Maison adiiou

Hello, whatever the pastry and in any artisanal house, it must go into a freezing cell for technical constraints. For Paris Brest it is the round shape that must be obtained with the cold cells. So it has nothing to do with whether it's …Hello, whatever the pastry and in any artisanal house, it must go into a freezing cell for technical constraints. For Paris Brest it is the round shape that must be obtained with the cold cells. So it has nothing to do with whether it's homemade or not. The only thing that is not made in store is candied chestnuts at Christmas and our customers know this because we explain it to them. However, this is an error on our part; Paris Brest should have been brought back to temperature before being placed in the window and we are sorry for that.More