Where to buy bread cakes chocolates ice cream Bourgogne

The corner of Piron Street and Bossuet Square is an address for the gourmands. Indeed, My grandfather's bread gives you great sweet surprises, like Macaroons de Folie, just next Door. This small boutique held by Déborah is bright and the windows are very colourful. And for cause, the macaroons that are inside have multiple flavors. If they are for dessert, they have the taste of fruit, chocolate, jasmine, Tagada strawberries, biscuits… If they are to be tasted in an appetizer or an aperitif, you have those in cheese, artichoke, mustard, sausage… A proposal that can be original to surprise its guests. There are more than 250 different fragrances, obtained using natural products, without added aromas. Macaroons are made by hand by a qualified team and are generally very sweet. Good thing also, the presence of the best jams in France (Maison Francis Miot) and American teas Harney & Sons!

From cereal production to bakery there are many steps, yet Reynal and Laure Bernard have travelled them. Farmer since 1989, with organic conversion for certification in 2012, the grain company reserves a small portion of its Bio wheat to its own production of flour and bread managed by Laure, Les Epis de d'Antide. Prior to graduating from a CAP of Bakery to ensure professionalism, Laure built everything in the rules of art. The wheat passes through a small stone mill installed on the ground, several meals are produced, you can buy on-site T 80 in packaging from 1 to 25 kg, organic flour with preserved wheat germ. The value of this production goes up to the bread that you can buy in the warm Monliot out of the oven on Tuesday and Thursday evening and on the market of Bar on Seine on Friday morning. Breads from 700 to 750 gr in leaven, to rapeseed seeds or flax at 4,40 € per kilo. A small tasting with jam is always available.

When we go into the bakery of the flag, we are immediately seized by the smell of cooking bread. It must be said that the bosses, who took over the case in 2011, had the excellent idea of putting the oven on the shelf. Here everything is made home: the appetizers, the crisp chopsticks… Those who prefer the bio have a choice between a complete bread, a seed bread, and a baguette. In addition to the bakery, cakes are made by a pastry maker who, in addition to the great classics, creates more original products such as pistachio lightning, caramel or banana/rum/vanilla. The bakery offers a breakfast formula (pastry and coffee) and two lunch options (sandwich, pastry, drink).

Gabrielle Randrianasolo is a young pastry chef who has chosen to set up her laboratory in Bèze. She prepares her pastries in the former monastery school of the town, a place highly frequented by tourists, and a tea room is now open. Gabrielle, with her pastry chef's diploma in her pocket, but above all with a certain maturity regarding customer service and a real passion for good food and pastry, has found a niche for her productions. She prepares cakes according to her inspirations and especially at the request of her customers.

This franchise was installed at the entrance to the commercial area of Quétigny. Good news for all those who work and live near this address. In addition to the fact that the sign promotes an artisanal manufacturing (the various breads are made and cooked on the spot in your eyes), it is also the paradise of the small and the great meal. The sandwiches adapt to all tastes, from panini kebab to the bagnat pan passing through the classical to the rosette. And that is not everything: a pizza card to take, at low prices, is also in the program since the pizza paste is made from the bread dough. For the more elaborate side, go to the catering radius where salads rub les and slices. Of course, there is a lot of sweets and pastries. The real advantages of the award are daily offers that can group purchases and obtain a product offered for several products purchased.

Purokao, pronounced with a Spanish accent, is an invitation to travel to Mexico in the heart of Bligny-sur-Ouche. Joshue Lastiri and Maryline Justice import their know-how as chocolate producers and coffee roasters from the land of the Aztecs. At Purokao, you'll find different kinds of chocolate made from beans imported directly from Central America. Available as bars, hot chocolate or cooking ingredients, they are a delicious taste journey.

When quality and expertise meet passion, the result is Maison Toussaint. Orchestrated by Pascal and his son Pierre-Emmanuel, it's a benchmark in artisanal delicacies. While the signature recipe is the spice cake, it's hard to resist the different types of shortbread: plain, hazelnut, caramel, etc. Special mention should be made of the blackcurrant nonnettes, Arcelottes and dark and milk chocolate spreads. These carefully crafted products are now available in gift boxes. Second store rue Piron, Dijon.

Jérôme Brasseur, a chocolatier with a passion for sugar modelling, has found the right way to express himself by creating Au Pays des Sucreries, a world where flavours, colors and shapes know no bounds. Are you looking for personalized lollipops or sweets to enhance an event or to give to a loved one? Jérôme Brasseur listens to your needs and preferences to design themed products that suit you. Birthdays, Easter, Christmas - every celebration now has its own set of appropriate lollipops.

