Douceurs

Our pastries are made on a small scale like in the pass, with Echiré butter, Valrhona chocolate, farm egg .
The raw material of course but also the method with no use of industrial line, no lamination machines and no
computer and graph, give us the best result. As well the respect of, the time, the rest of the dough, the temperature
and a break down of the different artisan tasks such as before in the pass give us too the best result for
softness and taste !