TOUSSAINT was founded in 1996 near DIJON, in Chenôve. That was where Pascal Toussaint opened his very first master bakery. Three years later, he opened up a new outlet just a few steps from the centre of the city of DIJON at 154 avenue Victor Hugo. Today, there are 5 master bakery shops “LE PETRIN TOUSSAINT” in Burgundy Franche Comté.
Pascal Toussaint began creating his own specialties: Pétrin Toussaint savoury choux pastries, sweet and salty cakes, and finally, Toussaint honey spice cake six years ago.
His wife, Corinne, joined the business in 2006. She “rediscovered the good taste of honey spice cake…a subtle association of spices, balanced on the palate and oh how moist!”
A gastronomist and gourmet, she loves sharing with and listening to the chefs who are clients of the bake house… Enthusiastic about Toussaint honey spice cake, she tried to combine its flavours with cheese: croque-monsieur with Comté, mille-feuille with fall fruits and bleu d’Auvergne… She tasted, had others taste and it was the excellent cook Nicolas Cleach who finalized the recipes. They created original concoctions from starters to desserts: marbled terrine of foie gras, Toussaint honey spice cake charlotte au Valençay, crème brûlée…
Toussaint honey spice cake was noticed by GAULT&MILLAU magazine, the gastronomy magazines Régal and Saveurs have written about it, it is referenced in the 2009 CHAMPERARD guide and emails arrive from all over France nowadays encouraging TOUSSAINT to continue their development project: “In view of the demand, we have purchased a new oven and a bag filler…Corinne and I are working on new products for 2011”…but, sorry! We won’t be telling until the time comes.
