Where to buy bread cakes chocolates ice cream Côte d'Azur

THE iconic Maitre Glacier in Vieux Nice since 1966, a must for locals and tourists alike. Their workshop in the hills above Nice has preserved the traditional techniques of ice-cream making, using only the finest ingredients. The ice creams and sorbets on offer come in almost a hundred flavors, ranging from the more classic to the more regional, such as tomato basil, chard pie, violet and orange blossom. If you're a tourist, there's a second address on rue de la Poissonnerie, 5 minutes away.

Housed in a precious case reminiscent of a doll's house, this patisserie offers handcrafted local specialties: Niçois macaroons with almonds and fruit hearts, or with ganache and natural flavors, "Les Coquettes" flower candy pearls, chocolate sardines, crystallized flower brioche and candied fruit, not forgetting the surprising MaGlagla, a giant macaroon filled with ice cream... Just a few of the sweet treats you can carry under your arm. The orchestration is perfect, the expertise impeccable and the welcome charming.

After having started at Philippe Da Silva's in the Gorges de Pennafort, Clotilde Lebec opened her pastry shop in the heart of her village for the pleasure of gourmets. She creates with passion confectionery, delicacies, and cakes to measure for all occasions. Try her inimitable apple, hazelnut and raisin cake, her hazelnut and chocolate cookies, her mini fruit pavlova or rum baba to share. Clotilde has also taken over the village bakery with her partner. Delicious breads and tasty pastries.

The reputation of Florian confectionery is well established: it has become such an institution that it has become a museum of confectionery in the hinterland of Nice. But it's in the store on Nice's port side that the candied fruit, jams, flower preserves, caramels, nougats, calissons, fruit gels, sour sweets, crystallized flowers and homemade chocolate are made, all of which have made Florian's reputation. Take the opportunity to treat yourself! The workshop is open to visitors free of charge, except at weekends. A must-see!

An address that will make all ice cream lovers melt with pleasure! The brand stands out for its artisanal ice creams and sorbets with 45 flavors! The recipe for success? Good fruits, sugar and quality milk. Try the Bubble Teas, the sweet or savory crepes, and the famous Soft Ice from Italy. The name "Glacier du Pin" is a double tribute to the eponymous square nearby and to the Antarctic glacier, threatened with extinction due to global warming. And the cherry on your ice cream? The owner is really nice!

Turbined one hour before being presented, these sublime ice creams and sorbets with multiple flavors, melon, vanilla, coconut, liquorice, yogurt, raspberry, pink grapefruit, are pure delights made with fresh and natural products and manufactured in the true Italian tradition. Harry Teneketzian, the creator, also makes ice creams with original flavours and has created a light ice cream concept with 5 flavours, plain yoghurt, blueberry yoghurt, raspberry yoghurt, strawberry yoghurt and peach yoghurt, where sugar is replaced by aspartame.

In this bakery held from father to son since 1924, one comes as much to see Jean-Paul Veziano, a very sympathetic and colorful character, as to buy his delicious traditional bread. In addition to the bread he created in the shape of a chalice, there is a wide choice of varieties (walnut, olive, or spelt, among others). Don't miss the local sweet and savory specialties: pissaladière, breadsticks, chard pie and orange blossom fougassettes.

This epicurean bakery has nothing ordinary. Certified 100% organic by Ecocert, the choice of the suppliers is done on producers working according to the principles of a responsible agriculture. The raw materials are seasonal, the flours of grinding stone are resulting from French organic wheat, the AOP butter and salt come from Guérande. Here, the flours are diversified (wheat, German wheat, khorasan, buckwheat, corn, rye and rice) accompanied by flax seeds, pumpkin, sunflower and sesame. Just like their composition, the presentation of the products is neat. The bakery also offers some snacks for the students and has a small organic delicatessen with the sale of flours, teas, compotes and artisanal fruit juice manufactured in an organic farmhouse. Inspired by their experiments abroad and in France, Celine and Bastien manufacture original products: bread with cocoa for the gourmands, Norwegian bread with seeds and fruits for the curious ones... More classical but also delicious, the gingerbread and the Vendean braided brioche. Quality and flavour guaranteed for a fashionable bakery!

For fans of sweet treats, two stores are better than one! In these establishments, a profusion of sweets awaits you: mignardises, macaroons, cakes, pastries, chocolates... Each creation is a symphony of flavors, where simple ingredients blend harmoniously with shimmering colors. This family-run business relies on surprising textures, aromas and shapes to stand out from the crowd. Enjoy these creations on the terrace.

Caterer, confectioner, chocolate maker and pastry chef, this address offers a wide choice of products and original creations. From savoury to sweet, everything is prepared from day to day with carefully selected fresh products. As for ice creams and sorbets, several flavours are available with the possibility of creating your own fruit sorbet. The house also offers a catering service, macaroons, home-made chocolates and pastries. The presentation is refined, elegant and generous. The welcome is always charming. This Péché Mignon will definitely become yours!

The Maison Nougat Jonquier, it is at the beginning in 1885, a story of friendship between two gourmands of Ollioules. Today, the traditional production is still carried out in copper cauldrons according to a recipe that the family has perpetuated for six generations, without preservatives or additives. Bruno and his sons are constantly innovating and surprising customers with atypical and original nougat flavors. Not less than 75% of the production is concentrated between October and December, but let the greedy ones be reassured, you will be able to benefit from it all the year!

More than 20 years of passion for this chocolate maker born: Here you are in the realm of high-end gourmandise! A member of the prestigious Relais Desserts International association of which he is responsible in the South region, Pascal Lac is considered one of the best chocolate chocolate makers in France, always looking for new flavours. His. boutiques are the hallmarks of his creations in a refined and contemporary decor. Let yourself be tempted by its pastries, genuine pearls of emotion: The Dome Nori, the Craquelin, the Pearl… or its last filled chocolate tablets. Pavés Massena with praline taste is the product to be offered in memory of the square-coloured square of the same name. Possibility for any event to order. Cakes can also be made custom.

Founded in 2005 in the Place du Palais de Justice, this ice cream parlour, which over the years has become Yes, Jelato, offers a range of ice cream flavours, each more delicious than the last. In this temple of frozen indulgence, where everything is handcrafted on site, without coloring agents and with quality raw materials, the delights are served with a spatula in the pure Italian tradition, in small transparent glasses. They can be enjoyed on the premises or to take away. The iced pralines are a real treat, and the cone cakes are a new discovery.

A well known institution in the region, recently taken over by a pastry chef from Lyon who loves the South, Donatien Oxner. What made the success of this pastry shop remains the same. Excellence always and pure greed. The signature pastries of the house are still there like the Mogador or the homemade ice creams that we love at Le Petit futé. Between tradition and touches of modernity, the House of Barry evolves without ever making concessions on what has always made its prestige. An attentive welcome and satisfaction are the order of the day.