Where to buy bread cakes chocolates ice cream Côte Aquitaine

A beautiful, well-stocked boutique, a few tables inside to devour a pastry on the go, a coffee or soup at lunchtime, a doggie bar outside, parking spaces right out front, a mouth-watering Instagram page... It didn't take long for Le Sentier de la Mie to supply some of the best addresses in the area, and all the locals who don't hesitate to order a birthday cake or a pièce montée either. And to top it all off, the shop assistants are all smiles!

Maider and Alain, ambassadors of the Basque Country, offer here the "jewels" of the local production. Espelette pepper, Basque ciders and beers, Irouléguy and Egiategia wines, jams, foie gras, confits, cured meats, bonito terrines, ewe's milk cheese and other specialties. They make Basque cakes, shortbread, macaroons and their specialty, "la Boïna" (Basque for "beret"), a tasty hazelnut meringue cookie with a praline/hazelnut cream, without GMO. On the snacking side, gourmet breaks for breakfast, lunch or snacks.

Old-fashioned sweets that bring back childhood memories! Visit Emilie's Boutique, where you'll find traditional Basque recipes. Basque cakes, shortbread, coffee tarts, cannelés, macaroons, financiers... all made with quality ingredients carefully selected to reduce sugar. Stop for a sweet or savoury break at lunchtime to sample these delicacies, accompanied by an excellent coffee roasted on site, or an exceptional tea... Nuggets you can also find at the main local markets.

Time stands still at Manoir des Arômes, a rare "nugget" for lovers of chocolates, coffee beans, teas and gourmet home-made pastries. With a selection of fine chocolates made by master French artisans, you can make your own gift boxes. This small boutique with a rich past is also a comfortable tea room. You'll discover fine coffees, loose teas from all over the world, jams, fruit jellies, nougat, as well as coffee, tea and herbal tea accessories.

It's impossible not to succumb to Monsieur Gaudet's creations, including Le P'tit Landais (and its balls version), or a vanilla cookie topped with a peanut praline, all coated in dark or milk chocolate. The finest delicatessens in the South-West have a special place for them. You can also try our macaroons, with the promise of a new ephemeral flavour every three months, our many chocolates including the Dax medal, our sweets and our artisanal ice creams. And don't forget the chocolate bars for diabetics.

Mathilde and her team create generous pastries and viennoiseries. On the shelves, some fifteen varieties of bread with crunchy crusts and honeycomb crumbs, made with agri-ethical flours. At lunchtime, a wide choice of sandwiches, croque-monsieur, quiches, hot dishes, salads and desserts, with a loyalty offer on these snack formulas. The chain is also committed to an eco-responsible, anti-gasping approach.

The Maison Pariès boutique is historic, as it was the first to open its doors in 1914. 8 other boutiques have since been created, notably in Biarritz, Espelette and Urrugne. Chocolate makers for 5 generations, perpetuating the tradition of excellence and creativity. The irresistible Kanougas, small caramels available in 6 flavors, the 5-flavored Mouchou, Tourons, the Basque cake, not forgetting pastries, ice creams and sorbets, including the vanilla flavor, celebrated by Gault & Millau, and the latest creation, Espelines.

The Ô Sorbet d'Amour ice cream parlour is an institution that was founded in 1935 on the Arcachon basin, in Moulleau. Today, there are a good number of pretty shops in the region in the colour of acid orange with the first emblematic shop of the brand still on the promenade of the Moulleau pier. The brand has developed in Arcachon, Andernos, Cap-Ferret, Lacanau, La Teste-de-Buch, Toulouse, Braga in Portugal and of course in Bordeaux, 2 cours de l'intendance next to the Grand Hotel. A wind of modernity blew on the sign of this artisan ice cream maker with the development of the brand Ô Sorbet d'Amour in franchise. The gourmet recipes are still made in the traditional way; the milk is supplied by the last farm in the Arcachon basin, then transformed in a traditional way with fruit and high quality ingredients in the laboratory in La Teste. The sorbets (about thirty) with a thousand and one flavours are very original, you can't resist sauternes grape, kalamansi or strawberries and piquillos, you can enjoy ice creams (about 60 flavours, some of them alcoholic), or the famous Pinasse and its scoops of ice cream for 15 people, the emblematic dessert of the ice cream maker Ô Sorbet d'Amour.

