Where to buy bread cakes chocolates ice cream Auvergne

In this authentic bakery, bread and pastries are baked on site, over a wood fire. Their incomparable taste appeals to top restaurateurs. Behind the small shop window you'll find traditional baguettes, farmhouse breads, viennoiseries and other desserts, such as the lemon meringue éclair. We recommend the organic Chadrat flour bread, the rye bread or the "tordu", on sale at the end of the day. Sylvie is always ready to welcome you with a smile. The bakery has also opened in Royat. During the festive season, it's best to order in advance.

The large window opening onto the street is a real eye-catcher. Behind it are breads, cakes and pastries. The long line that regularly snakes around the front is worthy of all the gastronomic reviews. The opening of the outlet is a renaissance and an opportunity for the bakery to develop its own creations, such as petit paillasse with wild garlic, or bread made with sourdough and organic (low-gluten) petit épeautre flour. Upstairs is a pastry-making laboratory, which now takes pride of place among the artisan breads.

The Eric Llinares bakery-pastry shop is located in the center of town, at the corner of rue Victor-Hugo and rue des Forgerons in the heart of the pedestrian district. This pretty and appetizing store has seduced many Aurillac residents with its know-how, as much for the quality of its "authentic" bread as for the content of its pastries and confectionery. You can fall in love with specialties such as rye bread, Auvergne croquants, Aurillac squares...

Beautiful, artistic, gastronomic. Simple definition of this large space dedicated to the know-how of the Riol house. The two great specialties of this store are chocolate and macaroons. And there is no shortage of original flavors: gingerbread, chestnut, rose or mystery taste. You will also find calissons or meringues presented like works of art. There are also various teas, beautiful cookie boxes...

A delightful gourmet address where this charming young couple offer teas and coffees in partnership with Art-TEAsane, fresh fruit juices, and eco-friendly pastries in the form of sweet donuts - chocolate, caramel, brownie, lemon meringue - and novelties. A savory version with smoked salmon is also available. Don't miss the current one with truffles and Auvergne ham. Everything is made with local flour, oils from Lapalisse, organic eggs and local produce. Small terrace in the Passage Clemenceau.

Louis Ambrosio, a former apprentice of Pierre Nury, took over the reins of Fournil 1869 a few years ago, with the help of his partner Adeline. People always come from far and wide to buy their baguette here! Let yourself be tempted by authentic bread made the old-fashioned way, with the pronounced taste, texture and appearance of the bread of yesteryear. Here, bread comes in all shapes and flavors: Tradition, Mon Blé, Combraille au levain... Other specialties include Chazeron, a delicious caramelized hazelnut cake.

This store specializing in homemade cookies, to eat in or take away, has set up shop in the town of Moulin. They come in dark chocolate with fleur de sel, white chocolate with raspberry, milk chocolate with marshmallow bear or Bounty, speculoos, Nutella, Kinder, M&M's, Oreo, Ferrero Rocher, Raffaello and other surprising recipes such as the briookie, a fusion between the softness of a brioche and the delicacy of a cookie. Treat yourself to a choice of assortments. Soft drinks, café frappés and milk drinks. Tearoom area.

Cruzilles perpetuates the tradition of Auvergne's master confectioners in the production of its fruit jellies and candied fruits. Since 1880, the confectionery has cultivated a unique savoir-faire, with a strong emphasis on natural, preservative-free products, with a few organic references. Innovation is as present as tradition, notably with Dés Lisses®, born of the desire to offer a less sweet product to leave more room for fruit. With this novelty, the company is evolving with the times and bringing confectionery up to date.

Fanfan is Françoise, wife of sweet wizard Emmanuel Bonnabaud, who kindly welcomes you to this paradise for sweet tooths. Barley sugars, lollipops and marshmallows, of course, but also pastries, old-fashioned breads and handmade chocolate: everything here is homemade with fresh, local produce (the rhubarb comes from Emmanuel's father's garden). The patisserie's star product: the mojito version of the baba au rhum, a true delight. And it's impossible to resist the homemade marshmallow bear! A must for all gourmets.

