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The blog of the House.
The flours, ingredients and techniques that give my biscuits their flavour and texture.
The taste of ingredients,
care in every gesture.
Here I share the choices and know-how behind my creations.
Why I chose einkorn.
Carole’s story: a grain chosen for its taste, its identity and the place it gives the dough.
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Einkorn and spelt, from flavour to texture.
Flavour, crumbliness, dough structure: understanding each flour’s role in cookies and shortbread.
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Charentes-Poitou PDO butter, a signature flavour.
Slow maturation, cream and hazelnut notes: good butter in a measured quantity, with milk and cream for a melting texture.
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Less sugar, more flavour.
Ground brown sugar and coconut sugar for shortbread, brown sugar and dark soft sugar for cookies: each dough has its balance.
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Chocolate in perfect harmony.
Dark chocolate intensity, milk chocolate roundness and Dulcey’s biscuit notes: chocolate complements the ancient grain dough.
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Crunch and character.
Piedmont hazelnuts, Sicilian almonds and pistachios: chosen origins for sweetness, roundness and character.
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The know-how behind my sweet biscuits.
Rubbing in cold butter, milk and cream for a melting texture and less butter, then resting and slow baking.
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The know-how behind my savoury biscuits.
Sesame and gentle spices, onion and nigella, fennel and sunflower: exploring distinctive pairings around three einkorn and spelt flours.
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The know-how behind my cookies.
Rubbing in the dough, brown sugar and vergeoise, few eggs, chilling and baking at 170°C: my choices for flavour and a melting texture.
Read the article →The story of the cookie, from little cake to chocolate chip.
From Dutch little cakes to Ruth Wakefield’s chocolate chip: the origins and spread of a now-familiar treat.
Read the article →Time for a melting texture.
For my sweet shortbread, I rub cold butter into the flour. Made without eggs, milk and cream bring a melting texture and also allow me to use less butter.
A balanced blend of sugars, 24 hours of rest and slow baking at 150°C complete the process, allowing the grain’s flavour and the delicate texture to come through.
Free delivery
On orders of €40 or more to a collection point.
Made to order
Biscuits prepared for you.
Dispatch & freshness
Monday to Thursday midday. Production and delivery: 3 to 5 working days.