& Dominique Saibron
Maëlig Georgelin, baker and pastry chef in Etel and Auray, and Dominique Saibron, baker and pastry chef in Paris, explain why they chose Lescure butter and their commitment to the brand.
Maëlig came across Lescure butter when looking for a new butter for his croissants. He blind tested ten in his traditional recipe… The team unanimously chose Lescure butter! The winning argument: taste first and foremost but also its ease of use.
Dominique has been working with Lescure butter for almost 20 years. What does he appreciate most? Its unique aromas, its good length on the palate, which it imparts to all freshly baked pastries.
They both know that to make good products, good ingredients are essential. And appreciate the fact that this butter shares their values.