Our family's greedy secrets

Majorel is the family name of a dynasty of pastrycooks in Mende. In the early 1900's, Frédéric Majorel created a crunchy cake with almonds, hazelnuts and a vanilla taste that he called "croquant" (in french "croquer " means to crunch). Today, his great-grand son still cooks this family recipes for the great pleasure of all the amateurs and soonly for yours...

Recently, Bruno Majorel created a new recipe of crunchy cake with honey and ground hazelnuts. He called it "Bastou del Pastre" what means in an old local language "shepard stick".

You can taste these crunchy cakes with desserts such as fruits or ice creams. You can also taste them with coffee or tea.