Worth the detour (Google review)
Buckwheat biscuits for gluten-sensitive folks
Twenty years of buttery perfection with a pinch of Île de Ré magic. Daniel Vallégeas and his team craft sablés, galettes, and croquants using local fleur de sel, regional butter, and not a single additive.
Worth the detour (Google review)
Buckwheat biscuits for gluten-sensitive folks
Twenty years of buttery perfection with a pinch of Île de Ré magic. Daniel Vallégeas and his team craft sablés, galettes, and croquants using local fleur de sel, regional butter, and not a single additive.
What are you into?
- Local island terroir
- Pure butter recipes
- Artisan family business
- Tasting before buying
- Biscuit de Ré
- Sainte-Marie-de-Ré