A traditional recipe from Cordes-sur-Ciel (South Western France) – it’s been enjoyed for over four centuries!

The elders say that Mrs Bordes, tenant of a local diner, secretly created the recipe. The Croquant has been described in so many different ways, sometimes as prestigious as for wine. Depending on the batches, we say that it shines, it contains body and character or it reveals such a brightness. The Croquant can be delicate, royal or young.

Its taste withholds mistery: it’s the miraculous baking process where the dough threefolds and moves like magma. Sugar caramelizes, egg whites bubble like lava and turn into crystal, and almonds bring the final touch to harmonize the flavors. The perfect Croquant from Cordes should let the light shine through…