★★★★★
Cookies worthy of top pastry chefs. The Valrhona chocolate melts just right, and you can really taste the quality of the ingredients.
Artisan biscuitery · Since 2018
The taste of true indulgence.
Cookies, madeleines and shortbread biscuits handmade by Carole with Valrhona Grand Cru chocolate, AOP Charente-Poitou butter and organic ancient-grain flours.
- Valrhona chocolate
- AOP butter
- Organic flours
100%handmade
in France Organic
ancient
flours
Artisan biscuits made with care, passion and purpose.
At Opaleia, I create artisan cookies, homemade madeleines and gourmet shortbread biscuits with Valrhona chocolate, AOP butter and organic flours. Handmade and shipped fresh.
Less butter, less sugar, but always full of flavour: honest, refined and generous indulgence, made to share simply.
Organic ancient-grain floursHaute-Provence einkornAOP Charente-Poitou butterFree-range eggs from DrômeLow-GI coconut sugarOrganic maple syrupValrhona Grand Cru chocolatePiedmont IGP hazelnutsSicilian pistachios
Essentials
Our current best-sellers
A selection of our customers' favourite biscuits. Baked in small batches and shipped fresh within 24h.
I grew up with my hands in flour, surrounded by the smell of warm bread from the family bakery.
The story of Opaleia
From family tradition to artisan creation.
My name is Carole. Daughter of a baker-pastry chef and a generous cook with French and Italian roots, I grew up with my hands in flour, surrounded by the smell of warm bread and the rhythm of the family bakery. My parents' bakery was my playground, where I discovered craft, patience and a passion for the trade.
Life later took me down other paths. At 50, I felt the need to return to what matters: the taste of good things and the joy of creating. I wanted to combine the indulgence of childhood with a healthier, more respectful and more conscious approach.
With that childlike spirit, full of dreams and sweetness, I created Opaleia. Every festive biscuit, every flavour I compose is designed as an invitation to share, a nod to those precious moments we celebrate together with generosity and joy.
This project is a return to my roots, a bridge between my past and my present aspirations. Through Opaleia, I offer you a small piece of my story and my heart, one biscuit at a time.
CaroleFounder · Biscuit maker
Our creations
Four families, four pleasures
From soft madeleines to crisp shortbread, every biscuit has its own signature recipe.
Ingredients
The secret behind our madeleines, biscuits & cookies
Every ingredient is chosen for its purity, origin and flavour. It is the soul of our artisan biscuit workshop.
Our biscuit signature
Valrhona chocolate: the signature of our biscuits & cookies
At Opaleia, every madeleine, every mignardise, every cookie and shortbread biscuit tells a story. To make it unforgettable, we chose heart and high standards: Valrhona chocolate. It is not just chocolate, it is a mark of quality and legendary know-how.
- Our 4 Grand Crus: dark ILLANKA with powerful character, the intense sweetness of milk BAHIBÉ, the smoothness of white OPALYS (lightly sweet and very milky), and the biscuity notes of blond DULCEY.
- Fruit inspirations: Raspberry and Yuzu, made with cocoa butter and fruit: 100% natural ingredients, with no artificial colours or flavourings.
From the melting centre of our mignardises to the chips in our cookies, Valrhona excellence makes the difference.
Our essential ingredients
AOP butter, free-range eggs, organic flours & natural sugars
- AOP butter & free-range eggs: we use only AOP Charentes-Poitou butter for its incomparable hazelnut flavour and finesse, paired with fresh free-range eggs, a guarantee of richness and animal welfare.
- Organic & ancient flours: we focus on digestibility and flavour with organic ancient-grain flours and Haute-Provence einkorn. These exceptional flours give our cookies and shortbread unique texture and subtle rustic notes.
- Unrefined & low-GI sugars: no neutral white sugar. We use whole cane sugar, vergeoise and coconut sugar (low glycaemic index). They enrich our creations with natural aromatic depth, from caramel to molasses notes.
