This is a British dessert created in 1972. Its name is a contraction of "banana" and "toffee". Made in our workshops, our pastry chefs have come up with a crumble pastry base made with speculoos biscuits topped with a layer of sweet and velvety milk jam, a banana compote and an indulgently thick and airy cream that makes a very indulgent dessert.
Pole Sud has renewed its BRC certification for the 9th consecutive year. Although this renewal proves that the system works, we are aware that we mustn't rest on our laurels. We cannot achieve certification without the commitment of our employees: ice cream makers who work in accordance with artisan techniques and good industry practice.
For over 30 years, we at Pole Sud have been making artisan ice cream in a workshop in a village at the heart of the Corbières mountain range in the south of France. Our production process is completely in line with the know-how and traditions of master ice cream makers. See some photos of how our ice cream is made, the artisan's techniques, and the ice cream maker's love for the product.
Le Gourmet Parisien has made its mark on the food service business with indulgent desserts that combine tradition and modernity. To find out everything about how our patisseries are made and discover the faces of these men and women driven by their passion for the profession of pastry chef, click here.
La Compagnie des Desserts aims to act as a consultant for our customers by advising them with recipe ideas and serving suggestions for our products.
Discover how Philippe Urraca put his simple and elegant mark on this great classic of French patisserie.
All Louise ice creams are made using fresh milk from La Ferme de Marguerite, a 50-cow dairy farm located at the foot of the Pyrenees. Take a closer look at this farm, the cows, their environment and food, as well as the work of the farmer by clicking here.