SELECTION OF GALETTES 2023
A simple creation to enjoy, share and take with you: discover the dark or milk chocolate Galette topped with a soft caramel and a delicious sheet praline in the signature work of Patrick Agnellet. At Sébastien Bouillet, the Epiphany will be a gourmet treat! Discover the chef’s “Tarte Tatin”Galette composed of two rolls of filo pastry and delicately […]
THE FAMILY OF VEÁ AND JORDI TUGUES
It is therefore quite natural that Jordi Tugues, friend and neighbor of Veá, invited his brothers Miguel Moreno & Daniel Álvarez to visit this mill in Sarroca de Lleida, Catalonia, where it was a question of patisserie, taste and olive oil. Because olive oil is historically present in Spanish patisserie. Patisserie & olive oil It was the Muslims who after 700 […]
… CHOCOLATE SPREAD
Origins In order to trace the origin of chocolate spread, we have to go back to the 1800s in Italy, in particular to Piedmont and the birth of Gianduja. Often confused today with praline, Gianduja is a chocolate and ground hazelnut paste which originates from Italian Piedmont. It was born when Napoleon ordered the blockade […]
LAURENT LE DANIEL SHOWS INNOVATION WITH A GOURMET AND ENVIRONMENTALLY FRIENDLY BOX OF CHOCOLATES.
Based in Rennes since 1998, his company has grown from 1 to 5 shops and now has 60 employees. Keen on environmental matters, he had been looking for a way to reduce the use of plastic in his packaging, and in particular the interior elements of the chocolate boxes. When working on this problem he […]
JÉRÔME ALLAMIGEON AND LOUS CASTAGNES
Jérôme Allamigeon set up the Alexandres Pastry in Montauban with Nathalie his wife in 2002. In 2006 he joined the Relais Desserts association. In 2020, he heard about Lous Castagnes, a farm which produces hazelnuts, walnuts, chestnuts in Albias, a few kms from Montauban. Of course, like any chocolate patissier Jérôme Allamigeon uses a lot of hazelnuts, […]
CHRISTOPHE ROUSSEL, MAKING SMALL STRIDES TOWARDS ZERO WASTE
A proud member of Relais Desserts since 2006, the Croqueurs de Chocolat Club (aka “Chocolate Lovers Club”) considers him to be one of the 20 chocolate makers everyone should know. At Christophe and Julie Roussel’s, generating as little waste as possible has become a state of mind; they understand that the world’s resources are finite, […]
AN INSTAGRAM ACCOUNT TO MANAGE UNSOLD ITEMS.
They both decided, from the start of their entrepreneurial adventure, that they would work with the raw materials and use their skills to turn them into something exceptional. They understand the real value of an apple, a pound of butter or a pound of flour, and are happy to pay a fair price for top […]
ÉRIC VERGNE PROUD TO USE 100% LOCALLY-PRODUCED MILK
Éric, along with his wife, took over the family business in 2000. Today the two of them manage a team of more than thirty people, three boutiques (Audincourt, Belfort, and Montbéliard), and a new laboratory. Fond of local products and their home region’s heritage, Éric works hard to promote the Montbéliarde breed of cows and […]
SMALL STEPS TOWARD PLASTIC-FREE PACKAGING
Maison Guerlais is now a business with 95 employees spread across production, shops and administrative services, all united by a single desire: to offer you original products of ever higher quality, to surprise you and delight your tastebuds with every mouthful! The abundant creativity of Vincent Guerlais, the “tastebud agitator”, does not stop at devising […]
FRÉDÉRIC CASSEL, A PASSION FOR RED BERRIES
Today, the couple manages three boutiques in France, as well as other boutiques in Tokyo, Berlin, Tunis, and Casablanca. Frédéric Cassel, who was president of Relais Desserts for 15 years and who led the French national team to victory at the 2013 Pastry World Cup, continues to look to Mother Nature and the forest for […]
