Good to look at, good to taste & easy to use! These edible decorations encourage creativity and give the final touch to set off your cakes.
Cold process sugar coating
Malleable modelling paste with pleasant vanilla flavour.
Red sugar paste
Modeling paste with a soft texture to cover and decorate ceremony cakes. Its red-passion color is vibrant.
Pink sugar paste
Modeling paste with a soft texture to cover and decorate ceremony cakes. Its light pink color is elegant and refined.
White sugar paste
Pâte à la texture souple pour recouvrir et décorer les gâteaux festifs. Sa teinte blanche est pure et lumineuse.
Blue sugar paste
Modeling paste with a soft texture to cover and decorate ceremony cakes. Its azure color is soft and delicate.
Cacao en poudre 20/22
To be used in coating, dusting or flavoring.
Use with a cornet to customise your cakes. Supple texture, chocolate flavour. 20/22 cocoa powder: use as coating, flavouring or sprinkled on.
cocoa colouring agent
Based of cocoa butter. Perfect to decorate the surface of moulded chocolates. Colours: white, blue, orange, pink, red, yellow, chocolate, pistachio green.
Chocolate-based highly flexible modelling paste. Available in dark and ivory chocolate.
Edible mix to cover cake supports and bases of pièces montées.
Edible glue based on natural gums.
Powder mix to produce delicate laces.
Sweetener ideal for sugar art, blown, pulled and cast. Also limits the humidity absorption by the confectionery.
Mix for sugar art, ribbons.
Roasted and crushed cocoa beans.
Real crushed speculoos.
Isigny caramel with salted butter and Guérande salt.
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Decorations for each occasion : sweet chips crumbled biscuit to sprinkle or use as inclusions, sugar or chocolate decorations.