Thick round palets, deeply golden and heavy with butter, in a tin box of eight sealed packs.
Where the galette snaps, the palet gives way slowly — same butter, four times the thickness. It is the one to dunk, because it holds together in hot tea.
La Mère Poulard takes its name from the inn at Mont Saint-Michel. The biscuits are baked in Brittany, thirty kilometres from the bay.
Dunked in tea or coffee, or set beside a bowl of stewed fruit. Once open, we move them to an airtight tin.
size — 500g
