Where to buy bread cakes chocolates ice cream Midi-Toulousain

Of course, the Artigarrède house is an exceptional pastry that puts on a handmade craft and treats the greedy. But we are not going to lie here, what we love, that we love, that we know, is the famous Russian! Almond biscuit biscuit, topped with a praline cream and a little more that passes from generation to generation, this jewel of gastronomy is here at home. A family case if it is, the cake follows a recipe dating from the th century and holds its name of the ingredients at the time imported from Crimea. In 1925, Adrien Artigarrède added her personal touch and opened his first boutique in Oloron-Sainte-Marie: success is at the meeting. Today, it is his grandson Jean-Paul Bassignana and his great grandson that perpetuate this béarnais, white symbol, such as snow-capped summits, which even has chocolate and coffee flavours. The Rosquille, another emblematic speciality, uses the Pyrenean tradition, this dry cake associated with the white wine of Jurancon was once the festive dessert of the Mountaineers to discover with another flagship signed Artigarrède, the Muscadine, truffle to praline!

At Flocons Pyrénéens, the specialty is... the flocon! This fine dark chocolate praline enrobed in soft meringue launched the success of this house, which has been creating irresistible creations since 1994. You can also try Béret, a 60% cocoa blueberry ganache with a hint of Espelette pepper, or Aure pearls and truffles with blueberry or raspberry pulp. Throughout the year, new products follow one another. Some fifty chocolates take their place alongside our emblematic specialties. A real delight!

The door opens on a delicate scent of orange blossom. Famous in Toulouse for its galettes des rois, or rather for its brioches des rois, this address is also highly recommended for tasting one of the tasty Pomponettes: light and delicate, made with brioche dough, this is the house speciality. Other gourmets will love strawberries, macaroons, rum babas, and, on the confectionery side, chocolates, orangettes, marrons glacés or fruit pastes. Happy tasting, Les Futés!

This local speciality can be found at a... delicatessen! The talented Bonnefous family, Jacques, Marie-Josée and their daughter Françoise, are passionate about quality and respect for the best products. They are the only ones to perpetuate this ancient recipe of the legendary Lauzerte macaroon known since the 11th century. This macaroon does not resemble in any way these small fours stilted in their shell of ice. With their ripe wheat colour, they are cracked on the outside, soft and full of sweetness on the inside. The almond flavours take our soul back to childhood.

At Le Pic Gourmand, Bagnères tradition and the future merge to celebrate a unique savoir-faire. Heritage is the very essence of this confectionery, where Gabrielle perpetuates the traditional berlingot recipe. The future, on the other hand, invites innovation, guaranteeing the reputation of Le Pic Gourmand. With creations like the Bédat log, a delicious nougatine coated with dark chocolate, created in Bagnères. To be enjoyed in the tearoom with homemade hot chocolate. You can also see the passion in action with a berlingot-making demonstration!

Place de l'Estrapade, in the Saint-Cyprien district, is a store that Toulousans love: gourmet, friendly and surprising. Gourmet, of course, because it's first and foremost a chocolatier. And friendly, because it's also a hot chocolate lounge! So take the time to savour a cup as you watch the master craftsmen at work in their workshop behind the glass roof. Surprisingly, Cacao Fages also features a gallery. A photo exhibition, you think? Not at all: chocolate sculptures are on display! Brothers Jérémy and Sylvain Fages are at the helm of this beautiful store, and will be delighted to welcome you with a smile and advise you on your purchases.

Yves Thuriès, Meilleur Ouvrier de France, is known throughout the world for his chocolate sweets. You will fall in love, melt and enjoy his crunchies, fondues in little jars, chocolates in candy or bars - special mention for the dark violet petals -, spreads, caramelized rochers, chocolate bars and lollipops... What happiness! And to get out of the ordinary, take home the house specialty, Le pastel, which is an amazing chocolate shell filled with blue ganache and powdered with powdered sugar.

Pastry chef, chocolate maker and ice cream maker: Alexandre has everything to seduce you! Join the Barrelle boutique, where you can watch the chef at work through the glass roof that separates the sales area from his laboratory. You will have the opportunity to discover his flagship creations, frozen entremets that come in original gourmet bars. Creativity and refinement can be found in many gourmet forms: chocolate bars, candy boxes, spreads, orangettes, coated meringues, ice creams... Go there!

Even before we enter this patisserie, we're already enchanted and conquered by the sweet little treasures in the window. You'll be tempted to buy them all, and rightly so. Chocolate eclairs like you've never seen before, banoffees with their fine, delicate flavors and many other wonderful culinary creations. If your senses are already awakened by contemplating them, you'll find that the pleasure increases tenfold when you taste them. Be prepared, as the pastries are made on a daily basis, so there's little stock. There's also a savoury section on weekdays for lunch breaks. That's all there is to it, now it's up to you to enjoy.

