Patisserie Coralie specializes in traditional French pastries such as eclairs, tarts, Napoleons, madeleines, and the largest collection of French macarons on Chicago's North Shore.
We are proud to also carry Specialty French imports for on-premise consumption or purchase.
La Perruche · Brown sugar cubes · 250g (8.8 oz)
La Perruche · Brown sugar cubes · 250g (8.8 oz) $5.95
La Perruche cane sugar is cultivated on Reunion Island. Harvested and pressed from July to December, the sugar cane produces a sweet liquid that thickens into a syrup before the formation of the first crystals. It is this sugar that secured the reputation of the island, then known as Ile Bourbon, back in the 19th century. La Perruche sugar lumps are made according to an exclusive process that allows for the creation of irregular white or golden brown sugar lumps from pure cane sugar. They are the perfect choice for those seeking the authenticity and flavour of true cane sugar.
Poulain · Grand Arôme, chocolate breakfast mix · 250g (8.8 oz) $5.20
Poulain is one of the oldest brands of chocolate in France. In the mid-nineteenth century, Victor-Auguste Poulain of Blois envisioned transforming chocolate into a meats mass-market treat. He produced chocolate bars and hot chocolate mix, and sponsored an advertising campaign, whose images remain familiar today.
Banania · Chocolate breakfast mix · 400g (14.1 oz) $8.20
This popular children's breakfast drink combines sugar, chocolate, three grains (wheat flour, barley flour, and malted wheat flour), banana, and honey. Its history is a case study in marketing. In 1909, while traveling in Nicaragua, banker and journalist turned adventurer Pierre Lardet discovered a drink based on banana flour, crushed grains, cocoa, and sugar. Upon his return to France, he recreated this miracle drink with the help of a pharmacist friend. He began selling the product in 1912, emphasizing its supposed health benefits, and trademarked the recipe in 1914. The first tins featured the image of a smiling Antillaise. In 1915, a new image appeared, that of a Senegalese sharpshooter, a figure much on the minds of the French as tens of thousands of Senegalese fought in the trenches of WWI. His red and blue uniform provided a striking contrast to the yellow background, the yellow evoking the still-exotic banana..
Favols Apple tatin jam · 260g (9.2 oz)
Favols · Mirabelle plum jam · 270g (9.5 oz) $6.75
Favols · Strawberry-wild strawberry jam · 270g (9.5 oz) $6.75
Favols · Apricot Lavender jam · 270g (9.5 oz) $6.75
Favols jams range from the perennially popular single-fruit jams to suprising and delightful combinations of flavors. This is a 40 year old company located in Pascal’s home town near Bordeaux
Michel et Augustin · Petites baguettes, milk chocolate & hazelnuts · 93g (3.28 oz)
The two kooky cookies, Michel and Augustin, bring their enormously popular cookies to the US.
Ker Cadelac · Galettes, kitchen tin · 325g (11.5 oz) $13.50
From a small town in Brittany ("ker" is "small" in Breton, Cadélac is the name of the town) comes these traditional butter cookies with a big taste. Ker Cadélac has been baking regional specialties since 1968, and is committed to high quality and a respect for tradition. Made with pure butter according to a traditional Breton recipes, these cookies are delicious with coffee or tea. Galettes are thinner and crispier. Palets are thicker and delightfully crumbly.
Armor Délices · Palmiers pack of 6 · 180g (6.4 oz) $4.80
In the form of a flattened heart, the palmier is made from a puff pastry. It is crispy, golden-brown, and has a luscious buttery smell and taste.
Loc Maria · Gavottes dark chocolate, box · 90g (3.2 oz) $4.60
Imagine taking a wafer-thin crêpe, rolling it over and over around a knife, and cooking until delightfully crispy. "If you want a taste of [Brittany's] butter," writes the always-worth-reading pastry-chef turned blogger and author David Lebovitz, "treat yourself to a box of Gavottes, these rolled-up cookies of Brittany, which taste like sunny butter held together with just enough flour to keep them from breaking apart, then caramelized."
