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!
This exceptional product is made of Nangis Brie, which is less strong and is able be in perfect synergy with the truffle. The cheese is cut into two then coated with a summer black truffle preparation (2.5/), mascarpone cheese and the creamy part of the brie, then closed again.
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.
Valençay cheese is one of the classic French cheeses made in the province of Berry in central France. It is named after the town of Valençay in the Indre department, France.
This cheese comes in two types: the one coated with wood ash and produced on farms is called Valençay Fermier while the other coated with vegetable ash and made in dairies or industries is called Valençay Laitier.
Valençay is an unpasteurised goats-milk cheese. Its rind has a rustic blue-grey colour which is made of the natural moulds. The rind is then darkened by dusting charcoal powder. It is available usually between March and December, with peak manufacture between April and August.
Valençay cheese used to have a shape of a perfect pyramid with a pointed top. But when Napoleon returned to the castle of Valencay after his unsuccessful expedition in Egypt, he saw the cheese, in a fit of rage drew his sword and cut off the top of the cheese. Since then the cheese has always been made with a flattened top.