Heudebert “Braisor” Rusks box of 500 g The secret of Braisor Heudebert is its very specific cooking. After having been kneaded, the dough is separated into small balls and placed in a mold which remains open in the oven, to let the dough rise and thus take this generous shape. According to legend, in 1903, artisan baker Charles Heudebert had the idea of preparing a new recipe for biscuits by baking the unsold bread from his family bakery after having sliced it. This is how the biscotte was born: bis-cotto, “cooked twice”! Even today in our factories our rusks are cooked twice!
