MAISON LANDEMAINE

A rich croissant characterized by its abundant use of AOC fermented butter from France.

Made using domestically produced fermented butter, crafted in the same process as the French croissant.

A classic Viennoiserie from Paris with a chocolate bar sandwiched in croissant dough

A Viennoiserie slipper (Chausson) baked in the shape filled with apple compote, an autumn/winter product.

A popular Viennoiserie in Paris made with croissant dough rolled with raisins and custard cream.

Almond cream is sandwiched inside and outside the croissant, topped with almond slices and powdered sugar. Sold irregularly.

We made the number 1 popular French croissant from Maison Landau Men into a bread.

The baguette most loved at Maison Landau Menne Paris has a simple original flavor and a fluffy texture.

A baguette made with homemade natural yeast, featuring a crispy exterior and a chewy interior. It is characterized by a slight acidity from the yeast and a deep flavor of wheat.

Shaped by hand from baguette dough, it is shorter and thicker compared to a baguette, so if you cut it thick, you can enjoy it like bread.

This bread, made from whole grain flour that has had only the hard outer skin of the wheat removed and is ground entirely in a stone mill, has a chewy texture rich in minerals, making it perfect for meals.

The bread is made from 100% rye and contains an equal amount of natural yeast, which gives it a strong sourness derived from the yeast.

The dough contains honey mixed with country bread, filled with plenty of hazelnuts and raisins.

A popular product made with a traditional dough mixed with pistachio paste and dried apricots, using the same recipe as the store in Paris. 100g

Dough filled with tomato paste rich in olive oil and black olives. Finished with shichimi and Guérande salt.

This Sri Lankan curry bread is directly taught by Chef Vassy from the trattoria section of Maison Landau Men in Paris. It is filled with a tomato-based curry that has a moderate spice level, simmered with chicken breast and plenty of vegetables.

A pastry from the Alsace region of France, made with brioche dough mixed with raisins, baked gently in a mold.

A classic melon bread with vanilla flavor, wrapped in a cookie dough made from 100% plant-based ingredients and 100% plant-based brioche dough.

Melon bread with raspberry flavor wrapped in a cookie dough made from 100% plant-based ingredients with a 100% plant-based brioche dough, limited edition for the season.

After the crunchy texture, the fragrant aroma of butter and wheat flour spreads. Expiration date: 30 days

A rich sable with a moderate sweetness, mixed generously with hazelnuts. Expiration date: 30 days.

This is a sablé with a rich butter flavor, enhanced with cinnamon and salt. Expiration date: 30 days.

Generously mixed with marmalade-like fruit, the batter is moister than marble. The scent of citron is refreshing, and the slight bitterness of the peel gives it a mature flavor. Expiration date: 30 days

A flavor loved by both adults and children. The nice aroma of chocolate wafts through, and the pound cake has a gentle sweetness. Expiration date: 30 days.

The combination of orange and chocolate is perfect, with a moist and fluffy texture. Expiration date: 30 days

A traditional French confection, the coarsely textured Sablé Breton is a popular product of Maison Landemaine. Shelf life 30 days.

Uses AOP butter. Rich flavor of browned butter. The financier nature is overflowing with the richness of butter in a moist texture. Expiration date: 21 days

This product features a delightful flavor of butter accented with nuts and salt. Shelf life: 21 days.