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LARD “Le Fondant”
Ever heard of grissini? Of course you have, these crunchy thin bread sticks are often twisted, and originally came from Italy. Often found on restaurant tables as an appetiser, or even as a starter when loaded with deluxe ingredients such as Parma ham or smoked trout. Our version here is made with Porcini mushroom powder.
Preparation : 30 mins
Baking : 15 mins
about 30 breadsticks
250 g strong flour (French T55 type) or 00 flour (pizza flour)
10 g sugar
8 g salt
10 g fresh baker's yeast
40 g SUBLIM' “Le Fondant” LARD
10/12 cl water
5 g Porcini mushroom powder (optional)


1 stand mixer
1 oven
1 rolling pin


In the bowl of a mixer, combine the flour, salt, sugar and Porcini mushroom powder (if using);
Add the yeast dissolved in lukewarm water;
Knead using the dough hook or else the flat beater attachment (depending on the brand of your mixer, this may also be called a K mixer);
Next, add the melted lard before it gets too hot;
Incorporate the fat well;
Place a cloth over the bowl and leave to prove at room temperature for about 30 minutes (until the dough doubles in volume);
Preheat the oven to 200°C;
Use a rolling pin to roll out the dough until thin (1/2 cm);
Cut thin sticks and place on a non-stick baking sheet;
Bake for 15 minutes until golden.

* Suggestions: serve with thinly sliced ham, or add any topping you like (cheese, vegetables, etc.)

* Tip: for something a little different, try sprinkling Parmesan or sesame seeds on the baking sheet before “plating” the grissini.

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