The best pastry shops Auvergne

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.

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.

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.

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.

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.

The Praluline, the gourmet treasure of the Pralus House, is a success! This brioche with pink praline chips is very popular. Invented in Roanne by Auguste Pralus in 1955, this little delicacy can be bought on rue Blatin. Its success sometimes requires patience, as it is so much in demand. The shop also sells pink praline slivers in jars and delicious chocolates created by the master chocolatier François Pralus, who also makes a chocolate version of his brioche, even if it must be said that the praline version, with its secret recipe, is unequalled!

L'Atelier gourmand d'Eric Martins is an institution. Located in Orcines, his macaroons are delicious, as are his meringues, tarts and verrines, not to mention his cupcakes, wedding cakes and cookies, each more surprising than the last. The artisan chef takes a new approach to classic pastries, with boldness and brio. He plays with flavors: Auvergne blue pear macaroons or fig foie gras. His wedding cakes are original and impressive. Ideal for all your events, with the option of ordering your cake made-to-measure.

Chocolate and macaroons in the Auvergne style, this is how we can describe the products of the house created by Claude and Elisabeth Déat. For Easter and the holidays, the Chamalières store, as well as those in the metropolis, are always full. The chocolates are made from Grands Crus Pure Plantation cocoa. Their macaroons with exquisite flavors are soft and tasty. There are also jams and pastries. It is possible to offer gift certificates for pastry classes: chocolate and macaroons will no longer have any secrets for you!

For over a century, La Ruche Trianon has been famous for its Belle Epoque façade. An old store, but modern pastries. The creations are supervised by the artisan pastry chef and chocolatier Thierry Constant. Among the specialties of the house: the Devil's Sins (dark chocolate, milk ganache flavored with blood orange and ginger), Volcania (dark chocolates with hazelnut, raspberry and rum flavors), gentian chocolates, entremets, other creations. The house has a second point of sale in the Aubière area.

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.

Who hasn't dreamed of being able to indulge in a sweet treat without feeling guilty? With Pavone patisserie, that's now the case! Their tarts contain neither sugar nor white flour, which lowers the glycemic index. We love their original recipes, such as pear & hojicha tea, Granny Smith & hazelnut, or yuzu & black sesame. Some variants are vegan, gluten-free and lactose-free. So there's something for everyone!

Today, Stéphane Barthoux is at the helm of this veritable institution. Here, you'll find recipes dating back to the 1850s, such as praline, a true specialty of the town, whose recipe is carefully guarded. You can also try marzipan, small round cookies made from sugar, egg white and almonds, for which Stéphane has recovered the secret recipe. The pastry chef's own creations are also on offer, blending tradition and modernity. The house offers a whole range of chocolates, mendiants, individual cakes, logs and pièces montées.

The Rocagel house is famous for its Vic's pie. This Carladès speciality is made with flour, eggs and curdled milk or fresh tomme, slightly caramelized. The secret recipe has earned the artisan baker several awards including the Goudot d'or in 2008. But other delicacies are to be found in the shop window such as the carré de Vic or the cornet de Vic. And for a tasting on the spot, the shop is a tea room. Don't forget the quality of its breads.

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.

Marc, a pastry chef with a passion for his craft, has been creating delicious, refined chocolate and fruit entremets, in individual or family-size portions, for almost 30 years. He makes macaroons, including the exclusive Chocaté. Petit-fours and cakes, including his specialty, croquants d'Aurec. We also offer a whole range of chocolates in ballotins and fancy gift boxes, as well as fruit jellies, sold in retail or on skewers. You'll also find a range of Dammann Frères teas and tea-related items.

Come and discover Fred's incredible pastry creations and trendy little desserts that she spices up according to her desires while keeping the basics. She creates nice associations, in harmonious declensions of colors, adding her touch of originality, without excess of sugar. Everything is of high precision, as much for the pleasure of the eyes with common markers lace, velvet, chocolate disc, as that of the papillae. Treat yourself with his delicacies at the Atelier Saint-Jean, to be enjoyed on the terrace of Canailles Saint-Jean.

Who hasn't heard of donuts, the round-shaped doughnuts popular in North America? Morad Asnabla has decided to reinvent them. He doesn't use frozen doughnuts, but instead makes his own, using local produce whenever possible. The variations are varied, from classic sugar doughnuts, to gourmet pastry-style doughnuts, to refined doughnuts with original flavors. On the savoury side, he reinvents burgers in the form of "bangers", composed of a croissant-style flaky bun, topped with Panko chicken, beef and bacon, or avocado for his vegetarian version.