Where to buy bread cakes chocolates ice cream Les volcans d'Auvergne

In this authentic bakery, bread and pastries are baked on site, over a wood fire. Their incomparable taste appeals to top restaurateurs. Behind the small shop window you'll find traditional baguettes, farmhouse breads, viennoiseries and other desserts, such as the lemon meringue éclair. We recommend the organic Chadrat flour bread, the rye bread or the "tordu", on sale at the end of the day. Sylvie is always ready to welcome you with a smile. The bakery has also opened in Royat. During the festive season, it's best to order in advance.

The large window opening onto the street is a real eye-catcher. Behind it are breads, cakes and pastries. The long line that regularly snakes around the front is worthy of all the gastronomic reviews. The opening of the outlet is a renaissance and an opportunity for the bakery to develop its own creations, such as petit paillasse with wild garlic, or bread made with sourdough and organic (low-gluten) petit épeautre flour. Upstairs is a pastry-making laboratory, which now takes pride of place among the artisan breads.

Cruzilles perpetuates the tradition of Auvergne's master confectioners in the production of its fruit jellies and candied fruits. Since 1880, the confectionery has cultivated a unique savoir-faire, with a strong emphasis on natural, preservative-free products, with a few organic references. Innovation is as present as tradition, notably with Dés Lisses®, born of the desire to offer a less sweet product to leave more room for fruit. With this novelty, the company is evolving with the times and bringing confectionery up to date.

Martial Ray is a master pastry chef and chocolate maker. His specialties are the cloud of Puy-de-Dôme, a meringue with honey, hazelnuts and almonds, homemade marshmallows and fruit jellies. He also makes a whole range of chocolate sweets, including the Andésite, with 75% dark chocolate and old-fashioned hazelnut praline, rolled in bitter cocoa. Delicious desserts will leave you with unforgettable memories, such as the Ebène with dark chocolate, praline and hazelnut crunch. In Le Cendre, the store has a laboratory and a tea room.

The Praluline, the gourmet treasure of the Pralus House, is a success! This brioche with pink praline chips is very popular. Invented in Roanne by Auguste Pralus in 1955, this little delicacy can be bought on rue Blatin. Its success sometimes requires patience, as it is so much in demand. The shop also sells pink praline slivers in jars and delicious chocolates created by the master chocolatier François Pralus, who also makes a chocolate version of his brioche, even if it must be said that the praline version, with its secret recipe, is unequalled!

L'Atelier gourmand d'Eric Martins is an institution. Located in Orcines, his macaroons are delicious, as are his meringues, tarts and verrines, not to mention his cupcakes, wedding cakes and cookies, each more surprising than the last. The artisan chef takes a new approach to classic pastries, with boldness and brio. He plays with flavors: Auvergne blue pear macaroons or fig foie gras. His wedding cakes are original and impressive. Ideal for all your events, with the option of ordering your cake made-to-measure.

At the beginning of 2019, the Art Nouveau boutique of Boulangerie Moderne reopened its doors thanks to Ophélie Maillot and Maxime Boishardy. She studied management, he is a baker: the duo is a perfect match! From baguettes to sandwiches, including seasonal recipes, from croissants to fruit tarts, everything is homemade, with responsible flours and AOP butter. Originally from Brittany, Maxime offers kouign-amann on his menu. Everything can be taken away in a bag or a reusable box, in order to limit the environmental impact.

For over a century, La Ruche Trianon has been famous for its Belle Epoque façade. An old store, but modern pastries. The creations are supervised by the artisan pastry chef and chocolatier Thierry Constant. Among the specialties of the house: the Devil's Sins (dark chocolate, milk ganache flavored with blood orange and ginger), Volcania (dark chocolates with hazelnut, raspberry and rum flavors), gentian chocolates, entremets, other creations. The house has a second point of sale in the Aubière area.

It is to wonder if the nougat would not be born in Auvergne. Paul Lopez, grandson of a pastry chef, has used his creativity and talent to offer an exceptional nougat, made with good products: lavender honey, almonds from Provence, pistachios from Sicily... The nougats are tender and tasty. Some of them won an Epicure d'or in 2016 and 2018. The latest, L'Harmonie, mixes matcha, goji berries and puffed buckwheat. This young Clermont-Ferrand native is developing other gourmet recipes like old-fashioned macaroons (Epicure d'argent 2017).

Many varieties of bread, kneaded in the early morning, are offered in the two addresses in the town centre and in Aubière. The famous Saint-Esprit baguette is in great demand, but there are also rye, seven-grain, olive oil and strawberry breads. At lunchtime, Le Fournil offers sandwiches, toast and salads. In Ballainvilliers, you can enjoy everything at the adjoining bar where regulars savour pastries, croques, cakes and other pies. It is not unusual to see long queues at peak times.

