The product
Refined, this assortment is a wonderful attention to please and have fun. Small shortbread with pure fresh butter made in the sandesian by our pastry chefs: nature, caramel nuggets, chocolate chips and raspberry chips. And an orange marmalade that will delight amateurs.

Inside this product
Plain butter cookies - 100g box

Madeleine de Souvré, better known as the Marquise de Sablé, made the little shortbread discover in July 1670 at the court of the Grand Condé. She introduced a multitude of small round cookies to the king's brother who was conquered by these sweets. The little shortbread was born. It is this story that we find in the good taste of our real little natural shortbread with pure fresh butter.
See productAll chocolate sablés - box 100g

For lovers of good cookies and chocolate!
See productCaramel chips cookies - 100g box

Discover the good taste and refinement of this little shortbread with caramel nuggets that are part of the 1670 Marquise de Sablé cookies. So delicate and delicious, this shortbread will melt you with pleasure. Attached to offer you the best, our pastry chefs use noble ingredients from our region.
See productRaspberry chips cookies - 100g box

The finesse of raspberry nuggets and the good taste of fresh butter gives this little shortbread an authentic and delicate flavor. Masy made by our pastry chefs, these cookies are then carefully picked up by hand and then wrapped in small fresh sachets.
See productOrganic oranges marmalade - 350g

This oranges marmalade will fill amateurs! Sunfall, organic oranges used for this recipe allow you to obtain a tasty and intense marmalade. She will be your ally throughout your day: at breakfast on a tartine, to accompany your yogurt and the snack break.
See productThe Brand

1670 Marquise de Sablé
Founded in honor of the Marquise de Sablé, the brand “1670 La Marquise de Sablé” embodies the refinement and excellence of the French culinary tradition, specializing in the creation of high quality shortbreads. We strive to reproduce production techniques and recipes as close as possible to the