Hasnaa, chef chocolatière spotted on the TV show "MasterChef", selects exceptional cocoa beans herself from the growers to make grand cru chocolates, without preservatives or artificial flavoring. Her creations are original and subtle, like the coriander praline or the timut pepper ganache. In her boutique-atelier on rue Fondaudège, she offers workshops to introduce visitors to the art of chocolate-making. A boutique is also open in Arcachon.

Ice cream, yes, but homemade! Tante Jeanne's ice creams are made with milk from the owners' Landes farm! A total of 40 flavors of ice cream and sorbet are available from the stand, which has been enlarged to make room for the Cantine gourmande. Italian-style ice cream in vanilla, chocolate, raspberry, pistachio and passion fruit flavors, and a multitude of ice cream flavors: wild strawberry, tiramisu, apple-raisin, cookies, amarena cherry, blue ice cream... A real treat at the right price.

A postcard bakery with its baskets filled with country bread, its slightly outdated shelves and its majestic 15th century wood-fired oven. Serge Combarieu overplayed his role as a model craftsman, beret screwed on the skull and marcel de rigueur. But the real star of the sign is the Gascony bread, the traditional country bread, with leaven and a thick crust, which keeps impeccably for almost a week. Some sweets for the snack - chocolatines, apple croustades and croissant - and for the weekend, the brioche, fragrant.

The queen of cakes, Caroline Tahon welcomes you to her charming patisserie with mouth-watering entremets. Trianon, opera, scones, black forest, cheesecake or magnificent tarts like lemon meringue, Bourdaloue, dark chocolate and soft caramel, chocolate praline chantilly.... There's something for everyone! Traditional French cakes, but also from all over the world, as Caroline draws her inspiration and know-how from her travels around the globe.

At Benjamin Fournol we plunge into a delicious universe around chocolate, fruit and caramel, while preserving the original flavours with a minimum of sugar. Among its flagship creations: the very famous "Louvre", based on pears, dacquoise with nuts and caramel mousse. The pastries are made with AOC butter from Normandy, the baguettes are freshly baked all day long, the cannelés range from the most melting to the crunchiest without forgetting a rainbow of macaroons. Benjamin also sells fine wines, port and exceptional champagnes.

Bordeaux's first cookie bar! Behind the counter, Zoé, Alexandra and Laure bake over 15 recipes of gourmet cookies (including short-lived creations), crunchy on the outside and soft at the core, made with carefully selected, mostly organic products: butter in clods, eggs and flour from local producers, AOC Périgord walnuts... As part of its eco-responsible approach, the store favors green energy, plastic-free packaging and short distribution channels. A second store is open 7 days a week on rue du Pas-Saint-Georges.

At Henriet, a Biarritz institution and pillar of the local gourmet scene, you'll find chocolate in all its forms and tourons (an almond paste preparation). The Basque beret, a range of refined chocolates with character, praline bites and cocoa powder... As for pastries, the house's great classics and seasonal novelties rub shoulders, such as gâteau basque, baba au rhum, saint-honoré, ganache passion cognac, florentin, not forgetting ice creams and sorbets. A warm welcome awaits you.

Here, the XL 40 (chocolate ganache combined with Armagnac from the Domaine d'Ognoas) is next to the Cahuète d'Aquitaine (60% peanuts from Soustons-Landes) and other specialties such as the Dudu, a sweet madeleine-mango cookie praline and chocolate icing crunch, to be tasted on the end of a stick. And the chocolate escarpin by Delphine Carrère, master pastry chef and chocolatier, has become a classic. She also makes your inspirations from the best chocolates (Mexico, Venezuela, Trinidad, Santo Domingo, Papua...).

