Where to buy bread cakes chocolates ice cream Côte Aquitaine

At the same time pastry cook, chocolate maker, ice-cream maker and caterer, the Marquet pastry shop is very appreciated by those who have tasted its sweet delights. Already, the shop window does not leave you indifferent. A cannelé is divine for a snack, but the pastries (small or large size) are meltingly good. Let's not forget the regional specialties such as the Dune du Pyla, the Pinasse glacée or the dunettes; small almond paste cookies flavored with Bordeaux fine, pine nuts and chocolate. The address also offers a quality catering service.

Artisan chocolatier Puyodebat is a benchmark in the small world of Basque chocolatiers. Between Cambo-les-Bains, Biarritz and the Art Deco-style store in Bayonne, you'll find the praline specialty: the Craquinette, so good you'll want to have one every time. You'll also find other must-try creations: mendiants, rocailles, aiguillettes au piment... and grand cru chocolates: napolitains, dark chocolate ganaches... Upstairs, you'll find the Salon de Chocolat, where you can enjoy a sublime hot chocolate.

Pascal Ges, pastry chef and chocolate maker, is, like many craftsmen, not very talkative when it comes to talking about his passion. That's fine with us, because a good tasting is better than a long speech! Do not deprive yourself. In the store, it is the lady who advises and explains the different varieties of chocolates. The golf ball is one of the original creations, like the Hossegor caviar, a delicacy to offer or to share. Individual or not, the pastries are made with fresh fruits. You will hesitate between the croissants with pine nuts, the Louise tart with caramel shortcrust pastry, the rum baba and its pipette, the spread, the home-made ice creams. Tea lovers will be able to choose from the range of Pagès teas. The locals and visitors are not mistaken, the famous Basque cake, plain or with morello cherry, remains a must. Once you have made your choice (which is not easy) you can't wait to go home and taste them.

Carmen and her son Anthony opened their first boutique in Bordeaux's Place Saint-Pierre, followed by a second in Arcachon's Moulleau. The all-white storefront is chic and sober, with its old-fashioned moldings. The ice creams and sorbets are handcrafted to the highest standards by Terre Adélice's master ice-cream makers. Everything is 100% organic, with no colorants, chemical flavors or preservatives, and 52 of the 104 flavors are vegan. The choice is vast, and some of the flavors are surprising. The welcome is all smiles, even when it's crowded.

A staple of Basque delicacies, it has been delighting generations of gourmets since 1946. You'll find classic regional chocolates such as Rocher de Biarritz, Touron Basque, Calissons and cocoa powder... In winter, truffettes are on offer, and all year round, chocolate lollipops, tablettes and caramels are on the menu. A house also renowned for its pastries. Gâteau basque, millefeuille, Saint-Honoré, fruit tarts, baba au rhum, etc... a difficult choice, with a range of creations to choose from.

At Thierry Bamas, a pastry chef with a host of awards to his name, including Meilleur Ouvrier de France and world champion of frozen desserts, patisserie is elevated to the rank of gourmet art. Signature sweet treats include millefeuille, paris-brest, basque cakes, cakes and lemon meringue tarts, all of which are perfections of taste and iced sweetness. A gourmet address not to be missed, with new creations all year round!

Behind these two feminine first names, Henriette & Olga, borrowed from their grandmothers, are two friends: Dimitri, a pastry chef by training, and Christophe, a salesman. The two boys have a passion for gourmet food, based on values such as authenticity, know-how and conviviality. They select only local products to produce pastries, verrines, 580 ml pots with a choice of flavors in the sorbet and ice-cream categories, and even ice-cream sandwiches combining vanilla, cookie and caramel, or mango, passion fruit and Sichuan pepper. The decor is warm and sunny.

