Artisan spelt house

Artisan cookies & biscuits made with spelt

Opaleia works with einkorn and spelt flours from organic farming in sweet and savoury creations. Indulgent cookies, delicate biscuits and savoury recipes are made in small batches with ingredients selected for taste, texture and character.

Discover our cookies Discover the House

Opaleia NUTSÉA cookie with Piedmont hazelnut and Dulcey chocolate

Floursfrom organic farming

Our three worlds

A collection built around spelt

Three expressions of artisan biscuit making, united by einkorn and spelt and crafted in small batches.

Indulgent and soft

Spelt cookies

Generous cookies pairing spelt with fine chocolate and carefully selected nuts.

Delicate and crisp

Sweet biscuits

Precise biscuits whose texture reveals the subtle character of ancient grains.

Savoury & crisp

Savoury biscuits

Aromatic creations designed to bring character to aperitif moments.

Our signature

Einkorn and spelt in harmony.

Einkorn

Einkorn gives flour a distinctive flavour identity: cereal-led, lightly rustic and subtly nutty. It brings real aromatic depth to a recipe. Its lower gluten content makes dough more fragile and limits its ability to rise alone, so it is especially valuable for flavour, personality and a more authentic texture, particularly when paired with a flour better suited to bread making.

Spelt

Spelt has a finer, softer and more delicate profile, with discreet cereal notes. Its higher gluten content compared with einkorn makes it better suited to bread making and helps produce doughs with greater suppleness and structure.

Einkorn reveals its finesse and nutty notes; spelt brings roundness, balance and structure.

The Opaleia House

An artisan house, a personal story

The daughter of a baker-pastry chef and a generous cook with French and Italian roots, Carole grew up with her hands in flour, surrounded by warm bread and the rhythm of the family bakehouse.

Opaleia marks her return to what matters: good ingredients, the pleasure of creating and sincere artisan treats prepared in small batches close to their raw materials.

The essentials

Creations from the House

Three signature recipes introducing the textures, pairings and craft that define the Opaleia world.

Discover

NUTSÉA

Piedmont hazelnut and Dulcey chocolate cookie

Einkorn

Discover

Le P’tit Doux

Vanilla sweet biscuit

Einkorn

Discover

Le Nomade

Herb savoury biscuit

Einkorn

Ingredients

Artisan creations, carefully selected ingredients

Spelt flours from organic farming

Einkorn and spelt are two ancient grains, preserved in their authentic character. Their flours give each creation its own distinctive flavour and texture.

AOP butter & fresh eggs

AOP Charentes-Poitou butter and, depending on the recipe, fresh eggs from Drôme create generous, carefully crafted textures.

Exceptional nuts

Piedmont hazelnuts, pistachios and Sicilian almonds bring crunch, roundness and aromatic depth.

Valrhona chocolate

Dark, milk, white and blond chocolates bring melt and intensity without masking the taste of spelt.

The Opaleia House

Our commitments

Simple, exacting choices, from grain to biscuit.

Recipes without unnecessary extras

Recipes made without additives, preservatives or artificial colourings, allowing the grains and ingredients to express themselves naturally.

Made by hand

Our biscuits and cookies are prepared artisanally, shaped by hand and baked in small batches in our workshop in France.

Carefully selected ingredients

Butter, fine chocolates, nuts, spices and citrus fruits are selected for the quality of their flavours and the balance of their pairings.

Created in small batches

We produce limited quantities to preserve the freshness, consistency and artisan character of every biscuit.

Good to know

Frequently asked questions

What ingredients do you use for your artisan cookies?

I work with einkorn and spelt flours from organic farming, AOP Charentes-Poitou butter, fresh free-range eggs from Drôme, Valrhona chocolates and carefully selected nuts such as Piedmont hazelnuts, pistachios and Sicilian almonds.

Why einkorn and spelt?

Einkorn brings a gently cereal-led flavour and a distinct personality to the recipes. Spelt completes selected creations with structure, balance and indulgence.

Why Valrhona chocolate?

Valrhona chocolate brings precise aromatic profiles. It supports selected Opaleia creations without replacing the House’s primary signature: einkorn and spelt.

Are your biscuits organic?

Opaleia uses selected ingredients from organic farming, including spelt flours and organic maple syrup. The finished product is not presented as certified organic.

How does delivery work?

Mondial Relay pickup-point delivery is free from €45. Dry biscuits are prepared in small batches and carefully packed. Fresh madeleines are primarily offered at markets, events and for local orders to preserve their softness.

Who is behind Opaleia?

Carole, the founder. The daughter of a baker-pastry chef and a generous cook with French and Italian roots, she grew up in the family bakehouse. At 50, she chose to return to what matters and create a biscuit house pairing sincere indulgence with artisan production.