Since the renewal of our activities in 2006, we’ve offered a new range of products that we’ve raised to the highest standards of tastiness, crispiness, puffiness and consistency.
Every baker will agree that the secret to a richer-tasting, crispier croissant that stays crunchier and fresher longer lies in the fermentation of the dough. Wet pre-ferments are left to ferment for several hours allowing the dough to develop a rich aroma. Pre-ferments are not kneaded, leaving the strength of the dough intact. And our unique pre-ferment creation process allows us to carry out this technique on a large, industrial scale.