You can Diluted it in plain or sparkling water or in cocktails, le sirop Teisseire adds a unique flavors to your drinks.The origin of Teisseire dates back to the early 18th century, when Mathieu Teisseire started making fruit based beverages. Today Teisseire makes the most popular syrups in France
Haribo - Tagada
Haribo Tagada are classic French gummy candies with a delightful strawberry flavor. Comes in a 120g bag - Made in France.
Alsatian Baking Powder - Alsa
Ready to bake a cake like the French? Grab one of the famous pink pouches of Alsa baking powder, known in France as levure chimique or levure alsacienne.
Unlike most American brands, Alsa is single-acting, which means that it creates the gas needed for leavening as soon as it is mixed with liquid ingredients. The double-acting powders that are common in the U.S. release gas in two stages: first when mixed with liquid ingredients, and then when heated.
Alsa was created in 1897 by Emile Moench, a young French baker who travelled to Vienna for his apprenticeship. He was surprised to discover that his employer used chemical yeast rather than traditional baking yeast for his cakes. At the time, baking powder was still being developed and refined: the German August Oetker invented it in 1891. Upon Emile’s return to France, he began to make the chemical yeast himself. At the time, the village priest took care of the marketing and distribution! Emile’s wife dreamt of an Alsacian woman in a traditional headdress, which spurred the creation of the logo and pink packaging for which Alsa is still known today. The company grew quickly, and soon Alsa was producing all manner of baking ingredients. Emile even published a collection of baking recipes, and became the first cookbook editor before World War I. After World War II, Alsa establishes itself throughout France as the top producer of baking ingredients. The company wins over hearts and minds with its simple, straightforward recipes. This reputation continues today. In fact, a little pink pouch is sold every three seconds!
Want to use Alsatian Baking Powder at home? You have lots of options of delicious recipes to make. Try a marble cake, madeleines, Breton biscuits, or light and sweet homemade fried dough. Savory recipes are an option too: Alsa pouches are great for homemade pizza dough or tortillas. If you have a waffle machine, use Alsatian Baking Powder to make your waffles fluffy and delicious.
Sold in packs of 8 pouches of 11 grams each. This is roughly equivalent to one tablespoon of baking powder.
Lu Chocolate Prince are classic French sweet biscuits with a chocolate cream filling.
Organic Flour - T55 - Francine
French all purpose organic flour
Strong French style Organic White Bread Flour; type T55 is ideal for making bread, puff pastries, croissants and baguettes. This type of flour is best known for making croissants. This Flour gives a light open textured loaf with a crisp crust.
Please know that the packaging may be a little bit damaged due to the transport from France. The supplier is extra careful and reseal it but some leak may occur and won’t affect the quality of the product.
Enjoy real French mustard alongside your steak or fries with Amora's strong and smooth Dijon Mustard!
You won't find a French kitchen without a jar of Amora mustard "fine et forte" within arm's reach – it’s a quintessential condiment. Over 70 years after its creation, Amora mustard is part of France’s heritage. The classic condiment will help spice meats, sauces, savory pies, sandwiches, and picnics… If you want to make a vinaigrette the way the French do, this is the mustard for you!
Dijon mustard is a style of prepared mustard that originated in the town of Dijon, in Burgundy. It is pale yellow, rather than the bright yellow of American mustard, and has a slightly creamy consistency. It’s more intense and nose-tingling than its US counterpart. Burgundy is known for its wines, and the mustard is related: it is grown in vineyards as a cover crop beneath the rows of vines, providing nutrients to the vines when it is plowed under. By the 1200s, Dijon was recognized as a significant area for mustard making and is now regarded as the mustard capital of the world. King Philip VI first used the mustard in 1336 which became popular roughly 500 years later when Jean Naigeon created the formula that replaces vinegar with verjuice. Verjuice is a juice made from unripe grapes and adds flavor to the condiment.
Dijon mustard can be used in a variety of ways. It can top a hot dog or be smeared on a roast beef or turkey sandwich. It is the perfect pairing for a corned beef or pastrami sandwich on rye bread, for example, since a spicy mustard is called for. Chicken with Dijon mustard is also common -- a simple meal that will delight the whole family!