A Different Approach

Rethinking

1 - Sugar

Less added sugar. Carefully chosen ingredients. The same devotion to exceptional French pastry.

sugar

What Happens When We Eat Sugar?

01 - What ?

During digestion, sugars such as sucrose are broken down into simpler sugars, including glucose and fructose.

Glucose is absorbed into the bloodstream, where it becomes an important source of energy for the body's cells.

In response to rising blood glucose levels, the pancreas releases insulin, a hormone that helps many cells take up and use glucose. Excess energy can also be stored for later use.

The body's response depends on the type and quantity of carbohydrates consumed, the composition of the meal and individual factors.

Sugar is not inherently harmful in every quantity. What matters most is the overall dietary pattern, particularly the amount of free sugars consumed regularly.

What is sugar ?

Sugar is a type of carbohydrate naturally present in foods such as fruit and milk, and added to many recipes in forms such as sucrose.

In pastry, sugar is far more than a sweetener. It influences texture, moisture, colour and structure. Reducing it requires a careful balance of ingredients, rather than simply removing sweetness.

02 - What is it ?

Sweetness

Creates sweetness and enhances the perception of fruit, chocolate, spices and other flavours.

Texture

Influences tenderness, crispness, aeration and the delicate structure of baked goods.

Colour

Contributes to browning through caramelisation and, in certain recipes, Maillard reactions.

Moisture

Helps attract and retain water, influencing softness, freshness and shelf life.

A Different Way

03 - SUVY

to Explore Sweetness.

Süvy is made from erythritol derived from fruit fermentation and polydextrose (dietary fiber). Both ingredients are recognized as safe by the FDA, EFSA, and JECFA.

Developed after 7 years of research at Layrac, Süvy is the ideal solution for replacing sugar while retaining the pleasure of taste. Unlike conventional sweeteners, it is natural, bake-stable and has no side effects.

Beyond Traditional

2 - Gluten

Flour is one of the foundations of French pastry, but wheat is only one of many possibilities.

By exploring different grains and naturally gluten-free ingredients, we discover new flavours, textures and ways to create exceptional pastries.

Understanding Gluten

01 - What is it ?

Gluten refers to a group of proteins naturally present in wheat, barley and rye.

In wheat-based dough, gluten-forming proteins interact with water and develop a network during mixing. This network gives dough elasticity, extensibility and the ability to retain gases during baking.

These properties are essential to the structure of many breads and pastries, but different textures can also be achieved with alternative ingredients.

Most people can consume gluten without difficulty.

However, people with coeliac disease must follow a strict gluten-free diet. Others may need to avoid wheat because of an allergy or manage specific sensitivities with appropriate medical guidance.

For people without these conditions, avoiding gluten is not inherently healthier.

Explore Alternative Flours

Every flour brings its own personality to pastry. Some introduce nutty or earthy notes. Others create delicate crumbs, crisp textures or entirely different structures. Exploring alternative flours allows us to expand our creative possibilities while offering greater variety in selected recipes..

02 - Alternative

Buckwheat Flour

With its distinctive earthy, slightly nutty flavour, buckwheat adds depth to biscuits, cakes and delicate pastry bases.

Despite its name, buckwheat is not a type of wheat. It is a pseudocereal naturally free from gluten.

Rye Flour

Rye brings a rich, earthy flavour with subtle malty notes.

Its distinctive proteins and starches produce textures that differ from wheat, making it particularly interesting for rustic cakes, biscuits and speciality baked goods.

Corn Flour

Corn flour offers a mild flavour and can contribute to tender or crumbly textures, depending on its grind and the recipe.

It can be combined with other flours to create different pastry structures.

OUR APPROACH

03 - What is it ?

Our pastries are not guaranteed to be 100% gluten-free.

Our pastries are not suitable for people with coeliac disease or anyone who requires strict gluten avoidance.

Our goal is to offer greater ingredient variety and more choices, while remaining transparent about our preparation methods and their limitations.

Alternative Does Not Always Mean Gluten-Free.

Reducing gluten is not the same as eliminating it completely.

Our pastries are prepared in a shared kitchen where wheat and other gluten-containing ingredients are regularly handled. Even when a recipe contains no intentionally added gluten-containing ingredients, cross-contact during preparation, baking, or handling may introduce traces of gluten.

A New Kind of Creaminess.

3 - Lactose

Milk, butter and cream have long played an essential role in French pâtisserie.

Today, plant-based alternatives offer new ways to explore richness, smoothness and flavour, opening the door to different textures and creations.

The goal is not to imitate every traditional ingredient, but to discover what each alternative can bring to a recipe.

Understanding Lactose

01 - What is it ?

Lactose is a naturally occurring sugar found in milk and dairy products.

During digestion, an enzyme called lactase breaks lactose down into glucose and galactose, allowing these sugars to be absorbed by the body.Lactose intolerance occurs when the body does not produce enough lactase to digest certain amounts of lactose comfortably.

Undigested lactose can reach the large intestine, where it is fermented by intestinal bacteria. This may cause bloating, abdominal discomfort, gas or diarrhoea.

Plant-based ingredients offer different combinations of fat, protein, water and flavour. Rather than acting as identical replacements for dairy, they can be selected for their individual properties.

From smooth fillings to tender cakes and rich creams, these alternatives open up new possibilities in pastry-making.

Explore Alternative ingredients

Every ingredient has its own flavour, texture and culinary purpose.

02 - What is it ?

Coconut milk

Rich, smooth and naturally aromatic.

Its fat content can contribute to creamy fillings and soft textures, while its distinctive coconut flavour adds character to selected recipes.

Oat milk

Mild, delicate and versatile.

Its subtle cereal flavour makes it useful in certain batters, sauces and lighter preparations. Its behaviour varies according to the formulation and fat content.

Almond butter

Smooth, rich and gently nutty.

Made from ground almonds, it brings natural fats, flavour and body to fillings, biscuits and selected pastry preparations.

Peanut butter

Deeply roasted, rich and distinctive.

Its concentrated flavour and dense texture make it an interesting ingredient for creams, fillings and chocolate-based creations.

OUR APPROACH

03 - What is it ?

Lactose-Free Is Not the Same as Dairy-Free.

A lactose-free dairy product may still contain milk proteins, including casein and whey. These proteins can trigger allergic reactions in people with a milk allergy, even when lactose has been removed.

Similarly, pastries made without dairy ingredients may still be exposed to milk allergens through shared equipment or preparation areas. Always refer to the product's verified allergen information.

Alternative Does Not Always Mean Lactose-Free

Selected recipes can be developed without milk, butter or dairy cream, using plant-based ingredients chosen for their culinary properties.

However, the absence of dairy ingredients in a recipe does not automatically guarantee that the finished product is free from milk allergens.

We believe customers should have access to accurate ingredient and allergen information, allowing them to make choices that suit their individual needs.

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