Our Savoir-faire

Made in Brittany, you’ll find all the emotion of home cooking in our desserts !

We believe first and foremost in the unmissable pleasure of authentic, generous desserts. We are convinced that the answer to eating well lies in our traditional recipes and a return to simple, timeless cooking.

Just like homemade

Marie Morin is just like a big kitchen! We use just the same ingredients as you use at home: milk, eggs, chocolate, butter, flour etc. Specially selected simple ingredients to which we have added our own individual touch and savoir-faire. Each recipe is therefore meticulously put together by our assistants who weigh the various ingredients before adding them to the mixing bowls.

Everything has to be just right: the quantity of each ingredient, the heating time and cooking time so that when they leave us, our desserts look as though they have just come from your own kitchen!

A short list of ingredients

OK, our saucepans and spoons are a little bigger than yours, but the gestures are the same and our teams play a huge role in the preparation of our recipes. They ensure our savoir-faire is passed on so that our desserts can unveil their authentic flavours.

Respect for products

We use our raw materials just as they are by incorporating them directly into our recipes. We prefer gentle, traditional transformation processes in order to preserve the flavours of our ingredients.

A creative spirit

At Marie Morin, we want to delight our customers, so we are constantly looking for new ideas for our gourmet desserts. Thanks to his family recipe book, Eric Morin, a pastry chef by training, comes up with new products every year.

Our Breton shortbread biscuits

Our shortbread crust is delicately placed in our jars by hand for all our tarts and cheesecakes. Never be tempted to use unsalted butter instead of semi-salted butter: this sweet and savoury flavour is what gives Breton shortbread its charm !

Our crumble

Our crumble is simply made of flour, butter and sugar. It is carefully made by the Brieuc biscuit manufacturer just a few miles away from our workshop.

Dosing our ingredients

Our recipes are meticulously prepared by our assistants who weigh the various ingredients before adding them to the mixing bowls.

Whisked egg whites

Our egg whites are whisked to stiff peaks, just like at home! They make our chocolate mousse creamy and light.

Cake and shortbread bases placed by hand

Our fresh cake bases and shortbread crusts are placed by hand in each jar.

Slow, even cooking

Our rice pudding is made in double-walled containers. The water circulating within the walls of our containers helps the milk to cook slowly and evenly.

Homemade chantilly cream

Our chantilly creams are supremely delicious, made using mascarpone, thick crème fraîche and sugar.

Our steamed clafoutis

For the perfect texture, our clafoutis are steamed in a bain-marie. This ensures slow and even cooking for the clafoutis.

Precise temperatures

Our operators check that the right cooking temperatures are complied with.

Our ingredients

You can't make good products without good ingredients !

Before even starting to prepare these simple, generous desserts, Alain and Marie Morin really wanted to sell high-quality products, using raw materials where they knew their provenance and how they had been obtained. Today, Alain and Marie Morin’s sons are putting the same fervour into making their desserts using high-quality raw materials.

The Marie Morin brand also pays particular attention to buying supplies from producers who are as local as possible and who share the same values. Over the years, we have built up a trusting relationship with them.

You can find full details of the source of our main ingredients – eggs, milk, cream and flour- on the map below.

 

Our desserts are prepared in Brittany

Bleu Blanc Cœur crème fraîche
Lanvallay
(Bretagne , 22)
Cooked apples
Châteaubourg
(Bretagne , 35)
Corsican Lemon
Pancheraccia
(Haute-Corse, 20)
Salted butter caramel
Yffiniac
(Bretagne , 22)
Wheat flour
Pontivy
(Bretagne, (-)
Fromage frais
Créhen
(Bretagne, 22)
Organic full-cream milk
Plélan-le-Grand
(Bretagne , 35)
Eggs from free-range chickens
Melesse
(Bretagne , 35)
Organic fruit mixes
Cohade
(Auvergne Rhône Alpes, 43)
Quimper
(Bretagne , 29)
Pudding rice from the Camargue region
Arles
(Provence Alpes Côtes d'Azur, 13)
Flower honey
Gan
(Pyrénées-Atlantiques, 64)
Farm fresh cream
Yffiniac
(Bretagne , 22)
  • Bleu Blanc Cœur crème fraîche
  • Cooked apples
  • Corsican Lemon
  • Salted butter caramel
  • Wheat flour
  • Fromage frais
  • Organic full-cream milk
  • Eggs from free-range chickens
  • Organic fruit mixes
  • Pudding rice from the Camargue region
  • Flower honey
  • Farm fresh cream

Our partners

We went to meet our cocoa producers, certified by the Cacao Trace label. Discover the different stages, from harvesting to cocoa bean extraction. The beans are then used in Marie Morin’s chocolate-flavoured gourmet desserts.

We went to meet our wheat flour producer.
The Paulic family is based in Brittany and has been making
flour for close to 4 generations! Marie Morin is a member of the association “Merci les Algues”, which helps ensure better-quality wheat, grown without any fungicides or insecticides, and guarantees fair compensation for farmers.

The Brieuc biscuit factory, located in the heart of the Bay of Saint-Brieuc, makes Breton specialities. Among their delicious treats is their salted butter caramel made with salt from Guérande and cooked over an open fire. Explore how it’s made.

Meeting the honey producers who make the honey used in our delicious panna cottas. Discover their trade in these pictures: their hives dribbling with honey, and their commitment to protect the bees thanks to the Lune de Miel© foundation; Romain and Bernard are keen to share their passion and know-how !

Tanguy is a farmer who is passionate about his profession and his animals. We went to meet him and discovered his day-to-day activities – he breeds dairy cows and makes yoghurt in Plélan-le-Grand in Brittany. He was joined by his sister and they deliver us organic full-cream milk every week. Marie Morin supported Tanguy when he decided to go organic.

We met with Florian, our Camargue short-grain rice supplier who is passionate about his work, to discover the steps for harvesting his produce. From rice paddies to harvest, this white short-grain variety is PDO-certified and used in Marie Morin’s vanilla-flavoured rice pudding all year round.

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