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Welcome to the Manoir de Durcet Pascal and Jocelyne Breton welcome you to share their authentic passion. Located in the heart of the Ornais bocage, the farm has been the cradle of the family since 1930. The traditional know-how passed down from one generation to the next is a wealth that underpins the personality of our production. Located in the town of Magny-le-désert, our activity combines milk production and cider processing. In harmony with nature, for three generations we have been developing our products based on apples and pears, reflections of Normandy's wealth. It is with pleasure that we invite you to come and taste our products at the Manoir farm: Pommeau, Calvados, Cider, Poiré, Apple Juice and Cider Vinegar. We will be happy to help you appreciate our products, which have won numerous awards. On request, you can also visit the aging cellars of our calvados.

The origin of the sablé dates back to the beginning of the 18th century in Normandy and is defined as "a type of rather sought-after pastry, which crumbles like sand when eaten". Around 1870, Littré included the word "sablé" in his dictionary, where he defined it as "the name of a type of cake in Normandy". More than a century ago, in the small Norman village of Lonlay l'Abbaye, Virgile Fouilleul, the baker, between two batches of bread, used to slowly bake shortbread in a wood fire in molds made by the village carpenter. They were sold on site or sent to soldiers on the front. When he died, his son-in-law Georges Lautour took over the business. Mobilized during the Second World War, upon his return, he also decided to start making a Norman shortbread to compensate for the loss of customers due to his prolonged absence… His wife, Hélène, provided him with the recipe from her notebooks… The Abbey Sablé was born.