Newsletter

Happy Easter

Because of the surge in orders over the last two weeks, we run out of many products last week. The good news is, we have just received a large refill so now's a good time to order if you couldn't get the products you wanted last week. It currently takes us longer than usual to fulfill orders but we have so far managed to ship within 2-3 days.

If you are hungry for more good news (aren't we all at this point?), we have a selection of delicious and playful Easter chocolates ready for you. Eggs, bunnies, hens, and bells are all in. Easter is coming up in two weeks and that seems like an excellent occasion to spoil your loved ones in these challenging times.

Have a good day and stay safe.

 Marianne
Owner & Gourmand-in-Chief

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This month's deals: 20% off Gavottes crispy crêpes with dark chocolate, LU Pepito cookies with milk chocolate, and Carambar mixed fruit candy sticks with coupon code MAR2020 (offer valid until March 31, 2020, or until supplies last)

 

Just in: more French favorites

Among the French favorites recently added to our shelves you will find Groix & Nature decadent lobster rillettes, made in Brittany's Island of Groix, Comptoir du Cacao praliné feuilleté (praline-filled chocolate) with hazelnuts, Éléphant soothing verbena and mint herbal tea, and André Laurent traditional French style choucroute in a pouch.

If there is a French treat you would like to find on our website, please share your craving with us.


 

Try our April Fool pizza recipe

April Fool pizza

For those of you with home-stranded kids, here is a recipe from my 6-year-old's beloved French magazine Pomme d'Api. April Fool Day is this Wednesday, remember?

Ingredients (serves 6)
1 pie crust
150 grams (6 oz) strawberries
3
marshmallows
2 pruneaux d'Agen
a few leaves basil

Directions
Bake pie crust at
180ºC (350ºF) for 20 minutes.
Cut marshmallows (aka mozarella) in slices and pruneaux (aka black olives) in small pieces.
Mash strawberries with a fork.
Whenpie crust is baked spread mashed strawberries on it, then add marshmallow slices, pruneaux pieces, and basil leaves.