Bordalou is a speciality from Paris; a luxurious butter pastry base, filled with a creamy filling with extra almond brioche. The buttery base is from a Wittamer recipe and the filling from a Debailleul recipe, a tribute to the two patrons where Dirk Peeters of Didess learned to bake. These bordalout tarts are finished with fruit and only need to be baked.
Bordalou Fruit
Bordalou Red Fruit Ø 8 cm
Bordalou Pear Ø 8 cm
Bordalou Apple Ø 8 cm
Bordalou Apple Crumble Ø8 cm
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A traditional cookie dough, filled with a delicious, creamy frangipane filling, finished with blackberries, red & blackcurrants.
A traditional cookie dough, filled with a delicious, creamy frangipane filling, finished with pieces of pear and slivered almonds.
A traditional biscuit batter, filled with a delicious, smooth frangipane filling, finished with apple slices and cinnamon. Bake it for a while for a freshly baked dessert.
A traditional biscuit batter, filled with a delicious, smooth frangipane filling, finished with apple pieces, finished with a crumble based on real butter. Bake it for a while for a freshly baked dessert.
Bordalou BaseBordalou FruitCakeDough BarsSheet Cakes & Sponge CakeDelightsQuiches 2,5kgQuiches 140gInspiration and tipsQuality+32 (0)14 55 35 20[email protected]privacy-statement
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