If you're in Lyon and you're looking for wonderful chocolate, Maison Buisson is as good as it gets…read more I've visited Lyon 4 times over the past 18 months, had walked past this establishment many times and never stopped in until this past week. I'm so glad I did. Not only did I find a lovely, helpful shop owner, but I purchased some of the best tasting chocolate I've ever had. The owner was incredibly helpful; making suggestions based on my family (I have three small kids) and personal preferences. She took the time to try to explain to me what each piece was, and even allowed me to taste a piece or two. Her English was very good as well, and we were able to converse very effectively especially given how little French I speak. If I make my way back to Lyon again I will stop back for certain. Great chocolate, friendly service. This is as good as it gets.

Amazing chocolates, viennoiseries, pastries! Excellent…read moreservice by an extraordinary Team Far away the best place for Chocolates and pastries They have at the same place, tables where it's possible to relax with Coffee, hot chocolate and pastries too. Do not miss the orange cake .. delicious! A place to remember! Do not miss this place if you are in Lyon A GEM

Items Selected: Baba au Rhum…read moreMille-feuille Pecan tartelette Cream Puff Coffee Éclair Chocolates Founded in 1953, and as such a relative youngster compared to some of the oldest purveyors of fine chocolates and confections throughout France, some would suggest Bernachon an essential part of any visit to Lyon, and having already sampled two of their cakes plus several chocolates during dessert at L'Auberge du Pont de Collonges a stop proved inevitable, the bean-to-bar production values an added incentive as other more fashionable names simply melt down and refashion previously purchased chocolate - the French calling these retailers 'fondeurs.' Not as focused on the purity of beans as many modern artisans such as Dandelion, Rogue, Mast, or Vegas' own HeXX, but instead offering a full line of truffles, caramels, candies, and confections in addition to both single origin and blended bars the experience at Bernachon can almost feel like a spiritual one as a the staff steps softly while speaking in light tones, but once the guest is finally ready to order it is with great knowledge of both product and process that questions are answered, my eventual order probably not quite normal as a solo tasting of chocolates really is not something I'm into, though the five tasted were indeed quite special, a boozy rum tablet and chocolate lacquered biscuit particularly smooth and refined. Progressing to pastries, something for which high hopes were held given the quality of cakes at Paul Bocuse, it was in five petit-fours that the majority of 11.20€ was invested and although the Mille-Feuille came off far too soggy at 14h30 the rest of the items proved well concocted with flavors aplenty, the choux-based éclair and cream puff offering a clean break over cream fillings while the pecan tartlette and baba au rhum were each unique in their own way - the former trending bitter and nutty in a city where pink pralines are far more common while the yeast-cake's cream center offered both balance and texture amidst lightly spiced rum.

Great service and lots of options. Went here on a Sunday when there wasn't much of a line and the…read morestaff were very patient while we decided what we wanted. I got the cookie pecan milkshake and really enjoyed it. I would have liked to have known that I could have gotten a milkshake with any of their flavors, but this one was still great. The inside of the store was clean and had good sitting space.

This place was so good that I came here two days in a row! The variety of flavors that they carry…read morewas unlike anything I had ever seen or tasted before. On my first day, I chose the basilic citron and the citron gingembre. My tastebuds were wowed! The flavor pairings were sensational, they stood out so well and blended so perfectly with each other. The ice cream was creamy and not overly sweet. I was rather sad when I finished eating it and there was no more. Which is why I came back again the next day! This time, I went with their black sesame and lemon zest and the chestnut. Once again, I was highly impressed with the flavors. Black sesame and lemon zest seemed to me to be an unlikely match, but I was surprised at how well they mesh. The lemon zest helped to highlight the black sesame rather than be overshadowed by it. The chestnut was full-bodied and delicious. if I had been staying in Lyon for more days, you can bet I would have kept coming back for more!

Fun gelato spot after a full day of walking and enjoying old Lyon. Not tons of seating but you're…read morehere for a sweet.

The better italian ice-cream , coffee and chocolate place in Lyon. Despite being surrounded by the…read moretypical tourist outlets of the vieux lyon , its a well decorated and upper quality spot. Very much the chocolate ice cream variation drives the fame !!

