Lamala Mould

To give you a little history…

Meaning "little Easter lamb" in Alsace, the Lamala is a cake typically shared during Easter breakfast. In the 16th Century, tradition had it that fiancées were gifted an Easter lamb as a symbol of love an devotion. Children also traditionally receive a Lamala when they come back from Easter Mass.

A traditional mould for baking the Lamala, the Easter lamb

Our Maison's pâtissiers bake the Lamala (Easter lamb) in a traditional terracotta mould made in Soufflenheim, a historical hub of pottery in Alsace. The Lamala acquired its stunning colour and wonderfully unique flavour through this process. From the very first bite, you'll revel in the delicate flavour of the lemon peel and its one-of-a-kind, melt-in-the-mouth texture.

How to use your Lamala mould

Of course, we understand that you'll just want to dive in and start making your very first traditional Easter lamb as soon as you receive your Lamala mould. However, there are a few precautions to take when you come to use this traditional terracotta mould.

We recommend preparing the mould before using it for the first time: add butter and pop it in the oven for 10 minutes at 180°C. Repeat this step once more and then your mould will be ready. Next, for each use, it will be greased, but never rinsed in water afterwards. Simply wipe it down - with a damp tea towel - before storing it away.

Our serving tips

To be shared during brunch or a family catch-up, our Lamala gathers everyone around the table on Easter Sunday. Enjoy it alongside a hot drink - a hot chocolate, coffee or even a black tea. For a moment of even deeper bliss, combine our Genoise sponge with a strawberry or rhubarb -preserve…