This soft, very comforting and ultra-gourmand little carrot cake plays with textures to reveal flavors reminiscent of the festive season between the crunch of pecan, the soft, slightly honeyed sweetness of dried apricot, the roundness of praline and warm notes of cinnamon.

T55 French oatmeal flour from Moulins Viron. Muscovado sugar. Carrot. Slivers of pecan nuts. Small cubes of dried apricot. Hint of cinnamon. Almond-hazelnut praline.

Individual dessert.

Allergens: gluten, eggs, nuts, sulfites.

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.