FIADONE

This cake made from « brocciu » similar to cottage cheese flavoured with orange water, or lemon and always has a dose of “eau de vie» and is also mixed with eggs and sugar. The particularity of this cake is that there is no flour present in it at all.

CALISSON D’AIX

This delicious sweet made with marzipan and candied melon is placed onto rice paper and then coated with royal icing. The sweetest of all sweets.

FOUGASSE

Found in all shapes and sizes, the particularity of this bread is the multiply cuts all the way through it. The recipe dates back to ancient times where it was cooked under the ashes.

PISSALADIERE

This savoury tart consists of caramelised onions and anchovies. The base can vary either bread dough or a pastry base. It’s usually decorated with black olives.

BEAUCAIRE BREAD

Made from wheat flour this bread dates back to the XV century. Its shape is oval with a split down the middle with a thin crust and a supple crumb, a distinct taste too due to the leaven in the dough

CANNELE BORDELAIS

These little cakes are flavoured with rum or vanilla. Made with flour, lots of eggs yolks and sugar their crust is caramelised and they are dome shaped.

PASTIS LANDAIS

This cake is fermented and has to rise. Made with flour, leaven, eggs, butter, sugar and flavoured with “pastis” (Pernod) it is served for occasions such as wedding, christenings etc.

APPLE CROUSTADE

Made from a thinly stretched filo pastry, it is then cut and layered to form a base, then the apple is placed as a filling, and then covered with more filo pastry. It is placed in a hot oven then dropped in temperature and cooked for 25 to 30 mins.

SAVOIE CAKE

Light and moist, this cake has a lot of egg whites incorporated into its mixture and has starch in it too. It can be covered with flaked almonds or icing sugar.

MONTELIMAR NOUGAT

Made from honey, grilled almonds, pistachio nuts and vanilla extract. This is excellent nougat full of flavour.

TOURTEAU FROMAGE

This cake like bread is destined for the cheese board. Very light and almost of a sweet taste it accompanies all types of cheese and in particular “Epoisse”. It distinct look has a black crust which is the pastry base it is then lined with fresh goats cheese and the mixture (made with egg whites) is laid on the top.

GOUGERE

Made from a cheese base, this choux bun has a crisp crust and a soft moist inside; served as an “apero” with a crisp white wine.

GOUMEAU GALETTE

Made from sweet dough and covered in sweet cream this is a traditional cake from the Ephanie.

MADELEINE

Always cooked in small moulds like scallops, the Madeleine is a golden coloured moist sponge. It flavoured with orange water or lemon .This variation has egg whites incorporated into it for a further lightness in texture.

MIRABELLE TART

This small plum is most popular in this French tart. It is cooked without sugar, and can be placed on a custard cream placed of course on a pastry base. Bread crumbs are sprinkled over it in order to absorb the excess juice from the plums.

KOUGELHOPF

This high fluted cake is made from flour, warm milk and leaven also added is kirsch and soft butter. It is decorated with either flaked almonds, raisins or icing sugar.

BRETAGNE

KOUIGN-AMAN

This butter cake is a flaky pastry layered cake with a base made from bread dough which has been caramelized. It is covered with crystallized sugar and is a excellent cake.

FAR BRETON

This desert cake has prunes or raisins as its flavour. Made like a flan but with a pastry base this simple yet elegant cake is an all time popular.

This rich biscuit made like short bread is rich in butter. A traditional French biscuit.

Made from flaky pastry but with an added leaven, is a well known French custom. Suitable for all hours of the day but in particular, breakfast.