Where to buy bread cakes chocolates ice cream Côte Aquitaine

Specializing in "organic" sourdough bread, the Fagoa bakery offers some thirty different breads, "organic" viennoiseries, pastries with a real "pâtissier", and savoury tarts; all to take away or enjoy on the terrace. Joël and his team, including apprentice "marmitons", smell like the warm bread of yesteryear. Cereal, nut, fig, rye or wholemeal breads, with a gluten-free range. It's an inter-generational savoir-faire, and you can't resist the variety of light, artisanal viennoiseries.

Well-known to locals since 1993, Glaces Romane is a Hossegor institution! As you stroll through the town's streets, you won't be able to miss this little store with its assertive, modern style. With over 60 flavors to choose from, the artisan ice cream maker offers a wide selection of ice creams, Italian-style ice creams, vegan ice creams, sorbets, granitas and homemade milkshakes. In cones, tubs or to-go tubs, there's something for every taste! In winter, Glaces Romane also makes delicious Yule logs to order.

L'Atelier du Chocolat has been an ambassador of taste and craftsmanship since 1951. Chocolate has been part of the gastronomic landscape of the Basque Country and its culinary traditions since the ^17th century, with Bayonne being the French City of Chocolate. This boutique, like the 5 others in the Basque Country (35 in total in France), offers a wide variety of chocolates in all their splendor. Bouquets de Chocolat®, chocolate spreads, gift boxes and gift sets, as well as a range of organic chocolates.

Self-taught and passionate about chocolate, Virginie, the founder, invented her own chocolate, which led her to discover plantations in Costa Rica, Vietnam, Mexico... in all, a dozen producing countries supply the world's finest cocoas. From her workshop in Tarnos, our chocolatière creates a multitude of combinations that can be found in her chocolate cellar, as well as creations by other artisan chocolatiers in the heart of Bayonne. Welcome to our cellar of chocolates, an invitation to travel and savour.

La Fabrique à Desserts is a tea room that delights you with traditional or signature fine pastries (some are gluten-free). With their freshness and well-controlled sugar content, they're well worth the detour. The hardest part will be choosing. You'll also find lactose-free homemade cakes, confectionery, cookies, entremets to share, chocolate bars from Maison Pralus, ice creams... And a fine selection of teas (FBKT). There's also a lunch menu. On site, takeaway or delivery?

This café offers on-site dining, but does not deliver.

Loïc is the latest in a long line of talented Basque cake-makers. Our artisan pastry chef of 42 years has finally made his dream come true by setting up his own workshop-boutique in Bayonne. On site, he controls his production from A to Z. Crowned best Basque cake in Bayonne in 1996, he now makes some thirty pieces a day using Herriko flour. These include cream, cherry and chocolate cakes, as well as shortbread and other boxed versions.

A beautiful patisserie full of delicacies in Ustaritz, and you'll only want to come back to taste everything! Everything here is homemade by our young craftsmen, Marylin and Andreas, pastry chefs by trade: cakes, pastries, sourdough breads, ice creams, chocolate bars, beggars, sandwiches... Classic cakes as well as more modern ones and creations such as almond sablé, crème brûlée vanilla cream, rhubarb confit, rhubarb mousse... A range that evolves according to the fruit in season and the chef's inspiration.

Arlette is the name of Caroline's grandmother, who gave her a taste for good patisserie. A graduate of the Ferrandi school in Paris, a benchmark... After traveling the world with her baker companion, they set down their suitcases and utensils on rue d'Espagne, in the heart of Bayonne. The store smells of flour, warm bread and homemade pastries. You're in the presence of true artisans of taste and good artisan bread. Organic bread, sandwich bread, sourdough bread, rye bread and more. We also offer pizzas, daily sandwiches and petits fours.

Dunes Blanches are the brainchild of Pascal Lucas, a baker in Grand Piquey. His famous crunchy puffs filled with light, airy cream are almost as well known in Bordeaux as cannelés. We can't resist treating ourselves to one or two - or even more - for sheer indulgence. You can buy them in Arcachon, Bordeaux and even in the Marais district of Paris. The recipe remains a secret, and to diversify tastes, Pascal Lucas sometimes offers ephemeral creations...

