Emma 56 - Au Petit Prince
Find us on the Route of EPV:
The successor to a pastry-maker's founded in the 1950s, it is highly skilled in making fresh pastry, in particular macaroons.
The firm has the expertise to carry out all the production stages in its two laboratories. One makes the pastries (puff, shortcrust, choux, yeast-leavened pastry, etc.), biscuit doughs, cream and fruit mixtures, mousses, meringues and decorations. The other provides the chocolate products and confectionery: chocolate bars, shapes and bonbons, fruit jellies, spreads, toffees, etc.
The supply of raw materials is of the highest quality. The firm also has an impressive capacity for innovation, producing such unusual or high-end products as gluten-free and sugar-free pastries. br />
Recognised by his peers, owner Maëlig Georgelin is the youngest member of Relais Dessert, an association of the world's top 85 French pastry chefs.
The firm also offers pastry-making workshops.