Masion Fossier French Biscuits from Appetitus UK.
In 1756 a small biscuit maker started up in Reims. In 1775 its biscuits were presented during the Coronation of Louis XVI at Reims, and the Biscuit maker became supplier to the king. In 1845 Monsieur Fossier took over the biscuit factory. Since then, Maison Fossier has not ceased to respect the precious gastronomic heritage and to defend the great biscuit tradition of Reims; of 15 biscuit-makers still existing in the 1940s, it is the only remaining representative.

The company's speciality is the Biscuit Rose which dates from the 1690s. At this time, bakers of the champagne region anxious to use the heat of their oven after cooking bread, had the idea of creating a special dough which, after having been cooked once, was left in the bread oven where it finished drying. Hence the origin of the word BIS-CUIT: i.e. cooked twice. 

Originally, the biscuit was white. The decision was taken to flavour the dough with vanilla. In order to do this, the pod had to be crushed with sugar in a mortar to extract the aromatic substance in the form of small, almost black particles. Mixed with a bright white dough, these vanilla particles discoloured the finished biscuit. Someone then had the idea of masking this pigmentation with some red colouring: carmine. In this way, the delightful Biscuit Rose de Reims was born!
Its recipe has remained unchanged since, as well as its method of manufacture, which conserves the double-cooking originally practiced.
Maison Fossier are also the master gingerbread maker in Reims.

©  Appetitus Limited