This ice cream parlour/tea room, opened by Anthony Porée, has a friendly, slightly baroque decor. The ice creams and sorbets are handcrafted from fresh fruit, regional whole milk and Valrhona chocolate by Terre Adélice's Master Glaciers. Choose from 80 flavors, 60 of them organic, incredible, authentic and original: foie gras, madeleine, speculoos, tiramisu, rice pudding, honey/violet, prunes/armagnac, and more. You can also enjoy a home-made organic waffle inside the store or on the terrace.

Every day of the year since 1977, the workshop has been kneading, shaping, creating and imagining traditional French breads, from the grain of wheat to the essential Herriko baguette. There are "home-made" viennoiseries, but the most famous are the sablé and the famous Saint-Pée brioche. The latter is the fruit of the imagination of Cédric Béchade (Auberge Basque) and Beñat Darrigues, with a combination of brioche dough, walnuts and membrillo, quince paste, to become a cake! These products can also be found at the Souraïde bakery.

Don't hesitate to pass through the door of this atypical and unique place inside the village's evocation center, Ateka. You'll discover the products on offer and a charming, cosy stone-walled lounge area or terrace with a panoramic view of Mount Atharri. Make yourself comfortable and sample these sweet and savoury treats, including specialities such as fruit tarts with shortcrust pastry or the unmissable Basque cake with cherry jam...

It's melting, it's crunchy, it's spicy, it's colorful, it's spicy... Darricau is the place that drives chocolate lovers crazy - the real, artisanal kind! Owner Laurence is adorable, and her husband Michel is nowhere to be found... It's only to be expected that he's perfecting his beans in his workshop, which he brings with him from Venezuela, Colombia, Ecuador and Madagascar. In this boutique, you'll find absolutely every kind of chocolate you can imagine, not forgetting the original chocolate sculptures or the 100% handmade, palm-oil-free salted butter caramel verrines!

One of the last artisan chocolate makers in the region. It works the cocoa bean to master every stage of its transformation into chocolate, from roasting to grinding and conching. Chocolate bars - from Sao Tomé, Peru and Ecuador - ballotins, orangettes, bouchées, bonbons and pâte à tartiner are produced. Exceptional chocolates, with no added oil and new creations all year round. Take a chocolate break ator enjoy a delicious homemade ice cream in summer! Second boutique in Ossès.

Sabine opens the bakery (and press office) at 6am. You will find various home-made breads and pastries, the famous pastis landais, brioche or long pastis, and above all, discover the Petit Futé, the lemon cake. It really looks like a homemade cake, well puffed up, a little bit browned. This is the work of the baker Alain. Soft and fragrant paste. At first glance, it is difficult to distinguish whether it is orange or lemon. A little advice, cut it into thin slices to accompany the coffee and, if there is any left over, freeze it: after a light toasting, the result is spectacular, it is as good as the day you bought it. Here's a bakery that's worth the detour.

Gérard Sanchez's Glaces Moustache is certainly one of France's finest artisanal ice creams. The secret? Full-fat milk, farmhouse cream, seasonal fruit... And nearly 130 flavors! Among the most iconic: Vanille Bourbon de Madagascar (voted one of France's best ice creams by Gault & Millau in 2020), Un amour de glace (whole milk vanilla base with organic chocolate chips and nougatine slivers), La Bretonne (whole milk salted butter caramel with crumble inclusion and caramel coulis) and Banoffee.

Who is Yann Adingra? Artisan pastry chef, but also teacher in private vocational school, Yann Adingra was also best apprentice of France in 2016 and world champion of pastry Abylimpics in 2016. How about pushing open the doors of his lovely pastry shop? Hazelnut and caramel vacherin, mille-feuille, apple tartlet, vanilla flan, Bueno éclair, marshmallows, homemade sweets... The chef's specialty? It's the Andernoise (soft hazelnut cookie, hazelnut crunch, creaminess infused with organic coffee beans, coffee/hazelnut whipped cream).