Pierre Mathieu worked at the Mandarin Oriental in Paris before returning to Bordeaux to open his own boutique. He shares his passion with his customers. It's very difficult to choose between all the cakes awaiting us in a very colorful window display. The Cardinal (crunchy streusel with hazelnut praline, punched chocolate raspberry cookie, creamy raspberry jelly, creamy chocolate-raspberry mousse) or the Paris-Brest are sublime. Pierre Mathieu makes macaroons, wonderful cakes, ice creams, sorbets and a few chocolates.

Gourmands and gourmets: remember this address for the quality of its warm bread, homemade pastries and freshly baked viennoiseries! The duo of artisan bakers and patissiers are in tune with taste and quality, with classic breads as well as more atypical breads: spelt, muesli, Norwegian... made in the purest bakery tradition. As for pastries, the ethic is the same: pavlova, seasonal tarts, éclairs and babas... At lunchtime, you can enjoy lunch on the terrace with home-cooked dishes and the daily special.

The Maison Guignard is an institution in Le Mouleau since 1909! Pastry, chocolate and ice cream maker, it is undoubtedly one of the best addresses in the region. The pastry cream is a delight, but it is especially the cannelés that make its reputation. The eclairs of the Maison Guignard would also be the best of the Basin, and beyond, and the strawberry tarts are sold by the meter... The store is a victim of its own success: a queue often stretches out several meters on the street, but the efficient team serves you with a smile as soon as possible.

A true emblem of Bordeaux, the canelé is a delicacy that dates back to the ^16th century. It's a pastry made from flour, eggs, milk, vanilla and rum. And it's a real challenge to get a canelé that's soft on the inside and crisp on the outside. La Toque Cuivrée does it perfectly. Whatever store you go to, you'll always get a warm welcome and a choice of three sizes of canelés. You'll also be tempted by apple-prune tourtières, almond bordelais, chocolate fondant...

While you're in Anglet, be sure to stop by the Supervie bakery and patisserie for a taste of the Basque cream or cherry cake, the couronne des Rois, one of the Basque country's finest references! Everything here (apart from the confectionery) is homemade, respecting traditional craftsmanship and know-how. Don't hesitate to be patient as you queue up in front of the window, because Angloys and gourmet tourists alike are not mistaken. Chocolatines, croissants and pains au lait in the morning, chocolate éclairs and fruit tarts in the afternoon...

Chocolate addicts will be seduced by this boutique opened by two gourmands, Ophélia and Alice. This ice cream parlour stands out from the rest by celebrating chocolate in all its flavours (dark, white, milk, ruby...) and forms (ice creams, sorbets, mousses, tablettes...), but above all thanks to its vegan range of ice creams, pastries and viennoiseries. You can't resist a crêpe topped with homemade spread and vegan whipped cream. Waffles are also available in a savoury version (vegetables, tofu and feta-style "fauxmage").

This small bakery-pastry shop offers breads kneaded and baked on site, from the most traditional to the most special (wholemeal, cereal, corn...). As in all bakeries, you'll find viennoiseries, cakes, sandwiches and salads; perfect for your lunch break. Chocolate or pistachio eclairs, Russian cakes, citrus babas, cream puffs, tarts, flans... Le Petit Futé couldn't resist tasting a delicacy for you, and we can confirm: their Basque cakes are to die for!

Coralie Gauvrit and Antoine Latry revisit the famous Landes pastis that they make in their new restaurant Les Allées, this delicious cake flavored with vanilla and Armagnac. Awarded at the "saveurs Nouvelle-Aquitaine" contest in 2022, these two pastry lovers have revisited grandma's recipe, made with simple and quality products (vanilla imported from Madagascar). You will find these pastis in many stores in the area, especially at Fantaisies Gasconnes. And on the markets. To be tested !

Sylvie, from the Charente region and settled in the heart of Cambo-les-Bains, is a baker by trade. Her store is full of flavors and sweet smells. It's hard to resist the pralines, cherry cakes, Basque versions of the famous Charente cake, angelica, walnut crunchies, not forgetting the Espelette chilli sweets (the town is very close). You can also enjoy the collection of coffees such as the organic San Antonio from Guatemala and teas with rose petals or blood orange, the result of a rigorous selection.

