A good brown cooked butter, premium flour, melt-in-the-mouth almond powder, sweet flower honey and hazelnuts: these are the good quality ingredients that go into our Financier, an exquisite little cake that we love to enjoy at any time of day.

Traditional French flour T55 Moulins Virons. Charentes Poitou PDO butter “noisette” (brown cooked). Flower honey. Hazelnut powder. Crushed hazelnut pieces.

Individual dessert.

Allergens: gluten, eggs, milk, nuts.

Perfect for tackling the start after summer holidays and the arrival of autumn, this new, very regressive little cake inspired by a classic Anglo-Saxon recipe is comforting, moist and, with its banana caramel, very, very indulgent!

Cake made with traditional French T55 Moulins Virons flour, almond powder, Charentes-Poitou AOP butter, mascarpone, brown sugar and bananas. Banana slices. Caramel made with cream infused with banana skins.

Allergens: gluten, eggs, milk, nuts.

For little and grow-up alike, this very childlike delicacy reveals the caramelised notes of butter cooked with brown sugar.

Puff pastry made with French flours (Meule T80 and small organic spelt) and PDO Charentes-Poitou butter flavored with cinnamon. Brown Sugar. Brown sugar.

Small individual cake.

Allergens : milk, gluten.

With tenderness, between the softness of the biscuit and the addictive gourmandise of the Ganache, this new treat evokes childhood and memories of shared afternoon snacks. A great weekend breakfast, a brunch with friends, at teatime, with coffee, at the end of a meal… Will you take another slice of happyness?

Soft almond biscuit. Soft almond and cocoa biscuit. Chocolate and Gianduja Ganache. Thin layer of fondant. Homemade 70% chocolate shavings.

To share for 5 people.

Allergens : Gluten, egg, milk, nuts, soya

Cookie or brownie? So you don’t have to choose, adopt our ultra-gourmand brookie. At the heart of the brownie, we’ve added a melting hazelnut ganache. On top, the hazelnut cookie adds a crunchy sweetness.

T55 French flour. Charentes-Poitou PDO butter. Brown sugar. Dark chocolate 72%. Cocoa powder. Chocolate ganache with almond-hazelnut praline and hazelnut paste. Hazelnuts. Milk chocolate chips.

Individual dessert.

Allergens: gluten, milk, eggs, nuts, soy. May contain traces of peanuts.

A highly addictive new treat for chocolate lovers! A cookie with character, a play on textures, and an extra dose of indulgence with praline, dark chocolate, and caramelized cocoa nibs added right out of the oven!

Cookie made with French T55 flour, Charentes-Poitou AOP butter, True Gold deZann cocoa powder, 70% dark chocolate and cocoa nibs. Topping: almond and hazelnut praliné, cocoa nibs, pinch of fleur de sel. 70% dark chocolate chips. Caramelised cocoa nibs.

Individual and to be shared for 4 people (Ø about 14cm).

Allergens: gluten, eggs, milk, nuts.

The flavors of this classic treat are loved by young and old alike! Savourez le réconfort de notre biscuit classique au chocolat au lait et aux noisettes.

Cookie dough made with T55 French flour and Charentes-Poitou PDO butter. Milk chocolate 39%. Hazelnuts.

Individual dessert.

Allergens: milk, nuts, gluten, soya, egg.

Half chocolate – half plain, made with good ingredients in all simplicity, this melt-in-the mouth Marbré is the cake to share that brings little and grown up together at afternoon treat time. It is also the perfect gourmet companion of family breakfasts and brunches with friends.

Plain cake and chocolate cake. French flour “tradition” from Moulins Viron. Charentes-Poitou PDO butter. Cacao Rich Terracotta DeZaan.

To share 6 people.

Allergens : milk, gluten, eggs.