New cookie recipes for crunchy moments at maison bremond 1830
In sweet or savory version, the range of Maison Brémond biscuits is getting a makeover. Mini-shuttles, canistrelli and crunchies … new recipes developed at the Forcalquier biscuit factory and new packaging to find on the stalls of the delicatessen of Provence, for gourmet moments at the time of the aperitif or the Coffee.
Mini-navettes
A real sweet pleasure and symbols of Provence, Maison Brémond mini-shuttles are made from artisanal farm flour and naturally low in gluten.
Three new recipes are now available: organic mini-shuttles delicately scented with lavender flowers and PDO lavender essential oil from Haute-Provence, organic mini-shuttles with anise seeds, and mini-shuttles with Orange Blossom.
The Forcalquier biscuit factory
Sylvie Alfano
Located in Haute-Provence, in a former 19th century industrial building, Maison Brémond biscuits come from this biscuit factory which makes all its preparations from artisanal farm flour from organic farming. The biscuit factory particularly favors varieties of old wheat such as small spelled and gluten-free flours such as rice or buckwheat.
The flours are produced according to an artisanal process by the nearby Moulin Pichard, run by a family of millers for 6 generations. The cereals that enter the mill are also exclusively from organic farming. They have not received any pesticide or insecticide treatment. Here, the miller works only with regional cereal producers and cereals from neighboring departments.
The other raw materials also come from artisan producers: almonds from the Valensole plateau, Normandy PDO butter, Provence almonds powder …
Located in Haute-Provence, in a former 19th century industrial building, Maison Brémond biscuits come from this biscuit factory which makes all its preparations from artisanal farm flour from organic farming. The biscuit factory particularly favors varieties of old wheat such as small spelled and gluten-free flours such as rice or buckwheat.
The flours are produced according to an artisanal process by the nearby Moulin Pichard, run by a family of millers for 6 generations. The cereals that enter the mill are also exclusively from organic farming. They have not received any pesticide or insecticide treatment. Here, the miller works only with regional cereal producers and cereals from neighboring departments.
The other raw materials also come from artisan producers: almonds from the Valensole plateau, Normandy PDO butter, Provence almonds powder …
