Au contraire pâtisserie, or how to enjoy cakes without refined sugars, a real liberation for our palates.
New address for our pastry chefs! On the contrary, it's liberated pastry. Free from all refined sugar, smart alternatives for just as much greed. Birch sugar, coconut blossom, agave syrup, all of this gives small and large magnificent cakes, with a low glycemic index. In this new showcase with a very "seventies" facade, you will find all the creations of the house: apple-vanilla entremets, lemon-hazelnut tartlets, salted butter caramel pecan crousti, but also homemade low glycemic index bread. A real treat!
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