Goulibeur

Metal packaging special 30th birthday 1976-1996 From the corn harvest, to the great laundry days, the weddings, this home-made biscuit with its buttery taste possesses a quality that has probably ensured its success in the Poitevin countryside: it does not require any ingredient other than those produced on the farm. Wheat flour? it comes from the corn grown on the farm. Butter? it's made from the fresh farm milk Eggs? they are collected daily from the poultry yard. To this day the tradition of the Broyé has endured in many families, and as soon as a meal extends beyond the usual family circle, here comes the Broyé, baked by granma, or mother, if she is nor afraid of criticism from the whole family! and if time is running short, they'll just break a Goulibeur!