The modern financier, as we know it today, was popularised in Paris in the 19th century. This contemporary version of the financier was created by the pastry chef Lasne, whose shop was located near the Paris Stock Exchange.

Because of its location, the pastry chef met many customers working in finance who were looking for a convenient pastry that was easy to eat quickly without getting their hands dirty. This is how the financier was born: a rectangular cake resembling a gold bar, intended for the financiers passing through the shop.

However, the culinary foundations of the almond financier go back several centuries, with origins in medieval monasteries. Financiers are often associated with a monastic origin, as nuns made small almond and egg-white cakes. Almonds were commonly used because they were readily available and allowed pastries to be made without wheat flour, which was reserved for bread.

Since their creation by Lasne, financiers have evolved and diversified. Modern pastry chefs sometimes add fruit, chocolate, matcha tea or spices to create innovative versions of the financier.

At Biscuiterie Jeannette, we offer the traditional almond financier all year round, made with almond powder, egg whites and Isigny PDO Butter.

We also rework the traditional financier for special occasions, particularly for Easter or the end-of-year festive season:

For Easter, discover the Marbled Financier, a delicious blend of the classic financier batter and a chocolate financier batter.

This financier offers a subtle, indulgent flavour enjoyed by children and adults alike.

For the end-of-year festive season, treat yourself to the Chestnut Cream Financier, offering a delicate, festive flavour.

This financier features in our festive assortments alongside gingerbread and chocolate-orange cake.

These flavours are only available during the end-of-year festive period.