- Le Fondant Baulois
Updated on 09/10/2021
Present on exhibition Gourmet
From 12 to September 13, 2021
Le Fondant Baulois
22 Avenue des Prairies
Parc d'activités de Beslon
44500 LA BAULE
A symbol of greed and knowledge, Le Fondant Baulois® has been delighting the taste buds of the most gourmet and chocolate cake lovers for more than 35 years. This cake from La Baule, which has become the reference of chocolate fondant, is distinguished by its slightly meringue crust, its inimitable melting texture and its salted butter caramel note. Le Fondant Baulois® cake, made every day in its La Baule laboratory, is made with ingredients from the best terroirs in the region and according to a well-kept secret recipe. Its conservation of several weeks, at room temperature, gives it the advantage of being able to travel without losing its delicious and incomparable texture.
Maison ROUX - Macarons de Provence
La Maison Roux is an artisanal cookie factory specializing in the production of real soft macaroons according to the traditional recipe of Provence and Languedoc.
Naturally gluten-free and lactose-free, ROUX macaroons are made from natural, organic ingredients and without preservatives.
BISCUITERIE LES MIRLIFLORES
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.
- 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.