Where to buy bread cakes chocolates ice cream Languedoc Roussillon

Marions Les Chocolats is an artisanal chocolate workshop and store near the church in Pennautier. It is constantly innovating: first of all, with the creation of small chocolate characters, orangettes, macaroons, single chocolates or bars. But also on the substance, with workshops and tasting sessions around wine for chocolate-wine pairings. Marion is also a chocolate trainer for your private events, a rich idea to transmit her remarkable craft work combining creativity and greed.

Henri Poch, Meilleur Ouvrier de France, welcomes you to his artisan bakery, a former Franciscan convent. Quite simply an artist, Henri aims to promote "home-made" craftsmanship, thus enhancing the value of exceptional local flours and has an unparalleled knack for it. Bakers from France and abroad come here to learn the secrets of good bread. Think of Henri as a tradition bearer who shares his passion on the themes of traditional French bread, Viennese pastries and pastries. One word in your mouth: inimitable!

Made in Lozère since the early 1900s, croquant - a vanilla cookie sprinkled with almonds and hazelnuts - is the star of the Maison Majorel. As old and notorious as its famous recipe, this Mendois institution is now run four-handed by Bruno, great-grandson of the croquant's inventor, and his wife Sylvie, who greedily runs the store. Together, they nurture a centuries-old family know-how and distribute happiness in small bites with their homemade chocolates, cookies and ice creams.

The Nougalet chocolate and confectionery factory welcomes you to its 6,000 m² factory dedicated to gourmet delights. Much more than just a chocolate factory, Nougalet has been renowned for its exceptional expertise for over half a century. Here, raw materials are rigorously selected for our greatest pleasure. Nougalet is also an experience: during your visit, you can admire the precise gestures of the craftsmen at work. New for 2024: the Bar à Chocolat opens its doors to you for a (very) gourmet break!

An old man from the village said to me while rolling the r's: "Small, there are Rousquille and Rousquille, but this is La Rousquille, it's as famous as the Eiffel Tower in Paris! "The customers come from far and wide to taste the specialities of this family pastry shop whose grandfather initiated the recipe in 1850. We have here a jewel of Catalan gastronomy that the whole world envies, sometimes copied but never equalled. Thanks to the Touron family for perpetuating this gourmet tradition. This House is today a living culinary heritage.

Awarded the Sud de France label for his rousquilles, with their subtle lemon flavour, André is a "bread master". He is at the bakery from 2 a.m. to make his breads and pastries. He makes all kinds of breads, specials, "tradition" with sprouted wheat and organic leaven, croissants and chocolatines with real butter. These men are the guardians of the traditions of our regions. André's book is a tribute to all those who pass on French know-how, which the Petit Futé wants to represent.

Founded in 1936 in Limoux, Maison Bor is a renowned nougat maker. The factory has since been taken over and enlarged, and Maison Bor has set up shop on Place Carnot in Carcassonne. Here, at any time of day, you can enjoy one of their wonderful home-made pastries, accompanied by one of the 14 different teas on the menu, or one of the 10 exclusive herbal teas. The fast-food area at lunchtime lets you sample local produce and Aude wines, and you can sit out on the terrace in all seasons, thanks to the soft plaids on their deckchairs...

Notice to the gourmands passing through Cerdagne, the temple of the greed, it is in the Intense Douceur in Egat that it is. Arnaud Geslin, pastry chef and chocolate maker and magician of good taste, makes with passion cakes and desserts to fish by greed. If you are hesitant in front of the ganache strawberry-basil, passion, whisky, almond paste, Sichuan pepper,..., you have the right, but do not miss his incomparable hedgehog which made his reputation as well as his hot chocolate artisanal with cocoa grand cru 70% of Madagascar, a killer!

A strategic location in Mas Guérido, a young and smiling team and selected products for wonderful delicacies and other sweets that we talk about with sparkling eyes. It is simply the passion and the desire to share this art. Renowned for its subtle flavors of eclairs, it is solicited for weddings, communions and events thanks to its eclairs pieces. Le Petit Futé fell in love with her homemade chocolates, her revisited eclairs and all those good things with secret recipes.

Quality homemade bread, it is rare enough to underline it. In addition to traditional baguettes, you can enjoy different varieties of special breads like the bread with figs and chestnuts, traditional baguettes of all sorts that smell as good as they are delicious. You will not be left out for sweet food desires with especially the pie with blueberries, red fruit, and fresh fruit according to the season.

This company is the only almond producer cooperative in France that produces, transforms and markets its fruit for confectioners, nougat makers, chocolate makers... There is an exceptional range of chocolate almonds, calissons, dragees, marzipan, fruit jellies and biscuits. Dare the almond, the house speciality made of roasted almonds flavoured with herbs and calissons in fruit or chocolate dress. But what else? Savoury almonds flavoured with colombo, vanilla tomato, goat banon, three seaweed or spices...

