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.

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.

Brownie* with brown sugar, 72% dark chocolate and cocoa. Chocolate ganache with almond-hazelnut praline and hazelnut paste. Hazelnuts. Cookie* with milk chocolate chips. *French T55 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.

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 sharing (approx. Ø 14 cm).

Allergens: gluten, milk, eggs, nuts.