La Sablésienne is a partner of the 24h of Le Mans and the Automobile Club de l’Ouest. This ’60s box pays tribute to the legendary history of motor racing. Adorned with the famous checkerboard pattern, an iconic symbol of speed, and posters from the 60s, this box will delight race fans and gourmandise lovers alike!

Petit Sablé Nature Pur Beurre

La Sablésienne makes the real Sablé de Sablé-Sur-Sarthe, round, jagged, crunchy and pure fresh butter. The recipe has been handed down from generation to generation in the town whose name it bears. It is now recognized as a specialty of French culinary heritage.

In 1670, the Marquise de Sablé was the first ambassador of these little shortbreads to the court of the Grand Condé. Petit Sablé is made by our cookie factory from natural ingredients sourced mainly in Western France: pure fresh butter from Pays de la Loire, flour from Sarthois millers, free-range eggs.

Petit Sablé is available in a range of recipes:
- With chocolate chips: made with pure cocoa butter
- Caramel chips with Guérande salt
- Fruit nuggets (apricot, raspberry, lemon): locally sourced from a producer in the south of France
- Apple and caramel chips: made with French apples and golden caramel, for a generous, fruity taste reminiscent of the desserts of yesteryear.
- All chocolate: made with cocoa powder for an intense chocolate taste
- Tonka bean: South American seed, elongated and black in color. Aromas of almond, caramel, vanilla and even coffee.
- Bergamot tea: subtly scented with natural bergamot essence, inspired by the famous Earl Grey tea, for a delicate, refined note.
The recipe we offer here is for La Sablésienne shortbread. La Sablésienne offers another type of shortbread recipe: 1670 Marquise de Sablé shortbread.

The two recipes differ in the amount of butter and eggs used, which is higher in the 1670 recipe, and in the absence of baking powder, which gives the shortbread a less rounded shape than La Sablésienne shortbread. In the La Sablésienne recipe, the egg is applied to the shortbread to brown it, whereas in the 1670 recipe, the egg is incorporated into the dough, giving the shortbread a slightly more melting texture, whereas the other recipe is crunchier.