test Wheat flour (gluten), butter, sugar, eggs.

Store at room temperature, away from sources of heat and humidity.

Our compagnon-pâtissiers gently knead the dough for our sablés, or butter cookies, and let it rest before rolling it out and cutting out each small disk by hand. The cookies are transferred one by one with great care to a baking sheet. After only ten minutes in the gentle heat of our wood-fired ovens, they become crispy, melt-in-your-mouth sablés. Some of our customers like theirs very light in color while others prefer them golden. For those who like our sablés best when they reach a deep, dark hue, we prepare special batches especially for them. We seek to please!

Our sablés, or butter cookies, are an important tradition at Poilâne. The Poilâne family has roots in Normandy, a region known for its rich, creamy butter and farm-fresh eggs, both of which are main ingredients in Poilâne’s sablés .

It was Lionel Poilâne who named the bakery’s butter cookies Punitions® (the name has been trademarked) as a tribute to his great-grandmother, who would greet her grandchildren when they returned home after school by telling them to come get their punition, or “punishment.” When they ran to her, she would open her hand to reveal the delicious sablés she had prepared for them. Never before or after have there been children so eager to get their punishments!