The Maison Toussaint is located on the side of Arcelot, in a hamlet filled with charm and especially very calm. This is where you find the laboratory gourmand, the shop, the tea room, but also, recently, the Atelier Biscuit de la Maison Toussaint. You can tell you that the trip is worth a detour. In this workshop, children can discover the materials and tools used by pastries to develop the unavoidable delicacies of the brand. Choose your ingredients and the shape of your mold to develop your own recipes and cookies. Like the biscuits of Maison Toussaint, your creations will be guaranteed without coloring or preservatives. For a special occasion or event, do not hesitate to book a themed session, for example. Groups of friends and requests for privatization are welcome. Let yourself be tempted by this beautiful experience!

From the cocktail buffet to the assortment of aperitifs and the unique Dishes, the Cav'O adapts to all your desires. The products are cooked locally and can be heated at home. Rental of crockery or service staff is also possible. On the menu of dishes you can get delivered: a pigeon bowl in Foie gras, smoked salmon, a cassolette of cream snails, a grilled wolffish, a rabbit rabbit thigh and of course a whole assortment of toppings, cheese and desserts.

Muriel Arcos is a lover of pastry in all its forms and especially what the Anglo-Saxons call the "design cakes" that means cupcakes, wedding cakes, popcakes… Things that are perfectly mastered by Muriel, among others thanks to an internship in Great Britain, and which she makes love to others through group or individual pastry classes, to animate the birthday of a young child or a young girl's funeral. And thanks to his creations. Colorful creations that will brighten your ceremonies and cocktails even more! Visit Facebook to admire these cakes and have the water in your mouth!

Pastry chef, chocolate maker and ice-cream maker Nicolas Cantali, who took over this historic pastry shop in Semur in 2018, has been perfectly adopted by the regular customers of the place. It must be said that he comes from Semur and that his training led him from the Bernard Loiseau hotel school to this parent company, after which he practiced pastry for nearly ten years. All that remains is for him to express this talent that he puts into his pastry creations, balanced and tasty, from the classics to the most original, such as this sweetened salted Christmas log that combines foie gras mousse and fig compote on a speculo honey base. The dome chocolate dessert caramel heart meringue on shortbread is very good. Nicolas perpetuates the secret recipe of Granit Rose de l'Auxois, a biscuit with almonds coated in orange chocolate with hazelnut chips and candied cherries in the heart. In summer, it is Nicolas' ice creams that you should treat yourself to and, throughout the year, it is his range of chocolates that you should discover. Chocolate carving is also one of your chocolate maker's passions, he makes subjects every season; in spring, there were men's and women's shoes that we don't even dare to eat!

Thomas Bouvart is a pastry chef and chocolatier from Normandy and Burgundy by training. After having experimented with great houses (Ladurée, Daniel Boulud...), he returned to Burgundy. To the timeless classics are added his creations, such as the divine Pinacolada, an almond and coconut biscuit, lime mousse and candied pineapple. In summer, the small terrace is always busy from breakfast to dinner: savoury tarts, daily menu. Parul, his wife, brings the sweetness of India.

Chapatisse is two young women who had the idea of embarking on the adventure of baking to order. Charlotte and Audrey, one with a solid background in chocolate and pastry making with a catering option, the other with a background in management, have taken on the challenge of producing quality products with authentic flavours using local products as much as possible. Everything is made to order and on the production site, cream, topping, praline...for gourmet and aesthetically stunning creations. A menu is already proposed with great classics such as Charlotte, Paris-Brest, Opera, Mille-Feuille or Lemon Tart, but Charlotte can also create a special recipe for you. On the catering side, we offer a whole range of sweet and savoury tarts. In addition, customers can place orders every Sunday evening for pizzas modo (restaurant size) or grosso (very big appetite size). The names sound Burgundian like La Vouge, La Georges, La Bourgui or La Citeaux. In addition to the presence at the laboratory, the young ladies hold a permanent presence every Friday morning at the Nuit-Saint Georges market or at the Locavor on Wednesdays at the end of the day.

Jonathan Pautet's boutique is located in the heart of the city, and has one thing in common: its fine, delicate flavors. The staff take the time to advise you and give you details of the tastes, often specifying the origin of the products used. Among the pastry chef's specialties are choux pastries, brightly colored, crisp and melt-in-your-mouth, just the way some people like them. Try the lime.

