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Biscotterie artisanale famous in Périgord and beyond: biscottes in a variety of recipes, palets, croquants... Free admission.
France's last truly artisanal biscotterie, La Chanteracoise is well known to Périgourdins, having been established in the Périgord Blanc region since 1950. This expertise has been preserved since 2005, thanks to Sylvain Boucher, who took over the biscotti business when the founder retired. The succulent biscottes come in a range of recipes: authentic, chocolate chip, pink praline, 7-grain... But also toast and croutons! Their range of cookies is just as delicious: croquants, palets gourmands, chocolate-hazelnut shortbread... A must!
Further information
Opening time and information on LA CHANTÉRACOISE
Open Monday to Friday, 9am to 12pm and 2pm to 6pm. Groups of more than 10 by appointment, with the possibility of a personalized welcome. Guided tour with tasting (approx. 1 hour).
Message from Management
Born at the end of the 18th century, from the imagination of bakers wishing to extend the shelf life of their bread, the rusk had its first success during the First World War.
In 1950, a young boy from Chanterac in the Dordogne, son of a baker, was hired as an apprentice in a bakery in the historic district of Périgueux. Admiring the young man's passion, the master baker passed on to him the jealously guarded recipe for his famous rusks.
After a few years spent perfecting his know-how, the young baker decided to set up shop and took over the Saint Germain du Salembre bakery located in the White Périgord. He proposes a bread cooked in the wood fire and, naturally, the famous rusks elaborated according to the authentic recipe.
Hethen created his factory and named it "LA CHANTERACOISE" in memory of his childhood memories.
All the artisanal biscotteries disappeared during the decades which followed, leaving place with the many industrial manufactures.
All but one... the last artisanal biscotti factory in France still today, in Saint Germain du Salembre, produces biscotti according to the authentic recipe and know-how. Since 2005, Sylvain Boucher is the owner of the artisanal company. In 2016, he bought the cookie factory BILLEAU to complete his offer with a range of cookies
Our biscuit factory has known, during all these years, how to preserve the crispness and the fondant which made the reputation of the biscottes ''LA CHANTERACOISE''.
Childhood memories give birth to vocations
When he was very young, Sylvain Boucher loved breakfast at his grandparents' house in the country. Every morning, he had fun melting a lump of sugar in his bowl of hot milk, with a little chocolate.
He would start by sliding his sugar cube along the handle of his spoon,
then take a long breath,
The sugar cube would then metamorphose into a treasure seeker diving into the ocean depths in search of sunken cities...
Then regularly, he would fish out the sugar and judge its evolution until it had completely disappeared!
After that came the time devoted to the crumbs. The young boy would try to gather as many as possible around his bowl.
He lined them up and pushed them with his finger. The column of crumbs moved slowly forward like so many little soldiers. Sylvain was very fond of crackers with cereals, because the setting was more refined. The sesame and flax seeds were as many horsemen, the poppy seeds as many infantrymen... The show was total. Nothing really warlike, just a well organized parade.
The years passed. From the simple pleasures of his childhood breakfast, Sylvain made a profession out of it by becoming a biscottiere.
Today considered the last biscuit maker in the country, he likes to go back to his childhood memories!
Our offers and services
Our store in Saint Germain du Salembre
Visit of a biscuit factory in Dordogne
Ideal for a cultural and culinary outing with family or friends.
Discover the history of the rusk as well as that of the Biscotterie de la Chanteracoise. You will learn more about the manufacture of the products, you will be able to visit the workshops and especially to taste the creations for the greatest pleasure of the young and the old.
Regularly, the person in charge of production comes to test a new recipe and will ask your opinion on his new creations.
Products of the Chanteracoise
In addition to the rusks, you will find many complementary products:
- Toast
- Small breads
- Croutons
- Breadcrumbs..
If you fall under the charm of the Chanteracoise biscotti, don't worry, you can find their products all over France!
Our store in Saint Léon sur l'Isle
Production of artisanal cookies, including the speciality from Périgord: the Croquant de Jacou. Production with commentary, tastings and sales in the store.
An address not to be missed in Périgord. Two addresses in fact!
Sylvain Boucher has taken over La Chantéracoise, an artisanal biscotti created in the 1950s, which has expanded its range with chocolate, chocolate-hazelnut, fruit, cereal, sugar-free, salt-free, etc. The site is open to visitors, who can learn about the history of the biscuit in general and this one in particular, with anecdotes ... crisp, of course. The process is explained, all with a view of the workshop. The tour ends with a tasting and it is difficult to resist the embarrassment of choice in the store. A wide range of rusks, toasts, croutons, toasted bread, breadcrumbs, organic or conventional, is presented, with beautiful old-fashioned metal boxes for gift ideas, alongside artisanal specialties to accompany breakfast (especially spreads) or the aperitif. The business is developing well and the production can be found in many French bakeries and grocery stores. And as Sylvain Boucher has a great appetite for entrepreneurship, he also took over the Billeau cookie factory, in Saint-Léon sur l'Isle, which is taking the same successful path. It is in these premises that we met him.
Members' reviews on LA CHANTÉRACOISE
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