The concept behind this "made-to-measure tart"? Enable you to create the tartlet of your dreams, by choosing all the ingredients: tart base, coulis or marmalade, ganache, cream or compote, and topping as a final touch. Over 500 combinations are possible, and we're only talking about the sweet stuff... If you're lacking inspiration or hesitating because you want to try everything, the pastry duo behind this great idea will help you find the perfect balance for your savoury or sweet tarts, and you won't be disappointed with the results!

A gourmet institution created in 1890, this cosy store with old-fashioned displays, gleaming brass and crystal chandeliers is an invitation to discover a wide choice of specialities: gourmet bar, chocolate candy, turrón and Bayonne macaroon! Here, we love the great vintages with always the same chocolate signature: power, length in the mouth, delicacy of aromatic combinations. The almond pastes are "fresh", a rarity. In the same spirit, macaroons with little sugar have a remarkable almond flavour. Also present in Biarritz since 1930.

This Bayonne gourmet institution has also been in Biarritz since 1930, in an art deco setting (Avenue Foch) and in the Saint-Charles district in a more contemporary store. Here, we love the grands crus with the same chocolate signature: strength, length on the palate, finesse in aromatic combinations. The marzipan is fresh, a rarity. In the same spirit, the macaroons, not very sweet, have a remarkable almond fragrance. Enter this world of specialties, gourmet tablets, chocolate bonbons, tourons... A paradise for gourmets!

This small artisan patisserie, run by the same family for 6 generations (established in 1876), is an excellent address in the Basque Country. It's famous for its Basque cake and shortbread (including the famous pig-shaped shortbread). Black cherry or cream, there's something for everyone; it's impossible to remain insensitive to these sweet delights. It's these unique creations that have made the House famous, and the know-how has been handed down from generation to generation. People come from far and wide for these gourmet specialties.

Bordeaux rhymes with cannelé! You're no doubt familiar with this emblematic caramelized cake with a soft center, flavored with rum and vanilla. Here, you can watch them being made in the famous "cannelé" copper molds from which they take their name. The brand has a dozen stores in Bordeaux, the latest of which, located on the quayside, offers exquisite savory cannelés. The third generation of Maison Baillardran has already taken over...

In the ^19th century, these macaroons were traditionally served as a dessert after a meal accompanied by the famous Saint-Emilion wine. The macaroons made by the widow Goudichaud even had the privilege of delighting members of the Tasting Jury and visitors at the 1867 Universal Exhibition. Copied but never equalled, Nadia Fermigier is the only one with the right to make these genuine macaroons. The tearoom is 200 metres away.

Les Gourmandises d'Aliénor, located in La Teste-de-Buch, near the Bassin d'Arcachon and the Dune du Pilat, invites you to immerse yourself in the world of chocolate. They produce traditional French fine chocolates with 74% pure cocoa. When you visit their workshop, you'll discover the fascinating history of chocolate, from its discovery by the Conquistadors in 1492 to its cultivation around the tropical belt in America, Africa and Asia. You'll watch chocolatiers work this noble material with passion, while tasting their delicious treats. This is your chance to discover the secrets of chocolate.

The house of the glacier Ô Sorbet d'Amour is an institution which was created in 1935 on the basin of Arcachon. The first shop opened in Moulleau on the promenade of the pier. Since then, the brand has developed many addresses in Bordeaux, Gironde, and a few franchises in France, Portugal and Spain. The 80 gourmet recipes are still made in the traditional way: the milk is supplied by the last farm in the Arcachon basin and then transformed in an artisanal way with fruit and high quality ingredients in the La Teste laboratory, the ice creams and sorbets with a thousand and one flavours are often very original such as chocolate Espelette pepper, macadamia maple, lemon basil, blood orange, peanut croostie and even kiwi vegan apple with no added sugar. The nougatine-based iced desserts are also home-made, such as the famous Pinasse and its 30 scoops of ice cream for 15 people, the emblematic dessert of the Ô Sorbet d'Amour ice-cream parlour.

