This gingerbread Original, is the main product of Toussaint factory. When served with cheese (Roquefort, Mont d’Or, Valençay, bleu d’Auvergne, Epoisses) the TOUSSAINT gingerbread becomes a real wonderful treat. It can also be a great addition to salads, or be eaten as a dessert on its own. The traditional master, Pascal Toussaint has developed his recipe to give it its flavor and tenderness. Far from traditional gingerbread, the Original is made as a real cake, oven-cooked in an wood mold, which is why it bears the name of “spices cake from Toussaint”. The strict selection of a perfumed honey and the balanced mix of spices will charm your taste buds. The Original will be delicious with your desserts, can be served as a treat with your cups of coffee or tea, and you delights kids for breakfast! Smooth and deliciously spicy, the Original has been elected best Dijon gingerbread, and has got gold medal.
Honey, rye flour, eggs, butter, sugar, baking flour, spices, emulsifier (lactoglycerides, E477), raising powder (sodium carbonate, diphosphates), glucose syrup, milk powder, salt, lactoserum powder, ntural aromas. MAde in a workshopt where aggs, milk, sesame seeds, cereals and nuts are used.Warranted to be without coloring agent and preservatives.
brand : Maison Toussaint
Master Baker Pascal Toussaint succeeded developing an exceptional recipe of spiced cake by giving it its flavor and its smoothness. Toussaint Gigenbread was elected “Dijon Best Gingerbread” and got the gold medal in Dijon in 2008. Since that day, it was mentioned in the « Gault & Millau Magazine » and was referenced in 2013 in the Bottin Gourmand. The rigorous selection of a flavorful honey, and the balanced blending of the spices impart Toussaint products a smoothness taking our taste buds in an unforgettable ride. It will greatly go hand in hand with your desserts, be savored as a sweet treat with your coffee or tea, and it will be a breakfast delight for kids!
Gorgonzola is a soft, creamy Italian blue cheese that is a member of the Stracchino family of cheeses. Gorgonzola originated in the town of the same name near Milan, Italy in the 8th century. Prior to being called Gorgonzola, the cheese was generically called “green stracchino”. By 1970, a Consortium for the protection of Gorgonzola cheese was created in order to protect and oversee the production of Gorgonzola. In 1996, Gorgonzola was granted PDO (Designation of Protected Origin) status, which governs how and where Gorgonzola is produced in either the Piedmont or Lombardy regions of Italy.
Comté was one of the first few kinds of cheese to receive an AOC (Appellation d’origine controlee) status in 1958. It is one of the most popular AOC cheeses in France with around 40,000 tonnes of annual production.