Items ordered: Caramel Donut…read moreDark Chocolate Donut Sugared Almond Donut Dulce de Leche Donut Red Velvet Muffin Chocolate Chip with Hazelnut Cookie Nymy Cookie With Donuts clearly having a 'moment' back stateside, and American culture often creeping over to Europe with mixed success, one couldn't help but be intrigued by Dorodi Pastry and entering the doors of the small space with donuts, cookies, muffins, cakes, and pies served alongside legit coffee the experience really couldn't have been more familiar - the young owner from Montreal originally mistaking me for Nordic before giving up conversational French and switching to flawless English with that familiar East Canadian brogue. Similarly priced to American artisans, and that is to suggest most items topping 3€ each, it was largely with a focus on novelties as well as recommendations before personal favorites that the order progressed, a total bill of 20€ yielding seven items which were boxed and bagged as we discussed dining back across the Atlantic, suggestions for local spots offered and appreciated despite a dining agenda that was already jammed packed. Taking items to a small park in order to enjoy, parking no doubt a hot commodity before meters engaged at 9:00, it was with little hesitation that first bites were taken of each warm donut and although the yeasty brioche-style base was absolutely immaculate, all but the dark chocolate frosting featured an 'off' mouthfeel that came off almost waxy, the sweetness nowhere near that of versions served stateside and not at all on par with Donuts Factory, a place to be visited later on the eating tour of Lyon. Moving on to the "don't call it a cupcake - cupcakes are frosted" muffin, suffice it to say that French cocoa studded with Valrhona's dark chocolate chips is likely to upgrade anything being done with food coloring and Hershey's throughout most of the American South, and although a dollop of cream cheese frosting may have upped the ante a bit it really wasn't needed in the setting of such high quality ingredients, the same to be said of a crispy-rimmed chocolate chip cookie dense with nuts amidst a soft center and the best-of-the-morning "Nymy" that featured a puddle of ganache amidst a cocoa base with streaks of caramel, toffee, and hazelnuts making each bite a new experience waiting to be found.

Best donuts in Lyon, hands down! Run and grab yourself one (or three) the owner lived in Brooklyn…read moreand so they're the real deal!

Arguably the best bakery in the Confluence neighborhood. Just take a look at the line running out…read morethe door on Sunday morning around noon as people head back from the market on cours Bayard. The bread, the tartes, and other pastries are as good to eat as they are to look at.

Items tasted: Coffee Éclair…read morePraline tartelette Baba Au Rhum Cream Puff Praline Brioche Tarte Tatin Paris Brest Cherry Clafoutis Chocolate Religeuse Selected for post-lunch snacks before packing up for a trip to Valence largely as a result of its location close to Café Comptoir Abel, it was admittedly with little knowledge of Tixier & Marechal that I entered the small shop on Rue Vaubecour, yet once again demonstrating that almost any Parisserie in France is prone to impress when compared to all but the very best in America a selection of nine items ranging from petit-fours to things far more substantial proved almost universally outstanding, the low price of just 16.40€ presenting perhaps the best deal in all of Lyon when taking into account both the variety and quality entailed. Listed officially as "Patisserie d'Ainay, Maison Tixier Marechal" on the signage outside, and during this visit staffed by a lone young woman whose bright smile and fledgling English were more than enough to assist in assembling a sizable order that saw some bites left over for breakfast the next day, it was just after 14h00 that my entry found the selection still extensive and although at first questioning whether all would prove fresh nearly eight hours after opening the first bites of a small roll of praline studded brioche set aside almost all doubts, the sugar lacquered exterior still crisp while the inside unfolded in wisps of yeast, butter, and eggs. Moving next to a small rosy tart, the flavor nearly identical to that of the brioche with a butter crust inspiring hope for things to come, a quartet of choux based pastries were soon to follow - the tiny éclair unfortunately proving a touch soggy while the cream puff, Religeuse, and ring shaped Brest were the very definition of excellence, the chocolate mousse admittedly quite rich when paired to a topping of ganache, while both the vanilla custard and hazelnut cream offered robust flavor despite the sort of lightness only achieved by those willing to invest time and effort in the craft. Enjoying yet another baba, this one a small version with alcohol almost entirely replaced by sugar syrup beneath a raspberry plus a dollop of cream, it was onward to one of the best tarte tatins served outside a fine dining establishment that the tasting progressed and yet as good as the caramelized apples atop a flaky crust truly were not a single item tasted prior could stand up to the pudding-soft clafoutis, the preparation so authentic that the custard was baked golden despite a center still jiggling, the cherries still featuring their pits offered in such a quantity that they comprised nearly 2/3 of the slice.