Jean-Pierre Larramendy, creator of flavors, invites you to discover his specialties in his tea room. Old-fashioned hot chocolate, intense black and black teas, green teas, coffee... And in the pastry shop, chocolate bars, home-made chocolates, the Gxokia, an almond praline coated with dark chocolate rolled in feuilletine, the raspberry parfait and other sweets. Not forgetting the delicious Basque cake wrapped in a thin poplar band. As for the catering, let yourself be tempted by the lunchtime salad with savory pie, dessert and coffee.

A dynasty of chocolatiers since 1895, or the fabulous story of 5 generations of craftsmen who perpetuate a taste heritage unique to the Basque Country. Chocolates, Kanougas® - soft caramel, the historic signature -, Mouchou®, Espelines®, Basque cakes, tourons, pastries, ice creams. An institution that continues to delight all generations of gourmets with its unmissable ancestral recipes, as well as new ones using the best selected raw materials, such as the finest cocoa and vanilla from Madagascar, almonds from Catalonia, etc.

Who doesn't know Adam, the great name in macaroons, which has been attracting connoisseurs and epicureans alike since 1660. Thanks to an unchanged ancestral family recipe, macaroons are one of the proudest products of the Basque pastry-making industry, and are enjoyed without moderation. A success made of tradition and modernity, with a whole range of nuggets: Basque cakes, chocolates, soft cakes and more. And new creations every year. The new generation is now perpetuating the famous signature that can be found in Biarritz, Saint-Jean-de-Luz...

This boutique has been part of Bayonne's finest family of artisan chocolatiers since 1854. Taken over by the Biraben family, Cazenave has become a benchmark in the Basque Country and beyond. Thanks to a rigorous selection of certified organic cocoa beans and a know-how that has become ancestral, the chocolate factory, which is also a renowned tea room, offers kanougas, spreads, tablets, assorted chocolates or homemade dark or milk chocolate bonbons, and tourons, one of its specialties.

The famous house with the orange boxes welcomes you to its pretty boutique, just a stone's throw from the ocean. The House of Pariès, founded in 1895, is a dynasty of master chocolatiers-pâtissiers-confiseurs who, for five generations, have handed down their ancestral know-how. The famous ^Kanougas®, the house signature, the astonishingly crunchy ^Espelines®, the ^Mouchou® (Basque for "kiss"), the unmissable Basque cakes... Not forgetting the ice creams and sorbets rewarded in 2019 by Gault & Millau. An authentic nugget for all gourmets.

For the pleasure of the small and the larger, make a gourmande stop at this glacier which combines taste with originality. Delicious and exclusive fragrances of Italian ice will be offered to you: Smartiees, Kinder, Nutella, caramel caramel, tiramisu, Toblerone, Bounty, melon, meringue, lemon pie… But also pancakes, homemade chocolate, waffles and churros, a real treat.

More than a chocolate factory, Maison Saunion is THE house of chocolate in Bordeaux, a house that has been established for four generations on Cours Georges-Clemenceau. Thierry Lalet, nicknamed "Le petit Saunion" (the little Saunion), took over the torch of the family business in 1994, always with excellence. Refined shop, cosy welcome. On the shelves, a magnificent selection of fruit pulps, calissons, disguised fruit, and an irresistible range of chocolates: Montmorency, truffles, Guinettes, Clemenceau (rum-candied cherry coated with milk chocolate) as well as the must-eat Gallien de Bordeaux, the oldest chocolate from Saunion with a nougatine shell, almond heart from Provence and hazelnuts from Lot-et-Garonne. Great refinement and the promise of exquisite gourmet moments. In the summer, lovers of sweet treats can enjoy ice-cream in cones or jars sold in a very retro trolley.

