Front view of Pain d'Antan hazelnut and raisin Savoyard bread with a slightly floury crust

Savoyard hazelnut and raisin bread from Pain d'Antan, front view, rustic scoring

Top view of the Pain d'Antan hazelnut and raisin Savoyard, with a floury, cracked surface

Savoyard hazelnut and raisin

Whole hazelnuts and juicy raisins are mixed into a light and soft crumb. Savoyard hazelnut and raisin bread is slowly fermented in a wooden basket and then baked on stone, according to the traditional methods of our artisans.

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Before baking on stone, our artisans leave the dough to rest in wooden baskets. This traditional technique, combined with the addition of whole hazelnuts and plump raisins, creates a bread with rich aromas and a melt-in-the-mouth texture.

Ingredients: flour from wheat, water, sunflower seeds, hazelnuts, raisins, yeast, starch, vegetable fat, wheat flour, wheat gluten, wheat sourdough, salt, dextrose, barley malt, rye malt, wheat malt, enzymes, ascorbic acid.
Allergens: wheat, gluten, nuts, barley, rye
May contain: soya, lupin, eggs, milk, sesame seeds

Energy: 894 kJ / 214 kcal
Fat: 3.3 g (of which saturated fatty acids: 0.5 g)
Carbohydrates: 37.1 g (of which sugars: 1.6 g)
Protein: 8.6 g
Fibre: 2.2 g
Salt: 1 g

Store at 0°C

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