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The history of the Toussaint family begins in 1996 when Pascal opened his first artisan bakery in Chenôve, city of greater Dijon. In 2005, Pascal creates a gingerbread, for which he will receive the silver medal in 2007, then the gold medal in 2008, elected Best Dijon Gingerbread by the Confrérie du pain épices de Dijon. . In the meantime, his wife, Corinne joined the company and, in 2008, she decided to promote this gingerbread, renamed "Honey and spice cake", thanks to its incomparable softness. Creator above all, Corinne then develops artisanal biscuits, " the Good Shortbread ", a range of handmade shortbread, without any additives.
Next come the gluten-free shortbread: Les Demoiselles, with fruits (lemon or candied orange) Then the range of Efti : delicious treats with hazelnuts from France, roasted and delicately incorporated into a meringue. Coffee, chocolate, and finally Almond-vanilla, complete the range.
Since its creation, Maison Toussaint has been a fully-fledged entity with the construction of its building and manufacturing workshop in Arcelot in 2013.
The required HACCP standards are a priority to ensure food safety for all customers at every stage of manufacturing.
The secret is teamwork: all employees are involved in making cookies, cakes and meringues. They receive training throughout their career in the company.
You can taste the products of the House there, accompanied by a good selection coffee, and discover all the products on site: the biscuits, meringues, and of course the whole range of famous 'spice cakes' ! It is also a gift shop, each season the decor changes and you can treat yourself or yourself! Compositions are to do yourself according to your budget, everything is for sale! Or almost.