- Honey & organic maple syrup:mountain flower honey and pure organic maple syrup are our natural binders. They bring delicate sweetness, soft texture and a wholesome alternative to refined sugar.
The taste of Italian terroir
Our exceptional nuts
When it comes to flavour and crunch, we do not compromise. For our cookies, florentines and mignardises, we source the finest nuts from the places where their terroir speaks best: Italy.
- Piedmont hazelnut (IGP): the very best. Famous worldwide, it is roasted to release a powerful yet delicate aroma. It gives our doughs their intense heart and incomparable toasted fragrance.
- Sicilian almonds and pistachios: the sun and volcanic soil give our almonds a unique buttery sweetness. Our pistachios offer emerald colour and outstanding aromatic richness.
These nuts are the secret behind our most refined recipes.
Good to know
Frequently asked questions
What ingredients do you use for your artisan cookies?
I work with carefully selected ingredients:
- Flours and grains: organic ancient-grain flours and einkorn (rich in nutrients and naturally low in gluten), or Label Rouge flour for madeleines.
- Dairy: AOP Charente-Poitou butter for smoothness, paired with free-range eggs from Drôme.
- Sugars: I favour gentler sugars: vergeoise, beet sugar, coconut sugar or low-GI maple syrup.
- Indulgence: Valrhona Grand Cru chocolate, Piedmont IGP hazelnuts, Sicilian almonds and pistachios.
Why Valrhona chocolate?
Valrhona chocolate is a mark of quality and legendary know-how. We selected 4 Grand Crus: dark Illanka, milk Bahibé, white Opalys and blond Dulcey. Each brings a unique signature to our biscuits, from intense melt to Dulcey's biscuity character.
We also use Raspberry and Yuzu fruit inspirations: 100% natural ingredients, with no artificial colours or flavourings.
Are your biscuits organic?
We use organic flours (ancient grains, Haute-Provence einkorn), pure organic maple syrup, mountain flower honey and unrefined low-GI sugars such as whole cane sugar, vergeoise and coconut sugar.
Our approach is to prioritise digestibility, flavour and ingredient quality: a balance between indulgence and awareness.
How does delivery work?
Mondial Relay pickup-point delivery is free from 45 €. We also ship with Colissimo across France and to Belgium, Switzerland, Germany, Spain, Italy, the Netherlands, Poland and Sweden.
Biscuits are baked in small batches and shipped fresh within 24 to 48h after your order. We pay particular attention to packaging to preserve freshness and texture on arrival.
Can I offer your biscuits as a gift?
Yes, our gourmet gift boxes are designed for sharing. Each box is presented in an Opaleia signature case, perfect for birthdays, celebrations, business gifts or simply to make someone happy.
You can also add a personalised message when placing your order.
Who is behind Opaleia?
Carole, founder. Daughter of a baker-pastry chef and a generous cook with French and Italian roots, she grew up in the family bakery. At 50, she wanted to return to what matters and create a biscuit workshop combining sincere indulgence with a conscious approach.
Every Opaleia biscuit is handmade in her workshop, with attention paid to every ingredient and every bake. Read her story.
★★★★★ · 4.9/5 from 327 reviews
What customers say
★★★★★
I gave the discovery box to my mother-in-law for Christmas. She called me three times to say how good it was.
★★★★★
The AOP butter madeleines are incredibly fresh. You can feel the artisan work in every bite.
Opaleia Journal
Stories & recipes
A true gluten-free biscuit should never compromise on indulgence. Discover how Opaleia blends noble flours and natural binders to create artisanal shortbread biscuits with perfect crispness and irresistible softness.
From Commercy (1755) to Proust’s madeleine: origins, legends, and why this little cake brings memories rushing back — with a nod to Freud.
From the Dutch “koekje” to Ruth Wakefield’s invention (Toll House, 1938): key dates, the birth of the chocolate chip cookie, and the science of texture.
Packaging, temperature, and timing: everything that helps your artisanal cookies arrive intact, indulgent, and with the right texture.