La Sablésienne – Artisan Biscuit Factory since 1670
La Sablésienne, the Artisan Biscuit Factory, continues the tradition of the Petit Sablé, a small shortbread biscuit, and still produces high-quality, handcrafted biscuits from the best ingredients today. On July 1, 1670, it was served for the first time at the Grand Condé Hotel. Butler Vatel had specially baked it for the entertainment of the Prince of Condé, the king's brother. The prince was so delighted, for the biscuits were very much to his taste and of honest lightness, that he now wished for this crumbly pastry daily for breakfast. The famous beauty Magdeleine de Souvre, the Marquise de Sablé, was also present at the reception at the Grand Condé Hotel. She was probably the first ambassador of these small round biscuits, which she immediately introduced to the royal court. The simple but delicious recipe has been passed down from generation to generation since 1670. Thus, every biscuit is an alliance between tradition and modernity and is firmly linked to the French town whose name it bears: Sablé-sur-Sarthe in the heart of the Pays de la Loire.
The classic butter biscuit from Sablé-sur-Sarthe is, according to the National Council of Culinary Arts (CNAC), part of France's culinary heritage. The most famous shortbread recipe is also referenced in the Larousse Culinaire, which La Sablésienne considers a great honor.
La Sablésienne – Les Origines du Petit Sablé
Amélie Loret Scherrer, who took over the La Sablésienne biscuit factory from Georges Justier in 2003, preserves the legacy of the original Sablé pastry. As the great-granddaughter of a confectioner and daughter of a biscuit baker, who discovered her love for biscuits as a child, she went all in at the age of 31 and helped La Sablésienne achieve new radiance with her passion for taste, creativity, and innovations. Her focus is on natural ingredients, without preservatives, artificial colorings, or flavors. The company philosophy is to choose ingredients from the region, such as fresh butter, free-range eggs, and Sarthoise flour.
Today, Amélie and her team continue the French biscuit tradition. She gives La Sablésienne its traditional character with biscuits that are almost baked like at home by mothers on trays and packed by hand. In addition to the classic Sablés, La Sablésienne also produces shortbread with raspberry, apricot, chocolate, or caramel pieces. Nicely packaged in small cardboard boxes or metal tins, La Sablésienne's biscuits are always a delight.
