Mini Gourmet

A biscuit closely linked to the ladyfinger, slightly narrower and drier, sweetened using granulated sugar.

Made from granulated sugar, eggs, flour and vanilla. Resembles a Reims biscuit but without the pink color.

A slightly drier, trapezium-shaped variant of the boudoir.

An egg biscuit with soft, airy texture, slightly crisp on the surface, elongated in shape, with icing powder on top. Can be soaked in liquid without disintegrating.

A specialty biscuit with pink color from carmine, undergoes steaming after baking for a crisp, melt-in-the-mouth texture. Won't fall apart when soaked in champagne, port or wine.

Various handcrafted pastries.

Artisanal bread made with additive-free flours and local products.

Presliced duck prosciutto is a dry-cured delicacy, offering a rich, gamey depth with a silky, melt-in-the-mouth texture. Made from Moulard duck breast, it provides an elegant alternative to traditional pork prosciutto. 8 oz cryovac pack / 6 packs per case

A dessert specialty that uses ladyfingers as a base and border.

A dessert specialty that uses ladyfingers as a base and border.

A traditional cake made with a slightly modified recipe to make it softer.

A dessert specialty that uses ladyfingers as a base and border.

Made in-season using fruit picked when perfectly ripe.