Maison Galatà ; The Modern Madeleine in Switzerland

Maison Galatà’s madeleines blend tradition and modernity. True to the philosophy of “slow pastry”, each recipe is carefully crafted from local products.

Maison Galatà ; Slow Pastry in La Sarraz

A Sensory Class at Maison Galatà

Before tasting the madeleines, nothing beats a look behind the scenes. The workshop is in La Sarraz, in the canton of Vaud. Its founder, Sandrine, is affectionately nicknamed “La Bosse” (the hump). She offers a sensory class to immerse yourself in the slow pastry philosophy. A lovely way to discover the company from another angle. Because while discovering a product is pleasant, knowing its story is just as much so.

This class invites you to reconnect with your five senses while savouring a madeleine, or several. You stroke it with your fingertips and listen to it carefully. Then comes the moment to observe it closely, smell it intensely and taste it with delight. A moment full of sensitivity, conducive to a true reconnection with yourself.

Next comes a tasting of raw ingredients. You then have to use your senses to identify each ingredient. Even with good culinary knowledge, the exercise holds its share of discoveries. Farm eggs from the region, reduced sugar and country honey are among the ingredients in the recipes. For two hours, this educational moment reveals part of the house’s world.

Infinite Pleasure

Maison Galatà ; An Indulgent Assortment

After this first discovery, an assortment of madeleines lets you savour them at leisure. Every bite deserves time to appreciate its subtlety. Each flavour shows exceptional know-how and offers a delectable taste experience. Here are a few photos of this delicious selection.

Maison Galatà Madeleines ; Tasting Impressions

La Bosse Lemon

Citrus devotees will find a winning combination in every respect here. Each bite delights with renewed pleasure. The exceptional-quality lemon comes from Swiss citrus grower Niels Rodin.

La Bosse Chocolate

Switzerland is lucky to have very high-quality chocolate. Without being the favourite of the selection, this madeleine fulfils its mission perfectly. It is enjoyed without too much restraint… or almost.

La Bosse Chocolate Chip

This madeleine offers a gentle experience. The well-known combination of vanilla and chocolate makes it pleasant without great surprise.

La Bosse Plain

A successful classic, which lets you reconnect with this high-quality product. For those with a sweet tooth, it is rare to stop at just one.

La Mini Bosse Plain

Its little sister ideally accompanies a coffee. To taste it, just head to the Café Madeleine, on Rue de la Madeleine in Lausanne. A tasty coincidence, isn’t it?

La Bosse Chai

With a hot tea, a hot chocolate, or even a grog or mulled wine, the chai madeleine invites you to travel. Just close your eyes to escape through the flavours. Spices prove real assets in baking.

La Bosse Maple and Pecan

Pecans often lend themselves to delicious autumn tarts. Paired with maple, they work perfectly here. An unrivalled pleasure, among the house fans’ favourite flavours.

La Bosse Lemon and Poppy Seed

With this one, you cannot go wrong. This long-familiar duo is enjoyed without reservation. A perfect example of timeless flavour and texture.

La Bosse Chocolate with Cacao Nibs

Here is a grown-up version. While chocolate pleases everyone, raw cacao nibs call for an experienced palate. Connoisseurs will love it, younger ones perhaps less.

La Bosse Coffee

As a drink, coffee wins everyone over. In baking, it is trickier to use, tiramisu aside. The coffee madeleine is thus enjoyed without great enthusiasm.

La Bosse Orange Blossom

Orange blossom often divides opinion. It shines in some products, like white coffee, and disappoints in others. For this madeleine, it is a big yes, to savour with gusto.

La Bosse Earl Grey Chocolate

The scent of Earl Grey mingles here with chocolate in a succulent madeleine. For lovers of this tea, the pairing is almost perfect.

La Bosse Savoury in a Scallop Shape

The madeleine owes its traditional shape to the scallop shell. Maison Galatà carries on this tradition by baking its savoury madeleines in this mould. A delicious reminder of the original shape, and every savoury creation is a winning bet.

Many other flavours are available. “La Bosse” also offers limited editions, depending on the seasons, her wishes and her encounters.

The History of the Madeleine

To conclude, a little history. According to legend, the madeleine owes its name to Madeleine Paulmier, a young cook from Commercy. In 1755, at a reception given by Duke Stanisław Leszczyński, she is said to have improvised this recipe for want of a dessert. Delighted, the duke named it in her honour. Other theories, however, attribute its creation to a cook of Cardinal de Retz, in Commercy, a century earlier.

Where to Taste the Madeleines

Because a map is worth a thousand words, here are all the addresses to taste these little treats.

Find Maison Galatà’s points of sale on this map

Other Swiss artisanal treats include the biscuits from Beurre & Cacao (in French) and the decorated shortbreads from Sweet ML (in French).

Website

Maison Galatà

Article written following an invitation from Maison Galatà