The "Saint-Genix" : The "Saint Genix" cake was elaborated over time to respond to gourmet demands. With is suble aromas of orange blossom that blend in with the almond fondant and the crusty texture of the "Pogne" which rivals with the crunchiness of the almonds.

-Pogne dough with its candied orange peel, chopped pralines and almond filling.

-St Genix, shaped and ready for 24 hours rising.

-St Genix after baking.

"Suisse" - "Pogne"