The same recipe «Our recipe has been the same for twenty-five years, it uses fresh produce and is obviously a closely guarded secret» explain Angèle and Philippe Baillardran who run the company. This typically hand-crafted, small cake, with its caramelised shell and soft centre, flavoured with vanilla and a drop of rum is baked in a fluted, copper, cake mould. From the beginning to the end of its confection, it is only handled by a Baillardran pâtissier. Despite the fact that the actual recipe (on which our company’s reputation is based) remains a secret, the basic ingredients of a canelé are flour, eggs, milk, sugar, vanilla and rum. The raw ingredients used, are carefully selected. Due to it being a fresh product with no preservatives, it has a limited shelf life. It can be kept at room temperature and shouldn’t be chilled. The large ‘gold’ version canelé will keep for 3 to 4 days, the medium-sized ‘lunch’ version for 2 to 3 days and the ‘bite-sized’ version for 1 to 2 days. Packaged in a variety of red boxes, the canelé can be enjoyed at anytime during the day and goes well with a whole host of hot and cold drinks. The canelé suits all occasions, anytime.