The recipe for Sablé, a pure butter cookie, has been passed down from generation to generation with strong roots in the town from which it bears the name, Sablé-sur-Sarthe located in the heart of the Pays de la Loire region.

July 1670, Vatel, butler of the Grand Condé, had a multitude of small, round cakes served on platters.

As far back as we go to locate the origin of Petit Sablé, we do not fail to mention a letter that Mme de Sévigné addressed to her daughter.

Thanks to the Grand Vatel and the Marquise de Sablé, the notoriety of Véritable Sablé, whose recipe is perpetuated by La Sablésienne, is still alive and well.

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