LES RONDS JAUNES
Let’s share everything that is round and yellow.
Born from a passion for pancakes and Breton cakes, LES RONDS JAUNES wants to gather around the yellow circles of here and elsewhere, of today, yesterday and tomorrow.
From the sun to the honey pot, yellow circles are an infinite source of discovery, pleasure and joy.
BRETON CAKES
THE STORY
LES RONDS JAUNES starts with Breton cakes, from the recipe of my Grandmother Aimée, originally from Finistère, at the end of Brittany.
I wish to pay homage to her, to return to my roots through her, but always looking towards the sun, without which nothing would grow on earth. My other grandmother Jacqueline used to say that "you are only as rich as what you share". It is in this sense that I give my recipe on each paper accompanying my cakes. If people start
making cakes and stop ordering them from me, is it really a failure? Food is a common heritage, as are joy and sharing : this is the message I want to convey through LES RONDS JAUNES. I would like to develop other projects
around the yellow circles but always in this spirit.
THE CAKES
Here is the list of cakes presently available for sale, based on 2 recipes, 3 flavours and 5 sizes :1) My Grand-Mother's recipe, that she made me discover with wheat flour, and that I now also bake with buckwheat and hemp :
2) My recipe (Pierre-Yves), which I developed to have a caramelized and crunchy effect in the mouth, with 3 flavours (wheat flour, buckwheat or hemp) :
PRICES
Prices are ranging from 5 to 45 € depending on the size :
INGREDIENTS AND MANUFACTURING
All the ingredients are from organic farming. They come from Brittany and Loire-Atlantique regions, except for the sugar. I make the cakes at home in Saint-Nazaire, in compliance with HACCP (Hygiène Alimentaire pour la Restauration Commerciale) rules.When orders are large enough, I bake the Ronds Jaunes in a wood-fired oven belonging to a baker, when she takes out her bread. The inertia of the oven allows the cakes to be baked to perfection, while benefiting from the heat that would otherwise go up in smoke.
DURABILITY
All the cakes keep well. The first microbiological analyses carried out in laboratory are good up to 6 weeks, at room temperature, in their original packaging (cakes not tested beyond in laboratory). The taste evolves over time. It is a matter of taste...
Historically, the Breton cakes went to sea, with the sailors, for several weeks.
"Le départ pour la pêche, Mr Masson fils avec son équipe de marins pêcheurs".
Opérateur : Georges Chevalier.
N° d'inventaire : A20840.
Musée Départemental Albert Kahn, Département des Hauts-de-Seine.ORDERS & PRICES
Order by email or phone (see CONTACT at the bottom of this page).
Current cake prices are posted above.
No deposits in specific locations abroad at this time.
Shipping costs :
Other destination : please contact me.
CUSTOMERS
Sale to individuals.
PAYMENT
By bank transfer once the order is confirmed.
IBAN : FR28 2004 1010 1306 0780 3C03 410
CAKE RECOVERY
Pick up in St-Nazaire, France.Mailing elsewhere (France, Europe, World).