All the fresh acidity of this soft little lemon cake is hidden under a deliciously buttery crumble that gives it all the comforting sweetness of the little travel cakes that make gourmets happy at any time of the day, around a tea or at snack time.

Lemon cake with syrup and lemon zest. Confit of lemon. Crumble with PDO butter and Moulin Viron French flour.

Individual dessert.

Allergens: milk, gluten, egg, fish gelatin.

This little 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.

Individual dessert.

Allergens: gluten, milk, eggs, 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, still highly addictive, plays with textures between the chocolate peanut cookie and, added straight out of the oven for extra indulgence, our peanut praliné, caramelised peanuts and chocolate chips! Our advice: store and enjoy at room temperature.

Cookie made with French T55 flour, butter*, 62% dark chocolate, cocoa, brown sugar and peanuts*. Topping: peanut praliné, caramelised peanuts in butter*, 62% dark chocolate chips. * Charentes-Poitou PDO.

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

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