With a grandfather and uncle who were bakers, and a father and brother who were pastry chefs, Denis Daubos always knew that he too would become a pastry chef. It was during his military service in 1980 that he seized the opportunity to become the Minister of Defense's pastry chef, before handing over to Pierre Hermé. What a career! In Mont-de-Marsan, only he can offer you chocolates and pastries flavored with Armagnac and local Grand Cru. He's also known for his delicious marshmallow bears with pear, coconut and mulled wine...

Place Clemenceau is home to the boutique of pastry chef Thierry Bamas, MOF since 2011. A year earlier, he became world champion in frozen desserts. While he already excels in Bayonne and Anglet, what this creative pastry chef lacked was an intense venue close to the sea. Here, you can enjoy cakes, chocolates... as well as the brand's famous ice creams. Bamas is also a dessert school, where you can share the chef's expertise and impress your guests by learning or perfecting your technique. All levels.

In the little grocery store, you need to ask for the background of foie gras: a brioche brioche inside which is covered by a fresh foie gras and pommes apples fed by port, salt and pepper. You're heating it on the spot. Taste the speciality of the house, the Montadour, the background of success praline with nuts and nougat pilés, wrapped with a film of chocolate, and tasting these chocolates, the thistles of Chalosse, you will keep a tasty memory.

This Belgian brand is no longer present! 100% pure cocoa butter and winning trio! Whether black, white or white, all Léonidas chocolates are small gourmandise jewelry, beautiful and good… This boutique in the city centre offers the entire palette and all the shelves of the house in different formats. Beggars or guinettes, as usual at Léonidas, you can add your own ballotin.

Guinette with Armagnac and Morello cherry with kirsch are the chocolate factory's oldest products. They combine fresh fruit and selected liqueur in a dark chocolate coating. A nod to wine, of course, with Sarments du Médoc, fine chocolate twigs enhanced with sweet perfumes (blackcurrant-basil, mint, orange...). Other specialties include Perles du Médoc, grapes macerated in a peach and apricot syrup, coated in dark chocolate, or delicious chocolate bars combining pleasure and refinement. A real delight!

The capital of the Basque Country has also been the French City of Chocolate since the 17th century. L'Atelier du Chocolat, since 1951, has been one of its prestigious ambassadors, renowned for its rigorous selection of the world's finest beans, and for its recognized expertise in handcrafted creations. This Bayonne boutique, like the 5 others in the Basque Country, offers all the expertise of master craftsmen. Bouquets de Chocolat®, chocolate spreads, boxes of chocolates for special occasions, organic chocolates to treat yourself too!

In the heart of Anglet's Pontots business park, this is the place to go for a gourmet lunch break. With its sheltered patio and plancha (in season), its space dedicated to bistronomic catering, on the spot or to take away, and the product showcase. From speciality breads, viennoiseries and cakes to savoury pies of generous proportions, XXL burgers, mixed salads (Landaise, Basque, Caesar...), sandwiches and more. All made on the premises by a team of professionals.

WE: 2 artisan chocolatier-biscuit maker-glazier-cook... for 10 years! Mathilde and Guillaume, 2 enthusiasts of taste and chocolate, combine their know-how to create dark and milk chocolate bars, P'tit Basque praline-hazelnut bites, caramel spreads, marshmallow bear paws, etc., from their Arcangues lab, to the delight of gourmets/gourmands. And grandmother's jams, apricot and strawberry. You can also try the house specialty, iced Basque cake, all from their little boutique-counter in Biarritz.

Two minutes from the beach of Port Vieux, you will appreciate a stop at Noisette Pâtisserie, which also serves as a tea room in a cosy and luminous setting. Already a very popular supplier to professionals in the Basque Country, you will succumb to the sweet (and savory) treats where hazelnuts have found their letters of nobility. Signature recipes and variations made in the store's laboratory but also in Iraty. Equally generous pastries, financiers, cakes for a snack on the go. Thank you Sandy and Mathieu, this talented duo.

