Beurre Noisette, a new gourmet jewel case

Beurre Noisette, a name that evokes know-how and pleasure. " We chose this name, which is a little provocative, to put butter, and in particular the fragrance of hazelnut butter, back at the heart of our company.

While Fabrice Gillotte - Meilleur Ouvrier de France chocolatier - has been devoting himself to chocolate for over 30 years, this year he chose to put his pastry-making training to good use. " I was born above my family's bakery, surrounded by the smell of warm bread and croissants, and this new boutique is a return to my roots. It's a way of offering exactly what I like in terms of puff pastry, cookies, pastries to share and sandwiches ". With the same exacting standards as for his chocolates, all ingredients are selected with the utmost rigor. Wherever possible, they are local, such as the local flour from Moulins Forichet, with no additives or improvers, or the milk from the Labergement farm in Dijon.

A gentle blend of traditional and modern products

Here, working with dough is crucial - in the word "pâtissier" there's "pâte" - and baking isn't an option. -and baking is no exception, to achieve the crisp, golden flakiness of pains au chocolat, lemon puff pastry brioche and flans. The same approach applies to tarts and cookies: " Our cookies are baked to be both crunchy and soft, because I don't like raw, floury doughs.

In addition to traditional creations, you'll also find Rolls and Cruffins prepared every morning just-in-time to guarantee freshness. There's no éclair or Paris Brest here, just pastries to share with the family, golden viennoiseries and generously filled sandwiches baked on homemade bread. An address to share without delay!

• Beurre Noisette
• 50 rue du Bourg, 21000 Dijon