This is the biscuit that cracks Landa

. “His recipe is amazing! I sell a lot and I don’t have the right to run out »

The paste just came out of the oven, where it is cooked for an hour and a half.  The secret of their softness that lasts over time is in the flour used


The paste just came out of the oven, where it is cooked for an hour and a half. The secret of their softness that lasts over time is in the flour used

Photo by Les Sucrettes de Ketty

“Very good”, we confirm at the restaurant Les Roseaux in Seignosse, which has been combining its gourmet coffee in mini format for almost two years. “His recipe is amazing! I sell a lot of them and I can’t run out,” enthuses Valerie Thomas, who discovers small quality producers at Parentis, her Lou Pot store dedicated to Landes gastronomy.

He is the one who talks about it best. First, let’s paint a general picture: on one side, an airy, yeasty pastis that tends toward brioche. On the other hand, traditional, dense, where you “sink” a little (suffocate). Well, Cathy’s pastis “is something in between,” describes Valerie Thomas. Which has a softness, not too dense. And its rum flavor is perfectly balanced. His shop offers boxes of ten mini-pastes “that work really, really well.”

Ready-to-eat pastis and mini-pastis box for sale at Lou Pot shop in Parentis


Ready-to-eat pastis and mini-pastis box for sale at Lou Pot shop in Parentis

Photo by Lou Pott

Especially since this famous softness lasts over time, thanks to the secret of production. “Provided you keep it at 19 or 20 degrees in its packaging or in an airtight box,” explains Cathy Koschelin, whom Mag went to meet at her home in Poillon, where her pavilion room has been converted into a pastry laboratory. . Inside there is a professional oven on four levels, capable of turning out ten pastes every hour and a half. Yes, the kitchen is long. And the secret to softness? “This is a specific flour. “We will not know more. Finally yes. We will learn that there was actually a failed birthday cake in the beginning.

Cathy Koechlin loves to develop new flavors: her experiments are in this big jar she's holding.  When he opens it, it smells good of butter


Cathy Koechlin loves to develop new flavors: her experiments are in this big jar she’s holding. When he opens it, it smells good of butter

Photo by Natacha Thuillier

An exasperated Katie Koechlin, who had just given birth to her second daughter, seamlessly immersed herself in YouTube baking tutorials and became a fan of sophisticated design (“Cake Design”). Gradually, he learned on his own and absorbed additional books – Amaury Guichon remains his supreme reference. The one who worked as a cashier then toyed with the idea of ​​changing jobs. Unfortunately, CAP is required to sell a new cake, and the financial sacrifice was out of reach for the small family.

Self-taught and a perfectionist

That’s how the adopted Landez (she’s from Eureux-et-Loire) turned into a traveling patisserie, a beautiful name for long-lasting cakes, supported by her husband, who entrusted her with her great-grandmother’s pasty recipe. After the company Les Sucrettes de Ketty was created in 2019, the young woman started shopping.

It wasn’t an easy start, but the Landels know how to recognize a good pastiche when they come across it, and the reward was at the end of the road. Cathy Koechlin didn’t stop there. What he likes is developing, creating, trying new things. Even for this perfectionist, now 37, he sometimes stops certain ideas or retreats. Thus, in the face of increasing raw materials and fuel, he had to close this summer his workshop-boutique, which opened a year ago in Habas.

Along with the family pasty, a creation appeared, the Choubidou, a mini ball of soft almonds or hazelnuts, with very little sugar, most often with coffee – this is the case at the restaurant Les Roseaux in Seignosse. Then was born a line of biscuits with a hearty buttery taste, not too sweet, very wide in shape and flavor. “There are still three babies that just came out,” the pastry chef said with a big smile when we met in mid-September. Discover three new flavors: “Apricot; rum-raisin; fig”. Apricot was difficult.

The ingredients used in the recipes are very simple.  They are the same as


The ingredients used in the recipes are very simple. They are the same as “at home”. Design or decoration (here bitter cocoa) is sometimes sought after

Photo by Natacha Thuillier

Choubidoux (left) and shortbread at the Lou Pot shop in Parentis


Choubidoux (left) and shortbread at the Lou Pot shop in Parentis

Photo by Lou Pott

It also took several trials to develop two recipes that are sold exclusively in the Lou Pot de Parentis shop: an Armagnac cake with large sugar crystals, a pine-shaped cake with candy powder and pine juice. “I don’t count my hours,” admits Katie Koechlin. Because passion is fulfilled precisely in creativity, in small series production, but also in personalization (company, wedding…). His latest discovery: pencil-shaped cookies that are offered to teachers and mistresses at the end of the school year. great success

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