AUX BISCUITS D'ANTOINE is a traditional and independent organic enterprise founded by Antoine LEQUESNE and located in the Yonne département in the heart of Burgundy.

Our company adheres to the BIO BOURGOGNE group for the BIO (organic) charter and is a member of the APETY association. The aim of this association is to protect and promote products from rural Yonne, through a respect for the area and the quality of its products .

RAW MATERIALS: WHY ORGANIC?

The principles of organic farming are founded on respect and protection of natural ecosystems and their genetic diversity and the production of food with a high nutritive value. Organic farming contributes towards the protection of the environment for the benefit of future generations and is the basis of a durable economic system. Unlike conventional food production, where the environmental and social costs keep on rising and finish by impacting on the budget of taxpayers, organic farming does nothing to exacerbate health related problems caused by the presence of chemical residue in food or environmental problems of all sorts.

A majority of regional basic raw materials is used, thereby ensuring transparency and traceability. Where the raw materials are not produced in the region, they come from productions which are monitored and certified by an official organisation (usually ECOCERT).

GLUTEN-FREE PRODUCTION
We produce our own flour. The buckwheat is received husk-free and is ground using a millstone, which provides the guarantee of gluten-free flour. There is no mixing of the production before entering the laboratory - this removes any risk of contamination of our produce through the presence of materials that do not strictly comply with our production and ethic.

THE BISCUIT

The sweet taste of the biscuit will immediately satisfy anyone who is fond of delicacies. But the high nutritional value of the biscuit - resulting from the variety of the basic ingredients - must not be forgotten. These biscuits are like small concentrated cereal packs that are easy to carry and ready-to-eat!

In the "Manuel élémentaire de l'alimentation humaine", Doctor Trémolières includes desserts in the list of "complement courses" taken at the end of a meal. They can be extremely varieand selected according to the rest of the meal to contain elements for which some members of the family have a special need, for example: a supplement for manual workers, children or anyone playing sports. Rich in carbon hydrates, these biscuits can be consumed as a sweet snack and, depending on their ingredients, may help combat insomnia or relieve constipation.

NUTRITIVE VALUE OF THE MAIN INGREDIENTS IN OUR BISCUITS

BUCKWHEAT
This is not really a cereal, but rather a polygonum, which provides gluten-free flour. It has a high energy and nutritional value, offers vascular protection and is easier to digest than most cereals. Rich in amino acids, magnesium and phosphorus, and vitamins B1, B2 and PP, it also has more calcium than wheat.

EGGS
Eggs belong to the group of foods known as "builder foods". It contains about 13% proteins which are the best from the quality point of view and because of the balance of the amino acids of which they are composed. Eggs are also rich in phosphorous, iron and vitamins A and D. Often considered indigestible, eggs are better accepted when they are part of the ingredients of cakes.

FAT
High in energy content, fat is an interesting vehicle for liposoluble vitamins such as vitamins A,D,E and K.

PALM OIL
The least allergenic of the vegetable fats, palm oil has been used in Africa since the dawn of time for cooking, pharmacopoeia, and in beauty products.

SUGARE
With a very high energy value in a small volume, sugar is easily digestible and is absorbed very quickly and completely by the body. It is an essential combustible element for feeding our continuous physical and intellectual efforts. Unrefined sugar contains numerous essential elements and in particular magnesium.

SALT
Sodium is the prominent element in our blood and the body's extra-cellular liquids. It play an extremely important part in maintaining the balance between the various liquids in the body, in cell hydration, in maintaining the acido-basic balance and in normal muscle excitability. Unlike refined salt, unrefined sea salt is a condiment rich in minerals.

COCOA
This has a very high food value and is rich in phosphorous, potassium, calcium and sodium. Containing theobromin, it has a stimulating effect on the nervous system.

DRIED FRUIT
Dried fruit has a high nutritional value, is rich in sugar which is absorbed by the body 5 times faster than fresh fruit, and helps combat constipation (e.g. figs). Recommended for strenuous physical and intellectual effort and for young and old due to its levels of calcium, phosphorous, iron and vitamins A and C.

HONEY
Essential living element for our cells, honey contains a little protein, mineral salts, vitamins and enzymes, which facilitate the digestion of the sugars. It is absorbed directly and has a calming and balancing effect on the nervous system.

AGAVE SYRUP
Called "honey water" by the Aztecs, agave is a cactus native to tropical America. Its fruit produces a translucent syrup which has exceptional nutritional qualities. Its sweetening power is greater than any other sugar with far fewer calories and a high concentration of fruit sugar (90% carbon hydrates), with no protides or lipids and rich in mineral salts with no adverse effects for diabetics. It is highly energising for the brain and muscles.

CHEESE
This is a food in its own right, as it contains all the amino acids needed for growth and is rich in calcium and phosphorous. It also contains potassium, vitamins B1 and D and more importantly vitamins A and B2.

ESSENTIAL OILS
The qualities of essential oils are numerous. They can calm or stimulate according to the essence selected and are usually highly antiseptic, cleansing, disinfectant and deodorising, while also providing the body with the energy needed to keep in good order.

SESAME
Rich in phosphate, lecithin, calcium, phosphorous, this is the food for the nervous system. Its beneficial effect on the memory has been know for a number of centuries.