Transmet depuis plus de 10 ans son savoir faire artisanal à de nombreux professionnels
Our work is our passion
Alsatian artisan baker/pastry chef’s son and grandson, Jean François TAVIER was graduated of the pastry and chocolate maker master’s qualification at Mulhouse. During few years, he was manager in this domain for a prestigious house in Switzerland. Later, he joins his family in the South of France, where he integrates the Central-Diffusion society. With his strong experience in the realization, production, sale and coaching’s domains, he will restart the society "Feuilletés de Provence" in October 2015, which he wants at his image : "authentic, dynamic and at the customers’ service".
He develops a products’ range "Tourtiere & Croustade" which is in reflection with the unique pastry’s spirit, both ancestral and innovative, and sweet "Feuilletés" with multiple and tasty toppings, which will apply exclusively to catering profession’s professionals.
The "Tourtière" is an ancestral French specialities of the Gers, at the image of this region, generous, authentic and tasty. It’s registered in a gourmet’s tradition, as the "Canelé" of Bordeaux or the "Kouglof" of Alsace
At the base, the "Tourtière" reside in the unique, finely extended and cut dough. Then, it’s superimposed in multiple layers to receive an almond cream’s thin topping and half-cooked steamed’s sliced fruits ; all sprayed with the Armagnac’s preparation.
This manufacturing’s secret is making it an home-made, light and crispy pastry.