Located in the heart of Burgundy we specialise in the production of very high quality sponge fingers.

Sponge fingers are part of French culinary tradition and were developed by Catherine de Medicis in the sixteenth century.

The texture is light and creamy, they are slightly crispy on the surface with a fine sprinkling of icing sugar on top.

In the usual shape, or in mini-mouthfuls, sponge fingers traditionally go with a glass of champagne and are highly rated with tea or coffee, or as part of  high tea.

OUR SAVOIR-FAIRE

A lot of savoir-faire is required to make sponge fingers.

To give them their specific characteristics the mixture is mixed by hand with a big spatula by a skilled confectioner, then the biscuits are delicately cooked in an old-fashioned refractive stone oven.

Before wrapping each biscuit is checked for quality.

We work with a food safety management system certified by the IFS (International Food Standard).

For more information do not hesitate to contact us