Pistachio lovers will adore this new, little cake with it utterly addictive fondant! It’s irresistible at any time of day: as a sweet treat in the morning, for weekend brunch, with a coffee after lunch, at tea time or as an afternoon snack, or even to satisfy late-evening cravings!

Moelleux cake made with pistachio paste. Pistachio praliné, pinch of fleur de sel. Chunks of whole pistachios.

Individual.

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

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.