Individual or to share, this new treat, with simplicity delightfully indulgent, is perfect as well for afternoon tea than well as a dessert with a coffee.

French flour, Charentes-Poitou PDO butter and 70% Saint Domingue dark chocolate. Decor; icing sugar.

cake individual and to share

Allergens: gluten, milk, eggs, soya.

A brand-new, comforting little cake with distinctly autumnal flavours: slightly melt-in-the-mouth diced apples, the subtle nutty notes of high-quality butter, the woody warmth of cinnamon and the amber warmth of rum-soaked raisins, all with a hint of caramelisation from baking.

Moist cake made with French flour, Charentes-Poitou AOP butter, whole milk and cinnamon, baked with fresh diced apples and raisins soaked in Planteray Rum Maison Ferrand amber rum*. Brown sugar. *Contains alcohol.

Individual.

Allergens: gluten, eggs, milk, sulphites.

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 almonds 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.

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 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, eggs, milk, nuts, soya. May contain traces of peanuts.

This highly addictive little cake plays with textures, combining traditional cookie with our homemade caramel, caramelised pecans and chocolate chips, added straight out of the oven for extra indulgence! Our tip: store and enjoy at room temperature.

Cookie made with French T55 flour, butter*, brown sugar and pecan pieces. Topping: butter* caramel with fleur de sel, 70% dark chocolate chips, pecans caramelised in butter*. *Charentes-Poitou PDO.

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

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

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.