jocteur remains the "official" baker of Paul Bocuse and one of the great masters of the tarte à la praline. Jocteur perpetuates the best of tradition. Beautiful glass roof opening onto a terrace, wood, a beautiful frieze, everything reminds us of the quality of yesteryear. A quality to be found in the breads, but also in the cakes, starting with the famous praline tarts. Breakfast for lovers and afternoon tea for the family.

What you're about to taste in Romaric Boilley's 3 Lyonnais boutiques and Tassin store is unique! Head for Les Brotteaux to discover the historic address of Délices des Sens, where the chef created his gourmet universe of exacting standards, excellence and originality from quality ingredients, almost 20 years ago. Starting with macaroons, especially those with salted butter caramel or homemade dark chocolate, unmissable specialties. Then there's 100% homemade desserts, including praline tarts and seasonal fruit tarts, as well as chocolates, spreads, cakes and ice creams... So many gourmet pleasures to savor.

Pleasure is something to be shared. And it is not by chance that the excellent Philippe Hiriart named his house: L'Epis Curien. Philippe Hiriart is the perfect combination of the know-how of a passionate craftsman - Meilleur Ouvrier de France glacier - and the creativity of a true artist. At this address opened in 1959 by his father, Philippe Hiriart - and a whole team to whom he has passed on his values - presents us with marvelous home-made creations as many gustatory orgasms. An absolutely delightful address that we recommend.

Between the start of the slopes of the Croix-Rousse, the Opera and the Hotel de Ville, this Baker holds a privileged position to satisfy the holidays and the day's refuelling. But what counts, more than the ideal situation, is the quality of the products made "to the old" in an authentic baker where one likes to feel the smell of the warm bread while leaving the office. Breads of tradition, special breads that give rise to all the dishes, breads that eat themselves as these apéritives strings, bread among 200 different products offered by this exceptional establishment: chocolate biscuits and chocolate nugget, rice cakes, Boondocks, sweet dough with cooked apples, a frangipane and pistachio brioche, tasty sandwiches, such as this fresh and generous Nordic, pastries, pastries, like this white chocolate bread, but still des to unique perfumes… The good reasons to stop taking a gourmande break are many and all justified! Especially that the service is always fast and smiling. Address is unavoidable.

White Hood is the name of the brand's name and specialty, a subtle ganache perfumed ganache with almond paste. There is a range of thirty-five chocolate tablets with essential oils - barley, basil, ginger… You can see the development of chocolates from the shop through a window that gives on the workshop. The beauty of chocolate bites delight us with the finesse of flavours that delight us. This is happiness in the mouth. You can also crack for homemade iced chestnuts.

Simply, for the sake of the good bread! A greedy house where Christian Bouchard, whose ancestors were grain brokers, shares his passion for quality (flour without additives, natural leaven, spiral scratches…) and the authenticity of good bread by delivering the best fournées of traditional and original breads. So the stick, the "star" of the house, is prepared in "tradition" or on stone stone and each day we discover different breads: baguette 2 lovers, fruit bread (hazelnuts, apricots, grapes), rosette/hazelnuts string, bread to 2 olives, bread to bacon cubes; not to mention the "daily" of the delicious hamburgers, the organic bread, the complete and the pie, the white chocolate bread, the fougasses, the quiches, the sandwiches not missing, the panini, the Provencal laminated… You love. According to season, Christian Bouchard, gifted and inventive craftsman wearing his "house" deck, offers special breads such as this summer barbecue bread or the perfect rye-lemon with oysters. Gourmets that we are not able to silence homemade vacherin and pastries that meet the same requirements of quality and authenticity. The House of Happiness for Lovers of Good Bread.

This is an address that inaugure a rue de Sèze gourmande. In a wooded shop that smells so good chocolate, you can only crack! It should be said that Patrick Paumier is a pastry chef past the biggest kitchens, including those of the Jardin des Sens in Montpellier. Once the door is crossed, we enter an exotic kingdom where chocolate is king in its most original forms: deliciously with boxes, candies, pacifiers, but still pastries like these Florentine, our gourmand sin, and whole mugs of chocolate foam… fell from happiness!

After Charlie, you too dream of entering a chocolate factory. Sébastien Bouillet perfectly replaces Willy Wonka in his Croix-Rousse boutique dedicated to chocolate, the most tempting in Lyon. A melting decor with a chocolate fountain and a wall of liquid chocolate that makes you want to dive right in. The "chocolathèque" is filled with delicious treats. All the senses are on red alert! And there are plenty of reasons to succumb to temptation: Maca'Lyon, the famous salted butter caramel macaroon coated in chocolate and covered in gold flakes, homemade bars made with cocoa from different origins, chocolate bonbons and other goodies to devour.

Founded in 1917 by Louis Palomas, between Place Bellecour and the quays of the Saône, this company is the guardian of Lyon's chocolate-making tradition. Under the direction of master pastry chef and chocolatier Dominique Clerc, Palomas makes hand-crafted chocolates in its workshops from quality raw materials, from chocolate of course, to fruit from small local producers. House specialties include Palet de Fourvière, crunchy on top (fine meringue) and soft on the inside (Piedmont hazelnut praline), Amandes de Bellecour or the famous Délicia, "the devil's wafer", with 72% cocoa. It's so good to sin by indulgence!

