THE NORMAND SHORTBREAD TO THE SABLÉ DE L'ABBAYE …
The origins of the “sablé” dates back to the beginning of the 18th century in Normandy. It was then defined as “a sought-after sort of pastry which crumbled like sand when eaten”. Around 1870, Littré included the word “sablé” in his dictionary, where he defined it as “a type of biscuit from Normandy”.
More than a century ago, in the small Normandy village of Lonlay l’Abbaye, Virgile Fouilleul, the baker, in between batches of bread, used to gently cook shortbread in moulds made by the village carpenter. They were either sold locally or sent to soldiers on the front.
When he died, his son-in-law, Georges Lautour, took over his business. Georges was then mobilised during the Second World War. On his return, he decided to start manufacturing Normandy shortbread to compensate for his loss of customers due to his prolonged absence… His wife, Hélène, extracted her recipe from her notebooks…
The Sablé de l’Abbaye was born.
FROM THE SABLÉ DE L'ABBAYE TO THE BISCUITERIE DE L'ABBAYE…
The reputation of the Sablé de l’Abbaye rapidly extended beyond the region, with the bakery shipping “sablés” to Paris. Yet, the modest Lonlay l’Abbaye bakery wasn’t able to provide enough work for Georges, as well as for his son and son-in-law, also bakers. Michel Lautour and Michel Lebaudy then decided to join forces to start a biscuit factory and develop the production of shortbread. That was in 1964 and the start of the Biscuiterie de l’Abbaye in Lonlay l’Abbaye.
THE BISCUITERIE, FROM 1964 TO THE PRESENT DAY….
As early as 1968, the Biscuiterie de l’Abbaye received the Intersuc blue ribbon (recognition for the quality and originality of a product) for the Sablé de l’Abbaye. This distinction of “Best Biscuit” presented at the Paris International Fair marked the time when the business really took off.
1972
Diversification into a wider range of biscuits. The Biscuiterie de l’Abbaye started exporting to Japan and Germany.
1995
Installation of a third production line in the workshops. The production capacity increased to 1.2 tons of biscuits per hour with the assistance of 150 employees.
2003
As a pioneer in environmental protection, the Biscuiterie de l’Abbaye adhered to a sustainable development approach.
2007
Eager to share our passion for cookies, we open our workshops to individual visitors and create the factory outlet at Lonlay l’Abbaye.
2016
At Biscuiterie de l'Abbaye, the greed has no limit! We create our range of savory biscuits "L'Apéritif Normand".
2019
Charles, great-grandson of Virgil, continues the family adventure begun in 1909. The Biscuiterie de l’Abbaye receives the EPV label (Entreprise du Patrimoine Vivant).
2007
Eager to share our passion for cookies, we open our workshops to individual visitors and create the factory outlet at Lonlay l’Abbaye.
2016
At Biscuiterie de l'Abbaye, the greed has no limit! We create our range of savory biscuits "L'Apéritif Normand".
2019
Charles, great-grandson of Virgil, continues the family adventure begun in 1909. The Biscuiterie de l’Abbaye receives the EPV label (Entreprise du Patrimoine Vivant).