Located in Be-sur-Tille since 1992, Isabelle and Frédéric Blanchot are committed to offering gourmet and delicate products to chocolate lovers. Craftsmen and manufacturers in the field of pastry, chocolate, confectionery and ice cream, these two enthusiasts are constantly surprised. Beside the inescapable ones like the rockeries of Tille or the famous 3 rivers, you can find a whole range of delicious chocolates, whether they are pepper, lemon or praline. It is always used for bouchons from the Is to Burgundy marc. Chocolate is present on many fairs and markets, but also at the Dijonnais Chocolate Show. The quality of its products is worth appearing in the guide 2016 of chocolate croqueurs with a silver tablet! Frédéric Blanchot also excels in confectionery and confectionery. Its classics are known as the Supreme of the Is (noisette-hazel) and the voyage of travel which hold 15 days, be they pistachio and amarena cherry or apricot and praline. His pastry are ideal for holidays. Please note that Blanchot chocolate chocolate works with local products. This is the case with saffron, which comes from Chaignay, but also from raspberries used for ganache, any right imported from the commune of Sacquenay.

Adrien Cantaux's philosophy is one of shared passion. Passionate pastry chef, chocolatier and confectioner, he offers to perfect your knowledge of chocolate, confectionery and patisserie. His aim is to teach you how to make gourmet treats at home, using the right equipment. He runs in-home gourmet workshops for individuals, associations and businesses. You can also see Adrien's creations at markets and events in and around the Ouche Valley. Keep up to date with the food-trailer on Facebook and Instagram.

Damien Audax, a talented pastry chef for the past twenty years, settled in the city two years ago, amazes the people of Dijon with his creations. Colorful pastries, macaroons and chocolates are skillfully worked and magnified. Lola, Granny, exotic and hibiscus: what pretty names for pastries that flatter both the eyes and the taste buds! As for his chocolate creations, don't miss the owl's pavement, an exclusive by Damien Audax. This delicacy is a perfect imitation of the golden cobblestone, illustrating the tourist route of the owl. You should know that his talent also extends to a catering service with a la carte proposals of sweet and savory mignardises. Bites, spoons and verrines will embellish your festive tables and dinner buffets. A beautiful address!

Chocolate maker-confectioner for over twenty years, Sébastien Hénon has a pretty fine chocolate range with some thirty different delicacies (fruity, marsipan cakes, chocolates, etc.). We particularly like the chocolate almond paste and candied orange cubes, the Kir ganache with its dark chocolate and its pulp of cassis, or the excellent black chocolate flavoured with cinnamon. You can also enjoy the macaroons, they are with salted butter, chestnuts and rum or montmorency and broad bean tonka. Only the evocation of taste offered, you think that Sébastien Hénon earned its title of conjuguor of flavours… During your stay in shop, also discover the mini-madeleines, cookies, a fine selection of chocolate bars as well as the spreads with fruit, hazelnut, caramel or vanilla. The delights of Sébastien Hénon are available today in two shops: enough to satisfy the gourmets, they are small or large! < br/>

Since 2011, Philippe Guillaud has been working as a pastry chef from his laboratory, creating only take-away desserts. He is well known in the Gevrey Chambertin region for his original home-made desserts of all sizes, from mignardises to wedding cake or Sunday family desserts. New, he has just set up his lab in his guest house les tilleuls. Savoury mignardises, gougères, tarts, mille-feuilles, Paris-Brest, seasonal cakes... But also creations on request!

Alain Batt is a famous chocolatier-confiseur from Nancy who has opened several shops in France. The house is famous for its Lorraine specialities, macaroons, bergamots, candies and Stanislas' babas with mirabelle plum brandy. The Beaune shop has a large selection of chocolates. Before Easter, the choice is incredible: fish, fried, eggs, dark, white or milk, Burgundy snails, florentines, beggars, gingerbread. Boxes, ballotins and original creations such as Sophie the Giraffe in chocolate are also on sale online.

The Moulin d'Arc-sur-Tille, born from the new body of Bread and Tradition in the artisan concept, offers only quality products, bread of French tradition and, of course, a wide variety of organic breads. Greedy proposals are well placed. To ensure optimum quality and a 100% local circuit, Bread and Tradition bakeries are partners of the Burgundian Moulin mill in Aiserey. The meals are worked on stone grinding and are all 100% organic. It is therefore the purest tradition and in accordance with the ecological charter that your sweets and breads are drawn. A catering service is also waiting for you. Good tasting!

