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How do you achieve a low glycemic index?

We have already removed all white sugars and refined white flours from our recipes. For sugars, we favor less refined sugars, which have a naturally low glycemic index: coconut sugar (GI 35), grape sugar (GI 21), agave syrup (GI 15). For flours, we prefer a maximum of fiber, which slows down the absorption of carbohydrates and thus lowers the glycemic index: semi wholemeal flour (T110), chickpea flour and finally oat bran. We supplement these flours with chicory fiber.

What sugars do you put in?

We prefer unrefined sugars, which have a naturally low glycemic index: coconut sugar (GI 35), grape sugar (GI 21), agave syrup (GI 15).

Why did you choose not to use sweeteners?

We refused the option of intense sweeteners (aspartame, acesulfame) and sugar alcohols (maltitol, xylitol, polyols...) in spite of their very low or even zero glycemic index, because they did not correspond to our values. The taste they bring does not convince us, and their effects on health are disputed.

How do you measure the glycemic index?

All of our recipes are tested in vitro by a certified laboratory that evaluates the glycemic index of each product. In order to specify and predict the impact it will have on the body, we have conducted a clinical study (in vivo, on volunteers) with the Pasteur Institute of Lille which confirms that all our pastries have a GI<25! Do not hesitate to contact us if you want more information on the results of this study.

What are the benefits of a low glycemic index food?

Between the rise in diabetes, and an increased awareness of the importance of our diet, more and more people are looking for a less sweet, low glycemic index baked good. A low GI ingredient will not disturb the blood sugar level, and will avoid the insulin peak. This way, we limit the transformation of sugar into fat (and therefore the storage), and the fatigue of the body.

Is there a difference between load and glycemic index?

The glycemic index measures the speed of absorption of carbohydrates into the bloodstream, but if we consume a very large quantity of carbohydrates, even with a low glycemic index, our blood sugar levels will be greatly affected! This is why the glycemic load measures both the speed of absorption (GI) and the quantity ingested (grams of carbohydrates) using a calculation:

GC = (GI x g of carbohydrates in the serving) x 100

A classic pastry has a glycemic load of around 20 (high GI), while an Oh Oui ! pastry has a very low GI, less than 5!

Is there a difference in taste compared to a classic pastry?

No, no, no. We are gourmands above all, and it was fundamental for us to create a pastry that would please. The goal was that someone who tasted our pastries would never say "it's not sweet or not sweet enough". At Oh Oui ! we make PLEASURE pastries!

Can diabetics eat your pastries?

Oh Yes! our baked goods are suitable for all food lovers and also for diabetics who need to monitor their blood sugar levels, as they have a low impact on blood sugar. All carbohydrate information is displayed on our product pages.

Have you ever had feedback from people with diabetes?

In our store, we receive diabetics every day who confirm that they do not have a blood sugar spike after eating our pastries. Several diabetologists and nutritionists send us their patients, who are delighted to be able to treat themselves, which is our greatest reward!

Can pregnant women eat your pastries?

Absolutely! Our recipes are made with pasteurized milk or
cream, and the eggs are always cooked! Also, and this is the very essence of Oh Oui !, you will be able to enjoy yourself even if you develop gestational diabetes during your pregnancy, thanks to the low glycemic index of our pastries!

Are there fewer calories?

There are a few less calories than a classic pastry, but a low glycemic index has the virtue of limiting the transformation of sugar into fat: by avoiding the insulin spike, carbohydrates are not converted into fat: you can therefore munch more serenely and your figure.

Do you plan to offer gluten-free or lactose-free pastries in the future?

We have done promising tests on a gluten-free pastry, we still have some adjustments to make! For the lactose-free and vegan, it is in a corner of our head, we will keep you informed of the progress on these subjects!

Where are your pastries made?

We work with three workshops, each one specialized in a particular know-how. They are located in Dordogne, Indre and Côtes d'Armor. We are delivered every week and finish the pastries in the store so that they are perfect!

How can I be sure that my pastries will arrive in good condition when they are delivered to my home?

For deliveries in Paris, we work with deliverymen specialized in walking delivery to avoid any breakage during transport. For deliveries all over France, we work with Chronofresh and deliver frozen in order to preserve the quality and flavors of our pastries: frozen, they are protected.

Where is your store located?

It's at 95 rue du Bac in the 7th district of Paris, it's open from Tuesday to Saturday from 11am to 7pm!

If you have any questions, don't hesitate to call us at 01 43 22 36 65 !

Why do you deliver frozen?

Freezing does not alter the flavors of our pastries, and allows us to preserve all their quality without adding any preservatives. It also avoids any breakage during the transport of our pastries across France. This solution gives you freedom and flexibility: you can choose the perfect moment to enjoy your pastries, and keep your box in the freezer until the perfect occasion.

Why aren't all the references available in France?

Not all ingredients can be frozen, especially fruit. To ensure the best, we only freeze what will not be spoiled!

I ordered my pastries but I won't be at home, what can I do?

When you order a delivery anywhere in France, you will receive a confirmation email from Chronofresh, allowing you to follow the progress of the package. You can also reschedule the delivery if you wish.