Experienced in the making of this traditional pastry product - we produce more than 20 millions of pieces per year- La Cigale Dorée's team focuses on "updating" the Savarin, its taste, shape, size or services, in order to fit the nowadays customer needs, especially for the gastronomy and catering trends.
For example, we have created a cocoa Savarin, this product opens new perspectives for cooking in the Baba's world.
At the 17th c. the Polish king Stanislas Leszcezynski poured some on its Kougloff, the result was delicious.
He decided to name it Baba, the name of the hero of its favourite book "the 1001 nights".
The Baba arrived in Paris in 1848, where an ingenious pastry-cook August Jullien, decided to take off the dried grapes and modify the recipe and to create the Baba we all know.
He called it Savarin in the honour of the French gastronomy chief: Brillat-Savarin.
From this time on, the Savarin is the cake of the classical Baba.
