incl. VAT plus shipping costs
Pure hazelnut-almond & chocolate cream without palm oil. The star of your next Sunday pancake with the family! Pure enjoyment from roasted almonds, hazelnuts and milk chocolate... nothing else! No additives and of course no palm oil.
Whose mouth isn’t watering?
In her confectionery, Laurence places great value on high-quality and local ingredients. The almonds come from the village of Venasque, just around the corner. And she only uses as much sugar as is needed to caramelize the almonds and hazelnuts. Of course, she doesn't use palm oil, just the hazelnut oil that occurs naturally in the hazelnuts.
Almonds from Venasque in the Vaucluse & hazelnuts from France.
Chocolates from controlled cultivation in South America.
Laurence has her studio right here in the village of Pernes les Fontaines. Find out more about her and her delicacies further down this page.
250 g (Weck jar)
Ingredients : 48% roasted almonds & hazelnuts, 30% pureed hazelnuts, 22% milk chocolate.
Allergens : Nuts, milk
Notice
The natural hazelnut fat in the cream can settle on the surface in the form of white crystals (see photo). This is a sign of natural ingredients and is normal. Simply stir and enjoy.
Atelier Llorens is a small chocolate shop, biscuit shop and conservatory here in Pernes les Fontaines. For owner Laurence, “quality instead of quantity” is clearly the motto. She places great value on local and very high-quality ingredients and their sustainability .
Before Laurence created Atelier Llorens, she and her husband ran a boulangerie here in our village of Pernes les Fontaines. Laurence made her fruit creations to use in her patisserie.
These were so successful that she decided to devote herself entirely to this passion and to highlight the treasures of the region and traditional production in small quantities.
All fruits, honey & almonds come from small producers within a 30km radius of Pernes les Fontaines.
Laurence buys the fruit at the best harvest time and then processes it in her workshop. Her offering therefore adapts to the season and the availability of raw materials.
Unfortunately, cocoa beans do not grow in Provence. But since Laurence attaches great importance to sustainable production, she has also sought out the right local partners here.
For her chocolates, Laurence works with a small local company that owns small cocoa farms in South America and thus ensures the quality and sustainability of the cultivation methods there.
In general, Laurence is careful to produce high-quality products. She uses little sugar in her pastries and fruit spreads. Only as much as is necessary to preserve them.
