


Where to find it?
Pâtisserie Faure – 23 rue Lucien Dumas, Saint-Junien
1. The Arena
of Saint-JunienThis cake is named after its creator Paul ARENA, whose recipe won him the Grand Prix of the Concours National de Pâtisserie in Paris in 1908.
Made with almonds, egg whites, butter and sugar, it’s light, fluffy and melts in the mouth.
It’s the star of Saint-Juniauds!
2. The Pelaud
of EymoutiersA small cookie made from almond powder and iced with chocolate, the recipe dates back to the 1930s.
Its name recalls that of the inhabitants of Eymoutiers.
If you’re a chocolate lover, this Limousin speciality is for you! 🍫

Where can you find it?
Two addresses📍
Pâtisserie Martin – 10 avenue de la Paix in Eymoutiers
ChouBeurrePomme – Place de l’Eglise in Eymoutiers

Where to find it?
Pâtisserie Coignac – 22 avenue du Maréchal Foch, Saint-Léonard de Noblat France
Pâtisserie Martin – 12 place de la République, Saint-Léonard de Noblat France
Maison du Massepain – 15 place de la République in Saint-Léonard de Noblat
La boulangerie de la Place – 3 place de la République in Saint-Léonard de Noblat
Patisserie Lacour – 8B rue de la Révolution in Saint-Léonard de Noblat
3. The Massepain
of Saint-Léonard de NoblatOriginally from Saint-Léonard de Noblat, this delicacy is made from egg whites, almonds and sugar.
The secret recipe was created by pilgrims to Santiago de Compostela.
Its crunchy shell and melt-in-the-mouth interior… we’re salivating just to write it! 🤤
4. The Macaron du Dorat
of Le DoratThe macaron du Dorat is a delicious almond-based delicacy.
Crunchy and melting, it will delight gourmets.
Legend has it that Catherine de Médicis brought it back from Italy.

Where to find it?
Au Délice Gourmand: 7 Grande Rue au Dorat

Where to find it:
Madeleine Bijou – 37 avenue des Bénédictins in Limoges / Les Lac in Saint-Yrieix-la-Perche
Madeleine Boule d’Or – Avenue Limoges in Saint-Yrieix-la-Perche
Madeleine Bébé – rue des Lauriers in Saint-Maurice-les-Brousses / 3 rue Vigne de Fer in Limoges
Le Croquembouche – 9 rue Emile Fange, Saint-Yrieix-la-Perche
La Cerise sur le Gâteau – 4 rue Grévy in Saint-Yrieix-la-Perche
Les madeleines de Choupi – 32 avenue des Vaudieux in Le Dorat
5. The Madeleine
of Saint-YrieixThe madeleine is not only made in Commercy, but in Haute-Vienne too!
Identified by its shell shape, it can be sweet or savoury, depending on the recipe!
6. The Burgou
Burgou is a soft, gingerbread-like cake made with honey, almonds and an emblematic Haute-Vienne product: chestnuts.
This cake has a rather special history: Jean Gourinchas, known as Burgou, was the leader of a gang of thieves who operated in the 19th century in the Limousin. Legend has it that Burgou was a “good guy” who stole from the rich to give to the poor.


Where can you taste it?
Pâtisserie Faure, 23 rue Lucien Dumas, Saint-Junien
Le Baccara Boulangerie, 6 place Paul Parbelle, Limoges
Le Caramélia, 5 avenue Georges Dumas, Limoges
Pâtisserie Sainte Thérèse, 125 avenue des Ruchoux, Limoges
Pâtisserie Martin, 12 place de la République, Saint-Léonard-de-Noblat
La Rose sur le Gâteau, 7 rue Gabriel Péri, Saint-Junien
7. The Treipaïs
the representative of the 3 flavors of LimousinTreipaïs” is a Limousin pastry speciality created by a group of Limousin pastry chefs.
It is composed of two textures and two flavors, a subtle marriage of these elements giving rise to a chestnut mousse, a dark chocolate mousse, a hazelnut dacquoise* and a crunchy hazelnut praline.
It is original for its triangular, slightly rounded shape and for its name “Treipaïs”, which means “the three countries” in Limousin dialect.
* Definition of dacquoise: a cake made with two or three disks of almond meringue dough, separated by layers of variously flavored buttercream.
8. The Toinou
Patisserie offering numerous Limousin specialties such as soft cake, shortbread cookies, jam and gingerbread. All these products are made in Limousin from regional ingredients. Its origins go back to the families of the feuillardiers, whose uncle Antoine, known as “le toinou”, loved to devour Aunt Lucie’s cakes, which she made according to her imagination, mixing chestnuts, hazelnuts, walnuts and almonds to create moelleux.
Discover the different flavors of Toinou that will delight your taste buds.

Biscuiterie LAROUDY
75 Route du Petit Pont
Le Bourg
87 700 Saint Yrieix Sous Aixe

Pascalin
6 rue Clément Ader
87 220 Feytiat
9. The Limousin chestnut fondant
For chestnut lovers, we invite you to discover Limousin chestnut fondant. Flourless and gluten-free, this Limousin speciality is made from chestnut purée, eggs and butter. All covered with a chocolate coating. This creamy, melt-in-the-mouth cake can be eaten singly or in small batches.