Upper Loire. The confectioner prepares a cake for Mother’s Day.

This Thursday, the Chamber of Commerce and Industry hosted a presentation of a dessert developed for Mother’s Day. “We needed to revive the economy,” the confectioners union says. The regular cake in the twelve pastry shops in the Mother’s Day department is the second time we’ve seen it, and the box of chocolates has been in production for more than thirty years.

Sweet Paradise Recipe Selected

This year’s dessert consists of a Breton biscuit topped with vanilla and lemon mousse. Strawberry and rhubarb compote adds acidity. This year’s first local strawberries will be placed on top. This cake will be cut into 6 or 8 pieces depending on the taste of each.

Pastry chefs met a month ago, each coming up with a recipe based on pre-selected seasonal ingredients. After consultation, the recipe presented by the patisserie Au Paradis sucre in Monistrol-sur-Loire was finally selected to be put up for sale.

The syndicate also prepares a Christmas log recipe each year for the holiday season. These small actions allow the artisans to be mobilized and show their know-how.

Participating pastries: Au Paradis Sucre, Monistrol-sur-Loire; Gourmets say: Dunier; Shambuwe, Tens; Lyautier, Issingo; Narcissus, Monastier-sur-Gazelle; In Serano, Le Puy-en-Velay; Didier Rix, Le Puy-en-Velay; patisserie Sabot, Le Puy-en-Velay; La Cabos, Le Puy-en-Velay; Patisserie Guyot, Voret-sur-Arzon; Cakes at your place, Laudes; Confectionery Pinel, Craponne-sur-Arzon and gourmet Haute Moine, La Chaise-Dieu.

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