In 1923, Léon Auzier founded the Auzier-Chabernac confectionery in Montpellier. The company perpetuates the craft traditions and its know-how for three generations through traditional recipes of confectionery, all using natural products. On line or in store in Montpellier and Saint-Gély-du-Fesc, you will find a large choice of sweet treats such as their famous honey licorice, gum arabic, marshmallows, sugared almonds and other sour candies. You can also order for your ceremonies.

Roland Feuillas is more than just a baker. Going up to Cucugnan and tasting his bread is a path that transforms you, and not just for your taste buds. Here, the emphasis is on ethics and quality, with the aim of offering "healthy" flours and breads. Our wheat is grown organically, we work exclusively with ancient seed varieties, and everything is stone-ground. A perfect blend of tradition, health and taste. The bread can be kept for a week.

With its sea views, attractive prices and intoxicating fragrances, this establishment deserves its success. Described as "the best ice cream parlour in Grau-du-Roi", the store has been run by Guillaume Thevenin for 8 years. His motto is: make good with excellent. He makes around forty homemade ice creams, using natural products (Bourbon vanilla, Sicilian pistachios, Valrhona chocolate...), which are produced in the workshop adjoining the store, and certain "must-haves" such as coconut, chocolate or blueberry remain on the menu all year round.

In this store, which graces the streets with its cocoa-flavored fragrance, you can buy homemade chocolates that will devour your eyes. Whether you prefer the classic or the original, the knowledgeable sales assistant will find the chocolate that's just right for you: Mathildette with almonds, vagues en nougatines, Hortus, Pic Saint Loup, Mont Aigoual, all will stimulate your taste buds! Local policy dictates that the almonds and honey used come from producers in the region, which is all the more reason to drop in!

The company's reputation is well established. You'll find dozens of sweet and savoury "cocas" - Catalan focaccias - each more appetizing than the last. You'll be warmly welcomed by Annie and Guy, who will show you the wealth of their local know-how. The list of specialties is as rich as the stories behind them. Le Meunier Catalan also offers a wide selection of rustic sourdough and organic breads. A must-visit address for a slice of gourmet goodness.

In his charming boutique, this artisan nougat and gingerbread maker crafts his delights from regional products. The products from his workshop offer a veritable taste festival for the taste buds: in addition to the traditional nougat with garrigue honey, the flavors of tequila, pepper and pastis are a pleasant surprise. Nougat spreads and macaroons are also added to the range. Learn more about the production process from the master craftsman, and enjoy a free tasting. Recipient of the Militant du goût 2024 bronze medal.

Located on the Place des Menhirs, this ice cream parlour catches the eye with its cosy terrace. Renard took a seat for a tasting of the specialties of this true artisan ice-cream maker. The concept was born in Saint-Malo, where the ice creams with their unique tastes and textures are made. Everything you taste here is handcrafted, from the creamy ice cream to the sorbet and topping. The quality of the ingredients is undeniable, and all you have to do is taste to rediscover authentic flavors. We tested a dozen flavors and our verdict is clear: go for it!

Sanilhac is a charming village with a secret boot: a baker, Antoine, who loves his profession above all, who has almost forgotten knowledge, conviviality and a rare service. It is a bakery, as well as a pastry, a tea salon, a glacier, a small restoration and the rental of atvs and VTC. It occupies a long building completely renovated in front of the town hall square. The bright space has kept its beautiful stone stones and ceiling beams, several rooms and a large terrace. The specialty is the hand-shaped sanilhacoise wand in stone crushed rye flour. He participated with 5 other bakers in the Duchy of Uzès in the elaboration of the figatine, brioche to olive oil with candied figs and éclats of nougatine. The custard is the Tropézienne. By far, we are short for this brioche to the orange flower and to the sweet cream and parfumée custard. Passionate about his craft, Antoine will tell you about sacristains, fougasses, laminated, gâteaux cakes raspberry, apples cooked in the oven, apricot. It is inexhaustible on this issue.

This bakery has its secret, its secret boot: organic bread, tradition, and an offer of delicious breads. From the bread farm to the crown, from adjacent to chestnut bread, from the great complete to the flax bread or to the quinoa, the choice is so wide, the quality so serious, that the greedy ones are always annoyed. Whole or sliced, the breads all envy. At the end of the service, you may be offered a loaf of bread so that you don't get lost. A more friendly and friendly gesture as the reception at Panissain is always warm and caring. Even when the queue is close to kilometers…