An organic bakery in La Croix-Rousse, it seems only natural. But since there are some "obvious" addresses that you shouldn't miss, especially when their opening hours are a little off - they're only open at the end of the day - it's time to discover Paume de Pain. In this bakery, opened 7 years ago, you'll enjoy Sylvain Hanriot-Colin's marvellous natural sourdough breads. Artisan breads that smell like the breads of yesteryear and keep for a long time. Organic natural sourdough breads that take their time to crisp up and melt under your palate. Country, seed, spelt, raisin... for exceptional breads. Viennoiseries and cookies in the same spirit.

If you're worried about your "summer body", remember that you'll have to climb the first cobblestones of the Grande Côte before you get to Unico, which also offers sorbets. So there's no good reason not to fall for one of Lyon's finest artisan ice-cream makers. Good humor, great know-how and great values give this unique taste. Seasonal products, fruit selected from local producers, original creations and crazy tastes. On the Quai de la Saône, in a small space for great pleasure, Fresco is the specialist in Italian-style ice cream. Unusual: "gelato-tronomic" meals. Ice-cream-making workshops.

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

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.

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.

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.

You've no doubt come across La Miecyclette on the streets of Lyon, with its cargo bike delivering delicious organic bread to professionals, local authorities and groups of individuals. La Miecyclette is featured in the Petit Futé because it delivers by bike - which is good for our lungs - breads deliciously prepared from organic products (Moulin Marion flours from the Ain region, Nature & Progrès Guérande salt...) and baked in a traditional wood-fired oven - which is good for our taste buds! A cooperative that understands what we want.

In the gourmet series of single-product boutiques, here's the madeleine. Childhood memories or not, the madeleine offers much more than a comforting bite in this deliciously regressive boutique. Young chef Antoine Dubois revisits the madeleine in all sizes, up to XXL, with real cakes - and even logs for the holidays - and in all flavors. Made with top-quality ingredients, including Valrhona chocolates for the hulled madeleines (our favorite...), the madeleines reach their peak in the pastry version, with "classics" and regular novelties (pineapple, speculoos...). Another delightful boutique in the ^6th arrondissement.

Between Brotteaux and Tête d'Or, the two Dorner brothers, Maxime, a pastry chef who has worked in Michelin-starred establishments, and Gauthier, a chef and travel manager, continue to develop their gourmet idea: revisit the great pastry classics and give free rein to their imagination with delicious creations. In this lively setting, where you can sit in a cosy dining room or on the terrace, gourmands savour desserts that are transformed into veritable jewels. Spectacular fruit tarts, colorful creations, head-turning mille-feuille... Brioches and giant madeleines, chocolates and pleasures to take away or share in this beautiful tasting area.

Because their store lights up the rue de la Thibaudière just as their ice creams and pastries light up our snacks and meals (and our evenings in front of the TV). Because Agathe and François are as adorable as all the people who welcome us to Page. Because their organic milk ice creams and natural sorbets offer crazy flavors, respecting fresh seasonal fruit (from the garden if possible) or chocolate (in ice cream or sorbet!). Because frozen desserts are the finishing touch to any meal worthy of the name. Because their cupcakes, including the vegan Moon, are among our favorites. For all this and more, Page on t'aime.

When it comes to desserts, pavlova is the gateway to heaven. What is a pavlova? It's a dessert of incredible lightness, just like the Russian ballerina Anna Pavlova for whom the recipe was created. It's made from a base of meringue, both crunchy and soft, topped with whipped cream and fresh fruit. So when master pastry chef Joël Maier offers us the "king dessert" on a seasonal menu of individual or shared pavlovas, each more sublime than the last, it's an absolute delight. Pavlovas to take away, but also to enjoy every weekend with the brunch at the Salle à Manger on rue Mercière.

Maison Antoine may no longer be located on Quai Saint-Antoine, but it's still firmly established on this corner of Rue de la Charité. A beautiful gourmet showcase full of natural light, with large bay windows and a small terrace just a stone's throw from Place Bellecour for a gourmet break. A Maison Antoine that breaks away from the codes of the traditional tearoom to offer a range of tasty snacks, from sandwiches to poke bowls. Pastries that combine flavor and beauty with subtly revisited classics, some of the city's best viennoiseries and breads made from regional flours. From gourmet breakfasts to shareable snacks.

In this category, it's tricky to classify an address as a bakery rather than a patisserie, especially when it deserves to be in both! Based in the Ainay district - with a new store in Sainte-Foy - Alena and Geoffroy Terrasson run a gourmet establishment that excels in breads, viennoiseries (also marvelous!), cakes, tarts and galettes des rois (one of our favorites). As for the breads, 100% natural sourdoughs, long fermentations, organic flours, "classics" and the more surprising, a rye pie to die for... And let's not forget the pâtés croûtes d'une maison gourmande.

The beautiful story is that of Maël and Roxana, graduates of the Alain Ducasse school in Yssingeaux, who, after selling their products on the Croix-Rousse markets, took over a historic patisserie-chocolaterie (Galland for 40 years) in the Jean Macé district. Lalibela is a gourmet treasure trove run by artisans of taste who share their know-how and creativity, and put a lot of love into everything they do. Viennoiseries, brioches - babka with pink praline... -cakes, small and large cakes, a superb lemon meringue pie, delicious tiramisu with organic Ethiopian coffee and Valrhona chocolate... Tearoom to savour the joy of being at Lalibela.