Mr Madeleine takes us back to a cookie we used to eat at snack time, accompanied by a square of chocolate: the madeleine. In the manner of Proust, it plunges us into childhood and comforting flavors. More than a pastry shop, this is a counter open to the street. In the window, five different flavors are available to take away or in a box: the classic plain, orange with a few zests, chocolate of course, almond - it's not a financier! - and lemon, another great classic. The idea germinated within the family, who embarked on the adventure, with father and son working early in the morning behind the stove.

Notice to the greedy, Philippe Valantin searches the greatest chocolate crus for the greatest pleasure of his customers. He likes chocolate and it's seen! Not an empty space that is filled with one of these wonderful treats. The horseshoe, milk chocolate, almonds and lemon chocolate, or black, orange and hazelnuts chocolate, are for all tastes and sizes. And again bigourdette, Cointreau and Armagnac fragrance to the obvious colours of the Bigorre (red and yellow) or the tarbais bean, white chocolate in bean form, the heart filled with nougatine. Let's add this chocolate pie named Sachertorte in tribute to a famous Viennese speciality.

Eric Lestable represents the third generation of confectioners in Cauterets. He has kept the traditional method and works entirely by hand. He invites you in his workshop to assist to the manufacturing of his berlingots. The success of these sweets is due to a delicate balance between the mixture of water, sugar and flavored glucose syrup. Once cooked, the mixture is poured on a marble table for cooling and cutting. The other specialities are the "crottes d'isard", the "cabrotin", the "délice" or the "boule-de-neige"... Delicious!

Maison Castan was founded by René Castan in 1989. Claire Castan has now taken up the torch to perpetuate the tradition. The values passed on by this fine chocolate factory remain unchanged: quality products are carefully handcrafted to tantalize our taste buds! Specialties include Cabosse gingembre, Salidou, Coeur Provençal, Framboisissimo and even Toulousaine, with figs, honey and walnuts...

Founded in Lourdes in 1729 by apothecary Pailhasson, Chocolaterie Pailhasson is France's oldest chocolate house. As early as the ^19th century, its delicious creations charmed the imperial court of Napoleon III and attracted prestigious customers, including Pope Leo XIII and Empress Eugénie. The rigorous selection of the finest cocoa vintages and the exaltation of their unique flavors are at the heart of its heritage. This demand for quality endures, and the master chocolatiers continue to innovate, to satisfy and surprise gourmets.

Reported, a little away from the road leading to Gavarnie, Francis will let you rediscover, as he has since 1982, the famous broche cake. The recipe seems simple, a four-quarters dough cooked with lime-fired wood and spoon. No louche, no machine. This cake is perfumed to fruit compote, crystallized. Wrapped in a linen, it retains 1 months… away from the greedy. Come and see its elaboration every afternoon and accompany it with English cream or a grout of raspberries, with a fresh cider bolée. Francis, who develops perfumes, tried to trace the origin of this pastry. Its traces are found in writings of the th century. It was dégustait in Tarbes and Pau. We must know that the cone was covered with buttered wool, but what is even more disturbing is the cake in Poland, Austria and Romania. At the opening of the Napoleon Bridge, a huge cake was produced. Would the architect of the art book, of Polish origin, have won the recipe in his country? We still have the question.

Do you prefer baklawa or zlabia? More of a boule aux dates or makrout? Toulousans already know their big sister in Esquirol, Délices de Tunis. They know that the flavors are there for the taking, for a smart quality/price ratio. Now, a little sister has taken up residence near the Capitole, and the least we can say is that you'll be spoilt for choice! This Tunisian patisserie smells just as good as honey, marzipan and orange blossom, and doubles as a tea room. And don't miss the opportunity to savor a corne de gazelle with a cup of mint tea, for a break that's as gourmet as it is invigorating.

After a century without a baker, the village of Montsegur saw the arrival of Cyril Delmas, a local child, as "blessed bread" in 2014. Cyril is more than a baker and built his own oven like a cast iron model from the 1900s. He shapes and bakes his bread the old-fashioned way, with beech wood, sourdough, organic flours, ground by stone millstones and Montcalm mineral water! Is it necessary to specify that this bread is a real delight? It can also be found on the tables of many excellent restaurants in the Ariège.

Hervé Duthui awaits you at the Halles de St-Gaudens in his store designed as a chocolate bar. His cocoa creations are accompanied by explanations on the transformation from exceptional beans from South America, Africa or Asia. Signature products: praline rochers, St-Gaudens meringue-based pebbles..., limited or seasonal editions: chocolate bars such as D'Artagnan's prune-based ardor... or the sugar-free and lactose-free Aztek Squares.

We come here to heal our feelings with... chocolate. Its aromas mingle delicately with the scent of the dried flowers that adorn the boutique. A spirit of herbalist's shop, but where gourmandise is the first ingredient. Besides, cocoa is rich in magnesium and vitamin E, isn't it? Elegant boxes, illustrated by Maison Durand, founded in 1987, can be filled with your choice of 41 numbered chocolates with ganache infused with no colorants or essential oils. The confectionery section plays the nostalgia card with rochers, mendiants, fruit jellies... As for the bars, only pure cocoa of various origins, no almonds or hazelnuts.