Giving the grain a place
When imagining Opaléia, I wanted biscuits whose dough already had flavour. Chocolate, nuts or spices would then extend that taste. Flour therefore had to matter from the very beginning of my recipes.
Einkorn convinced me with its presence in the mouth and notes reminiscent of hazelnut. Its cereal identity matched what I wanted: an expressive base around which to compose each biscuit.
An ingredient that guides my experiments
That character made me want to explore the grain through different recipes. Its texture asks me to observe, taste and try again. These experiments are part of what I enjoy about my work: understanding an ingredient to find its right place.
Einkorn’s agricultural history also matters to my choice. I am interested in what this ancient grain really brings to my creations, from grain to tasting.
Spelt found its place
As this work developed, non-hybridised spelt expanded my possibilities. It allowed me to explore different balances and give more room to certain flavours.
Today, my recipes may celebrate one of these grains or bring them together. The choice follows the biscuit I want to create: ancient grains have become the House’s guiding thread.
