The best chocolatiers Auvergne

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.

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.

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.

Since 2008, Vincent, chocolatier, has been working in his workshop next to the store, always with the desire to surprise his customers. At the reception of the store, Pauline and her team offer fine chocolates, classic or more original ganaches, pastries, traditional fruit jellies, homemade sweets (special mention for the Carré'ment Bon with praline and chocolate) that will make you crack and delight your palate! To enhance your tasting, enjoy a freshly roasted coffee and a wide range of teas.

Don't leave Moulins without the shop's unmissable speciality, the Palet d'Or. Created at the end of the last century by Bernard Sérardy, it is a bittersweet chocolate, composed of a ganache made from a mixture of chocolate and fresh cream, and lightly flavoured with coffee, with the particularity of being covered with a few flakes of fine gold. Treat yourself to their constantly renewed specialties. The shop has kept the décor of the end of the 19th century, admire the trompe l'oeil painting on the ceiling and the carved woodwork gilded with fine gold.

Enter the chocolate world of artisan chocolatier Adrien Le Roux, and discover all kinds of tablets created with beans from different countries, creations for Easter and the festive season. Also fritures fourrées, fritures sèches, sujets, dark or milk chocolate, mendiants, orangettes, rochers, dark chocolate smoked with Tronçais oak, vanilla teddy bears, hot or cold chocolate with tonka. For impatient gourmets, self-service racks are available. Labelled Chocolatiers engagés and Gault & Millau referenced.

Frédérick Fossey, pâtissier chocolatier, and his team make liters of ganache, nougats, fruit jellies, pralines and macaroons, as well as alcohol pearls for liqueur chocolates in boxes of all sizes. They make smooth, silky or tangy entremets and pastries, individually or for the whole family. Each year they offer a new range of logs. They also offer a snack shop, where you'll find the famous potato pâté, viennoiseries and breads of all kinds. Parking in front.

Notice to all gourmands and chocolate addicts of all kinds. This is the perfect address to treat yourself. Between the excellent viennoiseries, mignardises, refined and graphic entremets, top-of-the-range chocolates, artisanal ice creams and salted products. During the festive season, the whole team works hard to create superb chocolate, exotic or acidic logs, as well as their amazing Christmas ball-shaped entremets in four flavours. You can now order online. Amaze your guests at dessert time.

Romuald Rémy, a finalist in the Grand Prix International de la Chocolaterie in 2002, in the "Un des Meilleurs Ouvriers de France" competition in the Chocolatier-Confiseur category in 2018, and ranked by Gault & Millau, concocts tasty recipes. Using a base of quality chocolate, he works the flavors to give birth to exceptional creations. Macaroons, fruit jellies, nougats: he makes you want to taste his world. He offers a variety of workshops.

Vieillard is an institution in Clermont-Ferrand, in operation since 1781. At the beginning of the ^20th century, it was no longer owned by the family, but the traditions were perpetuated and the handiwork remained the same. One store is located on rue Blatin, not far from the Place de Jaude; the second is located outside the city, on avenue Ernest-Cristal, where the production laboratory is also located. Vieillard is a set of sweets to taste and to offer, chocolates and fruit jellies. Special mention to the "pavés d'or" squares, with black ganache and a 22-carat gold dot.

Sylvain, artisan patissier, chocolatier, ice-cream maker and confectioner, and his team work with raw materials selected for their high quality, in short circuits. A wide choice of products is on offer: personalized entremets, lemon cakes, candied fruit, dark chocolate, home-made frangipane cakes, palm-oil-free spreads, chocolate assortments, Christmas logs and entremets, home-made ice creams, eclairs, pièces montées, etc.

Is Zest de Gourmandise in Ceyrat your favorite sin? You'll be overjoyed when you hear the news: Mathieu Arthaud has a second store in Cournon. Elegant and spacious, it is equipped with a workshop. The pastry chef produces his own chocolate from A to Z, using finely selected beans from around the world. In the store, you can find his chocolate in the form of grand cru bars and chocolate bonbons. You can recognize them directly by their taste characteristics. In Cournon, Marine, Audrey and Corentin welcome you with a smile!

The patisserie-chocolaterie offers you the specialities of Jean-Christophe Museur, an artisan chocolatier based in Thiers. Chocolate is sold in all its forms: breakable, milk chocolate, caramel, speculoos, cat's tongue, and more. And to honor the town of Thiers, you'll even find chocolate knives. This creator creates creamy ganaches, with intense fruity or fleeting spicy notes. This enthusiast also offers a whole range of gourmet products: nougats and fruit jellies. Products can also be purchased online.

The Delfine chocolate factory was founded in 1960, in the centre of Aurillac, opposite the Notre-Dame-aux-Neiges church. Delphine Soulage, a former employee, took over the business in 2010 and the recipes of yesteryear: Cailloux de la Jordanne, Pépite d'or, Folidou, Lauzes or Puy de fruit. Original also the Cantal department map to crunch... All these treasures are made from selected quality raw materials. All his creations can be shipped, good idea for a nice surprise delivered at home!

In the middle of summer, the queue stretches out on the sidewalk. We quickly understand this craze once we have tasted the products and the friendliness of the team. The breads are delicious and varied, ranging from the Murolaise to the Authentique and the organic cereal bread. Choosing quality raw materials is a priority for Renaud and Irina. The pastries, for example, are all made with AOP butter and Valrhona chocolate. The pastries color the inside window and call for greed. Everything can be enjoyed on the terrace.

A super cute storefront, with little chocolate characters to chew on, that evolves with the seasons? No doubt, Yves Thuriès is around! If you haven't yet succumbed to his delicious chocolates, don't wait any longer. In Clermont-Ferrand, behind this store is Catherine Dequaie. If she chose the brand Yves Thuriès, it is for the quality of the products offered and the fair trade values that are put in place. The chocolate maker, twice Meilleur Ouvrier de France, has his own cocoa and hazelnut plantations. Louis d'or with the effigy of Mr. Thuriès, half macaroons, dark chocolate praline plugs, hazelnuts, napolitains: so many specialties to discover.

Since 1887, the Laviel laboratories, confectioners and chocolate makers, have been making fruit jellies: Traditions pure fruit pulp and Fantaisies with natural fruit flavours. A range of confectionery products in boxes and bags. Vichy pastilles, barley sugar, caramels. Hard candies with the flavors of yesteryear. Filled and candied candies, honey, aniseed. For Christmas and Easter, soft and melting candies. From November to the end of January, a range of chocolates and specialties without additives. On sale directly in the factory store and at local retailers.