Sablés Pur Beurre with caramel (Breton butter biscuits) La Mère Poulard

Best before: 10/2023

Ingredients: wheat flour (France), butter (23%), sugar, salted caramel butter (2.9%) (glucose syrup, sugar, butter (11%), water, cream , Guérande salt (1.4%)), Eggs (2.9%), Natural Flavouring, Salt, Caramel (0.01%) (Glucose Syrup, Sugar, Water). May contain traces of soy, sesame and nuts.

Nutritional information per 100g

⁕ Calories: 1121 KJ / 168 Kcal
⁕ Fat: 3.7 g
⁕ Of which saturated fat: 2.2 g
⁕ Carbohydrates: 50.8 g
⁕ Of which sugar: 39.2 g
⁕ Egg white: 1.5 g
⁕ Salt: 0.2 g

In 1888, Annette and Victor Poulard opened their famous inn on Mont-Saint-Michel, fulfilling a dream. For Annette, the year 1888 is a magical date that symbolizes luck, happiness and prosperity. Annette Poulard dedicated her life to preparing meals for pilgrims, visitors and the most famous people of her time. She became a respected and well-loved French chef. During her long career - almost forty years behind the stove - she developed numerous recipes, including the famous omelette, which she prepared over the flames of her large fireplace. Her talent, kindness, natural generosity and legendary hospitality have made her a symbol of French culinary tradition.
In the late 19th century, the Normandy coast was the equivalent of today's Côte d'Azur. Here the royal and princely families of England had their second homes, and were soon joined by the kings, princes and aristocrats of Europe. The great entrepreneurs who have made their fortunes, as well as artists, painters and writers can also be found here.
Manufacturer: BISCUITERIE LA MERE POULARD situé ZAC Du Coglais Saint-Eustache 35460 Saint Etienne en Cogles, France.

"The Babas" de Saint-Malo was born from the collaboration of Luc Mobihan, a star chef and Brittany lover, and Pierre, a Brittany-loving entrepreneur. Her goal was to sell in glasses the dessert that Luc had been serving in his restaurant Saint-Placide for ten years.

It all started in 2006 during the legendary Route du Rhum sailing race from Saint-Malo to Guadeloupe. Luc, an expert at emphasizing beautiful things, made the baba his signature dessert at the restaurant. He also served it at the 2014 Route du Rhum in the temporary restaurant of the Ecole du Goût (School of Taste) and started packing it in jars to give to his sailing friends. He later offered it to Jean Yves Bordier for his business.

In 2016, the adventure continued when Pierre joined Luc to write a new story about dessert that will blow you away..."