Facing Monoprix, not far from Jaude, this small store full of colors seduces children and their parents. Here, candies of all colors and shapes are offered, to satisfy all desires. With more than 400 varieties of candies, the choice is vast! They are also surprising compositions for all the great occasions or simply for the pleasure of offering or tasting. The display cabinets showcase numerous creations, in the shape of a bouquet, a heart, a cake or even a pizza, which are a great incentive to push the door!

Who hasn't dreamed of being able to indulge in a sweet treat without feeling guilty? With Pavone patisserie, that's now the case! Their tarts contain neither sugar nor white flour, which lowers the glycemic index. We love their original recipes, such as pear & hojicha tea, Granny Smith & hazelnut, or yuzu & black sesame. Some variants are vegan, gluten-free and lactose-free. So there's something for everyone!

Vieillard is an institution in Clermont-Ferrand, in operation since 1781. At the beginning of the ^20th century, it was no longer owned by the family, but the traditions were perpetuated and the handiwork remained the same. One store is located on rue Blatin, not far from the Place de Jaude; the second is located outside the city, on avenue Ernest-Cristal, where the production laboratory is also located. Vieillard is a set of sweets to taste and to offer, chocolates and fruit jellies. Special mention to the "pavés d'or" squares, with black ganache and a 22-carat gold dot.

Who hasn't heard of donuts, the round-shaped doughnuts popular in North America? Morad Asnabla has decided to reinvent them. He doesn't use frozen doughnuts, but instead makes his own, using local produce whenever possible. The variations are varied, from classic sugar doughnuts, to gourmet pastry-style doughnuts, to refined doughnuts with original flavors. On the savoury side, he reinvents burgers in the form of "bangers", composed of a croissant-style flaky bun, topped with Panko chicken, beef and bacon, or avocado for his vegetarian version.

The Art Nouveau inspired façade, created by Louis Jarrier at the beginning of the ^20th century for the Rochefort pharmacy, is listed as a historical monument. Today it is the setting for the Moinet confectionery, founded in 1852 and whose colors are worn by Elisabeth Moinet-Michaille. Originally from Vichy, the house is known for its beneficial pastilles, in bulk or in pretty vintage boxes. On the shelves, fruit jellies, candy canes, iced candies, chocolates and more unusual, a chocolate bar with Vichy pastilles chips!

Hervé Durif and Cédric Lahaye, friendly Compagnons du Tour de France, are located in the capital of Auvergne, a stone's throw from the Place de Jaude. This bakery-pastry shop offers a very complete range of desserts. The emphasis is on exotic flavors and elegant creations: passion fruit tarts with macaroons, a basket of nougatines filled with balls of sorbets with island flavors, verrines... Available on order: surprise bread, petits fours, salted cakes, mignardises, etc. Guaranteed success for your receptions and festive meals!

Its name refers to the ancient city of Clermont according to Strabo. It is a charming little place where it is pleasant to come for a gourmet break, to have a brunch on weekends and especially to enjoy the excellent artisanal ice creams of the Sancy during the strong heat. The flavors are varied, sometimes original: figs/honey, cinnamon, blueberries, verbena liqueur, etc. Pastries, pancakes and chocolates will also delight the gourmets. Some regional products and souvenirs are also on sale if you wish to take a piece of Auvergne home with you!

Nicolas Servaire has been the happy owner of this small bakery-pastry shop northwest of Clermont-Ferrand for about twenty years. He proudly displays the label "Boulanger de France", a guarantee of quality and respected craftsmanship. In the windows, you can find wonderful cakes full of colors. On the bakery side, the stalls are filled with natural sourdough breads. We recommend the flaky brioche, pleasant to the eye and in the mouth.

Best apprentice in France, Alexis Thauvin chose Clermont-Ferrand to open his first establishment. He comes from Cahors, his partner Marie, who works in the establishment, studied in Chamalières. Here, everything is made on the spot, from pastries to macaroons, including spreads and bread for sandwiches. As for the pastries, Alexis revisits the classics and offers fruity or chocolate flavored desserts. We want to try them all.

A super cute storefront, with little chocolate characters to chew on, that evolves with the seasons? No doubt, Yves Thuriès is around! If you haven't yet succumbed to his delicious chocolates, don't wait any longer. In Clermont-Ferrand, behind this store is Catherine Dequaie. If she chose the brand Yves Thuriès, it is for the quality of the products offered and the fair trade values that are put in place. The chocolate maker, twice Meilleur Ouvrier de France, has his own cocoa and hazelnut plantations. Louis d'or with the effigy of Mr. Thuriès, half macaroons, dark chocolate praline plugs, hazelnuts, napolitains: so many specialties to discover.