Where to buy bread cakes chocolates ice cream Vercors

A heritage nugget with its old-fashioned storefront and historic shelves. The Achard-Verdurand house, whose origins date back to 1839, hides behind its beautiful wooden front multiple sweet treasures. Vanilla paste, berlingots from Carpentras, calissons from Aix, fruit jellies, Chartreuse candies, nougats and chocolates are lined up in their glass jars. Regressive! The house also proposes some regional wines and selected liqueurs. Photos prohibited...

You thought you had already eaten ice cream? Futé had a revelation by discovering the icy wonders made by a Corsica with infinite talent, the glacier chief Pierre Geronimi. This island in Sagone puts fire in all the palate palaces with its ice melts. Pierre Geronomi, like a tailor-made designer obsessed with textures and taste, works for the greatest names of luxury - with his famous champagne Wive Clicquot ice cream - and French gastronomy, like a certain Paul Bocuse. Intransigent with the extreme quality of the materials he works, and especially the fruit, the artisan Pierre Geronimi works as a alchemist to bring out in his ice cream and sorbets the quintessence of original flavors. If Pierre Geronimi is not crossed in Grenoble, Jean-Jacques Domard -partner and manufacturer in Seyssins- applies all recipes using the same products as the Corsican glacier. Smart crust at every tasting - there are new features all year- and promises you ecstasy whatever the perfume chosen. With ice cream and sorbets that contain about 95% of fruit from a well-defined soil - no dye, no stabilizer, no preservatives, or flavor enhancers - the decaying sorbets with unconcealed pleasure, the ice signed by Germs Onimi offers moments of happiness, both poetic and real, not missing. With a laboratory located in Seyssins, the only one on the continent stamped Geronimi, Jean-Jacques Domard proposes to come to the workshop or get his exceptional ice pots delivered.

You find in this boutique whose origin dates back to the early 1980 s, the famous Wank of Novels and Saint aux. The specialty of the house remains the NougatPogne, created in 1998 by Max Bedouin, which is a pleasant association between the wank of Novels and the Nougat de Montélimar. Added to the PanePogne, in the form of an Italian panettone where wank complemented with chocolate and orange bark. They also appreciate their collection of bread, French tradition, campaign bread and other bread to grains, nuts, etc. Even house as bakery, brew: Breakage of Bedouin, on the same place at number 20. You can eat on-site, on-site or on-site breakfast at lunchtime. A very detailed website.

There's a store in Crest, and here is the production workshop of this organic fair trade chocolate factory, located in Beaufort-sur-Gervanne, in the heart of nature, in an ecological, bioclimatic and wooded building. Here, organic, grand cru cocoa from São-Tomé-et-Principe is used, along with local ingredients and original combinations, from Clairette de Die to black garlic from Crest, as well as spices from elsewhere. Dare to try black garlic truffles and garlic tartin... Visits and direct sales. New for 2024: chocolate-making workshops.

It is by chance that we will be here a little before Easter. And as we say there is no chance, that meetings, then yes, yes. By entering Nathalie and Norbert Battandier, that of colors, scents and thus flavours. The storefront proudly and correctly announced a "home nougat". But chocolates did not lack attraction and development by a gifted craftsman. Not to mention cakes and sweets in all kinds synonymous with the embarrassment of choice. " Aux ", the title is found. Add more, if not the desire to taste this, or this, or this other gourmandise still. Without moderation!

Vincent, the baker, and Luc, the pastry chef, have joined forces in this traditional baking adventure. Regional raw materials, no additives, no colorants, no preservatives, slow kneading and long fermentation to bring out the flavors, perfect baking... Everything is done to make brioches that taste great. On the menu: pognes de Romans, suisses, nanterres, saint-genis, mounas, but also brioche drômoise, without orange blossom, golden to perfection, soft and generous, and an organic range. Delicious!

Beautiful brick architecture, bay windows and an arbour terrace for this Maison Guillet store, run by Lou and César Guillet (^3rd generation). Committed to the bakery tradition, La Fabrique offers long opening hours, top-of-the-range pastries, fresh viennoiseries and a savoury range of quality snacks. The bread is often organic, always made with natural sourdough and local flours, and the result of slow kneading and long fermentation. And the 3 bars of chocolate in the pain au chocolat are the hallmark of this gourmet house!

The workshop opens early in the morning and releases a gourmet fragrance. Candies and confectionery are synonymous with sharing, conviviality and comfort. The sweets made by Ère Éthique are baked in a copper cauldron and prepared by hand. Nougats, gingerbreads, spreads and fruit jellies are made from carefully selected products. The walnuts are harvested in Saint-Hilaire-du-Rosier, the honey comes from Royans, and the lavender and pine essential oils come from Vercors... Regressive and ethical!

Stop off at this charming chalet-style tearoom-bakery-pastry shop, with its pleasant "in-town" terrace. You'll find chocolate hens for Easter, galettes des rois for Epiphany, etc... It's also a good place to stock up on a variety of breads for your mountain picnics, and to choose from a wide range of gourmet pastries, including the famous Pangée, a Drôme speciality made with apricot, honey and almonds, ideal for packing in your rucksack for a hike. New: the eco-pain.

The house exists since 1892. At that time, the pogne was only consumed once a year, for Easter. Since the 1950s, it has been made throughout the year and has made Romans famous. At Pascalis, four generations after the creation of the family bakery, up to 500 pogne pies are now made every day... In 2013, Pascalis set the world record for the biggest pogne: 134.5 kg! In addition to the ancestral shop in Bourg-de-Péage, the Romans Pogne Oven and the shop in Tain-l'Hermitage have been added to the ancestral shop in Bourg-de-Péage. Guided tour of the bakery of Bourg-de-Péage, in the scent of orange blossom, by reservation, where you can learn that in the past the pogne was shaped with the elbow...