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DALLOYAU is a House built on expertise. It makes all its staff and products reflect the talents of taste and the art of receiving: master cook chefs, master pastry chefs, chocolate chefs, master confectioners, master ice-cream markers and master bakers, together with a reception service for individuals and businesses. This unique combination in a team has guaranteed the House's excellence and audacity since its foundation.
Pastry chefs, caterers, chocolate makers, ice cream makers - such a family with great talents! The House has ensured the transmission of know-how with audacity and excellence for over 300 years.
Generation after generation, our chefs are keen to share the French art de vivre and art of receiving in France and abroad.
In the 1980s, the House created a Research & Development committee, a unique place in which the chefs create, transform and imagine the recipes of today and tomorrow. Like a Haute Couture Fashion House, DALLOYAU teams generally develop their next collections a year in advance.
DALLOYAU innovates, but within a boundary that must not be crossed : taste. Thus, DALLOYAU was the first to reduce sugar and alcohol contents in its cakes in the 1970s. In 1988, the House had even created the first cocktail pieces without bread, a revolution in the Reception field. DALLOYAU does not follow the fashion, it creates it.True visionaries, its chefs create pastries with innovative and suprising textures such as the Pâtisseries à Boire (2010), the Zeliss (2011), the SENSATIONelles (2012) and nomadic, playful pastries such as the Bouchées Triples and the Triples Moelleux (2013).
The House's goal is to awaken and delight the senses for a unique taste experience... Always with precision and authenticity.
In the 1980s, the House created a Research &
Development committee, a unique place in which the chefs create, transform and imagine the recipes of today and tomorrow. Like a Haute Couture Fashion House,
DALLOYAU teams generally develop their next collections
a year in advance.
DALLOYAU innovates, but within a boundary that must not be crossed : taste. Thus, DALLOYAU was the first to reduce sugar and alcohol contents in its cakes in the
1970s. In 1988, the House had even created the first
cocktail pieces without bread, a revolution in the Reception field. DALLOYAU does not follow the fashion, it creates it.True visionaries, its chefs create pastries with innovative
and suprising textures such as the Pâtisseries à Boire
(2010), the Zeliss (2011), the SENSATIONelles (2012) and
nomadic, playful pastries such as the Bouchées Triples and
the Triples Moelleux (2013).
The House's goal is to awaken and delight the senses for a
unique taste experience... Always with precision and
authenticity
With its rich heritage, DALLOYAU has been part of the Comité Colbert since 2001. The organization includes luxury houses, symbols of the French lifestyle and expertise.
In 2007, the House obtained the title of « Entreprise du Patrimoine Vivant », a distinction awarded to companies with a rare, renowned or ancestral expertise. It offers a well-deserved recognition to all Chefs who work every day in DALLOYAU's workshops.
The House is also a member of the Relais Desserts association gathering the greatest international names of the pastry world. Their common goal is to promote high-quality patisseries through quality and creativity. Theses values have characterised the DALLOYAU House since its foundation.
