March 2026

Better late than never, right ?
It has been a busy couple of weeks in March, we needed to catch up on a lot of things before making time to write these words.

We did manage to develop new products during these busy times,
like the appel flap, we also upgraded the pistachio escargot
and fine tune the perfect substitute for our beloved
Chocolate Croissant (RIP).

Spring is around the corner, we wanted our tart of the month with a good balance between the confort needed in Winter
and the vibrance from Spring.
Our tropical tart is focused on Mango and Passion fruit, worked in a gel trapped inside a Vanilla mousse. In the tart shell, we made a coconut financier, fo extra texture and butteryness.

On a side note, a couple of weeks ago, we welcomed Irene as an intern from the Basque Culinary Center. She will be with us until the end of June, and has to write a thesis in order to graduate.
Her project is to help us develop a Vegan Croissant Dough, to add another option to the vegan cookies for people with intolerances.
If you have a couple of minutes to spare, we would appreciate if you could click on the link below and share your insight :)

https://forms.gle/cPxERTrErpa4b1ng7

We will have more news to share next months, so stay tuned !

See you soon !