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.

Individual and to share.

Allergens: gluten, milk, eggs, soya.

This moist, comforting and utterly indulgent little carrot cake plays with textures : the crunch of the pecans to the gentle, the slightly honeyed of the dried apricots, the roundness of the praline and the 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.

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, combining the soft texture of the cookie with the addictive indulgence of the ganache, this treat evokes childhood and memories of shared snacks. A hearty weekend breakfast, brunch with friends, with a cup of tea, with a cup of coffee, or after a meal… Would you like another little slice of happiness?

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 new, gluten-free* variation plays with textures between a chocolate cookie made with buckwheat flour and – added straight from the oven for an extra touch of indulgence – dark chocolate and a delicious homemade buckwheat praline! Our tip: store and enjoy at room temperature.

Gluten-free* cookie made with buckwheat flour, Charentes-Poitou AOP butter, dark chocolate*, brown sugar. Topping: buckwheat hazelnut praline, pinch of fleur de sel and dark chocolate chips*. *Saint Domingue 70%.

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

Allergens: milk, eggs, nuts, soya. * May contain traces of gluten.