Lu · Mikado Pocket, Milk Chocolate · 30g (1.1 oz) $1.95
In Mikado, the game of pick-up sticks, you can use the black stick (the Mikado) to help extricate other sticks. Of course, you won't need any help extricating these chocolate-dipped sticks from their package!
Lu · Pepito Lait · 200g (7 oz) $4.95
Created in 1963 by Belin (now merged with Lu), pépitos are a shortbread biscuit topped with either dark chocolate or milk chocolate. Each box contains two sealed freshness packs with 10 biscuits each.
Lu · Palmito · 100g (3.5 oz) $3.60
The Palmito is Lu's take on the classic palmier, made from a sheet of puff pastry folded in on itself from each side, then sliced to produce the pretty furled design. The layers are brushed with sugar, which caramelizes in the baking, giving the pastry a wonderful golden hue. Said to resemble a palm tree (palmier in French), the pastry also goes by the names of elephant ear and butterfly. The Lu cookie is crispier and smaller than the version you would find in a patisserie. It's excellent with tea and not too sweet.
St Michel · Galettes St Michel · 130g (4.6 oz) $3.90
Brittany and Normandy, unlike other regions of France, transform most of their milk into butter rather than cheese. In the days before refrigeration, the butter was preserved with sea salt, and it was with this sea-salted butter that the first galettes were made in the late 1800s. Joseph Grellier, a baker in Saint-Michel-Chef-Chef, started to sell his own version of the galette in 1905, calling it the galette St. Michel (the varieties of galettes are often named after their town of origin), but it was not until after the war, when the railroad turned Brittany into a summer resort destination, that the business began to boom and the cookies gained a broad popularity. The St. Michel galettes are imprinted with the family name, along with an image of the archangel defeating the devil. They are made with 18 percent butter (today the salt is added separately). Each box contains 20 galettes.
Bonne Maman · Tartlet raspberry · 135g (4.8 oz) $6.40
A classic cookie that can be found in all French household
Biscuiterie Nantaise · Choco BN · 300g (10.6 oz) $4.95
Nothing could be simpler, or tastier, than this classic treat, in which a layer of chocolate is sandwiched between two cookies. It's not hard to see why Choco BN gradually replaced the traditional pain et chocolat ("bread and chocolate") as the snack of choice among French schoolchildren for their quatre heure ("4 o'clock snack"), taken at the afternoon break in their long school day. Truth to tell, they are a favorite among adults as well. (These new larger boxes now contain 16 chocos.
So what does BN stand for? Biscuiterie Nantaise. Indeed, Nantes has been a capital of the French cookie industry, ever since cookie-making became the mainstay of the city's economy in the 19th century.
Klaus · Dark chocolate bar 80% · 100g (3.5 oz) $3.95
Klaus · Milk chocolate bar w/ nougat · 100g (3.5 oz) $3.95
Klaus · Milk chocolate bar w/ cardamom and coffee · 100g (3.5 oz) $3.95
Klaus · Dark chocolate bar filled w/ hazelnut praliné · 100g (3.5 oz) $3.95
Klaus has been producing fine chocolates for 158 years, and its range of chocolate bars appeals to both traditionalists and those with a taste for new combinations.
Chabert & Guillot · White nougat, bouchee · 30g (1.06 oz) $1.30
What could be simpler or tastier than this candy made from almonds, honey, pistachios, and egg whites? This assortment of nougat comes from Chabert et Guillot, based in the town of Montelimar, which has been the capital of nougat making ever since the first almond trees were introduced into the Vivarais region in 1650.