What strikes you when you come home is the smell of hot bread, as effective as a siren song. Chanelle St-Amour loves to travel, but what motivates her most is meeting people and loving good things. An authenticity that can be found in her micro-bakery, where people flock to savor breads of character kneaded by hand, with passion and creativity. With a nod to her hometown, the place also offers beautiful products brought back from her travels, and from small producers with the same environmental and responsible approach.

A 100% plant-based and organic artisan ice cream maker, Psychedélice is THE place to go for delicious ice cream, with flavors that are both powerful and subtle, and above all not too sweet (unrefined cane sugar)! Sorbets, ice creams and wafers are all made on site. We like to do the tasting on the spot, because you can also have a drink. The team will be happy to suggest refreshing cocktails as you leave the beach. And vegan boards and tapas from 6pm to get the evening off to a good start. Shall we meet there?

We can't resist this delicious cake, with its pastry cream bursting with choux pastry. A delight for young and old alike, resurrected here thanks to the expertise of our young Master Craftsman. An institutional address which has recently been taken over and which also offers other "homemade" pastries, sandwiches, special breads... Created by the famous Parisian pastry chef Chiboust in 1840, he gave the name to the street where his business was located.

Known throughout France, discover a whole range of Dunes Blanches like the Dunes de Piquey with a whole range of flavors: raspberry-white chocolate, salted butter caramel, sesame nougatine, Nutella and dark chocolate. Other specialties: sacristains (a pastry made of twisted puff pastry, covered with royal icing and sprinkled with flaked almonds, all sprinkled with sugar), rye pie with fruit, fisherman's baguette with melted cheese, nuts, bacon, and olive ficelle or chorizo ficelle.

Béarn baker Nicolas Gruel, the 2019 European and French Boulanger champion, and Corsican pastry chef Jean-Philippe Battesti, formerly of Ducasse, celebrated their 2023 runner-up title in France's best bakery competition. It has to be said that these two enthusiasts have a single credo: to make everything in-house from A to Z. At Grain, every loaf of bread and viennoiserie is shaped by hand, following the rhythm of the seasons to use only fresh, sourced produce. Specialties include chestnut and mandarin bread and pistachio and orange blossom tart.

Before becoming a baker (since 2017) specializing in natural sourdough bread and 100% organic native French flours, Stéphane Chauvard spent 15 years in Madagascar. There, he ran professional integration workshops in the fair trade movement. And he remains deeply convinced of this. But today, Pain d'Ici was awarded the Grand Prix Coup de Coeur at the ^15th Banque Populaire des Landes ceremony. Which just goes to show that he was made for this job too. Also in Castets and Saint-Julien-en-Born.

Apricot and lemon verbena sorbet, figs from Provence, white peach from the Rhone Valley and basil from the garden... Flavors that keep their promise. Behind these delicacies with an incomparable taste: Delphine, member of the great family of the National Confederation of Glaciers of France, who makes with love artisanal recipes that are constantly renewed. Everything is homemade and local: from charlottes and iced cupcakes to cones and cookies. We especially like the natural yogurt ice cream made with milk from the Baren de la Matte farm.

Chocolaterie Laia has opened its^2nd boutique in Ossès, which already boasts a number of fine local artisanal brands. It is one of the last artisanal chocolate factories in the region, working the cocoa bean to master every stage of its transformation into chocolate, from roasting to grinding and conching. The production of chocolate bars - from Peru, Ecuador...-, ballotins, bite-sized chocolates, spreads... Exceptional chocolates with no added oil. Rendezvous atfor a chocolate break, or sample our homemade ice creams in summer.

It's this recipe, with its secrets of crunchy cabbage topped with a light, airy cream, developed throughout the day, that has made the Dunes Blanches "success story". Combined with raspberry, pistachio, strawberry and other flavors, this light cabbage can be enjoyed at any time of day. This sweet treat can be enjoyed in Bayonne, Paris, Bordeaux, Arcachon, Cap Ferret, Biarritz and... Saint-Jean-de-Luz. And ephemeral versions with limited-edition seasonal fruits.

