Where to buy bread cakes chocolates ice cream Luberon

Gourmet herself, Karine opened this store dedicated to sweets only: chocolate, candied fruits, old fashioned XXL meringues, calissons, nougats, orangettes, fruit jellies and dragees from Doucet. Everything is made in the region, artisanal, even the syrups made in Mane in the Alpes-de-Haute-Provence. Depending on the season, you can be tempted by pretty chocolate creations: handbags, pumps, eggs and chickens at Easter. Karine is at your service, in winter she will offer you a coffee and an orangette if outside the weather is crazy.

100% organic, 100% gourmet, good bread does not run in bakeries. Hauts les Pains stands out not only for the gustative qualities, the crispy or soft textures of its breads, but also for the healthy ingredients that Pascal Coutaz, an architect, used in his first life, wanted to make a reality of his desire for a better world in every sense of the word. His sourdough is natural, his organic flours, small spelt, Khorasan, rye, wheat, rice, buckwheat with typical flavours come from a local farmer-miller.

A pastry maker, chocolate maker, glacier, Gérard Cazeau off the gourmands. The address is confidential, nestled around Grambois in the Luberon. Gérard welcomes you in his lab, he works raw materials in the purest tradition: full fruit, full cream, no dyes. His creations are small jewels of subtle aromas, be it his macaroons - a dozen fragrances including the violet, the poppy, the caramel salt, the melon, or the rose and a typical lavender honey - its chocolate truffles, its almond fondants and its ice and glaces. From the fine days, it is a pleasure to enjoy the icy cuts you can enjoy, sitting on the terrace or in the garden in front of its workshop, some summer afternoons on reservation (dates to check out on the site). Cracks,…,…,…, noisette, noisette, noisette… Gérard proposes to give you some tips for the success of the famous macaroons. It organizes workshops over half a day; the equipment is provided as well as the chapeau and deck. We leave the session with the manufactured products (about macaroons) and a booklet of greedy recipes.

Sylvie and Florian have made this courtyard the sanctuary for chocolate, nougat and old-fashioned gingerbread crunchers. They are at the heart of the city. Beware not to miss this little side street, because the address is a pure invitation to greediness. Florian, passionate about his job, makes little marvels on the spot without additives or preservatives, coated manually and without storing. Florian has selected for his ganache and praline recipes the Grand Chocolat Valrhona of which he is a partner, pure cocoa butter.

Founded in 1866 by Marius Lilamand, a pastry chef-confectioner in Saint-Rémy-de-Provence, this very gourmet and renowned brand in the region is now also located in the historic heart of L'Isle-sur-la-Sorgue. You will find their candied fruits, jams, calissons and fruit syrups, as well as honey, nougat and home-made chestnut cream. In 2019, they received the jury's trophy for "positive entrepreneurs". Their desire is to preserve their history, their know-how and the quality of their products.

This glacier is set up in front of the church. It has about fifty flavors with a special mention for the Caramel salted butterscotch or the Rock. He also knows how to bait children with his Nutella ice cream... And he also knows how to win the loyalty of the locals with a beautiful menu of hot Italian chocolates, pancakes and waffles for cold days and his beautiful Christmas logs at Christmas time. And don't be too disappointed if there's no more room on the terrace - it's small - and opt for the crunchy cones!

La Glacière is the brainchild of Anne-Sophie, the gourmet blogger we follow on Le garde manger du Sud. Sparkling and enthusiastic, this pretty brunette is a child of the country, as they say, and has moved into what was once her grandfather's garage, on Place de l'Étang, in the heart of the village. The terrace is perfect for enjoying an ice cream and basking in the sun. Anne-Sophie offers ice creams, sundaes, milkshakes, granités, crêpes and chantilly. And it's all homemade, of course!

Théodore Volpert is a pastry goldsmith; he's not even 30, and since 2019 his reputation has been attracting gourmets from all over the Luberon. We come for the classic tarts, millefeuilles, operas, éclairs, macaroons... And you'll fall for the creations: Saint-Elzéar, Sainte-Delphine - saints celebrated locally in Provence - and Mistral qui chasse les nuages, unless it's a cake in homage to Frédéric Mistral, the bard of the Provencal language. In honor of the finest local produce, Le Cévennes has the flavor of chestnuts.

Michel Bourbouze perpetuates traditions. We find in him the famous "cadenette": braid that adorned the hairstyles of the military and the incredible or muscadins after the revolution, imagined by the Lord of Cadenet at the beginning of the XVIIth century. Michel's braids are much less vindictive: it is a zest of orange macerated in Grand Marnier, a melting ganache, all moulded in a dark chocolate braid, and nicely presented in a small drum.

For lovers of berlingots, the Confiserie de la Fontaine is a stopover to punctuate your touristic walk in a gourmet way if you go up to the Moulin Vallis Clausa or the Museum of the Resistance. There, you will find the colourful berlingots which make the reputation of the Confiserie Clavel but also the candied fruits and fruit pastes elaborated in a traditional way from the fruits of the region, the melon of Cavaillon, the strawberry of Carpentras, the cherry of Venasque.

While madeleines originated in Commercy in eastern France, where Madeleine Paulmier invented the recipe in the ^18th century, in the Luberon region of France Émeline has been making hundreds of handmade madeleines every day since 2021, to the delight of gourmets. Crunchy and soft, not too sweet, plain, with chocolate, preserved lemon or almonds, they are shaped like a scallop shell. Émeline sells them at the La Tour d'Aigues and Pertuis markets, but they can also be ordered via her La Luberonnaise website.

For a gourmet break in La Tour d'Aigues, head for Amande Olive & Chocolat, where you can choose between chocolates, fruit jellies and handmade confectionery. Elisabeth works with passion directly from her workshop in the belly of the village, using ingredients carefully selected for their origin and quality, such as almonds from Provence and hazelnuts from the South West to make her delicious creations. Don't miss her handcrafted marshmallows made without egg whites, from fruit purées.

From sourdough breads and viennoiseries to pastries and cookies, this is an artisan bakery worthy of the name. Benjamin, a graduate of the École Internationale de Boulangerie in Noyers-sur-Jabron, defends virtuous agriculture that respects the earth and its people. He advocates short and organic circuits, with flours from ancient varieties, fresh sourdough, slow fermentation and no additives. Go ahead, try it all, you'll be back. La Belle Miche is good bread for good eating!

The maleoùs are small cakes made in the Vaucluse by Éléonore. She uses only organic and local products, and in season. The maleoùs, which look like big macaroons, are available in salted butter caramel, fig-rosemary, melon-fennel, pomegranate and Zaatar, a spicy Lebanese mixture with a lemony taste. And also in salty flavors chorizo-tarragon, goat-basil, tuna and cumin... They keep for several days, you can bring them back in your luggage as a little piece of Provence. Éléonore sells them at markets and online.