It’s the beautiful story of Christmas, and it’s a peanut-chocolate “tchancayre” that is the star! The P’tits Landais biscuits, which were invented by Dax pastry chocolatier Hugues Gaudet, are celebrating their 7th anniversary in the most beautiful way: while the biscuit has around fifteen resellers in France, it can now be found in a grocery store on Long Island, United States…
It’s the beautiful story of Christmas, and it’s a peanut-chocolate “tchancayre” that is the star! The P’tits Landais biscuits, which were invented by Dax pastry chocolatier Hugues Gaudet, are celebrating their 7th anniversary in the most beautiful way: while the biscuit has around fifteen resellers in France, it can now be found in a grocery store on Long Island, United States.
Hugues Gaudet, who has already tasted the charms of the Big Apple, makes a dream come true: “New York is gigantism and it’s really great to think that the P’tit Landais has made it this far! I didn’t know if it would appeal to American customers, so I looked into how to give it a try and who to send samples to. »
And it was one evening, in front of his television, that he saw Michaël Affatato on the screen: “I saw a report on him on the news, the story of an American who had lived for a long time in Bordeaux and who had launched into the cheese and delicatessen business on Long Island. I sent him an email to ask his opinion on the market there. I sent him samples and, two days later, I got an email back asking me what the conditions were for us to work together! »
An American scenario, therefore, and even if the two men have not yet met, they have done business. “He’s coming to see his daughter who lives in France, so we’ll end up meeting!” »
Salt tip
Michaël Affatato owns a renowned delicatessen in which he mainly sells French and Swiss cheese. “We explained everything about the product to him, about the Aquitaine peanut, we explained the whole story to him, with the box, the stilts that extend when you pull on the cardboard, he really liked it. »
The only concession to best adapt to the American market? “A little extra salt, he asked us for it, after talking with his entire team. » The first package left for Thanksgiving. “Since then, we have already been contacted by another store in Chelsea (New York district, editor’s note), French people who also have a grocery store. »
New York is open to the world and French products have good press there. Obviously, of the 20,600 biscuits made in the Dacquois Bain au chocolat workshop, in anticipation of the end-of-year celebrations, the American adventure is above all a success of esteem: “Of course, it is not a business plan, we only ship a few boxes, but after all, why not try? »
Ultra-fast transportation
Hugues Gaudet is especially impressed by the ease with which he can send his goods: “It took a bit of a struggle to find the right carrier and the right export conditions. I contacted customs directly, but since we don’t have any meat products or eggs, it’s a little simpler than shipping foie gras! And up to $2,500, there are no customs fees, so it was the ideal ratio. »
But the craziest thing is how quickly the wader crosses the Atlantic: “The biscuits leave Dax’s workshop on Tuesday afternoon and arrive on Long Island on Thursday. » A gourmet go-fast which, for the moment, seems to satisfy these new and distant distributors.
2023-12-22 17:17:24
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