Reception and cold chain
Frozen product from weekly production. A controlled cold chain to your freezer, stable keeping, and minimal waste between services.
Frozen · Weekly production
Workshop Line · Product to proof
The craft stays
under your roof.
Our lamination and our levain; your proofing and your oven. A to-proof product developed for restaurants, caterers, hotels with kitchens, and café workshops that bake on site and serve truly fresh from the oven.
The service
How the line works in your workshop.
Weekly production in our workshop, a freeze that preserves the lamination, and the final gesture in your hands. Three steps, no theatrics.
Proofing and baking
Controlled proofing in your workshop and baking to each reference's instruction. The lamination, the volume, and the crumb are finished in your oven.
Your oven · Instructions per reference
Fresh-from-the-oven service
Bread and viennoiserie that reach the table the same day they are baked. The workshop aroma, in your own room and on your own schedule.
Daily table · Fresh from the oven
Available range · To proof
The range to proof and bake in-house.
References available for daily operations. Service format and baking instructions are available on every sheet.
Two-tone cocoa croissant to proof
Croissants reference for everyday professional service. Format and terms available on request.
CroissantsTo proofWorkshop Line
LC-01-001-01 · Product to proof · LH
Red two-tone croissant to proof
Croissants reference for everyday professional service. Format and terms available on request.
CroissantsTo proofWorkshop Line
LC-01-002-01 · Product to proof · LH
Green two-tone croissant to proof
Croissants reference for everyday professional service. Format and terms available on request.
CroissantsTo proofWorkshop Line
LC-01-003-01 · Product to proof · LH
Curved butter croissant to proof
Croissants reference for everyday professional service. Format and terms available on request.
CroissantsTo proofWorkshop Line
LC-01-004-01 · Product to proof · LH
Straight butter croissant to proof
Croissants reference for everyday professional service. Format and terms available on request.
CroissantsTo proofWorkshop Line
LC-01-006-01 · Product to proof · LH
Fartón to proof
Sweet pastry reference for everyday professional service. Format and terms available on request.
Sweet pastryTo proofWorkshop Line
LC-02-004-01 · Product to proof · LH
Chocolate pastry to proof
Sweet pastry reference for everyday professional service. Format and terms available on request.
Sweet pastryTo proofWorkshop Line
LC-02-003-01 · Product to proof · LH
Pain au chocolat to proof
Sweet pastry reference for everyday professional service. Format and terms available on request.
Sweet pastryTo proofWorkshop Line
LC-02-007-01 · Product to proof · LH
Two-tone cocoa butter swirl to proof
Sweet pastry reference for everyday professional service. Format and terms available on request.
Sweet pastryTo proofWorkshop Line
LC-02-011-01 · Product to proof · LH
NY Roll to proof
Rolls reference for everyday professional service. Format and terms available on request.
RollsTo proofWorkshop Line
LC-04-002-01 · Product to proof · LH
60 × 40 cm puff pastry base to proof
Pastry bases reference for everyday professional service. Format and terms available on request.
Pastry basesTo proofWorkshop Line
LC-05-002-01 · Product to proof · LH
Butter puff pastry sheet
Pastry bases reference for everyday professional service. Format and terms available on request.
Pastry basesTo proofWorkshop Line
LC-05-006-01 · Product to proof · LH
Savoir-faire
The butter lamination, preserved in the format.
Weekly workshop production, tourage de beurre, and a controlled cold chain. The frozen format holds volume, flaking, and a regular crumb right up to the client's oven: the craft is preserved, not replaced.
Tourage de beurreWeekly productionCold chain
Workshop Line · Professional service