A combination of fresh butter, eggs, and grounded-almonds with non-enriched flour gives these Financiers from Brittany an incomparable taste and texture. We bake them on-premises. Sold in packs of 6.

Fun fact: Financiers  used to be called Visitandines after the nuns who made them in Nancy in XVII century. Two hundred years later, a Swiss baker located next to the Stock Echange in Paris made them one of his specialties by giving them the name Financiers and the shape of the gold bar.