Where to buy bread cakes chocolates ice cream Quiberon

Founded in 1893, the Riguidel fine bakery and pastry shop has been perpetuating traditional family know-how in the production of local and regional Breton specialties for five generations. Starting with the famous "Beurrée Riguidel", the other name of the best kouign-amann in the country (or even in the world!), which consists of a generous amount of butter on a flaky and caramelized pastry. It is the flagship product of the house, as well as the Riguidel cake or the sweet bread, a deliciously brioche bread with rum and raisins. Notice to connoisseurs..

It was in Belle-Île-en-Mer, in the heart of the ocean, on this wild land, that the cookie confectionery La Bien Nommée was founded in 1997. In their Belle-Île-en-Mer workshop, La Bien Nommée guarantees artisanal production of cookies, caramel creams and Breton cakes, all made from rigorously selected ingredients: Belle-Île milk, butter, eggs, flour, sugar and salt, to make cookies just like at home. No additives, no preservatives, no coloring. An unmissable gourmet getaway!

Son of the famous pastry chef Louis Le Roux, chocolatier Henri Le Roux apprenticed in his father's patisserie before leaving to study in Switzerland. In 1977, he founded Maison Le Roux, which has been offering refined specialties ever since, including the famous caramels and chocolates in bars, singles and boxes. In 2021, for the^5th year running, he was voted one of France's 15 "Incontournables" chocolatiers by the Club des Croqueurs de Chocolat.

Since 1997, La Bien Nommée, located on the island of Belle-Île-en-Mer in the heart of a seascape, has been synonymous with authenticity and gourmandise. In its artisanal workshop, delicious cookies, caramel creams and Breton cakes come to life, made from simple, local ingredients such as Belle-Île milk, butter and eggs. With no additives or preservatives, each sweet evokes the taste of home-made goodness. The Quiberon boutique offers a gourmet getaway not to be missed. And to prolong the pleasure, order online to take a little of this gourmet paradise home with you.

Based on the Quiberon peninsula, this chocolate and caramel maker delights the most discerning palates. His flagship product? Salted butter caramel, or CBS® to those in the know, created by Henri Le Roux in 1977. The subtle combination of salted butter from Brittany, Valencia almonds from Spain, hazelnuts from Piedmont and walnuts from Dauphiné is pure delight. Caramel spreads, chocolates, truffle truffles (soft ganache with bitter chocolate and fresh truffles), florentines... are other must-try delights from the house.