Just by the viaduct of Rochers Noirs, iconic site in Haute-Corrèze, Daniel Raynal, a baker-pastry chef, who received the ‘best apprentice of the Corrèze’ in 1984, produces Corrèzien shortbread … One bite and you will crack !
A necessity of life here: crisp AND mellow !
This rustic and traditional biscuit made from natural products combines a crunch with the sweetness and softness of a shortbread! Heirs of an old tradition of Corrèze farms, which consisted in transferring the surplus milk from butter to make crunchy, rustic cakes with a long conservation, shortbreads are directly adapted from this recipe: a personal touch makes them more soft.
The tastes and the brand mark
As well as the traditional chocolate and the delicate vanilla flavours, you will also find some strong tastes of our territory: honey and chestnuts, for example! Stamped with the Historical Monument that is the viaduct of the Rochers Noirs, this shortbread will remind you, until 9 months after purchase, of your stay in Haute-Corrèze !
Where to find them
In the tourist information offices of Haute-Corrèze, directly on site or on line here