With the floral notes of a syrup made with blackcurrant pepper, a spice derived from the plant’s dried buds, all the slightly tart sweetness and mellowness of this little rhubarb cake is hidden beneath a deliciously buttery crunchy crumble. A sweet treat at any time of day, in the morning, with a coffee, the tea time and the french « goûter ».

Cake, blackcurrant pepper syrup*. Oven baked rhubarb purée and pieces. Crumble with Charentes-Poitou PDO butter, Moulin Viron French flour, oat flakes and crushed almonds. *Blackcurrant pepper from SCA Les Coteaux Bourguignons.

Individual dessert.

Allergens: gluten, milk, eggs, nuts, traces of soya.

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

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.