A 2017 winner of Réseau Entreprendre Aquitaine, Oven Heaven is a collective of artisans founded by two brothers, one a pastry chef and the other a roaster. While the workshop is in Bègles, the store is in Bordeaux. We used to come here for the specialty coffees and superbly flaky viennoiseries. But since September 2022, the name and decor have changed to make way for Goûtu, a new hype address on the Cours de la Marne. It's a great place to enjoy a sandwich or a slice of pie, and a pastry of course! And always with a good cup of coffee, of course!

The madeleine of your childhood... Maison Teulier has recreated it! And many other madeleines are made here, as well as breads of all kinds and with different flours (rye, corn, etc.), "homemade" viennoiseries, plump croissants and chocolatines (pains au chocolat for some), muffins, brioches and so many other sweet treats. Pastries include seasonal fruit tarts, maxi-baba au rhum, paris-brest, tiramisù and mille-feuille. Savoury break too, with cold snacks and daily and seasonal dishes.

Attention all chocolate lovers! Hugues Gaudet has not one, but 2 boutiques, or rather a 100% chocolate workshop. Here, you won't find any pastries, but chocolates in bulk or in boxes, snacks, beggars and numerous chocolate bars, including for diabetics. You'll love the chocolate ball that melts in contact with hot milk, releasing a marshmallow teddy bear, the Dax bullring medal to take home as a souvenir, and the P'tit Landais ball cone. Snacks are also available.

This is the story of an artisan bakery-pastry shop specializing in tourtières made with Armagnac (formerly Pastis Gascons). With apples, prunes, raspberries and blueberries, pears and chocolate... Pâtissier Gascon tourtières can be plain or filled with a variety of fruits. Something for every gourmet! Flour from the regional Gers Farine mill, Armagnac from the Samalens distillery in Laujuzan, red fruit from the Les Framboises du Tursan producer in Bahus Soubiran... Here, everything is homemade with local produce.

Lucas bakeries and patisseries in the Landes region and in Bayonne in the Basque Country are enjoying well-deserved success, thanks to the quality of their products and their warm welcome. This store, close to the lake, is a must. Some thirty different breads, a dozen viennoiseries, tourtières, croustades, Basque cakes... There are over 70 kinds of cakes and other specialties. Delicious new products: Lucas dessert creams!

Ttotte (pronounced "tiotié", Joseph in Basque) and Stéphanie run this pretty chocolate shop under the arcades of the Splendid. The Maître Artisan Chocolatier, who cut his teeth at the prestigious Maison Pariès, has even opened a second store, La Fabrique de Ttotte, in Saint-Geours-de-Maremne. Specialities include: peanut tuiles, orangettes, chocolate chouchous, croq'maïs... And l'Or de Ttotte, a dark chocolate made from a blend of beans from Bolivia, Ecuador and Venezuela, combined with the texture of South American brown sugar.

This craftsman, whose workshops can be visited in Espelette, perpetuates a chocolate-making tradition that began over 400 years ago in the Basque country. Since then, Espelette chillies, cherries, Izarra Vert and Salies-de-Béarn salt have been blended with pure cocoa butter chocolate to create new flavours. Chocolate is treated with exceptional care, combined with the aromas of the South-West region. Here, it's all made-to-measure, as you can compose your own ballotin or "paniers garnis"... Intensity and authenticity make Maison Antton an address not to be missed!

This master pastry chef and chocolatier has set up an elegant space in his store that showcases his products, his profession and his personality. Franck Mendivé is a passionate person, who admits to "intellectualizing everything, having fun while working to the point of gourmet delirium... sometimes". Many delicacies come out of his laboratory, pastries, chocolates, tubes of gourmandise, chocolate almonds, bars, bites, touron.... He is also a renowned caterer of both savory and sweet dishes.

