Bebek Badem Ezmecisi - Istanbul's sweetest tradition

Founded in 1904, Bebek Badem Ezmecisi is recognized for being the one and only name in marzipan. The store is located in Istanbul, the state of Bebek and has a historical ambience inside where you feel like you've entered a room belonging to an Ottoman pasha. There are two delicious flavours the store specializes in, almond and pistachio marzipan. The boutique has only one location, which they intend to keep it that way because the production process of the marzipan is very detailed, requiring great care and talent. The prices range from $200 for 2lbs of marzipan to more, according to the weight. 

Chocolat de H. in Tokyo

Chocolat-pencils as seen above, is the product of a collaboration pairing Japanese architect and designer Oki Sato and Tsujiguchi Hironobu the man behind Tokyo's boutique dessert show Mont St. Claire and Chocolate de H. Subtle tableware effectively displays the gourmet chocolate and includes a special pencil sharpener for grating over dessert. Chocolate-pencils come in a number of different blends with varying levels of cocoa. 

Le Caviar Volga from Cannes

Le Caviar Volga is an elite shop offering a selection of the finest caviar; from osetra to sevruga and beluga. Luxe serving dishes, mother of pearl spoons - to preserve the fragile flavor of the caviar, and blinis, which are small Russian pancakes,  are also available. Located on, 5, rue Marjof, Cannes.

Pierre Hermé - Pastry chef who hates perfection

World renowned and award winning French pastry chef Pierre Hermé creates spectacular seasonal desserts and pastries for all to enjoy. Everything inside the shop from the interior show cases to gift boxes are designed in France, creating a unique and stylish pastry boutique. In addition to the Paris boutiques, there is one in Japan as well. Hermé prefers to work with taste instead of the decoration, which is why his desserts are designed to be eaten in full bites for the flavor impact. 

Dammann Frères - the pleasure of drinking tea

Damman Frères started the tea business in 1692, under the Sun King Louis XIV' s reign, through which they became the exclusive distributors of fine tea in France. The uniqueness of Damman Frères is that they use silk bags, a distinct taste experience that promises to revolutionize the drinker's tea drinking. The strength of Dammann Frères resides in its exceptional blends and the cristal sachet, which the tea is presented in. The fine grid and the transparency of this sachet allows teas to be conditioned with all the same qualities appreciated in loose teas. Since it does not shrink in water, the sachets allows the leaf free movement to steep in the cup with out any constraint. The cristal sachet provides the tea-drinker the exceptional taste and the aesthetic pleasure with the practicality of the sachet. 

Versailles' Patisserie - Stohrer

Dating back to 1730, Stohrer is recognized with creating the Baba au Rhum pastry. When Marie Leszczynska, daughter of King Stanislas de Pologne, married Louis XV in 1725 she asked her father to allow his pastry chef Nicolas Stohrer to come to France with her. By the King's permission, Stohrer went to France where soon he became the patisserie for the court at Versailles. Stohrer created the famous threat Baba au Rhum by soaking brioche in màlaga wine and filling it with crème påtissière, which had been scented with saffron and raisins. Another Stohrer original creation is the èclair au chocolat, with the choux (dough) being shaped like the large dresses women wore during the 18th century.

Pierre Marcolini Chocolatier

Every year Pierre Marcolini travels the world to find the best of cocoa beans and invent unique flavors. Marcolini makes the chocolate by himself using natural cocoa beans, which he selects personally. He is among the last 5 craftsmen working this way in Europe. The manufacturing of the chocolates starts by roasting the beans to remove the dry residual humidity, which also helps to increase the aroma. The beans are then crushed to start the chocolate making process: mixing cocoa, cocoa beans, butter, sugar and fresh Tahitian vanilla. The mixing results in new inventions of delicious and exquisite flavors of chocolate. 

Garbagnati - choice of the Milanese

A well known bakery by the Italians, Garbagnati offers fresh bread as well as delicious pastries. The 'panettoni' which is a special of the bakery has been a favorite of the Milanese. Located on 3 Via Victor Hugo.

Auer - a tradition of chocolate making

Established since 1939 in Geneva, the Auer family has continued a tradition of 5 generations as chocolate makers. All of the chocolates are deliciously handmade in a traditional manner, but doubtlessly the 'pavé glacé of Geneva' is recognized as one of Auer's prides. A professional team working by hand and following the recipes of Mr. Henri Auer, produce an irreproachable quality and matchless taste.

Caffé Florian, symbol of Venice

Opened in 1720 in Venice's Piazza San Marco, Café Florian has become the city's symbol. It happens to be the oldest cafés in Italy where Italian noblemen and politicians used to spend leisure time at Florian. During the 19th century, people like Lord Bryon, Goethe, Marcel Proust, Modigliani used to sit at Florian's tables and sip from Florian's delicious coffees & teas. Café Florian offers a wide range of unique handcrafted products such as different kinds of coffees&teas, room fragrances, accessories as silk scarves and ties. 

Knipschildt - artisan chocolate

Fritz Knipschildt, maître chocolatier makes no compromises; he applies the highest standards of excellence to each and every step of the chocolate and confection process. The end result is chocolate that looks as beautiful as it tastes. The founding principle of Knipschildt Chocolatier is to make artisan chocolate crafted by hand. 

Poilâne, the haut-couture of bread

In 1932, Pierre Poilâne founded the original shop on Paris' rue du Cherche Midi where he made country-style loaves in a wood burning oven, using honest ingredients like stone-ground flour and crushed wheat germ and live yeast. Even though Poilâne bread is available in most French supermarkets today, Parisians and tourist are still queueing in front f the the original shop to buy the fresh out of the oven bread. 

The art of chocolate making, La Maison du Chocolat

It must be hard to eat La Maison du Chocolat' s beautiful chocolate for the reason that it each piece looks like a piece of art. Founded in 1977 by Robert Linxe in Paris, La Maison du Chocolat is a master chocolatier delivering delicious and elegant chocolates. The chocolatier is strict on using only natural ingredients and raw materials such as cocoa beans and cocoa butter instead of artificial sweeteners and vegetable oils. The artist behind the chocolates, Robert Linxe has published a book where he reveals his newest creations and recipes for his unique chocolate and pastries. The chocolatier's stores in London and New York offers special tasting to awake your senses and taste buds in a gourmand atmosphere.