Travel cakes, ready for boarding!

Anne Debbasch | 3/31/22

Designed at the beginning of the last century to be perfectly nomadic, these cakes with no perishable fillings can be kept for several days at room temperature and transported anywhere without melting or crumbling. While the function may have changed, now that we're all nomads, the taste for these cakes has remained.

In 1900, at the Universal Exhibition in Paris, Félix Bonnat created his first travel cake, a plum-cake soaked in rum and incredibly long-lasting. In the 1960s, "Papy" Brossard scored a master stroke with his famous Savane marble. Artisan chocolates first appeared in the 1980s, with Pleyel by Robert Linxe, founder of La Maison du Chocolat, and Guayaquil by Jean-Paul Hévin a few years later. Today, every artisan patissier has his own. Let's take a look at some of these "travelling cakes"!

Nicolas Bernardé, La Garenne-Colombes

62444eb5015ab17d48682b48

Mr. Cakissime! Meilleur ouvrier de France, Nicolas Bernardé is renowned for his unmissable seasonal travel cakes, conceived as pastries, for which he imagines a new version every week.

Choose the "pocket cake" variant, finger cakes presented in a metal box, easy to unwrap, eat and slip into your pocket: lemon-poppy seed, pistachio-chocolate-raspberry or chocolate-caramel.

2, place de la Liberté, 92250 La Garenne-Colombes.

www.nico las-bernarde.com

Morihidé Yoshida, Paris

62444ee587ef7906a83dcdf5

Patissier Morihidé Yoshida makes incredibly tasty laser cakes, with vanilla, lemon, salted butter caramel or maple syrup. Their supple, melt-in-the-mouth, airy texture is reminiscent of chiffon cakes. We love their thin, sweet, crunchy layer, their perfect visual appeal and a fragrance that will melt even the most reluctant.

We're particularly fond of the maple syrup cake!

65, avenue de Breteuil, Paris 7e.

www.mori yoshida.fr

Desty Brami, Ferrières-en-Brie

62444ecc459f937d580c45a1

Executive pastry chef at Château de Ferrières, he opened his first boutique, Madeleine by Ferrières, in January 2022, where you can discover his creations, including his travel cakes. Lemon, vanilla, chocolate, orange marmalade, marble or banana-gianduja cakes, there's something for everyone.

Let's go for the ultra-moist vanilla-chocolate marble cake coated with crispy praline ganache.

1, avenue Joseph-Paxton, 77164 Ferrières-en-Brie.

www.made leinebyferrieres.fr

Fabrice Gillotte, Dijon

62444de70c760c79d2371d55

Fabrice Gillotte, Meilleur ouvrier de France Chocolatier-Confiseur, has been creating "travel sweets" since the mid-1990s, adapting to changing consumer trends. Somewhere between a real pastry, a large chocolate bonbon and an elegantly draped cake, the cake is available in chocolate, hazelnut or caramel versions.

We love the Piedmont hazelnut version, topped with a thin layer of crêpes dentelles and a creamy Piedmont hazelnut ganache... unless you're tempted by all three!

21, rue du Bourg, 21000 Dijon.

www.fabr icegillotte.com

Pierre Chauvet, Aubenas

62444db0015ab17d48682b32

After Fondanlithique, his signature chocolate travel cake with chestnut flour and Ardèche chestnuts, praliné cake with chocolate rocher and caramelized hazelnutses and the dark chocolate cake with intense chocolate ganache, the patissier-chocolatier is unveiling a brand-new creation for spring, featuring Brazilian red Iapar coffee and praline, topped with a milk chocolate, coffee and chopped almond ganache. Don't wait to try it!

42, boulevard Gambetta, 07200 Aubenas.

www.pierrechauvet.com

These news might interest you

Craftsmen & Know-How

World Butchery Cup 2025: total victory for France

Organized for the first time in France, the Coupe du Monde de la Boucherie was held in Paris on March 30 and 31, 2025. France triumphed in all categories.

Read

Craftsmen & Know-How

Orleans vinegar

Created on the banks of the Loire, Orléans vinegar has long been known throughout France and on the tables of kings. In the 18th century, during its golden age, the city was home to several hundred artisan vinegar makers. Today, Maison Martin-Pouret is the only company to have maintained this tradition since 1797.

Read

Craftsmen & Know-How

Seaweed bliss

Jean-Marie and Valérie Pédron gather, preserve and process seaweed from the Guérande peninsula, delivering it to France's top chefs. The couple also aim to democratize the use of this coastal treasure, which is rarely used in cooking.

