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Very tasty (between onion and chives) and widely used in Asian cuisine. see less

A highly sought-after texture and flavor, eggplant is essential for ratatouille but is also delicious sautéed, grilled, or baked! see less

Couque with two grape butters: churned butter from Brittany and tourage butter PDO Poitou Charentes! One for the creaminess and the other for the crispness...With currants! What more can be said...
Allergens: Gluten, Sulphites, Eggs and Milk see less

The greediness that expresses itself in a gourmet pastry with an exceptional salted butter caramel!"
Allergens: Gluten, Eggs and Milk see less

A conical shape with slender leaves. The outer leaves are rather hard and are suitable for steaming. The core is pale and tender, ready to be eaten as is. see less

A cross between head and oak leaf lettuce, this is a crunchy and tasty salad! see less

The Chocolate Pavé is the friend of your breakfasts and snacks. Without butter and very low in sugar, it allows you to indulge yourself while respecting a balanced diet. It has been created in the spirit of our grandmothers' snacks, who used to give us bread with a square of dark chocolate as a snack. This Chocolate Pavé contains only bread dough and vintage dark chocolate!
Allergens: Gluten see less

Chard is a vegetable plant whose intense green leaves and fleshy ribs (stems) are eaten like a vegetable. It can be eaten raw or cooked. Be careful, however: the ribs take longer to cook, so it is advisable to separate them! In terms of taste, chard is similar to spinach, but firmer and less sweet than beetroot! A delight, essential for a pie al d'jote for example! see less

The best avocado variety! Creamy in texture and nutty in taste, you'll recognize it by its purplish-brown colour when ripe. The Hass avocado is a nutritional goldmine: vitamins, minerals, proteins and oils, it is the most nutritious fruit there is! see less

Pâte à choux vanillée fourée d'une crème infiniment café, recouvert d'un craquelin au café
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Leeks have a taste similar to that of onions, but are more refined. Rich in vitamin A and C. see less

Pâte à choux vanillée, fourée d'une crème infiniment vanille et recouvert d'un craquelin
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Pâte à choux vanillée fourée d'une crème infiniment chocolat, recouvert d'un craquelin au chocolat
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Pâte à choux vanillée fourée d'une crème infiniment pistache, recouvert d'un craquelin pistache
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The sweet, creamy taste of bananas is a reflection of their high nutritional value. Bananas are very rich in potassium and pectin, a fibre that contributes to the proper functioning of our digestive system. They are also rich in magnesium and vitamins C and B. see less

Tender, white, mealy flesh with a good texture, ideal for frying or mashing. Better than Bintjes!

Cooking: Fried, baked, mashed or fried! see less

Very fragrant, with a firm and crunchy flesh, juicy and sparkling in the mouth! see less

Milder in flavour than yellow onions, it is excellent raw and digestible. Ideal for salads or rice, giving it a crunchy, spicy flavour. see less

A real ciabatta with a crumb flavoured with olive oil. An unparalleled softness in the mouth with a thin crust. The olive oil in the bread helps to preserve it longer.A must try!
Allergens: Gluten" see less

Carrots in bundles with their tops are two vegetables in one! Don't throw away these precious leaves, rich in chlorophyll and antioxidants, which can be cooked in soup, pesto or in poellets! Carrots, raw, cooked or in juice, will ensure that you get your dose of provitamin A, which stimulates the immune system. see less

The flowers are eaten in bud as well as the still tender stems. It can be sautéed in a wok with small vegetables and poultry or cooked in gratins, pies, soups or with pasta. It goes well with salmon and all egg-based dishes (omelettes, flans, quiches, soufflés, etc.). see less

Dried figs, ideal for salads or as a snack. see less

Sweetened ricotta pastry stuffing, pistachios
Allergens: Milk, Gluten, Nuts
Preparation: 3-4 days in the fridge
Storage: 3-4 days in the fridge see less

Sweetened ricotta pastry stuffing, chocolate chips
Allergens: Milk, Gluten, Nuts
Preparation: 3-4 days in the fridge
Storage: 3-4 days in the fridge see less

Délicieuses carottes lavées non traitées, calibre plutôt fin ! see less

The star of the famous remoulade, celeriac can also be cooked in purée, au gratin or even fried! Cut the celeriac into chips and put it in the oven with a little fat, it will replace your traditional starchy foods. see less

DROPS pure butter PDO from Poitou Charente with our sourdough, homemade pastry cream and grand cru chocolate. DROPS is an alternative version of the classic chocolate bread: it is more flaky, includes custard and contains more chocolate.
Allergens: Luten, Eggs and Milk see less

Pure butter PDO raisin breads from Poitou Charente with our homemade sourdough. The sourdough improves the taste and preservation. What else can we say, they are magnificent!
Allergens: Gluten, Sulphites, Eggs and Milk see less

Gosette/chausson pure butter PDO from Poitou Charente with our homemade sourdough and apple sauce. Our sourdough improves the taste and preservation. The gosette is very tasty and not very sweet. The fruit is really highlighted.
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Des oeufs BIO gros calibre d'une ferme de Namur provenant de poules élevées en plein air. Ils sont bons, ils sont ultra-frais ! see less

Typical pastry from my home town (Finistère, Brittany). Kouign amann is a salted butter flaky cake with sugar. It smells and tastes like salted butter caramel.It should be eaten warm! Reheat it in the oven at 200° for 2/3 minutes or in the microwave for 20/30 seconds or on a low heat in a frying pan, turning it over +- every 20 seconds until it is lukewarm.
Allergens: Gluten, Eggs and Milk see less

Typical pastry from my home (Finistère, Brittany). Kouign amann is a salted butter flaky cake with sugar. It smells and tastes like salted butter caramel. I add a dark chocolate grand cru for chocolate lovers!It should be eaten warm! Reheat it in the oven at 200° for 2/3 minutes or in the microwave for 20/30 seconds or on a low heat in a frying pan, turning it over +- every 20 seconds until it is lukewarm.
Allergens: Gluten, Eggs and Milk see less

For us, it is a bit like the "queen of the classic tomatoes". The taste is round and pronounced, the flesh is juicy and fragrant, it's just a delight. see less

A medium sized tomato that provides a nice variation to the classic tomato. A slightly more pronounced flavour with a hint of acidity that will go very well with your salad dressings. see less

Juicy, sweet and tangy, oranges have been cultivated for thousands of years in Asia. Imported into Europe in the 15th century, it is a delight to our taste buds and can be used in any number of ways! see less

The quintessential almond croissant with generous almond cream to match!Viennese pastry to share because it is very generous!
Allergens: Gluten, Eggs, Milk and Almonds see less

Another typical pastry from my home town (Finistère, Brittany). This Breton cake is often confused with its little brother the Breton shortbread. It's the opposite of this one, it's still very soft despite its shortbread side.
Allergens: Gluten, Eggs and Milk see less

In the Italian aperitivo, eaten raw with pecorino. But also in salads. see less

Traditional French white bread made with natural sourdough. Thin crust and light, well-cellular crumb.
Allergens: Gluten see less

Very rich in iron as well as vitamins A, B, K, C and antioxidants! Spinach helps with digestion, which is why it's called "the broom of the stomach"! see less