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

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

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

Before becoming part of our range, all our pastries are subject to in vitro testing in an independent approved laboratory. Enzymatic solutions are used to mimic the digestion process in the laboratory by artificially simulating the passages in the stomach and intestines. Samples are taken at different “digestion times” to measure the carbohydrates released quickly as well as those released slowly.

In order to provide a reliable scientific answer to our customers, some of our pastries have even been the subject of a clinical study (in vivo) carried out by the Pasteur Institute in Lille.

Between the rise in diabetes and an increase in awareness of the importance of our diet, more and more people are looking for a less sugary pastry with a low glycemic index. A low GI ingredient will not disrupt blood sugar levels, and will avoid the insulin spike. We thus limit the transformation of sugar into fat (and therefore storage), and fatigue of the body.

The glycemic index measures the speed of absorption of carbohydrates into the blood, but if you consume a very large quantity of carbohydrates, even at a low glycemic index, blood sugar levels will ultimately be strongly impacted! This is why the glycemic load makes it possible to measure both the speed of absorption (GI) and the quantity ingested (grams of carbohydrates) using a calculation:

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

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

No no no. We are greedy above all, and it was fundamental for us to create a pastry that pleases. The goal was that someone who tastes our pastries would never say “it’s not sweet or not sweet enough.” At Oh Oui!, we make PLEASURE pastries!

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

In 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, this remains our greatest reward!

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

There are a little fewer 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 peak, the carbohydrates are not converted into fat: we can therefore eat more peacefully and without feeling guilty about your figure.

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

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

For deliveries in Paris, we work with delivery people specializing in foot delivery to avoid any breakage during transport. For deliveries throughout France, we work with Chronofresh and deliver frozen in order to preserve the quality and flavors of our pastries: frozen, they are protected.

It's at 95 rue du Bac in the 7th in Paris, it's open Tuesday to Saturday from 11 a.m. to 7 p.m.!

If you have any questions, do not hesitate to call us on 01 43 22 36 65!

Freezing obviously does not alter the flavors of our pastries, and on the contrary allows us to preserve all their quality without any addition of preservatives. This also avoids any breakage during the transport of our pastries across France. This solution gives you freedom and flexibility: you will be able to choose the perfect moment to enjoy your pastries, and carefully keep your box in the freezer while waiting for the ideal occasion.

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

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