When Michelle, a pastry chef trained in Buanes (the stronghold of the tourtière), joined forces with her organic-minded son Simon, the result was the first organic tourtière in the Landes! Eggs from Castandet, blueberries from Bournos, armagnac from Ayzieu, vanilla from Madagascar, oil from Lectoure, prunes from Agen... All organic ingredients guarantee the unique flavor of this must-have dessert. While Michelle makes her specialities, Simon is busy selling them at local markets. Demonstrations take place all year round, by prior arrangement.

This patisserie-tea room, with Guillaume, will make you succumb to its many sweet nuggets to the delight of your taste buds. In a short space of time, and after an initiatory journey with MOFs, starred chefs in the Basque Country and abroad, our pastry chef has made a name for himself as a craftsman, skillfully reinventing gourmet flavors with refined textures from around the world. Exotic cheesecakes, seasonal tarts, viennoiseries (made with PDO butter and local flour), savoury dishes such as lasagne, burrata salad, savoury waffles...

Maison Antton, artisan chocolatier, has its workshop in Espelette. The chocolate is made using traditional methods, combining the aromas of the South-West region. To delight your taste buds, you'll find a wide range of ganaches, pralines, tablettes and a selection of cookies in the Urrugne boutique. Discover chocolates that sing of the South-West: with Espelette chilli, Izarra, Salies-de-Béarn salt... Tailor-made, with a wide choice of boxes, gift sets and gourmet baskets to choose from. Simply irresistible!

Sacré Sucré is the kind of address you can't miss, with a taste of childhood and vacations. After 33 years of hard work and smiles, Monsieur and Madame "Chichi" as they were known, have handed over the store to Jean-Pierre's godson Thomas. Apart from the name "Ô Sacré Sucré", nothing has changed! With sugar, Mars-style caramel or Bounty-style coconut, the crepes and waffles are homemade. Late into the evening, you can enjoy Italian-style ice creams and succumb to the temptation of a wide selection of sweets.

Maxime, France's best apprentice and head pastry chef at T. Bamas, creates cakes, ice creams... and other delicious treats we can't get enough of. This creator of meaning and taste stands out for the lightness and freshness of his products, and doesn't hesitate to revisit traditional recipes. With timeless fruit tarts and cakes, "comme un air d'opéra", "rapide comme l'éclair...", creative logs and the house signature, "la boussole", a financier available in several flavors, a real treat.

In the Landes region, it's often said that there are as many pastis recipes as there are communes. Recovered by Carol Hofbauer's parents, the recipe from Bouheben's artisanal patisserie has been delighting the inhabitants of Escource, the surrounding area and the "well-informed" for over 25 years. Alongside Carol, her husband Thibault offers shortbread, Basque cakes and ^Bascarons®, a surprising gluten-free cookie made from sugar, almond powder and egg white. These delicacies can be found at the best retailers in the Landes and Arcachon Basins!

Well-known to neighborhood regulars at the traffic circle next to other food shops, Baskifornia bakery, formerly La Licorne, has undergone quite a facelift since the change of ownership in June 2022, when it moved to Biarritz with Le fournil de la Baleine. A beautiful counter and window display overflowing with viennoiseries, cakes (Basque...), savory-sweet tarts, sandwiches, bowls, wraps... Everything here is made on site, in the lab, and that's what makes it different from industrial bakeries. The artisans we honor.

Both Biarritz and Bayonne are full of chocolate nuggets. Maison Gaborit, located in the Docks district, a place already well known for its concentration of craftsmen (baker, delicatessen owner, florist, etc.) is one of these jewels, with creations worthy of works of art! We even hesitate to taste them, so original are these compositions, all year round. World chocolate champion, our artist chocolatier is constantly inventing new pieces and recipes of exceptional chocolates and pralines, for Easter, Christmas or your family events.

