L'Atelier du Pain Boulangerie Pâtisserie

Sir good evening, I am very surprised by your opinion and indeed you may come across broken egg shells in the pastry cream. This means that we use real eggs to make our products. …Sir good evening, I am very surprised by your opinion and indeed you may come across broken egg shells in the pastry cream. This means that we use real eggs to make our products. We make all our products, cream and paste with basic products, no powder or other frozen products. Know that the eggshell is not sharp, unpleasant in the mouth, yes I grant you that and I apologize for this inconvenience. I will pass your message on to manufacturing and ask them to be more careful. Also note that the creams are brought to the boil and therefore no germs can develop there and even less diseases. I am sorry to see that you devalue our pastry in this way because we break eggs and do not use canned eggs. It's a shame.More