Pastry
For a quarter of a century, this renowned patissier-chocolatier has been delighting Angevins with his specialties, such as "La Tuffline", a raspberry and poppy marshmallow fruit paste coated in white chocolate, or "Le Petit Saint-Aubin", orange peel and Anjou honey in dark and milk chocolate. And beautiful, tasty creations all year round, with evocative names like "Frisson", "Tenue de Soirée", "Pomme Savante"...
