A house of creation

In the 1980s, the House created a Research & Development committee, a unique place in which the chefs create, transform and imagine the recipes of today and tomorrow. Like a Haute Couture Fashion House, DALLOYAU teams generally develop their next collections a year in advance. 

DALLOYAU innovates, but within a boundary that must not be crossed : taste. Thus, DALLOYAU was the first to reduce sugar and alcohol contents in its cakes in the 1970s. In 1988, the House had even created the first cocktail pieces without bread, a revolution in the Reception field. DALLOYAU does not follow the fashion, it creates it.True visionaries, its chefs create pastries with innovative and suprising textures such as the Pâtisseries à Boire (2010), the Zeliss (2011), the SENSATIONelles (2012) and nomadic, playful pastries such as the Bouchées Triples and the Triples Moelleux (2013).

The House's goal is to awaken and delight the senses for a unique taste experience... Always with precision and authenticity.

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Du lundi au vendredi de 8h à 19h.