A must in Bidart, the Fournil de la Licorne is an artisanal bakery-pastry shop that has won the support of locals and visitors by making quality products. You will succumb to the Basque cake, the specialty of the house. From pastries to breads and baguettes "baked throughout the day", through delicious desserts, try the famous Russe, a light butter cream on a crunchy praline cookie: a delight! Or savory and complete menus with sandwiches: Iberian, Biarrot with white ham and many others.

Prize for the best galette in the Pyrénées-Atlantiques department for Maison Berterreix. a^{3rd-generation} baker and pastry chef, Bruno doesn't just produce the famous "home-made" galette in January. He's also a talented pastry chef, making viennoiseries, special breads, sandwiches, wraps, macaroons, Arinak shortbread, Basque cakes, homemade ice creams and sorbets (12 flavors): chocolate with Espelette chili, cherry, raspberry, mango... Tasting obligatory!

The Artigarrède patisserie, well known in Béarn for its famous Russe d'Oloron, also offers its gourmet jewels in the Pays Basque. The Russe is the original product, accompanied by the company's chocolates, including the famous Muscadines, Rosquilles and artisanal jams, some of them original, such as the fig, citrus, walnut and gingerbread jam... The Russe, created by Adrien Artigarrède in 1923, is considered to be one of the most subtle and delicious of all cakes. A house that radiates and delights generations of gourmets.

This old building from 1741 is jealously protected by Gérard Lhuillier. He is also the guardian of a trade in danger of disappearing. From then on, every day, he makes a daily bread, a lordly one, in the old fashioned way. Country, rye, wholemeal, sweet loaves, meture, these round cornmeal loaves much loved by the elderly and the young. With milk and farm eggs, he creates delicious shortbread, small and large, the loaves, these cakes with aniseed and Basque cakes any size ... Guarantor of the tradition and the know-how.

Pascal Moustirats began as an apprentice pastry chef at Heynard, before moving to Paris to apprentice as a chocolatier at Robert Linxe's La Maison du Chocolat. He then spent 3 years at Ladurée before returning to the Basque Country. Bonbons de chocolat, ganaches, pralines and numerous chocolates à croquer make up Pascal's Noir range. He also offers bars of different percentages and origins. 3 stores now with tea room between Bayonne and Hasparren.

Could it be that a lucky star has risen above this patisserie, an unmissable reference in the Basque Country and particularly in Saint-Jean-Pied-de-Port? Passed down from generation to generation, today it's the^3rd generation who carry on the family tradition in an exceptional setting, with original woodwork and superb antique furniture. The signature Basque cream cake, cherry cake and other specialties include macaroons, almond tuiles, cookies, cakes, butter cakes and Italian-style ice cream...

This bakery located on the square Paul-Doumer has kept all the refinement and elegance of a place that has more than a century of existence. From the entrance, our look is raised by the beautiful painted ceiling where a flamboyant chandelier is suspended. Then he walks along the windows with a thousand wonders: opera, black forest, saint-honoré, raspberry pie, strawberry, paris-brest, pears for the most classical; but also Russian (almonds success, praline butter cream), coquelin (almonds and light chocolate foam) and the famous duo, creamy creamy with a black chocolate foam. Farandole of gourmet delights that compete with the finest works of art created by Joël Bonnet, the pastry master of the place for over twenty years, and all his team. The huge period of time that allows artisanal cooking and develops all flavours is probably one of the keys to success. Also baker, you will find a series of special breads, olives breads, mustard and bacon, and many more. The gourmands will be tempted by the macaroons, cannelés or chocolates that narguent us from the corner of the eye. There are also artisanales ice creams, and depending on the season, you will be seduced by the «ceps basket» or the «harvest basket», magnificent milk compositions. Take advantage of the tea lounge area, to taste homemade milk chocolate, outside if time permits!