Cookie Framboise BIO Vegan & Sans Gluten

Tomato sauce by the Union Maraîchère de Genève made with beautiful Geneva tomatoes and basil.

Ingredients : Tomato (87%), onion (10%), rapeseed oil (1%), sugar (1%), basil (0.8%), garlic (0.6%), cooking salt (0.6%), pepper.

Of course, without colouring agents or preservatives.

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

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. 

Ingredients: wheat flour, water, butter, sugar, yeast, milk powder, barley malt flour, wheat gluten, ascorbic acid