The Bakery Art Gallery, BAG for the intimate ones, is an unusual and all-in-one place: a bakery-pastry shop, a bookshop, a tea room, a contemporary art space... This surprising concept store offers gluten-free bread. Sylvie, the baker, offers original breads, such as the "Tout chocolat", with rice flour, cocoa and chocolate chips. This very warm meeting place also offers delicious pastries, as well as lunch formulas and even a hearty brunch on weekends. The space is also intended to be an artistic place with shows, exhibitions and projections of artists' videos. BAG is indefinable: the best thing to do is to go there!

Here, Anne-Cécile advises you and lets you share in the life of her bakery. In fact, everything is made right before your eyes. Baguettes, gluten-free breads, spelt breads, seeded breads... The bread is made with organic flours from nearby mills such as Saint-Pé-de-Léren. Depending on the baker's mood, small pastries and viennoiseries are created, such as cinnamon balls. You can also find all these delicious products at numerous events, as well as on Saturday mornings at the Dax market.

Since opening their first bakery and patisserie in Bayonne in 2010, Valérie and Philippe can be proud of how far they've come, with the opening of a second boutique, Le Petit Gascon, and the latest acquisition, Mauriac, a Bayonne institution. The first boutique is home to the lab, where marmitons, bakers and patissiers are busy every day (and every night). Renowned for the quality of its breads, you'll also find sandwiches, savoury tarts and pastries, from the traditional to the most innovative.

The daughter of farmers, Stéphanie Siberchicot took over the family farm where she grows organically grown cereals and oilseeds, which she transforms into oils, flours, cookies and natural sourdough breads. With her husband Fred, diagnosed as gluten hypersensitive, they launched the "Paysans du grain au pain" project in 2016. La Ferme de Boy also tells the story of this awareness, between traditional practices and innovative techniques. The boutique is open to all gourmets and the curious. Other local products are also available.

Sorbets and ice creams, waffles, milkshakes... Lily à la vanille is the ideal spot for a gourmet break in the heart of the citadel. The handcrafted farmhouse ice creams are delicious (even more so when accompanied by homemade whipped cream!), in classic or original flavors. The setting, a small private garden, is not lacking in charm, and a drinks menu completes the offer. A second outlet has been set up on Rue Neuve, in the center of town. Good to know: ice creams are available to take away in one-liter or half-liter tubs.

At Fournil de Créon, the bread is crisp to perfection, made in the pure French tradition. The pastries, too, are delicious as hell. There's homemade chocolate in every shape and color, gingerbread, ice cream and homemade macaroons in every flavor. These are prepared daily, and gourmets can enjoy them on the spot. Apprentice Alexandre Belvisotti won first prize in the Concours du Meilleur Brioché de Gironde 2024. Pieces montées and holiday cakes on order.

Since 1924, many generations have enjoyed the ice creams and sorbets of Maison Lopez, a veritable institution in Saint-Jean-de-Luz. For decades, the same spirit of tradition and recipes has gone into the making of classics and new flavors. Here, the craftsmen are committed to respecting the authenticity of natural taste, without colorants or other additives. Ice creams made with fruit from local orchards, milk from the Basque region for the ice creams... All homemade, including sorbets.

The blue sky, the ocean, the warm sand... An ice cream? Close to the beach of La Garluche, Milan offers you ice creams and sorbets without coloring or added flavors. Made at the farm, you can add homemade chocolate or organic spread, homemade salted caramel, mango or red fruit coulis and also whipped cream to your jar or cone. As always, the hardest part will be choosing. Even more if you hesitate with the waffles and pancakes prepared under your eyes. To be enjoyed in the street, on the beach or on the terrace above.

Benoît and Domitille spent a few years at Ô Sorbet d'Amour in Arcachon before creating Benetille, a contraction of their two first names. Their production is 100% traditional: the ice creams are made with organic milk produced in the Dordogne, the sorbets are made with fresh products, the cones with or without gluten are made on the spot. The two ice-cream makers give free rein to their inspirations to put colourful and appetizing treats in the bins. One of their best-sellers is a vanilla ice cream with salted butter and caramelized almonds.

