The subtle salty-tangy notes of roasted sesame seeds combined with fermented Japanese umeboshi plums add depth to the crispness of the deliciously buttery crumble. This combination gives this little cake, with its red fruit flavours and comforting moist texture, a unique character, perfect for indulgent moments of pleasure at any time of day.

Moist strawberry and raspberry cake with lime syrup. Strawberry and raspberry confit with raspberry vinegar. Crumble made with Charentes-Poitou AOP butter, French flour and sesame seeds with umeboshi plum.

Individual.

Allergens: gluten, egg, milk, nuts, soya, fish gelatine, sesame, sulphite.

A deliciously indulgent and very addictive little cake that makes you want to treat yourself at any time of day, with the moist texture of a financier cake, rich with the flavour of brown butter and sprinkled with fine chocolate flakes, paired with the melt-in-the-mouth texture of the chocolate and hazelnut ganache.

Financier biscuit with hazelnut butter, ground almonds and chocolate flakes. Hazelnut ganache with dark Gianduja, 70% dark Saint Domingue chocolate, hazelnut praline, hazelnut paste and 35% cream.

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

This travel cake is made with quality ingredients that give all the indulgence of its delicious texture and its nostalgic chocolate coating with hazelnut pieces. Irresistible at teatime, it is also the perfect accompaniment to big family breakfasts and brunches with friends.

Plain cake and cocoa cake made with traditional French flour from Les Moulins Viron and Charentes-Poitou PDO butter, lightly soaked in Madagascan vanilla syrup. Rocher coating with milk chocolate and roasted almonds pieces.

Sold as a shared portion.

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

Cookie or brownie? To avoid having to choose, try our ultra-indulgent brookie. We’ve added a melt-in-the-mouth hazelnut ganache to the centre of the brownie. The hazelnut cookie on top adds a cripsy indulgence.

Brownie* with brown sugar, 72% dark chocolate and cocoa. Chocolate ganache with almond and hazelnut praline and hazelnut paste. Hazelnuts. Cookie* with milk chocolate chips. *French flour and Charentes-Poitou PDO butter.

Individual.

Allergens: gluten, milk, egg, nuts, soya. May contain traces of peanuts.

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

This new variation, as addictive as ever, plays with textures, combining a cookie with roasted pistachios and, added straight from the oven for an extra touch of indulgence caramelised pistachios and our delicious homemade pistachio praline. Our tip: store and enjoy at room temperature.

Cookie made with French T55 flour, Charentes-Poitou AOP butter, brown sugar and whole roasted pistachios*. Topping: pistachio** and almond praliné, caramelised pistachios*. * Pistachios from Iran.

Individual and to share (approx. 14cm Ø).

Allergens: gluten, milk, eggs, 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.