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Updated on 09/13/2021


Present on exhibition Gourmet
From 12 to September 13, 2021


Le pont

Stands :
  • E012
  • Company details
  • Products
  • Brands

Company details


Born at the end of the 18th century from the imagination of bakers eager to lengthen the shelf life of their bread, the rusk had its first success during the First World War. From the 1930s, the know-how is perpetuated and some bakers renowned for their skills specialize, they are the first biscotti craftsmen. In 1950, a young boy from CHANTERAC in the Dordogne, the son of a baker, was hired as an apprentice in a bakery in the historic district of Périgueux. Admiring the young man's passion, the master baker then passed on to him the jealously guarded recipe for his famous rusks throughout the city. After a few years devoted to refining his know-how, the young baker decides to settle down. He takes over the bakery of St GERMAIN DU SALEMBRE in the heart of the Périgord blanc. It offers bread cooked over a wood fire and naturally the famous rusks made according to the authentic recipe. The success of these crunchies was not long in coming and, faced with growing demand, he decided to devote himself solely to the preparation of his rusks. He then created his factory and named it "LA CHANTERACOISE" in memory of his childhood memories. All the artisanal biscuits disappeared during the decades which followed, giving way to numerous industrial manufactures. During these last years, LA CHANTERACOISE has not only managed to keep its authentic crispy know-how and the reputation of its products, but has also expanded its range by offering more gourmet, organic rusks as well as a wide range of quality toasts and croutons. Organic. LA CHANTERACOISE has also incorporated into the heart of its workshops, the know-how of Maison BILLEAU, including the reputation of its biscuits spread throughout the Isle valley. To date LA CHANTERACOISE is the last artisanal biscuit factory in France, with its teams, it defends strong values ​​for more locality, more goodness and breast, more organic, more proximity.





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    The biscuit factory Les Mirliflores, created in 2017 by Elisa and Gwenaëlle, is located in an old farm in the Tarn.

    We have a unique, original and gourmet concept: mixing pastry and French History.

    The principle: Offer you biscuits, which we both make by hand from ancient recipes, in order to make you discover delicacies with forgotten flavors, which made the happiness of our ancestors!

    A little extra: A booklet is slipped inside each box to make you discover the history of the biscuit and some of its ingredients (which many of us know, such as sugar, cocoa, butter. .. without ever asking us the question of their origin).

    The fruit of long research work in various historical, culinary, medicinal and iconographic documents, our products are the result of many hours spent testing and rediscovering pastry through the centuries.

    So we have a range of old biscuits:
    - The biscuits de la Joie, biscuits from the Middle Ages with cinnamon and almonds;
    - The bridaveaux, shortbread with Renaissance violet;
    - The macarons, crunchy version, whose recipe dates from the 17th century;
    - The massepains au chocolat, a recipe from the 18th century, one of the first cocoa pastries in history;
    - The boules de poilus, hazelnut and orange blossom biscuits, which were made during the First World War by certain Poilus families.

    This spring 2020, we have created a new range: infusions, teas and preparations for hot chocolates, inspired by past centuries. Like biscuits, there is a small booklet inside the boxes to learn about the history of the drink and some of its ingredients.
    Discover thus:
    - Mélehant, infusion mint / anise / lemon, from the Middle Ages;
    - Guillemette, Renaissance hibiscus apple infusion;
    - Céleste, pear green tea from the 17th century;
    - Auguste, green pineapple coconut tea from the 18th century;
    - Preparation for hot chocolate N ° 1, 18th century recipe with cinnamon and Long Java pepper.