Lemon fondant - 4/6 serves

Treat yourself to a refreshing break with this lemon fondant, a delightful creation that blends the softness of a moist cake with the subtle acidity of lemon. Each bite reveals a velvety texture, perfectly balanced with a delicate lemon flavor. Topped with a light lemon glaze, this cake offers a sweet and tangy finish.

Perfect for sharing with friends or family, it serves 4 to 6 people and makes an ideal choice to add a touch of indulgence to any occasion. Available for home delivery, it will elevate your celebrations with its refined and refreshing taste.

Free pick-up in store in eligible stores.
Fast access in store.
Customer service is available to help

Usage tips

To taste at any moment of the day

Ingredients & allergens

Average nutritional values per 100g:

Energy 1823 kJ (435 kcal)

Fat 24.5g

Carbohydrate 46.4g

Saturated fat 12.4g

Sugars 32.4g

Protein 6.3g

Salt 0.1g

Ingredient list:

sugar, WHEAT flour, BUTTER, ALMOND (whole, powder), lemon (peel, whole, juice) (9.9%), EGG, honey, cocoa butter, syrups (glucose-fructose, invert sugar), glucose, EGG white, water, maltodextrin, yuzu juice, potato starch, color (beta-carotene (E160a(iii)), raising agents (sodium hydrogen carbonate (E500ii), disodium disphosphate (E450i)), emulsifier (sunflower lecithin (E322)), egg white powder, ethanol. May contain traces of fish, peanuts, soy, other nuts, sesame, sulfites.

Allergen list:

1. Nuts
2. Egg
3. Milk
4. Almond
5. Hazelnut
6. Gluten
7. Barley
8. Alcool

Net weight: 435 g

Price per kg: CHF 85.06

Storage

Keep at room temperature during 5 days, inside its original packaging to protect it from the air. Can also be stored in the refrigerator. Defrosted, do not refreeze. Our freezing techniques preserve the natural quality of each ingredient, capture their freshness, and respect the delicacy of our creations.

More than pastry, a moment to remember

“We create pastries. But when we craft them well, they can spark memories, stir emotions, and create a moment.”

Julien Alvarez, Executive Pastry Chef.

savoir-faire

Where pastry become poetry

since 1862