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Preparation
Crème fraîche from the farm, certified Bleu-Blanc-Cœur

The cornerstone of Marie Morin’s desserts is their simplicity! If the SME has understood one thing well, it […]

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Meeting Pierre-Yves and Estelle Lemée from the farm La Renaudais

Pierre-Yves and Estelle Lemée opened the doors to their farm to us. La Renaudais supplies Marie Morin with […]

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Milk directly from the farm and organic too!

Raw material selection is essential for making delicious desserts. Marie Morin knows this and has always endeavoured to […]

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Preparation
A crunchy shortbread biscuit

Did you say Breton, full of flavour and traditionally-made? In Marie Morin’s desserts, it can be found as […]

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Preparation
Yuzu, fruit that revives your senses!

Yuzu is what makes Marie Morin’s lemon pie so special. This small Asian fruit boasts both an intense […]

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A meeting with the Brieuc biscuit-makers

The Brieuc biscuit-makers, our partner, have opened their doors to us!  Do you like our salted butter caramel […]

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A meeting with Tanguy Paranthoen, our milk producer

Marie Morin makes a point of selecting the very best raw produce, to make the most delicious desserts […]

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Marie Morin glass jar

Un extrait plus court pour test isotope

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Preparation
Couverture chocolate

Marie Morin uses couverture chocolate for some of its desserts, such as its famous chocolate mousse. Couverture chocolate […]

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Yuzu, fruit that revives your senses!
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The very best butter
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Milk directly from the farm and organic too!
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