The Mendiburu family, who specialize in dairy production in Bardos, have started making their own ice creams and sorbets. While they make classic flavors (chocolate, caramel, hazelnut, rum raisin, etc.) directly on their farm, these atypical ice-cream makers also offer their own creations: Patxaran ice cream, cherry and crème fraîche ice cream, cucumber sorbet, raspberry-lime-Espelette pepper sorbet, crème brûlée omelette...

Maison Pommiers is one of Anglet's finest pastry houses! At the helm is Frédéric Pommiers, whose passion for patisserie goes back to childhood, and who has worked in such astonishing and demanding establishments as L'Elysée, the Hôtel du Palais... and also in Australia and England. Using exceptional raw materials and creativity, the pastry chef has been creating an excellent range of cakes for 30 years... The inimitable Basque cake is the house specialty.

This artisan ice-cream maker, the only one in the Basque region to hold the Glaces Artisanales de France label and winner of the Talents gourmands 2017 competition, offers refreshing sweets with flavors as classic as they are singular. Manufactured to a demanding quality charter, Bastidarra milk, sorbets made with 45% fruit, flavors adapted to the seasons (including, of course, must-haves like dark chocolate sorbet, cremino, lemon meringue, raspberry...), not forgetting logs and frozen pastries. A wide range of sweet treats are also available.

The Musée du gâteau basque (in Sare) also has a store in Ainhoa, one of France's most beautiful villages. Here you'll find the artisanal excellence of its pastry chefs, with Basque cakes, shortbread, macaroons, almond croquants, puff pastries and sheep's cheese shortbread. All handmade with local products. Before or after a hike, take a sweet and savoury break on the shady terrace or in the "jardin du curé" behind the store. A gourmet culinary workshop where you can learn how to make your own cake and take it home with you.

Building on the prestige of its creator André Mandion, this institution is adapting its savoir-faire of yesteryear to the discoveries and flavors of today and tomorrow. Throughout the year, and according to inspiration, you can enjoy 3 seasons of pastries designed and created to suit your every whim. You won't be able to resist cakes and tarts with seasonal flavors, created daily. In addition to cakes and pies, sorbets and ice creams - because ice cream is enjoyed all year round - there's a wide choice of savoury petits fours for entertaining guests.

Facing the Grande Plage, this tearoom and patisserie is a must in Biarritz for a gourmet break. Founded in 1890, Maison Dodin is part of Biarritz's DNA, making it timeless. Handed down from father to son, generations of Biarrots and tourists have appreciated this institution, which has maintained its know-how and the quality of its products. Dodin has preserved its recipes and flavors while modernizing with more original confections. Enjoy a hot chocolate with a view of the ocean and sea spray.

Whether you head straight back to the beach at La Garluche or take a seat at one of the many tables on the terrace, Le Ressac is the artisan ice cream parlour facing the ocean! And you'll be able to choose from 70 flavors of ice cream and sorbet, including cocoa, double vanilla, ginger, basil and citrus cactus for lime lovers. The smoothies are not made with fresh fruit, but they are nonetheless thirst-quenching. A formula with a full galette, a crêpe and a drink is available here for 15 euros.

It's a gourmet's paradise, where you'll find everything to satisfy your sweet and savoury cravings. The famous black cherries macerate in the workshop. The other attraction: chocolate with Espelette chilli pepper and Muxu d'Itxassou, a pear-flavoured cherry from Brana, coated in dark chocolate. Pure ewe's and goat's cheeses, sauces, ready-made meals all flavoured with Espelette chilli pepper, Eki beers, Irouléguy wines and Basque linen.

Here you are in France's first Diogo Vaz boutique, whose name echoes the cocoa bean plantation in Sao Tomé in the Gulf of Guinea (where the chocolate is directly produced). Taste this excellent raw material in a variety of forms and flavors: breakable slabs, hazelnuts, dark chocolate bars, cocoa nibs, cocoa nibs... all products that will make you melt. You'll also want to try the pastries made with Diogo Vaz chocolate and the artisanal ice creams, which can be eaten on site, in the dining room or on the terrace. A real treat!