Gwenaëlle and Lisa, two friends full of creativity, combine heritage and gourmet delights by making biscuits. But not just any biscuits, those of their ancestors from forgotten recipes!
Much more than a story of terroir
The two girls met while studying heritage in Cahors, with the aim of working in castles or museums, creating tours and organising exhibitions. But it was in an old farmhouse, ready to bake delicious biscuits, that they met again in 2017.
When History gets involved…
These self-employed women started by making four test recipes, each belonging to a period of history: the Middle Ages, the Renaissance, the 18th century and the First World War. But how do they find the recipes belonging to these specific periods of history?
“Historical research in archives, old books reissued or digitized, represents a large part of our work.”
We try to get as close as possible to the original recipe, we always explain that it remains an interpretation since these are not the same raw materials as at the time nor the same equipment.
“For example, we have been looking for a Gallo-Roman recipe for a while, except that at that time, they only used oil, because butter did not exist, and honey for sugar, but the biscuit does not keep as long with these ingredients. It is a challenge.”
A century away…
Today, Mirliflores offers five biscuit recipes and a range of drinks also linked to history, as indicated in the instructions for each product. Their recipes are often linked to discoveries. The one from the 18th century, for example, tells the origin of chocolate.
“Most of our recipes were intended for the wealthiest people, who could afford these products. The recipe from the Middle Ages is taken from medicine. The biscuit was supposed to provide magnesium. For the First World War, it was the boules de poilus that families made to send to the men during the war. These are among our favorites, they are with hazelnuts and orange blossom. There are also chocolate minstens, it's like half-cooked almond paste. Then the classic crunchy macaron and a recipe with Toulouse violet, spices and almonds.” Yum, we can't wait to taste it!
A quid pro quo with Mother Nature
With approximately 10 boxes of biscuits sold per year, the artisanal biscuit factory of Mirliflores has won the hearts of those with a sweet tooth and fond of history. Very attached to their roots and local know-how, the two young girls buy from local producers whenever they can.
We have won regional awards, Tarn trophies in the "produce locally" category.
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