The tasting room

Organic honey graham cracker; mild and wholesome.

Thin French butter galette; refined crumb.

French pure-butter sable; crumbly and dessert-cheese friendly.

Dark-chocolate coated biscuit finger; bittersweet.

Milk-chocolate coated biscuit finger; tea-time British classic.

White-chocolate coated biscuit finger.

Sweet-spicy ginger-lemon biscuit; dessert-cheese companion.

Classic Brussels gaufrette; light honeycomb wafer.

Scottish Highland all-butter shortbread; rich and delicate.

Scottish shortbread with stem ginger nuggets; warming.

Highland butter shortbread; buttery and rich.

Bright lemon-scented Cornish butter shortbread.

Dorset butter biscuit with almonds and fruit; cheese or tea.

Thick Breton butter palet; dessert-cheese friendly.

Breton pure-butter galette; rich and crumbly.

Chocolate-coated Breton lace crepe; dessert pairing.

Breton lace crepe; paper-thin and snappy.

Belgian almond butter thin; caramel-edged and crisp.

Thin Belgian butter gaufrette; delicate snap.

Belgian waffle-patterned butter biscuit.

French butter biscuit; delicate crumb for soft cheese and jam.

Normandy butter palet; melt-in-mouth French biscuit.

Breton pure-butter galette in tin; gift-shop classic.

Breton thick butter palet; rich crumb.

Salted-butter French biscuit; rich and balanced.

Caramelized Belgian speculoos biscuit; dessert board standby.

British wholemeal digestive; malty and mildly sweet.

American honey graham cracker; dessert-cheese and s'mores companion.

French AOC butter-rich crisp biscuit; delicate snap.

Classic arrowroot biscuit; gentle and nursery-nostalgic.

Chocolate-cream Canadian sandwich biscuit.

Fruit-filled Canadian sandwich biscuit; mild sweetness.

Traditional Canadian shortcake biscuit; buttery crumb.