CROQUANTS (L,G)

Croquant is a speciality from the Tarn, a french department producer of almonds. This version is a gluten free alternative using buckwheat flour that uses a mix of almonds and hazelnuts.

Buckwheat flour, sugar, hazelnut, almond, egg white.

GÂTEAU BRETON (L)

Originated from the Lorient area, this cake is a staple food in Brittany. Due to its high percentage of butter and low hydration once baked, this has a very long shelf life. So long that it was an absolute favorite onboard ships during long fishing trips as it would not go bad.

Wheat flour, lactose-free butter, egg yolks, salt.

FLAPJACK (L,G)

Jérôme brought this recipe back from his years living in the North-East of England, but it took a while to find the right format for the bakery. These have become very quickly popular at the shop, with comments such as “these are the best flapjacks I have ever had!”.

steamed oat flakes, lactose-free butter, golden syrup, brown sugar, ground ginger & ground cinnamon

PULLA (L)

Our spiced-up version of pulla. We run a batch every saturday mornings, and they usually do not last very long.

Wheat flour, lactose-free butter, sugar, ground cardamon, clove, cinnamon and ginger, lactose-free milk powder, salt.

LEMON CAKE (L)

Depending on the mood, you might find a range of cake at the shop. We do like this lemon version, where each cake is heavily drizzled with lemon syrup right out of the oven. As it cools down, it sucks the syrup up to yield a soft, bright and satisfying loaf.

Wheat flour, lactose-free butter, sugar, egg, lemon zest, lemon juice, icing sugar.

SABLÉ (L)

Sablés are well-known butter biscuits from Brittany, France, known for their rich buttery taste and sandy texture. This is the archetype of simplicity, but oh man, this is good…

Wheat flour, lactose-free butter, sugar, egg yolk, salt.