For this October 16th World Food Day, we are making you (re)discover the sugar-free pastries of Anissa Pâtisserie.
Supported by the Bastide Médical group, Anissa Patisserie was born from the meeting of two women Dorothée Bravard, former director of the diabetes branch within the Bastide Médical Group and Anissa Sadaoui, finalist of the TV show on M6 “Best Pastry Chef ” in 2015. The partners opened their store in 2019 with the aim of making diabetics eat pastries, today they are riding a “better eating” trend.
One of the refined sugar-free pastries offered
“We have eliminated white sugar and refined flours from our pastries so that the impact on blood sugar levels is minimal. A diabetic patient must be able to eat pastries without risk to their health!” declares Dorothée Bravard.
A dietician and a diabetologist supported the development of the recipes, right through to the choice of raw materials and cooking methods, to build a range of desserts and have them tested on patients. “We gave them back their smiles and even their tears.”
The precursors of “Eat better”
The partners ensure perfect readability of the recipes for their customers by indicating the nutritional value of each pastry, a value given by a laboratory: “there is a tendency to reduce sugar but few of us have pushed the concept this far, we are the the only ones to have our pastries analyzed”, confides pastry chef Anissa Sadaoui who uses coconut sugar or fruit sugar in her pastries.
Pastry labels indicate the level of lipids and carbohydrates
Transparency extended to the snacking range offered in the store where a dietitian was asked to balance the dishes between lipids, carbohydrates and proteins, to reduce the impact on blood sugar and have the most balanced plate possible “We try to combine pleasure, indulgence and balance! We make a Caesar salad with 0% white cheese because in this classic dish, it’s the sauce that increases the calorie addition.”
The two partners have also developed an “Assumed Range” which contains white sugar but in a limited way on great pastry classics with macarons which will be the least loaded with carbohydrates on the market, a Pavlova, a tropézienne and a baba au rhum to meet customer demand to eat these non-reproducible desserts without white sugar.
7,000 pastries sold per month… and not just to diabetics
The shop which produces more than 7,000 pastries each month has around 15% of its customers who are diabetic, the rest simply want to eat in a more balanced way.
“The pastry must remain delicious, we don’t want to make a pastry on prescription, I have to have as much fun as before when I had fun baking with sugar. The customer must not surrender considers that he eats a sugar-free pastry.” describes the finalist for Best Pastry Chef.
Anissa Sadaoui the pastry chef was a finalist in the Best Pastry Chef show
“We have the same prices as our competitors but not the same margin because we try not to pass that on to our customers”, the raw materials used are much more expensive, “we buy coconut sugar for €4.8 per kilo and 12 € per kilo fruit sugar.
The two managers aim to franchise their concept throughout France.
If you want to taste Anissa Sadaoui’s sugar-free pastries, go to Nîmes 877 old route de Générac or Les Angles 961 av. of the 2nd Armored Division, 30133 Les Angles.
—
Also read:
Portrait. The pastry chef who forgets no one… including diabetics (lereveildumidi.fr)
