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From the very famous oil mill in La Tourangelle, located in Saumur for more than 150 years, virgin oils of Grapeseed, Pistachio and Avocado, saponified with pure Olive oil, make it possible to obtain an extremely mild and nourishing soap. In addition, it is not scented which gives it the advantage of giving off a subtle and sweet smell, of vegetable soap, which evokes crushed fruits and stones when the oils are extracted ...
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The bag of 3 blocks of 100g, very simply wrapped in a sheet of white tissue paper, to dry for a few more months so that the soaps are harder and better resistant to water!
Before being individually wrapped by hand, all Martin de Candre soaps come from a long drying period in our workshops where they have been left to dry for months in wooden cases.
This time (6 to 8 months) is part of what will give them all their quality: a more elaborate, well-harmonized fragrance, and a very solid paste that will resist more water and prolong the life of the soap.
You can continue this drying time at home, by placing your soaps in particular in the linen cupboards: they will embalm! Our "regular" customers know that it is always a good idea to have a small stock of soaps at home to use only "very dry" ... because they are much more economical!
Remember: never enclose them in plastic and choose to keep them in a dry and ventilated space, where the ambient temperature varies between 18 and 21 ° C.
In France, the production of flavor oils is an ancestral tradition.
Originally, each village had a mill which roasted and extracted oil from nuts, hazelnuts, almonds, olives and other fruits and seeds harvested by the peasants. These oils were then used as well in traditional rustic dishes as in the most refined dishes.
La Tourangelle, based in Allonnes near Saumur, is one of the rare oil mills that has perpetuated the artisanal manufacture of taste oils for over 150 years.
La Tourangelle has built its history on values of authenticity, taste pleasure and variety. Its flavor oils are today the delight of great chefs and have become a benchmark for cooking enthusiasts, in France and around the world.