If forced to choose (but please don’t force me), I would say that Pozzetto is my favorite ice cream in Paris. But Le Bac à Glaces ranks right up there. It also happens to be very close to my current abode.
Now to you, a blustery, finally-cold autumn afternoon might seem like an odd time to eat ice cream, but not to me. It’s never too cold for ice cream. Or to hot, or too early, or too late.
Seriously, If there were a way to earn a certificate in ice cream eating I would go back to school.
I know, I know, this “bac” is not referring to a “baccalauréat.” No, “bac” means “ferry,” and rue du Bac is named for the ferry that docked at the end of the street, at quai Voltaire, which transported stone blocks across the river for the construction of the Tuileries palace. It also means “tub”, and this is where the name Le Bac à Glaces starts to make sense.
Since 1982, Le Bac à Glaces has been churning all-natural, nothing-artificial-added sorbets and ice creams from carefully sourced ingredients. It is a smaller operation, and not nearly as well known as Berthillon, and those are pluses in my book. Other positives? How about the repertoire of 60 flavors, ranging from classic (chocolate, vanilla, hazelnut) to exotic (yuzu or guava sorbet, anyone?)
My current fixation is the pruneaux. The natural sugar in the prunes gives the ice cream amazing texture. Normally I pass by the window and get a cornet to go, but yesterday was pretty chilly, so I ducked in for a coupe and a coffee. I ordered the Coupe Caiman – two scoops of the prune and one of vanilla, with sweet saucy prunes and whipped cream. It was huge.
A little Armagnac would have hit the spot, but I wouldn’t want to overdo it. Oh wait, yes I would.
(PS: The giant model ice cream cone on my Twitter page is in front of Le Bac à Glaces.)
Le Bac à Glaces, 109 rue du Bac, 75007 Paris +33 (0)1 45 48 87 65 website