A salted butter caramel cream to be spread on a slice of bread and waffles, or heaten and used as a coulis on iced creams and desserts.
Since 1946 the Maison d'Armorine has perpetuated a traditional method of fabrication, using cane sugar, Guérande salted butter and copper cauldrons.
Candies, chocolates, biscuits, jams : the Maison d'Armoirie draws its inspiration from our Breton grandmothers' recipes to create an all range of sweet pleasures.