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    7,90 € Available
    New

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

    7,90 €
    Available
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    5,86 € Available
    New
    5 avis

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

    5,86 €
    Available
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    15,49 € Available
    New
    2 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.

    15,49 €
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    12,60 € Pre-order product (2 days + delivery)
    New

    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...

    12,60 €
    Pre-order product (2 days + delivery)
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    19,69 € Available
    New
    1 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

    19,69 €
    Available
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    19,36 € Available
    New
    1 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.

    19,36 €
    Available
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    13,98 € Available
    New
    1 avis

    Since 1864, Pellorce & Jullien put its expertise at the disposal of pastry and ice cream chefs. The fruits purées are elaborated from 90% of fruits and only 10% of sugar. Regional fruits, exotic fruits, orchad fruits, red fruits : our range of 24 varieties will be perfect for all your creations. They have several advantages : storage at room...

    13,98 €
    Available
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    43,54 € Available
    New

    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...

    43,54 €
    Available
  • Quick view
    11,50 € Available
    New
    2 avis

    Since 1864, Pellorce & Jullien put its expertise at the disposal of pastry and ice cream chefs. The fruits purées are elaborated from 90% of fruits and only 10% of sugar. Regional fruits, exotic fruits, orchad fruits, red fruits : our range of 24 varieties will be perfect for all your creations. They have several advantages : storage at room...

    11,50 €
    Available
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    85,22 € Pre-order product (+/- 5 days + delivery)
    New
    1 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.

    85,22 €
    Pre-order product (+/- 5 days + delivery)
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    15,83 € Available
    New
    5 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.

    15,83 €
    Available
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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

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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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