Émilie and Jérémie, two chocolate enthusiasts, offer a whole range of excellent products in their beautiful boutique. We love their chocolate assortments, including the old-fashioned praline with Piedmont hazelnuts. Sparkling praline bar presented as a snack bar. Homemade spread with flaky praline. Beggar's bars. Marshmallow teddy bears. Fruit pastes. Creations for Easter, Valentine's Day, May^1st, Halloween, Father's Day, Mother's Day and Christmas. Soon a second boutique at 9 rue Courrerie.

Martial Ray is a master pastry chef and chocolate maker. His specialties are the cloud of Puy-de-Dôme, a meringue with honey, hazelnuts and almonds, homemade marshmallows and fruit jellies. He also makes a whole range of chocolate sweets, including the Andésite, with 75% dark chocolate and old-fashioned hazelnut praline, rolled in bitter cocoa. Delicious desserts will leave you with unforgettable memories, such as the Ebène with dark chocolate, praline and hazelnut crunch. In Le Cendre, the store has a laboratory and a tea room.

Patisserie, chocolate shop, confectionery, cookie factory, high-end caterer and delicatessen, La Palette des Saveurs has been turning heads for over a decade. At Cécile and Stéphane Dupuy's, you don't know where to look or what to choose, so excellent does everything look. The chef, Meilleur Ouvrier de France, worked for three years at Bernard Loiseau. In 2000, he also won his first star at Château de Codignat. With this address, he puts all his know-how to work, regularly proposing holiday menus and new dishes.

Philippe Compte and his wife Alexia have turned the place into a cavern of Ali Baba and a temple to gourmands. Pastries, macaroons, chocolates and ice creams are all revisited to discover new flavors. The pastries and confections are to die for, and Philippe was voted one of France's 100 best chocolatiers. And here's a tip: he works around the clock, so you can order your pastries from him in the morning and enjoy them at home in the afternoon! At lunchtime, the tearoom serves a variety of salads and snacks.

In their two stores, Jordan and Mathieu and in Vichy Vincenzo and Alex make old wheat breads with natural leavening, the 2 Brothers signature baguettes and the absolute organic one, farmhouse breads, pointed baguettes, rye pies from Auvergne, large pieces including their famous old-fashioned bread of more than 15 kg sold by weight, with an amber crumb and a malt aroma. Every Saturday: stone bread made from local sourdough flour flavored with honey. Range of sandwiches made with meat, cheese and fish. Range of pastries, pastries and snacks.

Raphaël combines passion and know-how. He pays attention to detail to offer the best. You'll be delighted by the viennoiseries, croissants, pains au chocolat, praline brioches, excellent individual entremets, whether classic or with more surprising flavors, and family-size creations with seasonal fruit. They also make pastry Christmas logs (raspberry crunch, almond praline crunch, etc.). Chocolate assortments, ballotins and Easter creations. Order birthday cakes and pièces montées. Tearoom.

At Cornets de Murat, it is logical to find the small horn-shaped cookie, a specialty of the city. And for the real gourmets, it is possible to taste it on the spot with the traditional chantilly. But Jean-Roc and Emma, the new owners, will also make you "fall in love" with their regularly updated range of cakes. The young pastry chef, a musician by the way, likes to constantly innovate. Don't hesitate to ask for, and even order, the pistachio millefeuille, the Muratais with its hazelnut-almond sponge or the Royal praline-chocolate.

After weeks of work, this pastry shop/tea room has finally reopened for our greatest happiness. You just have to go through the door of this invitation to indulgence to understand that we are really dealing with pastry chefs. There are two of them, Dérick and Alain. Two talented and gourmet men who have embarked on a beautiful adventure, that of satisfying all our senses. The aesthetics of the cakes is remarkable: bright colors and perfect shapes. And the taste is generous... No doubt about it, everything is homemade and made with local products.