7 references · From classic vanilla to natural pistachio
Natural pistachio, no artificial flavouring.
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Shortcrust pastry, vanilla filling, caramelised crust.
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The benchmark. Bourbon vanilla, golden sweet pastry.
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100% AOP butter, whole milk. Melt-in-mouth texture.
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Extra smooth, perfect hold after baking.
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Intense dark chocolate, smooth texture.
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Natural coconut milk, clean sweet flavour.
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10 references · Sweet, shortbread, shortcrust, filled, crowns
Event format, puff pastry.
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Sweet shell, frangipane layer. Ready to top.
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Elongated stick format, frangipane filled.
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Sweet shell, light cream layer.
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Cocoa sweet pastry, intense colour and flavour.
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The universal base. Fine shortbread texture.
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Sweet pastry in elongated stick format.
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Crumbly, melt-in-mouth shortbread. Premium.
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Neutral flavour, ideal for savoury tarts and quiches.
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Shortcrust in stick. Versatile for bar tarts.
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4 references · Seasonal flavours in professional format
Whole morello cherries, whole milk and fresh eggs.
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Sharp acidity, summery flavour. Sweet shell.
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Williams pears, dark chocolate chips.
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Tender apples, hint of cinnamon. Autumn–winter.
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