France’s oldest biscuit factory bakes in Reims
Maison Fossier is the oldest biscuit factory in France, founded in 1756 in Reims and still operating the ovens there to this day. They are famous for the Biscuit Rose de Reims, a pink ladyfinger biscuit made according to a 1690 recipe, baked twice and dried for a long time.
Maison Fossier is the oldest biscuit factory still in operation in France, founded in 1756 in Reims, the coronation city of the French kings. To this day, around 100 people in the Champagne region continue to bake according to traditional recipes, most notably the pink Biscuit Rose de Reims. Crunchy, airy, and firm—that is how it has been known for over three centuries. Since 2006, the company has held the state label "Entreprise du Patrimoine Vivant" (Living Heritage Company).
Using the residual heat of the bread oven around 1690
It all began with a frugal idea: bakers in the Champagne region wanted to use the heat that remained in the oven after baking bread.
For this residual heat, they mixed a special dough, gave it a short initial bake, and then left it to dry out slowly in the cooling oven. Hence the name "bis-cuit," meaning baked twice. The pastry was originally white. It was only when it was flavored with vanilla—and the pod crushed in a mortar left almost black specks in the light dough—that a baker covered them with carmine.
In 1756, under Louis XV, the small artisan biscuit factory that would become Maison Fossier was established in Reims, back then under the name Noël-Houzeau. At the coronation of Louis XVI in 1775, their biscuits were served on the royal table, and the house became a purveyor to the court. A royal diploma with the seal of Charles X was added in 1825. "There is no king who did not receive them as a gift for his coronation," is still said in Reims today.
There is a pretty legend attached to this: on the evening before the coronation, the kings were said to have dipped their biscuits in champagne. If the biscuits remained intact, it was said that the kings could sleep peacefully, for their reign would be a peaceful one.
The house has carried the name Fossier since 1845
In 1845, a baker named Monsieur Fossier took over the biscuit factory and gave it his name. It has remained ever since.
In the 1920s, the pink biscuits became fashionable, with elegant ladies of Reims dipping them in large glasses of champagne. The house survived both world wars by adapting its production to whatever ingredients were available at the time. Others did not succeed: of the 15 biscuit factories listed in the Agenda de la Marne for the 1940s, Maison Fossier is the only one remaining.
In 1996, Charles de Fougeroux bought the company, and since 2021 it has belonged to the Breton group Galapagos. That hasn't changed anything about the location: they still bake in Reims, on Rue Maurice Prévoteau, just minutes from the center and the cathedral where the kings were crowned. Those who wish can book a tour of the bakeries there.
Pink ladyfinger biscuits, macaroons, and the Sablé champenois
The centerpiece is the Biscuit Rose de Reims, that elongated ladyfinger biscuit in a delicate shade of pink, dusted with powdered sugar on top.
We offer them in small boxes of 12 and bags of 21. Dry, light, with a fine hint of vanilla, and with that firmness that makes dipping them in a glass possible in the first place. A good third of the recipe consists of egg and egg white, which is exactly what gives the biscuit its structure.
When you bite into it, the layer of powdered sugar cracks, then the biscuit slowly melts on the palate, and the vanilla leaves a warm tone behind. The pink color comes from carmine, a red dye made from the cochineal insect, which was already known in antiquity.
The pink biscuit still supports the company today; it alone accounts for a good four out of every ten packs sold. It is also the landmark of the city, and anyone looking for a souvenir in Reims cannot miss it.
Maison Fossier bakes quite a lot more in Reims. The almond and raspberry macaroons follow the old recipe with beaten egg whites, crispy and light rather than softly filled. The Sablé champenois is shaped like a champagne cork; part of the flour is replaced by almond powder, and the dough is mixed with a splash of champagne. In addition, there are the double chocolate Sablé Charles VII embossed with the Reims Cathedral, croquignoles, meringues, madeleines, gingerbread, and nonnettes.
Baked twice, dried for a long time, since 1756
The recipe for the Biscuit Rose has remained unchanged for over three centuries, as has the method: eggs, egg whites, sugar, and sifted flour—the foundation needs nothing more.
First comes a quick bake, then a second, slow one. And the longer the biscuit dries afterward, the more insoluble its protein becomes and the better it holds together later. That is the whole trick behind the Reims tradition: the biscuit soaks up the champagne without falling apart in the glass.
Maison Fossier sources flour, eggs, and sugar from France, with the eggs coming exclusively from French farms. The company works with regional workshops to employ people with disabilities.
Located in the heart of the city, the house also supports the Friends of Reims Cathedral, a cause it has backed for years. For this commitment, it holds the "Entrepreneurs + engagés" seal.
By the way, new recipes there are usually not created on the drawing board, but based on customer feedback, and old ones are brought out again and carefully refreshed. Tradition and curiosity—both together keep a house alive for over two and a half centuries. In 2006, the French Ministry of the Economy awarded Fossier the "Entreprise du Patrimoine Vivant" label, which honors craftsmanship that is tied to a location and passed on. Hats off.
Try the pink biscuits in a champagne glass
The most beautiful way to eat a Biscuit Rose is the Reims way: dip it briefly into the glass, then lift it to your mouth. The outer shell becomes soft, while the core retains its bite.
Long before champagne was added, biscuits were dipped in Bouzy Rouge, Mareuil Rosé, Ratafia, or old Marc. Bouzy and Mareuil are wine-growing villages in the Champagne region, and Ratafia is a sweet liqueur made from grape must and brandy, which is prepared there after the harvest. Today, a glass of Champagne Drappier or another champagne from our range goes wonderfully with it, as does a cup of Kusmi Tea in the afternoon.
In the kitchen, the pink biscuits are a classic for Charlotte, strawberry cake, tiramisu, and cheesecake. That is exactly what they are made for: they absorb liquid like a sponge without losing their shape.
A tiramisu with strawberries and Biscuits Roses instead of the usual ladyfingers takes on a pink shimmer that you will never forget. When crumbled, they also make a delicate pink cake base that can support any mousse. And as a souvenir to go with a bottle of sparkling wine, the pink bag is, for us, one of the most delightful little gifts.
If you would like to continue nibbling your way through France, you can find handmade sablés from the Loire Valley at La Sablésienne, and even more awaits in our Sweet Pastries section. You can taste Reims in every bite. Enjoy tasting your way through.
