Amélie Loret-Scherrer became the head of La Sablésienne since 2003.
Learning from her father, who managed the Biscuiterie Gringoire-Brossard for twenty years, Amélie has been immersed in the gourmet universe of biscuit making from the age of 6.
Passionate about taste, innovation, and creation, she took on the challenge of updating the image of the traditional Petit Sablé of Sablé sur Sarthe. Her first action was to change the name from Biscuisterie de Sablé to La Sablésienne.
Enthusiastic about maintaing beauty and quality in art of biscuit making, she seeks to bring back into fashion long forgotten recipes. Through her travels and love of other cultures, Amélie encourages her pastry chefs to develop original creations. Today she and her team perpetuate the long established art of French biscuit making by conserving a traditional method of production; the biscuits are baked on metal trays and collected by hand. Additionally, all ingredients are free from preservatives, artificial colours and flavours as well as many of them being sourced locally.
In order to share this savoir faire with the public, she opened the factory for guided tours in 2008.
La Sablésienne has several boutiques in the West of France offering a selection of gourmet biscuits and culinary delicacies.
The Sablésienne’s philosophy is that every recipe should celebrate traditional and progressive thinking. A major part of this modernization is the development of international sales in Europe, Asia, Russia and the Middle East. La Sablésienne is proud of its history and looks to continue its pursuit of quality and excellence in the gourmet food industry for many years to come.
At the origin of the Sablé Biscuit factory is a dynamic pastry chef, Georges Justier, who used to deliver he homemade creations by bike. Then in 1962 he decided to create a he sought to preserve the heritage of the Sablé pastry chefs who had handed down from generation to generation the fresh all butter receipe first presented to the Royal Court of Louis by the Marquise de Sablé. Passionate about his trade, Mr. Justier taught young pastry chefs several other recipes using simple, yet tasty ingredients - meringues, finger biscuits, fondants, sponge fingers...
The all butter Sable of Sable-sur-Sarthe is part of France’s culinary heritage. In 1989 the ministry of culture started a program in order to research and inventory of France’s culinary heritage. To coordinate this effort a structure was created, the National Council of the Culinary Arts (NCCA), lead by a committee of national experts who cataloged all of the regional specialties. Between 1990 and 2003 twenty-two volumes were published and constitute a unique collection treasured by connoisseurs of French gastronomy. And indeed the small round butter biscuit from Sable is referenced in these famous annals as well as being listed in the Larousse Culinaire.
From the beginning of the 1990’s La Sablésienne has become a pioneer in organic biscuit production with its pastry chefs developing modern recipes using often forgotten (lesser known) ingredients such as spelt or quinoa. Today La Sablésienne has broadened its organic production to include making Ecocert certified biscuits for famous brands.
The Sablé history
The recipe of the Sablé, all butter biscuit, was handed down from generation to generation, with solid roots in the town Sablé-sur-Sarthe from which it is named, located in the Loire region.
You have to go far back in history to find the origin of the little Sablé, back to a letter that was sent by Mme de Sévigné, Marquise at the court of Louis XIV, to her daughter in her famous « Memoirs », a major piece of French XVII th century literature- the first mention of the biscuit from Sablé.
La marquise de Sablé
In July 1670, the Marquise de Sablé, a friend and neighbour of the Marquise de Sévigné, was invited to the court by the Princes of Condé, and brought a multitude of small biscuits that « Monsieur » the brother of the King Louis XIV enjoyed very much.
Following her visit, « Monsieur » ordered the famous Vatel, maître d’hôtel of the Prince de Condé, to serve the Sablé biscuits with his breakfast every day.
Thanks to Vatel and the Marquise de Sablé, the Sablé biscuit became fashionable and well-known. The savoir-faire of the authentic Sablé has been transmitted through the centuries and is now perpetuated by La Sablésienne and still lives on today.
La marquise de Sévigné
Magdeleine de Souvré, Marquise of Sablé (1599-1678) and close friend of the famous La Rochefoucauld, was renowned for her great beauty. She received the intellectual and literary elite in her « salon » and started the fashion for poetic ’maximes’ at her intellectual gatherings . It is there that the famous “maximes” of La Rouchefoucauld were born.