Making Process

The "Pogne" :

A kind of "brioche" (light bun) has very good keeping qualities as it is made on a pure leaven base, made with dairy butter and flavoured with rum, lemon essence and orange blossom.

The "Suisse" :

A shortbread man is made with dairy butter and finely chopped candied orange peel in the mixture and the same flavouring as the"Pogne".

The "Saint-Genix" :

This cake is a product which was elaborated essentially to satisfy gourmet appetites. Orange blossoms blends subtly with the taste of sugared almonds and the crispness of the "Pogne" rivals with the crunchy texture of the almonds.

	The "Pogne" : A kind of "brioche" (light bun) has very good keeping qualities as it is made on a pure leaven base, made with dairy butter and flavoured with rum, lemon essence and orange blossom.
	The "Suisse" : A shortbread man is made with dairy butter and finely chopped candied orange peel in the mixture and the same flavouring as the"Pogne".
	The "Saint-Genix" : This cake is a product which was elaborated essentially to satisfy gourmet appetites. Orange blossoms blends subtly with the taste of sugared almonds and the crispness of the "Pogne" rivals with the crunchy texture of the almonds.