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

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.

Ingredients:

• sodium pyrophosphate
• sodium bicarbonate
• wheat flour
  
  

Sold in packs of 8 pouches of 11 grams each. This is roughly equivalent to one tablespoon of baking powder.

Brossard's fruit cake is a classic French dessert that uses high quality ingredients and has a sweet, fresh taste. Great with tea or coffee. Comes in 300g box.

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.

Thin biscuit sticks covered in dark or Milk chocolate in a to go size package.
May contain nuts and produce in France. 

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!

Ingredients:

• water
• mustard seeds
• alcohol vinegar
• salt
• acidifier: citric acid, preservative: E224 (sulfites)
  

Weight: 440g

Delight in a moment of pleasure with Pépito cookies by Lu. These delicious biscuits are topped with milk or dark chocolate – your choice.

Pépito cookies were initially made by the brand Belin. From the start, the milk chocolate cookies were sold in blue and white packaging, while the dark chocolate cookies had red and white packaging. The character Pépito, a young Mexican wearing a sombrero and sometimes a poncho, is pictured holding a cookie in his hand, about to eat it. The character comes from the Italian TV show of the same name.

Pépito eventually becomes a part of LU, and an essential one at that!

A little-known fact: LU was formed in 1846 as a shared passion between two biscuit artisans: Jean-Romain Lefèvre and Pauline-Isabelle Utile. The acronym from their initials gave the company its name. LU products win a gold medal at the 1882 fair in Nantes (for more about LU and Nantes, read our Summer French Trip blog post here!)

With their LU’Harmony program, LU has helped French farmers grow wheat according to biodiversity-promoting and environmentally-friendly practices since 2008. Today, over 1,500 farmers have put these practices in place. The farmers are located as close as possible to factories; sign a charter outlining measures to help protect the environment; and take action to help preserve local biodiversity. For example, 3% of Harmony wheat fields are dedicated to flowers that help feed pollinators!

Ingredients:

• flour
• milk or dark chocolate (sugar, cacao paste, cacao butter, powdered milk, vegetable oil, butter, lactose, emulsifier: soy lecithin, aroma)
• palm oil
• sugar
• powdered milk
• coconut
• glucose-fructose syrup
• salt
• baking powder
• monocalcic orthophosphate
• aroma

Contains wheat, milk, soy. May contain eggs, shell fruit, sesame.

Weight: 200 g

Each box contains two individually-wrapped sets of 10 cookies.

Dish Cloths by Tissage Moutet

2 sizes: regular dish towel (Dish towel (27,5'' x 19,6'' 50/70cm) or napkins/tea towel (5,9'' x 8,3'' 15/21cm) to avoid wasting any more paper.

• 100% Cotton

• Torchon Design Moutet
• Made in France

Perfect gift for citrus lovers and to bring some sun in your kitchen. 

Les Delices du Luberon uses locally grown olives mixed with olive oil. Black Olive tapenade. 

Ingredients: black olives 80%, capers, olive oil, anchovy paste, vinegar, garlic, salt, pepper

Bonne Maman Jam

Bonne Maman jam is just about as authentic as can be. With chunks of fruit poking through and plenty of sugar, it’s French jam as has been made for centuries.

As early as the first century, Pliny the Elder described preserving fruit by cooking it in honey, syrup, or wine. Cane sugar is introduced to Europe around the year 1000 by way of the Middle East, and the word “confiture” was born, derived from the Latin for “medicine to lick.” At the time, it described all sweets made of foods cooked in sugar. For centuries, jam was considered a luxury, until beet sugar was discovered in the early 19^th century. Now, they’re simply delicious!

Bonne Maman started in 1971 at Biars-sur-Cère, a village in the Lot region known for its plentiful fruit at the junction of the Cère and Dordogne rivers. The jam was so good that it could have been made by a grandmother for her family – hence the name “Bonne Maman,” which is an affectionate name for grandmothers in French. A simple glass jar, a handwritten paper label glued on, and a cap with a red Vichy fabric pattern: this is the way grandmothers used to make jam with all the fruit that ripened in the summer. The recipe is simple: 50% fruit, 50%, and the result is always delicious!

At French Wink, we have a varied selection of classic French jams for you to choose from! Will you spread black cherry, chestnut, quince, mandarine, rhubarb, strawberry & wild strawberry, or golden plum (mirabelle) on your toast in the morning? If you have a sweet tooth, opt for cherry, plum, or strawberry. For a jam with a little more bite, try rhubarb, quince, or mandarine. Chestnut jam is gentler thanks to its nutty flavor.

Ingredients:

• the fruit on the label
• sugar
• cane sugar
• concentrated lemon juice
• fruit pectin
  
  

Bonne Maman jams are made with all natural ingredients. They have no preservatives, no additives, no high-fructose corn syrup; they are sulfite-free, non-GMO, gluten-free, peanut- and sesame-free, and kosher.

Weight: 370 g

Lu Paille d'Or Biscuits are classic French raspberry filled golden straws biscuits. Enjoy them as a perfect afternoon snack.

Bring something new to snack time with Lulu Barquettes. These adorable cookies by LU look like little boats – the cookie floats and the jam is inside!

These tender biscuits are put together with quality ingredients: sustainably-farmed wheat, colza oil recognized for its low saturated fat levels, eggs, and fruit. The biscuit is a génoise, a fluffy cake that often serves as bases for complex cakes seen on shows like “Le meilleur pâtissier.” As for the center, choose between a strawberry or apricot purée.

The little mascot on the package is Lulu the baby bear!

A little-known fact: LU was formed in 1846 as a shared passion between two biscuit artisans: Jean-Romain Lefèvre and Pauline-Isabelle Utile. The acronym from their initials gave the company its name. LU products win a gold medal at the 1882 fair in Nantes (for more about LU and Nantes, read our Summer French Trip blog post here!)

With their LU’Harmony program, LU has helped French farmers grow wheat according to biodiversity-promoting and environmentally-friendly practices since 2008. Today, over 1,500 farmers have put these practices in place. The farmers are located as close as possible to factories; sign a charter outlining measures to help protect the environment; and take action to help preserve local biodiversity. For example, 3% of Harmony wheat fields are dedicated to flowers that help feed pollinators!

All Lulu Barquette cookies are made in France, in Charleville-Mézières. The town is known for its puppets and as the birthplace of the poet Arthur Rimbaud. For centuries, it has been a European crossroads, crucial for trade and war strategy.

Ingredients:

• glucose-fructose syrup
• strawberry or apricot purée
• sugar
• wheat flour
• eggs
• wheat starch
• pectin
• citric acid
• aroma
• dry yeast

Lulu Barquette biscuits have no artificial coloring or preservatives.

Weight: 120 g