Biscuit maker since 2021, I obtained my CAP Boulanger (French professional bakery qualification) after a career in cinema that began in 2001. Driven by a passion for baking and working with living organisms (fermentation), I hold strong to the values of organic agriculture.
I have expanded Zebra's biscuit offerings by blending indulgence with a mindful approach. From the selection of raw materials (organic, locally sourced, more digestible flours) to fostering authentic relationships among the individuals supporting the business, I hope to contribute, on my scale, to a better world in every sense of the term!
The result: incomparable flavors, respected producers, and delighted palates. All our recipes are free from preservatives and additives, using Type (T)80 flour from peasant-grown wheat. Eggs, wheat flour, chestnut flour, and butter are all produced within a 100-kilometer radius of the factory in Ardèche!
*The flour comes from the Touzelle de Nîmes wheat variety, produced by the Domaine des Mûres in Bourg Saint Andéol.
Our biscuits are:
- Flavorful, crafted with unique, character-filled ingredients.
- Healthier, thanks to ancient wheat varieties and our organic selection.
- Eco-conscious, aligning with a holistic ecological approach, and additionally packaged in compostable, plastic-free materials made in France, with printing done on recycled paper.
You can find our biscuits packaged in 175- or 200-gram bags, and they can also be distributed in bulk.
