La Biscuiterie de Bretagne
Ships orders within 11 to 20 days
Minimum order €100
All brands in one minimum checkout of €300.00 and always shipping free
- Since 2008
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The company was founded in 2004 by 3 local children who had the idea of creating a biscuit without butter or egg yolk... A real gamble in Breton territory, the undisputed kingdom of salted butter!
The “crunchy” was born and would become the brand’s flagship product.
Today, the range extends through different flavors such as salted caramel, seaweed, apple or blueberry.
In order to enrich our offer, over the years, our production has developed to allow us to offer a wide range of biscuits, Madeleines, salted butter caramel creams, pucks and pancakes.
All our products are manufactured on our production site in Guingamp in the Côtes d’Armor and sold through numerous distributors in Brittany, France and abroad.
Our raw materials are rigorously selected to ensure products of high taste quality. They meet specifications established with each of our suppliers. Controls are carried out to ensure the impeccable quality that you expect from our biscuits.
Kneading the dough
The raw materials are first mixed and worked by our pastry chefs in dough mixers to form the dough. Depending on the type of biscuit to be made, we have 3 different kneaders and 2 beaters. Once the kneading phase is complete, the dough can either be used immediately or left in containers for a few hours.
Molding the biscuits
It varies depending on the texture of the dough: La Biscuiterie de Bretagne uses different molds depending on the shapes and types of dough you want to give to the biscuits.
Cooking
Baking is of paramount importance, because it is on it that the taste, final appearance and good preservation of the biscuits made depend. It must be carefully monitored: its management is entrusted to our pastry chefs. Baking lasts on average between 6 and 20 minutes depending on the thickness or composition of the biscuits. Once baked, the biscuits are then cooled so that they can be selected and packaged by hand.
Packaging of our biscuits
The cooled biscuits are then packaged so that they can be transported in optimal hygienic and conservation conditions. They are packaged with different machines.
The “crunchy” was born and would become the brand’s flagship product.
Today, the range extends through different flavors such as salted caramel, seaweed, apple or blueberry.
In order to enrich our offer, over the years, our production has developed to allow us to offer a wide range of biscuits, Madeleines, salted butter caramel creams, pucks and pancakes.
All our products are manufactured on our production site in Guingamp in the Côtes d’Armor and sold through numerous distributors in Brittany, France and abroad.
Our raw materials are rigorously selected to ensure products of high taste quality. They meet specifications established with each of our suppliers. Controls are carried out to ensure the impeccable quality that you expect from our biscuits.
Kneading the dough
The raw materials are first mixed and worked by our pastry chefs in dough mixers to form the dough. Depending on the type of biscuit to be made, we have 3 different kneaders and 2 beaters. Once the kneading phase is complete, the dough can either be used immediately or left in containers for a few hours.
Molding the biscuits
It varies depending on the texture of the dough: La Biscuiterie de Bretagne uses different molds depending on the shapes and types of dough you want to give to the biscuits.
Cooking
Baking is of paramount importance, because it is on it that the taste, final appearance and good preservation of the biscuits made depend. It must be carefully monitored: its management is entrusted to our pastry chefs. Baking lasts on average between 6 and 20 minutes depending on the thickness or composition of the biscuits. Once baked, the biscuits are then cooled so that they can be selected and packaged by hand.
Packaging of our biscuits
The cooled biscuits are then packaged so that they can be transported in optimal hygienic and conservation conditions. They are packaged with different machines.
