Cooking Method : Bake for 15mins at 180 degrees Celsius (depending on oven).
Flour, Water, Rye powder, Salt, Yeast, Bread Improver.
n 1991, Gérard Dubois opened the first La Rose Noire Pâtisserie in the most prestigious shopping mall on Hong Kong Island. In over 2 decades, that one simple operation, a 30-seat restaurant and cake shop, has turned into a reputable enterprise. This encouraging achievement is beyond his wildest expectation. From an initial selection of 28 items, La Rose Noire now has over 500 varieties in its product brochure, fulfilling the needs of all sectors in the market. Today, La Rose Noire employs 250 staff members in Hong Kong working around the clock at its original production centre in Kowloon Bay.
In 2012, Gérard and the team opened a HACCP/ISO/FSCC 22000 certified state-of-the-art factory in Clark Free Port, The Philippines. This production centre has over 2,000 staff members working in an over 150,000 square foot area to meet the demands from over 40 countries in 5 continents. It has the capacity and capability to cope with the continuously expanding overseas market.
In 2020, La Rose Noire opened its sales offices in Switzerland – to cater to the European market, and in the United States of America.