A young pastry chef with experience forged in gourmet restaurants, crowned world champion of sweet arts in 2018, Marie Simon has set up her pastry shop in Beaune. Her original creations are to die for and her revisited classics: lemon tarts, Paris-Brest, rum babas or St-Honoré, aesthetic and gourmet. Well-balanced, straightforward, just-sweet flavours. A real place for cosy chic sharing, you can settle down for a sweet experience served with an exceptional tea/coffee. A gourmet interlude for gluten intolerant people too!

Cakes, pastries and many other homemade delicacies are available in this bakery. Creations that change depending on the seasons and the festivities. Even the decoration of the hotel changes! The bosses get hurt and it's seen. For Nöel, even bread is special, it is chosen from the old to the leaven, or to figs to accompany the fatty liver, chestnuts, or grapes and hazelnuts. Macaroons are also one of the specialties of the house: chocolate, lemon, caramel, salty butter… You will find your happiness!

It is now several years since this artisanal bakery is located in Daix, in a small commercial area very easy to access. No parking problems as a large parking lot welcomes you at the entrance. So much better because the address is unavoidable. Formerly Les P'tit Loaves de Louis, it became the Baker's Workshop, which is no other than the brand of excellence of Dijon Cereals. The many regulars will not be disappointed by the change of name since the products are always manufactured 100% house. In addition, some breads are developed with organic flour. The traditional stick of the house, whose fermentation is 12 h and whose secret is the addition of a pinch of salt from Guérande, is the Pétrisane. The various varieties of breads and special breads are numerous but also pastries. Whether you're looking for a cake or pie for a special occasion or just like dessert, you'll find your happiness. Salted pies, half-chopsticks and pastries make meals and snacks a picnic. Not to mention the Valrhona chocolates that the gourmands do not resist. Once you have tasted it, you won't be able to stop!

Renowned in Châtillon-sur-Seine and in the surroundings, Serge Barbier pastry shop is pleasant to the eyes as well as to the mouth. Moreover, the shop is the victim of its success and is constantly busy during the day whether it is the tearoom corner or in front of the cakes display case. The Chef's chocolates are excellent as well as his raspberry charlottes, but what we prefer is caramel chiffonnades. This pastry is a real treat with the flavours and textures blending perfectly! If you prefer salty items, you will not be disappointed because a catering service is also available. On the menu: pâté en croûte, terrines, quiches, cakes, salads, meat or gratins. Whether you prefer a cold dish or a hot one, you can be sure that it will be tasty and well presented. At Easter celebrations, the shop window is worth a look: Serge Barbier makes chocolate eggs worthy of a theatre decor. Finally, as soon as summer is back, the Barbier shop prepares its delicious homemade ice cream. This pastry shop lives up to its promises and the number of customers is a proof of the quality of the products which are sold. If you go to Châtillon-sur-Seine, a gourmet detour is compulsory! Once in the shop, it is impossible to resist.

Chevalier Bakery - Family Business since 1930! - is the place of all the delights. Muriel and Thierry Chevalier, the masters of the places, are for much so they are smiling, patients, attentive… Side products, the ancestral recipes of the affiliated bakery "Banette" are next to the novelties. Some twenty references to bread are offered to visitors whose originalities, such as the "apical strings" to the tears, olives, county, chorizo, roquefort or salmon; silk bread and grapes; the Viking Banette. On the pastry shelf, next to the succulent mint macarons, orange, pistachio or coffee, and many other compounds at the mercy of the humors! The Pont des Arvaux (stuffed biscuit with almonds and hazelnut cream), the Tatin cake (Breton sanded, vanilla foam and caramelized butter apples) seduce us as much as the Creolia with its passion/cassis foam on a Breton sand. Knowing that Muriel and Thierry Chevalier continue to vary pleasures according to seasons.

The Vannier pastry and chocolate shop has been passed down from father to son since 1963. As for pastries, Vannier honours orders for large traditional cakes as well as the small ones that accompany family snacks: pavlova, paris-brest, cassissine... You will also find the classics: macaroons, cannelés, croissants and other delicacies. The plus: the notification of allergens contained in the pastries. As for chocolate sweets, fans will have the choice.

The factory shop of the Chocolaterie de Bourgogne is a must. The company has been perpetuating the history of cocoa for two centuries in the Côte d'Or. A factory producing chocolate in many forms and a tailor-made know-how are its assets. In bars, semi-bar, plain or filled, in confectionery, in bars, in nuggets, for baking... Everyone can find what he or she is looking for, especially in dark chocolate chips or snail boxes. The option to buy in bulk is also possible.