Braquier · Dragées Avola Marquise white, tin · 65g (2.3 oz) $8.60
What a dilemma these dragées present: whether to savor the satiny smoothness of the sugar coating or to crunch right into the rich fruity almond inside. These dragées are made with the prized Avola almonds from Sicily and coated with vanilla-flavored sugar. Avola almonds, grown in the town of Avola in Sicily, are famous for their fine taste, lack of bitterness, and their shape, which makes them particularly well suited for coating. These dragées are made by Braquier, in Verdun, which has been making them for over two centuries and has supplied everyone from Napoleon to General de Gaulle. Each dragée is about 0.1 oz. The assorted colors are blue, white, yellow, and orange.
A 13th century Verdun apothecary is credited with the idea of coating his pills in sugar. They proved so popular that a grocer did the same with almonds. Louis XIV decreed that dragées be distributed to school children every New Year's Day. Today the French offer dragées to family and friends on special occasions: weddings, baptisms, and the like.
Rendez Vous · Rose Licorice Pastilles · 16g (0.56 oz) $1.80
Rendez Vous · Organic Cachou · 12g (0.42 oz) $2.60
Rendez Vous · Violet Licorice Pastilles · 16g (0.56 oz) $1.80
The candymaker SIC was founded in 1947 by Paul Torassa, who for many years had directed a pasta factory in Nice. A great lover of licorice, he decided one day to try using a pasta machine to make long strands of licorice candy, which he then cut. The candy became popular and the company has specialized ever since in licorice and other pastilles and bonbons.
La Vosgienne · Suc des Vosges · 60g (2.1 oz) $3.40
These hard candies have the refreshing taste of honey and pinesap.
Vichy · Pastilles de Vichy, roll · 25g (0.88 oz) $1.50
These mints have been made in Vichy since 1828, when a local pharmacist figured out how to extract the minerals from the town's famous thermal waters. He mixed the extract with sugar and natural mint flavors, and produced the tablet. A favorite of the Empress Eugénie, the octogonal pastilles were immensely popular in the nineteenth century, not only for their reputed ability to cure heartburn but for their fresh minty flavor. The vogue for thermal waters has passed, but the candies remain, a testament of their tastiness.
In the mid-nineteenth century, some doctors advised their patients that eating eight pastilles de Vichy a day would have the same benefit as a visit to the thermal waters themselves.
Haribo · Tagada, sachet · 120g (4.2 oz) $2.95
Is it their strawberry taste or their soft but addictively grainy texture that make these candies a favorite in France? Originally bright-red, their color has become a little more subdued in recent years because of the move to all-natural coloring.
Pierrot Gourmand · Lollipop (flat), fruit · 14g (0.5 oz) $0.49
Pierrot Gourmand lollipops were once a fixture in every boulangerie, where they beckoned children from their display in a porcelain bust of the clown Pierrot. Invented in 1924, the flat, spear-shaped lollipops are available in 125-lollipop tubs of four fruit flavors (cherry, raspberry, lemon, and orange) or the classic milk caramel. Or you can try the new 10-lollipop boxes in fresh new flavor combinations. The box of 10 Cara Duo lollipops contains 2 each of caramel-coconut, caramel-banana, caramel-salted butter caramel, caramel-chocolate, and caramel-coffee. The 10-lollipop box of Fruit Duo contains 2 each of apple-cinnamon, peach-blackcurrent, strawberry-rhubarb, pineapple-mango, and pineapple-coconut.
La Pie Qui Chante · Carambar Caramel · 8g (0.3 oz) $0.25
Always popular, Carambar is a chewy baton-shaped candy. The classic is Carambar caramel
Malabar · Bubble gum, barbe à papa · 7g (0.25 oz) $0.30
Le chewing gum arrived in France in 1917 with American GIs, who carried it in their war packs, but didn't catch on until the American soldiers returned during WWII, and distributed it by the handful as they liberated French towns. Today, France is second only to the U.S. in per capita chewing gum consumption. Malabar was created in 1958, and bubble-blowers claim that it produces the largest bubbles. Each piece of Malabar comes wrapped with a vignette or cartoon; the early ones are much sought after by collectors.