Biscotterie La Chanteracoise The authentic know-how of biscuit makers in Périgord Blanc

A HISTORY OF TRANSMISSION: THE LA CHANTERACOISE BISCOTTERIE IN SAINT-LÉON-SUR-L'ISLE

Founded in the 80s by Jean-Pierre Pommier

The Biscotterie La Chanteracoise, established in Saint-Léon-sur-l'Isle, was founded in the 1980s by Jean-Pierre Pommier, a baker passionate about his craft. With a background in craftsmanship, he was inspired by the artisan biscotti makers of the 1950s, thus preserving authentic know-how. To this day, La Chanteracoise remains the last artisanal biscotti in France, proud of its heritage.

Unchanged craftsmanship

Since its beginnings, the biscotterie has kept the recipe for its authentic rusks unchanged. The range has expanded over the years, offering rusks, toast, croutons, breadcrumbs and biscuits. This consistency in quality and authenticity characterizes the commitment of the Chanteracoise to its artisanal know-how.

At the heart of the biscuit factory: a story to discover

All year round, the doors of the Chanteracoise shops are open to immerse visitors in the heart of its history. From the shops, customers can admire the workshops in full swing, watch the artisanal production of the products. Visits are free, without reservation, thus offering an authentic immersion in the biscuit world of the Chanteracoise.

Artisanal rusks for all tastes

La Chanteracoise offers a wide variety of rusks, to suit all tastes. Whether it's the gourmet brioche, the pink praline or hazelnut chocolate variants, the organic rusks without salt or sugar, each one is made in an artisanal way according to a recipe that has remained unchanged since the 1960s. The 100% French wheat that makes up the products attests to the commitment to quality. Croutons, toasts and biscuits also complete this tasty offer.

Passing on know-how since the 1950s

The story of La Chanteracoise began in the 1950s with a young apprentice baker who was passionate about his job. His employer, a brioche specialist, gave him the recipe for locally appreciated rusks, marking the beginning of an exceptional adventure.

1960: the takeover of a bakery

After years of perfecting his craft, the young baker decided to take over a bakery in St Germain du Salembre. Offering wood-fired bread and authentic rusks, he made a local impression.

1980: the creation of the chantéracoise

The success of the rusks extended beyond the village, prompting the baker to move into a barn to create La Chanteracoise. The name pays homage to Chantérac, his native village.

2005: the perpetuation of know-how

In 2005, Sylvain Boucher met Jean-Pierre Pommier at the time of his retirement. A meeting that allowed the history of La Chanteracoise to continue, ensuring the transmission of unique know-how.

2017: the range expands

In 2016, La Chanteracoise developed its biscuit business, expanding its range with biscuits and crunchy biscuits, while maintaining the tradition of rusks, croutons and toasts.

Today: a growing company

For over 15 years, La Chanteracoise has continued to grow while preserving its core values. The authentic and gourmet ranges are expanding, representing a dynamic company without straying from its core business. Organic production, which makes up 50% of the business, attests to the commitment to sustainable and quality practices.

In conclusion, La Chanteracoise embodies a story of transmission, passion, and preservation of authentic artisanal know-how.

Come and discover the world of its rusks, toasts, croutons and biscuits, witnesses to a tradition that has endured through time.

For your health, avoid eating too fatty, too sweet, too salty