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Of course you can! We offer Gift Boxes that you can personalise. The ‘gift wrapping’ option is also available when you order each of your products.
Absolutely, our jars of Honey from Alsace have the IGP (Protected Geographical Indication) label.
Yes, most of our products come from Alsatian craftsmen and producers, whom we select for their expertise and quality. You'll find these artisans in the Soufflenheim pottery, the Specialities category, the cattery, etc.
Before using your Langhopf Mould for the first time, we recommend that you:
When using your Langhof Mould for the first time, we recommend that you grease it well with a fatty substance (Oil or Margarine (avoid Butter)) and place it in your cold oven which you will heat to 120° for 20 minutes and repeat this operation a second time for a good release from the mould.
Our range of Langhopf mould
This procedure is recommended for your first use.
Afterwards, you can use your Langhof Mould, greasing it just once, by placing it in the cold oven and heating it to the required temperature.
When removing the Mould from the oven, never place it on a cold or icy surface to avoid thermal shock.
Once cooled, clean your Langhof Mould with lukewarm water and a sponge or brush (non-metallic) and washing-up liquid.
Once dry, store your Mould in a dry, well-ventilated place and it will give you many years of satisfaction.
You can sometimes see very thin cracks in the enamel of Langhof Moulds. This cracking is necessary to ensure the piece's resistance to heat.
Before using for the first time, we recommend that you:
We recommend that you leave it to soak in cold water for at least 12 hours, ideally overnight.
Afterwards, or in the early hours of the morning, drain the water and dry it.
Cook 2 to 3 cm of milk in the terrine (without the lid) in the oven at 100°/110°. As soon as the milk begins to simmer, turn off the oven, remove the terrine and leave to cool.
Clean the terrine with soap and water. After air-drying in a dry, well-ventilated place, it's ready to use!
Our range of Baeckeoffe Terrines
This procedure is recommended for your first use.
Thereafter, you will use your Baeckeoffe Terrine by placing it in the cold start oven and heating it to the required temperature.
When removing the Terrine from the oven, never place it on a cold or icy surface to avoid thermal shock.
Once cooled, clean your Baeckeoffe Terrine with warm water and a sponge or brush (non-metallic) and washing-up liquid.
Once dry, store your Terrine in a dry, well-ventilated place.
You may sometimes notice very fine cracks in the enamel of the Baeckeoffe Terrine. These micro-cracks are essential so that the clay in the pot can expand and contract without breaking.
They are more or less visible depending on the piece and the colour, and become more pronounced over time and with repeated use.
Natural shrinkage of between 2 and 8% of the pottery is quite normal, due to the phenomenon of water evaporating and turning into gas, causing the molecules to move closer together.
This is not a defect, as everything is covered by the protective glaze and does not present an aesthetic defect as it is located under the handles and is not visible.
This procedure is necessary when using the device for the first time.
Grease the Mould well with a fatty substance (Oil or Margarine (avoid Butter)) and place it in your cold Oven which you will heat to 120° for 20 minutes and repeat this operation a second time for a good release from the mould.
Our range of Kougelhopf Moulds
Thereafter, you will use your Kougelhopf Mould, greasing it only once by placing it in the cold start oven which you will heat to the required temperature.
When removing the Mould from the oven, never place it on a cold or icy surface to avoid thermal shock.
Once cooled, clean your Kougelhopf Mould with warm water and a sponge or brush (non-metallic) and washing-up liquid.
After drying, store your Mould in a dry, well-ventilated place and it will give you complete satisfaction for many years.
Kougelhopf Moulds sometimes show very thin cracks in the enamel. This cracking is necessary to ensure the piece's resistance to heat.
This procedure is necessary when using the device for the first time.
When using the Pascal Lamb Mould for the first time, it is advisable to grease the mould, open in half, then put it in a very hot oven for about 40 minutes, leave to cool and then clean it.
Carry out the same operation again, as the grease will impregnate the clay walls as it heats up. A Pascal Lamb Mould should not be washed, but wiped with a cloth.
To unmould the lamb without any problems, grease the Pascal Lamb Mould and sprinkle the spoonful of biscuit crumbs over the sides of the mould. Tap to ensure the crumbs adhere well.
Close the Pascal Lamb Mould and fill with pastry from the back of the lamb.
Tap to avoid the formation of pasta bubbles, leave to cool before opening the mould in half.
When removing the Pascal Lamb Mould from the oven, never place it on a cold or icy surface to avoid thermal shock.
You can sometimes see very thin cracks in the enamel in the Pascal Lamb Mould. This cracking is necessary to ensure that the piece is resistant to heat.