Heudebert "Braisor" Rusks

Heudebert "Braisor" Rusks \n \nbox of 500 g \n \nThe secret of Braisor Heudebert is its very specific cooking. After having been kneaded, the dough is separated into small balls and placed in a mold which remains open in the oven, to let the dough rise and thus take this generous shape. \n \nAccording to legend, in 1903, artisan baker Charles Heudebert had the idea of ​​preparing a new recipe for biscuits by baking the unsold bread from his family bakery after having sliced ​​it. \n \nThis is how the biscotte was born: \nbis-cotto, "cooked twice"! \n \nEven today in our factories our rusks are cooked twice!