Do you know that we can trace the root of biscuit back to the Roman Empire? This easy-to-carry and long-lasting food must have been an ideal choice for the Roman soldiers while they were busy enlarging their territories. Today, even though the need for long-lasting foods diminishes, it doesn’t stop us from continuing to make all kinds of biscuits … butter cookies, crackers, or shortbread. Well, with some cheese, chocolate, or honey, they certainly are as heavenly delicious as they are convenient to nibble.
BISCUITS AGED OVER A CENTURY
We mentioned a bit of the biscuit history because today’s topic is a biscuit that is aged over a century: La Mère Poulard’s Pure Butter Sablé Cookies.
In today’s sales-over-quality, gimmick-over-tradition environment, La Mère Poulard insist on respecting their own biscuit making tradition, following their ancestors’ recipes and packaging that remind the customers of the authenticity and root of their biscuits.
WHAT MAKES THEM DIFFERENT?
But what makes their sablé cookies soft and crumbly and buttery is the fact that only fresh and quality ingredients like pure butter, natural flavours, and free-range eggs are used. No preservatives or palm oil is added in the process. Simple in taste, yet you can savour both the savoury and buttered flour every mouthful.
With the “1888” inscription on every cookie, La Mère Poulard are emphasising their tradition over invention and modernization. It is their devotion to taste and customers’ satisfaction that stand at the heart of this French brand.
Comments