The recipe for the French biscuit Sablé, a pure butter biscuit, has been transmitted from generation to generation with solid roots in the city of which it bears the name, Sablé-sur-Sarthe located in the heart of the Pays de la Loire, in France. It was in July 1670 that Marquise de Sablé, guest of honor at the Court of Grand Condé, offered a multitude of small round cookies that the famous butler Vatel will make taste to the King's brother, a fine gourmet himself. He will find them “strong to his taste and honest lightness” and will order that every day, in honor of the Marquise de Sablé, he will be served sablé. Little Shortbread was born. To elaborate gourmet recipes, La Sablésienne has chosen noble ingredients mainly from the West of France. Flour is from a Sarthois miller, eggs from chickens raised in the open air and fresh butter. The recipes are mainly natural and do not contain any additives, dyes, preservatives, or GMOs. At La Sablésienne, cookies are still baked as the traditional way: on metal plates and picked up by hand as they were more than 50 years ago.
La Sablésienne holds more than thirty recipes thanks to her artisanal know-how guaranteeing the quality of her cookies. La Sablésienne keeps developing innovative and attractive recipes and produces different textures and different fragrances by perpetuating the art of French pastry.
