Organic Bramata polenta. Produced by R. Cadotsch in Landecy (Geneva). Cooking instructions: cook 100gr. of polenta in 3.5dl of stock on low heat for 20 to 30 minutes. Stir the polenta regularly
Ferme Courtois
Le domaine de la Ferme Courtois est situé sur les hauteurs de la commune de Versoix au lieu-dit...
read more
Pre-cooked butter croissant made by the Fondation Foyer-Handicap in Carouge. With a local, artisanal and social quality.
To be ideally enjoyed, the croissant can be cooked on the day of delivery or on the next day. Simply bake it in a 200°C preheated oven for 3 to 6 minutes until it is golden brown and crispy (time may vary according to the oven as household ovens are all different).
Note: the pre-baked croissant is defrosted, so there is no possibility of refreezing it.