Donnez une seconde vie à vos pains au chocolat de la veille en créant une délicieuse recette de brownie
At Délifrance, we are convinced that baking is a daily art.
That's how our company has developed since it was founded in 1978.
Our business requires passion, but also experience and a unique know-how that comes to life through the specialities we produce, close to you, in France, Italy, the UK and Germany..
Wherever we are, we are dedicated to creating great bread everywhere.
Every day, every morning, we put our heart and soul into our work, and that’s what makes our bread so good.
We believe that all over the world,
bread is the product of a treasured national heritage that must be respected.
That is why, in France, we use French wheat flour and have a specific recipe for each baguette.
This is why, in Germany, we hand-mould most of our breads individually.
This is why, in Italy, we ferment our Biga dough for 16 hours.
This is why, in the UK, we prepare more and more of our sourdough breads without adding yeast.
Because ultimately, baking is a daily art.
Délifrance, let's cultivate the art of bread together
OUR SELECTION OF BREADS OF THE WORLD FOR YOU
CUISSON DES PAINS
BOULES, BAGUETTES, FOCACCIA, PANINI...
Retrouvez toutes les étapes pour cuire parfaitement tous vos pains.
Lisez l'article ou regardez directement nos deux vidéos.
DECOUVREZ NOS RECETTES
SANDWICH AU CHEVRE ET CERISE NOIRE
Captivez les amateurs du vegétarisme avec le délicieux sandwich au chèvre et cerise noire de notre chef partenaire Michel Roth !
L'EXOTIQUE
Que diriez-vous d'un voyage gustatif avec cette recette associant tourteau et mangue