MANUFACTURE
We are asked again and again by customers, if we actually still make our fine pastries by hand?
It’s hard to believe, but we still do.
Initially the reasons were quite pragmatic. When I started baking my first pastry, Cantuccini Naturale, in 2007, I didn’t know if anybody would even buy it. I didn’t have a big production line, or the financial means to build one.
So I decided to simply make the pastry myself, by hand, and to sell it to our first customers. They were soon in high demand and I simply kept on baking.
Now, over eight years later, we still make them by hand as it allows us to use the best products and ingredient for our pastries.
The dough and batter we make can often only be processed further by hand.
It takes a lot of skill, intuition, love, care and finesse to turn them into our special delicacies.
HAZELNUT MERINGUE
Crispy, fine meringue with hearty hazelnuts and real vanilla from Madagascar or refined with crunchy chocolate pieces.
NUTCRACKERS
There is no better way to show off hazelnuts!
Being close to our products, sampling the dough throughout the day and the smell of freshly cooked home-made biscuits, the pot of bubbling caramel butter, the fine vanilla, butter, the various sugar masses we whisk together in the pot, the delicious almond and nut nougat we spread over crisp almond meringue or crunchy almond brittle, the various glazes we dip our pastries into - we manage to create all this and the refined taste of our delicacies by making them by hand.
Each day we decorate over 2000 pieces of florentine almond brittle with our finest nougat, cut about 3800 individual cantuccini or shape 4000 individual hazelnut meringue pastries and sprinkle them with powdered sugar... all by hand and with lots of passion!
That's what manufacture means!