The Manon bakery, managed by Jean-Marie and Marie, is a very busy address! Maxime manages the production and his offer is abundant! There is the artisanal pastry with the delicious rochers, we also like the strawberry-basil or raspberry-pistachio tarts as well as the numerous éclairs. The place is also very popular for lunch, with beautiful and copious salads and a nice choice of snacks. Everything is home-made with fresh products of course. Manon's bakery can also offer take-away catering.

A neighborhood bakery as we love them… with a charming welcome from Nathalie, who always has a smile to the lips and who calls most clients by their names… We feel here that the clients are faithful and used! In the manufacture, Jean-Claude prepares crispy breads, well-kept pies, numerous briochées recipes, many special breads… In season, cakes… are delicacies! The boss also likes to work with local products such as cassis. For the pleasure of our papilles! At lunchtime, their sandwiches are at an affordable price with guaranteed quality and freshness! At work, Jean-Claude, and Nathalie at the reception, complement himself… We wish them every success!

Alexis Mairet set up his business in Saint-Apollinaire with great freshness and dynamism! With just over fifteen years of experience, combined with outstanding know-how and a good dose of creativity, Alexis Mairet's talent is unquestionably in the region. In his thirties, his creations are a feast for the eyes before being a treat for our gourmet taste buds. He presents his works as real jewels through seasonal collections. Whether it's an appetizer, a pie or a mignardise, the tables of your receptions will be sublime, dressed as a Mairet. This summer: delicate raspberry and its mousse, red fruit fashion and its lemon chantilly, apricot Dulcey ball and its blond chocolate ganache: simply irresistible! Finally, if despite all these wonderful gourmet creations you don't find the one that suits you, know that the artist also makes custom-made.

The Baker Workshop is the hallmark of Dijon Cereals. It is based on the authenticity of recipes and flavours and on innovation. The Baker's workshop in Chenôve does not escape the brand values! In a modern, bright and brand new boutique, the bakery only offers 100% home-made products. The meals used in baker are either French tradition Red Label or organic guarantees from the Mills Decollogne. The variety of breads is impressive: from the bio to the unleavened, from the traditional baguette to the campagne, all the flavours are at the Baker Workshop. A catering service and a lunch service at lunch time complement the house's proposals.

You're not dreaming, you're at the heart of all the delights! Jean-Marc Bernigaud, master chocolate maker and confectioner, unveils his most gourmet creations such as the "Carrés du Baron", delicious soft caramel sweets made with hazelnuts, orange and marzipan. Many specialities from the Morvan will delight your taste buds! Pastries, ice-creams and sweets are as many sweet whims to satisfy. An excellent address.

The name says it all! Christophe Pautrat's pastries are a delight to behold. Starting with his viennoiseries, almond tuiles, gougères, quiches and sandwiches. Not forgetting, of course, his ice creams in summer. And its traditional baguette, which can be enjoyed in any season, is a very fine address. And a sure bet..

It is an address that we already know very well since it has existed for many years in Pouilly-sur-Loire. Strengthened by its success, Céline Robert, the manager, opened in October 2021 this second shop in the town centre of Cosne. In place of the former Petit Duc chocolate factory, you will now find the house specialities here. Handcrafted delicacies such as macaroons, blue road cobblestones, or nougatines.

Thierry Vascher is known for nivernais and has made his reputation on the excellence of his products. Its bakery is complemented by a laboratory that allows for the development of pastries. So 4 bakeries and 7 confectioners are working daily to offer you the best of artisanal manufacturing: spéciaux and special breads come from brioches to prâlines, salées and sandwiches, desserts such as the Balthazar display in windows alongside strawberries and other pastries such as Caesar or the Boreal, and the macaroons display their colours individually or as pyramid. A very good address.

You can't miss this colorful establishment! From the front to the inside, it's a joyous festival of colors, flavors and good cheer! You'll be delighted by the special breads and traditional baguettes; you'll inhale the delicious aroma of warm bread fresh from the oven; you'll hesitate between a coffee éclair or a strawberry tart; you'll be tempted by a pizza at lunchtime, and finally you'll come back for the viennoiseries! A beautiful address where artisanal creations also follow the festive calendar. We love it!

Behind this curious name, this store hides some real delights. The fruit of a successful conversion for Angélique, who will welcome you with her homemade cakes. Dry cakes, cakes, financiers and cookies, all concocted on the premises. Better still, Angélique relies on local products, such as honey and jam, both from the region. Good to know: the talented pastry chef also works to order. Perfect for Sunday brunches, family gatherings or parties with friends. Don't miss it!

