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    11,00 € Available
    5 avis

    Non-stick mat Silpat. Silicon impregnated knitted glass fabric. Silpat is ideally suited: - as baking sheets for pastries and breads. - For confectionary and nougatine related baking. - Heat resistant from - 40° to + 300° C. - No greasing needed. - For best results, use with perforated. aluminium sheet or grid. Can be used for all...

    11,00 €
    Available
  • Quick view
    6,30 € Available
    14 avis

    Glucose syrup is much used in making caramels, nougatine, sugar art pieces. It also gives moist to your viennoiseries and ice creams.

    6,30 €
    Available
  • Quick view
    16,80 € Available
    19 avis

    Thanks to this extra fine almond flour (all grains are less than 1mm), you do not need to sift your mix to make perfect macaroons.

    16,80 €
    Available
  • Quick view
    7,85 € Available
    6 avis

    This pastry fondant with a firm texture, is traditionally used to ice élairs, religieuses, millefeuilles. It is also used to make Guinettes.

    7,85 €
    Available
  • Quick view
    71,60 € Available
    2 avis

    With the Städter Chocolate Melter you can easily melt chocolate and candy melts. This melter has a thermostat and has a temperature range up to 60°C. The bottom and both sides of this melter are heated, so that the chocolate can melt evenly.

    71,60 €
    Available
  • Quick view
    48,90 € Pre-order product (+/- 2 days + delivery)
    1 avis

    Vanilla beans Bourbon Madagascar. Considered as the Princess of vanillas, Bourbon vanilla beans are long, slender and oily, with a very rich taste and smell. Its strong flavor is enhanced by elegant, fruity and floral notes. This vanilla reminds of childhood with its olfactive notes of liquorice and prune. Madagascar vanilla will be perfect in all...

    48,90 €
    Pre-order product (+/- 2 days + delivery)
  • Quick view
    17,75 € Available
    3 avis

    This tasty praliné, made from a mix of almonds and hazelnuts, provides a smooth texture and a sophisticated taste of freshly roasted dried fruits. Ideal for pastries such as the Paris-Brest.

    17,75 €
    Available
  • Quick view
    15,85 € Available
    3 avis

    This pistachio flavour paste has been especially created for us. Sweet and green vivid colored, it has a true taste of roasted pistachio (composed of 45% pure pistachio paste). You can use it in all your pastry such as cakes, macaroons, mousse, ...etc. Our best flavoured pistachio paste.

    15,85 €
    Available
  • Quick view
    17,15 € Available
    2 avis

    Digital thermometer with stainless steel sensor probe to measure the temperature of liquids (sugar syrup, creams) and solids (meat, fish). Perfect to make Italian meringue! Characteristics : - Temperature range: -50°C to 200°C / -58°F to 392°F - Measures in °C / °F - Simple LCD display

    17,15 €
    Available
  • No new products at this time.
  • Quick view
    6,90 € In Stock
    42 avis

    Create your cannelé pastries in the traditional way with these fluted Bordeaux moulds made of copper and enjoy making delicious sweet or savoury creations. - Traditional size: Ø 55 mm - Weight of batter per mold: 80/85 g - The special feature of this unique copper mould is that it retains all the crispness of the Bordeaux cannelé cake while keeping...

    6,90 €
    In Stock
  • Quick view
    5,85 € In Stock
    28 avis

    Create your cannelé pastries in the traditional way with these fluted Bordeaux moulds made of copper and enjoy making delicious sweet or savoury creations. - Medium size: Ø 45 mm - Weight of batter per mold: 45/50 g - The special feature of this unique copper mould is that it retains all the crispness of the Bordeaux cannelé cake while keeping the...

    5,85 €
    In Stock
  • Quick view
    4,75 € In Stock
    9 avis

    Create your cannelé pastries in the traditional way with these fluted Bordeaux moulds made of copper and enjoy making delicious sweet or savoury creations. - Small size: Ø 35 mm - Weight of batter per mold: 25/28 g - The special feature of this unique copper mould is that it retains all the crispness of the Bordeaux cannelé cake while keeping the...

    4,75 €
    In Stock
  • Quick view
    16,80 € Available
    19 avis

    Thanks to this extra fine almond flour (all grains are less than 1mm), you do not need to sift your mix to make perfect macaroons.

    16,80 €
    Available
  • Quick view
    5,85 € In Stock
    37 avis

    Liquid vegetable oil, spray conditionned. Used on all types of pans. Long conservation, odorless, do not go rancid.

    5,85 €
    In Stock
  • Quick view
    9,00 € In Stock
    27 avis

    Slightly sweet and sugary caramel notes preserve the roasted flavor of almonds and hazelnuts in this praliné paste. To make this product, Valrhona uses exceptionnal products: Valencia almonds from Spain and Roman hazelnuts from Italia.

    9,00 €
    In Stock
  • Quick view
    7,35 € In Stock
    54 avis

    Slider greasing agent. Slider is a greasing agent, perfect to make canelés. Thanks to its high temperature tolerance and the presence of vegetable wax, you will make beautiful colored, crunchy and brilliant canelés! Repackaging by Labo&Gato.

    7,35 €
    In Stock
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    0,15 € In Stock
    2 avis

    Plain base for log and cake. Straight edges. Double side colour : gold and black. Cardboard 1 100 g/m². Repackaging by Labo&Gato.

    0,15 €
    In Stock

Labo&Gato: Pastry products and workshops

Labo&Gato is: 2 stores in Bordeaux and Toulouse, an online shop with more than 16000 references, a pastry classes website and a professional training center, LGF. Labo&Gato is distinguished by its partnership with Valrhona and its wide range of chocolates, its association with Matfer, the leader in kitchen equipment, its wide selection of copper cannelés molds, its cake design universe with its amazing sugar gum paste palette and by his pastry classes.

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About us

Labo&Gato was born in 2011 from the will of two brothers to make the world of pastry accessible. Damien is trained cook and officiated several years in restaurant pastry, Lucas is from the middle of the food and cultivates a real passion for food science.

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