Fanny and Simon, better known as Fernand and Paulette, had the idea of importing to Bordeaux a granita recipe discovered in Asia. On board their three-wheeler, they make a crushed ice cream, grated from a block of raw ice to which they add an organic syrup from Meneau, which gives a great granita. They also make homemade fruity eskimos, respecting the seasonality of the fruits, collected from small producers in the region. For the adults, ice creams with Ricard, Spritz or the inevitable Mojito..

Following on from the success of the tiny boutique at the foot of the Grosse Cloche, Cassonade has opened a tearoom next to the Victoire. Good news for gourmets, who can now enjoy a double treat! As lovers of cannelés will tell you, these are the best in Bordeaux. They come in three sizes, as well as pure vanilla and vegan versions. To vary the pleasures, you can also indulge in another of their specialties, such as Saint-James (a soft cookie with almonds, orange and rum), flan, pink praline brioche, and so on

Lovers of good bread, homemade viennoiseries and pastries - with a real pastry chef - will be delighted. Maison Bidart in Hasparren is a family affair, where know-how has been passed down like a rugby ball from generation to generation since 1932. Made on the premises, you'll appreciate the warm welcome and the opportunity to eat the products on the spot, enjoy a gourmet snack, savoury/sweet tarts, the unmissable Basque cake and a wide range of special breads, not to mention some more daring creations.

Launched in Paris in early 2020, La Quéquetterie has quickly grown to 10 locations, and it looks like the family isn't finished growing. The idea for this new pastry concept came from a young Venezuelan, Taziana Jurdi. She makes pancakes or filled waffles in the shape of penises and vulvas. The names are evocative: Sexy Coconut, Black and White, Sugar Daddy, Coco Lover, Cugar or the legendary unicorn... You can also create your own delicacy by choosing the base and toppings to add.

The Loco Polo comes straight from Spain. In a latino atmosphere, we discover frozen sticks not quite like the others. They are vegan, natural and not very sweet, so they are suitable for everyone, even people with dietary restrictions such as diabetes. Another originality: their double texture. The cheesecake stick, for example, is a milk ice cream with a runny raspberry heart. Those with a sweet tooth can even dip their ice cream in white, dark or milk chocolate and add toppings..

The new team and brigade, composed of young bakers and pastry chefs who have taken over this bakery-pastry shop, have the concern of a job well done. Everything is made on the spot, in the laboratory at the back of the store: baguettes with seeds, country bread, twisted bread, rye bread... Fresh and tasty pastries, Basque cakes with cherry or vanilla rum, as well as a nice range of pastries. Already a great know-how for this very young team who trained with master craftsmen!

Pâtisserie, pastisseria, pastis... A Gascon word for "pastry". Pastis Landais is actually a cake from Béarn. Soft and golden, it's a favorite with everyone. You'll find it in bakeries, on restaurant tables for dessert, and in artisan shops. In Dax, Amélie's Pastis arrives directly from Pau, where it is made by Peio, Amélie's great-grandson. After ten years of long and tedious research, father and son have rediscovered the flavours of yesteryear... And what about us? We enjoy them on the spot or to take away.

Rookyto began as a meeting between Chloé (Californian) and Romain (French) in a chocolate factory in Vietnam. Together, they traveled the tropics (then California and India) to learn more and more about the cocoa bean. Their new adventure takes root in Seignosse, in the heart of the artisan village: Les Ateliers de Larrigan. In their workshop-boutique (where you can watch the chocolate being made), you can already enjoy choosing between bars, gourmet treats, drinking chocolate and jams!

It was in 1670 that the ^1st mention of chocolate appeared in Bayonne, which was to become France's Cité du Chocolat. Since 1951, L'Atelier du Chocolat has been offering a bouquet of hand-crafted creations from a rigorous selection of the world's finest beans in its 6 boutiques across the Basque country. And the Saint-Jean-de-Luz boutique is the perfect showcase for the workshop's expertise. Bouquets de Chocolat®, chocolate spreads, boxes and boxes filled with chocolate, organic bars and bouquets, jams and fruit jellies... For yourself or as a gift!

