In Sortosville-en-Beaumont, every night, strange noises can be heard coming from inside the Maison du Biscuit....
As the clock strikes midnight, Fabrice, with nearly 30 years of experience, sets out to make cookies, shortbread, cat tongues, and other delicious treats, including the signature financiers, a must-try biscuit of the house.

At daybreak, John, Paul, Thierry, and Antoine take the stage: with great care, they begin making small cakes, almond tarts, ladyfingers, all still crafted on machines from the early 20th century.
“As Kévin Burnouf would tell you, it’s thanks to these machines that the Maison du Biscuit helps preserve this traditional know-how.” And for the fifth generation, there’s no question of changing this process, as it’s what has built the reputation and success of the company for over a century!