Butter & natural flavours, fresh fruits and homemade jams for filling
Almond flour dry blend mixed by hand
Hand piped individually & prepared with love and care
Made with the best ingredients
The best artisanal dacquoise - each infused with natural flavour, gluten free, and artificial free. Earthling's Dacaron™ pastries are not too sweet, airy, and lightly crisp.
Traditionally, a dacquoise is a French dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream on a buttery biscuit base. Earthling's Dacaron™ is a hand-held cake that's perfectly balanced. Our dacquoise became popular as the new café go-to menu with it being a perfect small-sized and light accompaniment to coffee or tea. Traditionally in France, wheat flour would be added as stabilizer to these delicious pastries - however Earthling's dacquoise uses sweet rice flour instead which makes them gluten free, an added bonus!
Rice flour not only allows wheat-intolerant customers to also enjoy these delicious pastries, but also gives our pastries a special texture - a perfectly slightly crispy exterior with a lightly chewy interior.
Simply put, these pastries are something you've never tasted before!
Features of Dacman
Dacman - our Dacaron mascot
brought to you with six amazing features!
1
Individually handmade
with love & BC Ingredients
2
Artificial free: made with jams, butters, and fillings all made from scratch at our HQ bakery.
3
The ultimate Grab & Go Cake!
No need to use forks & knives to enjoy it on-the-go.
4
Higher in protein than regular cake. Made with Dacquoise - Almond Meringue layers (egg whites & almond flour!)
5
Gluten Free, made with sweet rice flour rather than regular flou
6
Preservatives Free: no artificial preservatives, just frozen!
Nutrition Info
Dacarons
Dairy Free
Dacarons
The story: origins of dacquoise
The word dacquoise is French, and the name of the dessert comes from the town of Dax in France.
The cake was supposedly invented in the 17th century by a man named Clément Lassagne, who was serving at the court of Louis XIII. One year, his job was to create a dessert to honor the Duke of Aquitaine (whose name was Henri de La Tour), who had just returned from battle.
Lassagne created a dessert with four layers: almond meringue, chocolate ganache filling, crème Chantilly, and candied violets on top.
He cut the cake into diamond-shaped pieces to resemble diamonds from Aquitaine (located in southwestern France).
