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.
La Chanteracoise is considered, to this day, as the last artisanal biscuit factory in France. Established historically in the heart of Périgord Blanc, in the small village of St Germain du Salembre, it produces a wide range of rusks, toasts and croutons, and has retained the real authentic know-how of the biscottiers of the 1950s. In recent years, La Chanteracoise has opened a new manufacturing workshop specializing in its Organic ranges, its range of Billeau biscuits in the neighboring village of St Léon sur L’Isle. Its attention to the origin and quality of the raw materials used in the manufacture of its products contributes to its desire for distribution exclusively in organic stores, delicatessens and cooperative stores.