Collection: Madeleines & Biscuits
We carry a selection of delightful cookies from renowned French artisans working with locally sourced ingredients, especially non-enriched flour, whole fresh eggs and pure butter. Thanks to our close relationship with them, we can trace back to the source and guarantee the quality of the finished products. We get some pre-packed like Fossier's, Angelina's, Forcalquier's or Michel Chatillon's, and bake others on premises like the palmiers and palets bretons made by our pastry chef in Brittany.
MADELEINES JEANNETTE 1850
Our madeleines are sincerely exquisite! They are made in the Normandy region by the Living Heritage Company Biscuiterie Jeanette 1850 with top-quality locally sourced ingredients. The Norman free range eggs, non-enriched flour, and fresh Isigny-Saint-Mère PDO butter give them that unbeatable taste and smoothness. To die for!
PURE BUTTER BISCUITS MADE IN BRITTANY
Palets bretons and palmiers are one of the very first delicacies we brought from Brittany when we opened up more than ten years ago. Today, they are even more popular as we bake them on premises.
On this pastry chef's recommendations, we then started working with Michel Chatillon to offer a wider range of biscuits from Brittany. His pure butter fine galettes have immediately been a real success. The ones made with buckwheat are gluten-free.
BISCUITS FROM ANGELINA, PARIS
Angelina has earned its reputation on its fabulous, unbeatable hot chocolate it has been serving in its worldwide well-known tearoom at 226, rue de Rivoli in Paris.
We invite you to discover its other delicacies in its iconic collector tins like the crêpes dentelle and pure butter biscuits coated with dark chocolate or the assortment of exquisite pure butter biscuits. All very tasty!
FOSSIER'S PINK BISCUITS FROM REIMS
It is not surprising at all that the biscuit maker Fossier became supplier to King Louis XVI in 1775 when you taste the unique flavour and texture of its pink biscuits from Reims. Such a light, crispy and flavorful treat that hold its texture when dipped in red wine or champagne!
If Maison Fossier has kept perpetuating its recipe for more than 300 years, they have also created new delicacies based on its famous pink biscuits from Reims, like the sablés with an addition of rapberries or its other cookies with an addition of raspberries and chocolate. And because it is located in the Champagne region, they have also created a very nice pure butter shortbread with almond and champagne in the shape of a cork, of course!