The DNA of brothers Lucien and Sylvain Gautier is beautiful, tasty patisserie, because they have a lot to live up to with their father, a starred chef for 30 years at the Hôtel du Palais and Meilleur Ouvrier de France. Nourished by the excellence of haute gastronomy, they returned to Anglet after a trip around the globe to open their own Maison. From the lab, where subtle aromas are released, discover a showcase with a wide selection of homemade breads, viennoiseries and pastries.

Lovers of authentic breads, here you'll be served with a varied range of artisan breads. Voted best baguette in the Basque Country, the Petit Futé magazine confirms this excellence in taste and diversity. All kinds of breads to try, but also aperitif strings, festive breads, sandwiches and savoury tarts to share. And let's not forget the unmissable Basque cake, made to order, as well as all kinds of homemade cakes and tarts.

The Vallos bakery, located in the heart of the village of Luxey, has won numerous awards, including^3rd prize in the traditional baguette competition in Les Landes in 2014. And^2nd place in 2023. But also^2nd prize for the best butter croissant in Les Landes in 2019, then first place in 2021! With this? This bakery also specializes in Landes pastis. Céline and Sébastien can advise you only too well. For example: a rye pie to accompany oysters!

Long-life pastries, Landes cookies and other local products on delivery! Young and old alike love the shortbread, fruit berlingots, handmade lollipops and candies in a thousand colors. We particularly like the cookie-cheesecake and the personalized cookies. Nor can we resist the hazelnut brownie or the vanilla cream Basque cake. To be found at Fantaisies Gasconnes in Saint-Justin, Comme autrefois dans les Landes in Dax, À deux pas and the boutique at the Hôtel du Lac in Saint-Paul-lès-Dax.

What we love here is the creativity of Morgan Vignon, a young man with an atypical background, originally from Cap Ferret (where he also has a boutique). For Mother's Day? Gourmet roses. For Father's Day? Cigars (Cuban rum ganache). May^1st? Gourmet lily of the valley with almond-hazelnut praline. And for Christmas? A pretty Advent calendar, transparent, well-stuffed baubles, etc. Specialties include a forest honey ganache or a mango passion fruit paste with a coconut praline.

Want a homemade Italian ice cream? Run at Maxi Gelati, the historic address of the ice in Arcachon. Here, neither conservative nor ice fuelled with emulsifiers and other thickeners, we find taste, the real with ice creams manufactured daily in the purest tradition with natural, seasonal and quality products. On the colorful bazaar the perfume range attracts the gourmands: vanilla, lemon, chocolate, liquorice, pistachio, passion, hazelnut, speculoos, strawberry, raspberry, wild ripe, melon, iced brown, tiramisu, rum-reason, salt flower… Generous and tasty ice cream, served with kindness, top! A second address at Moulleau, 226 boulevard on the Silver coast.

Real American-style doughnuts, soft and generous, with the added bonus of not being greasy! Opposite the Musée d'Aquitaine, this tiny coffee shop specializing in donuts was launched by the Black List Café team, a guarantee of quality. You'll find classics like Glazed (sugar glazed), Cinnamon (cinnamon sugar), or Boston cream (custard and chocolate glaze), as well as gourmet ephemera like Pumpkin Spice (pumpkin cream and spice glaze) or Smores (chocolate, honey and toasted marshmallow).

SARL GABORIT - Chocolatier is a chocolatier located in Biarritz. Run by Didier Gaborit, who was voted best chocolatier in the world in 1996, this establishment is renowned for its delicious chocolate creations.

Xavier Lalère has had a consuming passion for chocolate since his early childhood. He has worked as a chocolate chef at Verdier in Pau and at Cadiot Badie in Bordeaux, but creating his own chocolates was an itch. He favors artisanal products and quality raw materials. His chocolates have unique flavors: passion, pineapple or honey ganaches, hazelnut, coconut or sesame pralines. The small choux filled with dark, white or milk chocolate cream or Chantilly make us addicts. The decor is modern and warm.