You want a puff pastry that truly crunches, not one that collapses and feels heavy after the second slice.

For a long time, I avoided puff pastry.

Butter melts too soon and burns quickly.

Existing solutions using industrial laminating butter did not align with either our approach or our vision of taste.

So, we experimented.

Lard on its own lacked structure.

Sheep fat alone was too rigid.

We had to adjust, test, and start again.

Feuilleté Léger is the result of a blend of lard and fat from sheep in the truffle orchards, balanced to offer both plasticity under the rolling pin and firmness during lamination.

In practice: the puff pastry rises without collapsing.

On the palate, it is flavourful, lighter, and easier to digest.

The detail that changes everything: it is easier to digest.