Another chocolate enthusiast! And it's seen as a showcase, to be tasted in the chocolates of its creation (the Hug, the Pyramid, the Float, the Caprice, you are only told that!), discovered during the chocolate events to which it participates, including the chocolate show of Sens or that of…, of which he is, of course, one of the initiators and one of the facilitators. In summer chocolate Portal also appreciates the terrace of its tea salon. In winter, you can enjoy hot chocolate and pastries… And at Christmas the log is made of chocolate of all tastes. A good house for the four seasons for the gourmands.

This universe in turquoise and brown is well known to amateurs of delicious chocolate! The diversity and refinement of the collections offered by the boutique are literally made to enchant your taste buds. Rocks, Cerisettes, sugar, bark, paste to spread… individually, in a box or in a bouquet… when you know that chocolate brings well-being and serenity, then why do you deny it?

A reputation whose reputation is no longer to be done! Advice to Connoisseurs and Gourmets: your palaces here will love! The unique flavours of quality chocolate, worked with passion and creativity to give the best of cute sins! To offer or to offer, we love chocolates, chocolates, assortiments sweets. We are happy to crack for fruit pulp and orangettes, and for this whole symphony of sweet sweets.

Artisan chocolates, excellent teas, top-quality confectionery such as calissons d'Aix, marrons glacés, sugared almonds and fruit jellies... There's no doubt that La Fée et le Chocolat invites you to the land of sweets, gourmandise and refinement. This beautiful boutique also offers a wide range of items. Inspired objects", say the owners. In fact, you'll find a wide range of products related to tea and its ceremonial, as well as household linen, decorative objects and artistic, hand-crafted creations. We love it!

Eugène Grobost, chef at the Carlton, is known as the inventor of the sponge cake. The recipe, born in 1902, has remained in the same family, and the cookie factory moved to the Nivernais region in 1991. Since then, Valérie and Frédéric Grobost, his great-grandchildren, have carried on the tradition, even if the traditional recipe has obviously adapted to modern manufacturing processes. Nevertheless, the cookies have retained their inimitable flavor and softness. During your visit, you'll even be able to watch a film dedicated to their manufacture.

Let yourself be tempted by the delights of Emmanuel Portal as you stroll down a medieval alleyway. The store has a tea room where you can take time to enjoy pastries and chocolates. Why not try Les Flotteurs de Clamecy? These milk chocolate-covered pralines with walnut and nougatine chips will remind you of the Morvan's emblematic timber floating. As for cakes, let yourself be tempted by the Baratin or the Bucheron. House specialties.

New in Nevers, "Sucré Salé" has already seduced all generations by its friendly atmosphere, and its modern decoration, its purified style, and its large room of 40 places. Here you will find a good choice of breads, pastries and pastries, but also sandwiches and fast food to eat in or take away. And in particular salads, pastas, or excellent focacias, an Italian speciality available in several versions (round, square, half a baguette, with peppers, cheese, bacon, etc...). A really nice address!

For a century, a pharmacy stood there. That's all it took for Claire Tabbagh and Eva Kaddour to unite their passion and create the unexpected Officine du cacao! Everything here is reminiscent of bygone days, right down to the tablets in the shape of paracetamol tablets. Above all, they cultivate the highest standards. The cocoa comes from Ecuador and is roasted on site. In short, run to discover these chocolates with their sometimes surprising aromas. Like Morvan white fir or cornflower calendula, for example. And don't forget the excellent pastries.

Since opening at the end of 2021, Chez Pêtre bakery and patisserie has kept its promise to delight many a gourmet. Located on Place Saint-Louis, Laurence and Julien Pêtre welcome you to a world where everything is homemade: savoury and sweet will delight the taste buds of gourmets. A special mention for their use of Label Rouge flours, certified CRC, a guarantee of quality and flavor. We love the bakery and patisserie creations that regularly appear on the shop's shelves. A second boutique awaits gourmands in Lormes!

Jérémy Maigret opened Pâtisserie Polisson in the heart of Cluny in 2021. Here, he shares his vision of gourmet delights, marrying flavors to perfection in both traditional and more creative recipes. In the bread department, there's something for everyone: cereal bread, sourdough bread or simply traditional baguette. When it comes to pastries, we're particularly fond of our seasonal creations. As for viennoiserie, in 2023 the brand won second prize in the departmental competition for the best croissants and pains au chocolat.