Where to buy bread cakes chocolates ice cream Vélo Pays Basque

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.

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.

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.

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.

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...

The famous Saint-Pée-sur-Nivelle bakery has breathed new life into the Fronton bakery in Souraïde, an authentic Basque village. The building, the former public school, has been renovated with care and respect, and bears witness to the savoir-faire of the Basque region's artisan bakers. You'll find all kinds of breads, viennoiseries, savoury tarts and salads, as well as specialities from the Darrigues house. These include the Basque cake with rum cream and the famous Saint-Pée brioche, made in collaboration with the Auberge Basque's Michelin-starred chef, Cédric Béchade.

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.

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!

Homemade ice creams, traditional sorbets, crêpes, waffles, homemade churros, fresh fruit smoothies, Sicilian brioche... At Izots, everything is homemade (and on site). From morning to night, Ghislaine, Philippe and the whole team see a host of gourmands come and go. The service is fast, efficient, smiling and always in a good mood. That, too, is the secret of this artisan ice cream parlour on the seafront! Pasteurization, fruit preparation, mixing, cone-making... With no artificial coloring or flavoring, the ice creams are the hallmark of the Maison.

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.

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.

Who doesn't remember the taste and flavour of gingerbread from their childhood? It is in one of the most beautiful villages of France that you can find this "madeleine de Proust"... Precisely in the shop of Ainhoa where you can taste and take away the famous trays: the classics with orange, Espelette pepper, dried figs, chestnut and rice flour or with prunes-walnut-armagnac-ginger-honey! Artisanal recipes that vary all year round.

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.

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.

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.

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.

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.

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.

A bakery, patisserie and chocolate shop in one, Boulangerie Soares offers over 20 varieties of artisan bread. As for pastries, the store makes individual or family-size tarts and cakes, russes and Basque cakes. The bakery can also make bread to order and... chocolates. It's all about tailor-made breads and pastries. All you have to do is order. It's also 2 addresses with another store in Biarritz.

Since 1951, this famous name in chocolate has been delighting our taste buds with original, hand-crafted creations. It is one of the world's leading chocolate ambassadors, with 35 stores across France, including 6 in the Basque Country. This island of delicacies is the perfect showcase in the heart of the BAB2 shopping mall. Here you'll find a rigorous selection of the finest cocoa beans and the famous bouquets de chocolat®, bars, spreads, boxes and boxes of chocolates to give as gifts or enjoy at home.

A fine CV for this already renowned Saint-Jean-de-Luz establishment, which has now set up shop in its Anglet "cabane" overlooking the ocean. Generations of people, young and old, have enjoyed their ice creams (40 flavors), made with the finest natural ingredients from the Basque country. It's hard to choose between the ice creams, sorbets and the house specialty, the Krakada, the must-have waffle made with vanilla and sourdough brioche dough, topped with apricot, raspberry or strawberry marmalade, dark chocolate sauce or hazelnut chocolate.

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.

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...

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.

This patisserie will not leave you indifferent. We invite you to sample our homemade sweets. Pantxika and Stéphane create their own little jewels. Fine apple tarts, Basque cakes, coffee eclairs, lemon meringue tarts, Russe, Saint-honoré... A wide choice of individual or shared pastries, and creations such as the famous Croquembouche or the 10-level pièce montée, designed for weddings, christenings or simply to treat yourself. Aimed at real taste lovers, and a far cry from industrial pastries.

Maison Susperregui is an institution in Ascain (1880). Raw materials come from the surrounding area: salt from Salies-de-Béarn, Herriko-labeled flour from the Peyrehorade and Mauléon mills, and the know-how of Alain and his team of artisan bakers. Breads, viennoiseries and pastries are baked every day, not forgetting the unmissable Basque cherry or cream cake. For those with a sweet tooth, don't miss the large doughnuts and many other sweet and savory treats.

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...

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!

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.

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...

Located in the heart of Bayonne, Maïtena, who makes the pastries, and Joëlle, who serves them, offer a range of "homemade" pastries, including the timeless Pavlova, Paris-Brest, Saint-Honoré, mille-feuilles and other tarts of the moment, because here, we work with seasonal fruit, and also ice creams in summer, with a dozen flavors. On the tearoom side, breakfasts and lunch formulas can be enjoyed on the terrace or inside at lunchtime. And on the catering side, hot and cold savory and sweet dishes. An artisanal gourmet address not to be missed in Bayonne.

From cocoa beans to chocolate bars, spreads and chocolate powders made in the store and in front of us, it's not common to discover the savoir-faire of our chocolatiers Ronan, maître chocolatier, and Cyril, chocolatier, who have set up shop in the typical district of Petit Bayonne. In just a short space of time, they have made their mark in the world of prestige chocolatiers in the Basque Country. A fine example of success since the creation of the workshop and boutiques.

On Rue d'Espagne, one of the busiest pedestrian thoroughfares in France, Thierry Bamas' boutique offers, as in Biarritz and Anglet, refined and subtle patisserie. Crowned MOF (Meilleur Ouvrier de France) and world champion in frozen desserts, this elite pastry chef invites you into his gourmet world. You'll find cakes, chocolates and macaroons, in classic formats or created in more original ways, not forgetting the famous ice creams. Renowned for his inventiveness and diversity, each season brings its own original creations.

The Lucas bakeries and pastry shops in Bayonne and in the Landes region enjoy a well-deserved success. In Bayonne, it is an unavoidable point of restoration with its exhibition and its open window to better entice us. About thirty different breads, a dozen pastries, tourtières, apple crusts, Basque cakes, fondants, pastis, Russian cakes, and of course homemade sandwiches. Catering service and tea room.

In the Rue des Chocolatiers, L'Atelier des Frangins offers a selection of refined viennoiseries with an original aesthetic, and cakes that have nothing to envy the master pastry chefs of the Basque country. Creative and inspired combinations, based on local products for the most part. Bérenger and Simon, our 2 artist-craftsmen, revisit the standards of traditional patisserie in generous proportions in their lab at the back of the store, with plump, gourmet croissants and chocolatines, not forgetting the snacks of the day.

Try THE Basque cake with cream and homemade cherry jam, concocted by two lovers of taste, Sébastien and Christelle! You'll also want to try the viennoiseries, ice creams, chocolates and breads from the 3 boutiques, near or opposite Bayonne station and Les Halles. You'll also find a wide variety of cakes straight from the lab, thanks to their respective expertise. As for the breads, the variety and authenticity of the products are equally impressive. Don't miss the candied fruit cake!

The third outlet of La Petite Bayonnaise bakery-patisserie, renowned in Bayonne since 2010 for the quality of its breads (best Herriko baguette in 2015) and its classic and innovative pastries, Le Petit Gascon offers the same range of products. Day and night, our craftsmen produce a wide range of breads, sandwiches, savoury and sweet tarts and gourmet sweets. During the Christmas season, gourmet logs are eagerly awaited: the Robusta, the Paris Bayonne, the 3 chocolates, the Bourbon, the sweet mandarin, the Norwegian omelette...

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.

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.

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.

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.

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.

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.