Collector André Boyer's metal box, filled with an assortment of biscuits: 130g of small spelt cakes from the Plateau de Sault, 150g of crunchy almonds, 150g of roasted almonds from Provence.
Galettes au Petit épeautre from: Small Spelt Flour*, Sugar, Semi-skimmed Milk*, Butter*
Crunchy with almonds from Provence: Wheat flour*, Almonds from Provence*, Raisins, icing sugar, Eggs*, Butter*, Natural orange flavour
Roasted almonds from Provence
Natural guaranteed products, without preservatives
Food safety: faithful to quality requirements and for optimal safety, the André Boyer laboratory applies the HACCP method (Hazard Analysis Critical Control Point).
* may present an allergenic risk for sensitive persons.
Warning: Last items in stock!