Our specialist pastrymaking butter for “tourage” has been specially developed for professional users and comes in flattened form, ready to roll out in the tourage process.

Its making is more technical and complex that traditional butter, since it has to meet both technical and traditional requirements and checks. It has been specifically designed for Viennese styles of pastry. This butter has the plasticity required for the making of perfect pastry layers. As well as being an ideal butter for tourage, Isigny Sainte-Mère’s special tourage butter brings the unique and subtle taste and smell of fresh Isigny butter…

So it’s hardly surprising that it should be the guiding light of the Competition for the Best Croissant!