Read

Craftsmen & Know-How

Jade Genin transforms Easter eggs into works of art

For Easter, Jade Genin transforms chocolate into an exceptional sculpture. Blooma, her latest creation, is as fascinating to contemplate as it is to taste.

Read

Craftsmen & Know-How

Ebony treasure from The Peninsula Paris For Easter, Anne Coruble has created a trompe-l'oeil that's truer than life, with its curves of black garlic and subtle caramelized taste. Beneath a shell of 40% Madagascar milk chocolate, eight cloves enclose a candied black garlic ganache and hazelnut praline. A precious creation that opens without being broken, so hesitant is it to open. Price: 95 euros Pre-order from March 29 and on sale from April 12. The turtle candy box from Manufacture Ducasse Set a course for the Mediterranean with this turtle-shaped bonbonnière made entirely of chocolate, from base to lid. inside are "turtle nuggets" combining vanilla marshmallow and hazelnut praline, as well as coconut praline bells. Price: 67 euros À la mère de famille hens À la mère de famille carries on the tradition with its chocolate hens, available in several sizes and named after the owners and their families who have marked the history of the house (Hélène, Julia, Adélaïde, Jane and Claude). Two recipes: a dark chocolate with woody, earthy notes, and a milk chocolate with milk and caramel accents. inside, an assortment of butterflied praline eggs, praline fritures and dry fritures. Price: 19 to 122 euros depending on format available from March 17, 2025 The Cheval Blanc Paris Easter bell Maxime Frédéric imagines a bell in motion, in homage to Notre-Dame Cathedral in Paris. Its dark chocolate base conceals a tablet filled with vanilla caramel and crispy hazelnut praline. The milk chocolate belfries enclose a praline tablet, while the yoke houses chocolate-coated caramelized hazelnuts. The dark chocolate bell is transformed into a mendiant, studded with dried and candied fruit. Price: 135 euros Edwart Chocolatier Three mischievous animals are part of Edwart's Easter collection: Yara, the lively, inquisitive bird, Eloa, the dreamy frog, and Taïno, the mischievous, playful monkey. All made from Grands Crus cocoa, for a playful blend of indulgence and character. Credit: Edwart Spring takes flight at Waldorf Astoria Versailles - Trianon Palace Eddie Benghanem has created a poetic tribute to spring: a little bird perched on a tree trunk with delicate sugar flowers. inside, an alliance of dark chocolate, chocolate almond cake, dark ganache and crunchy praline. Price: 45 euros Capon Head for Chaponie, where jungle animals come to life in chocolate. Léonard the leopard in milk chocolate, Suzy the zebra in white chocolate, Zoé the bonobo in milk chocolate, Bob the bear in dark chocolate. All deliciously garnished with fried food. Price: 19 euros each Cédric Grolet's trompe-l'œil chocolates Almond, hazelnut, peanut and pecan: five dried fruits sublimated in trompe-l'œil. Beneath a crunchy chocolate shell, a praline made from the fruit in question, with a hint of fleur de sel. Available in S and M sizes. Size S: 30 euros Size M: 50 euros from March 26, pre-order on our website Claire Heitzler's Bibis Chef Claire Heitzler has created three chocolate bears, tenderly nicknamed Les Bibis. Milk, dark or white, each contains an assortment of three-chocolate and praline chips. Cyril Lignac Farm animals take center stage in this collection by Cyril Lignac: hens, pigs and sheep in crunchy chocolate, topped with praline eggs and mini chocolate bears. Available in dark, milk or dulcey versions. Available from March 27 Maison Boissier lace cats This year, Maison Boissier pays tribute to felines with a box of two cats in dark and milk chocolate, finely sculpted and filled with sweet treats. Price: 125 euros Cagnes Sheep, bunny and hen take shape in dark or milk chocolate. Under their shells, a heart of chocolate chips and crunchy marbles. starting at 20 euros Arnaud Larher MOF Arnaud Larher unveils a collection of four whimsical creatures, all topped with fritures. Kim the parrot in white chocolate and Ruby, René the elephant in caramel chocolate, Émilie the gorilla in intense dark chocolate, and Élio the lion in white chocolate and caramel. Prices: from 35 to 64 euros from March 20

Read

Craftsmen & Know-How

Exceptional eggs from chefs and artisans for Easter 2025

Chefs and artisans reinvent the Easter egg with creations as surprising as they are refined. Unexpected shapes and daring flavors, discover our selection.

Read