Sablé — 14 Styles

Sablé Thin

Sablé ExtraLight

Sablé Light

Sablé Regular

Sablé Medium

Sablé Bold

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Sablé Thin Italic

Sablé ExtraLight Italic

Sablé Light Italic

Sablé Regular Italic

Sablé Medium Italic

Sablé Bold Italic

Sablé Black Italic

Sablé Regular

AA14.6

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6 Feet Under

Sablé Regular

AA1.2

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The Spanish word dolores is the plural form of dolor, meaning either sorrow or pain, which derives from the Latin dolor, which has the same meaning and which may ultimately stem from Proto-Indo-European *delh-, “to chop”. The usage of Dolores as a given name has its origins in the strong influence of the Roman Catholic Church in Spanish-speaking countries. The name is a reference to Nuestra Señora de los Dolores (or La Virgen María de los Dolores), one of the many titles of Mary, Mother of Jesus, typically translated to Our Lady of Sorrows in English. In given names, Dolores is frequently preceded by the name Maria (María Dolores), the Spanish form of Mary, or one may even bear the entirety of the title (María de los Dolores) as part of their given name. Notable examples of such include the Spanish noblewoman Juana María de los Dolores de León Smith and the Mexican actress Dolores del Río, who was born María de los Dolores Asúnsolo López-Negrete. Less commonly, one might use de los Dolores as part of their name, but not paired with María. Lola, Loli, Lolis, and Lolita are all popular nicknames for individuals named Dolores, based on the name’s second syllable.

Sablé Light

AA3.7

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In given names, Dolores is frequently preceded by the name Maria (María Dolores), the Spanish form of {Mary}, or one may even bear the entirety of the title [María de los Dolores] as part of their given name.

Sablé Medium

AA1.2

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By way of entertainment saloons offered dancing girls, some (or most) of whom occasionally doubled as prostitutes. Many saloons offered games of chance like Faro, poker, brag, three-card monte, and dice games. Other games were added as saloons continued to prosper and face increasing competition. These additional games included billiards, darts, and bowling. Some saloons even included piano players, can-can girls, and theatrical skits. A current example of this type of entertainment is the Long Branch Variety Show that is presented in the recreated Long Branch Saloon in Dodge City, Kansas. When a town was first founded, the initial saloons were often nothing more than tents or shacks that served homemade whiskey that included such ingredients as “raw alcohol, burnt sugar and chewing tobacco”. The 1885 Beer Bottle Sidewalk in front of Jim Cotton’s Saloon on Washington Street in Phoenix, Arizona. As towns grew, saloons were often elaborately decorated, featured Bohemian stemware, and oil paintings were hung from the wall. The hard liquor was improved, often featuring whiskey imported from the Eastern United States and Europe. To avoid rotgut, patrons would request “fancy” mixed drinks. Some of the top ten drinks in 1881 included claret sangarees and champagne flips. Beer was often served at room temperature since refrigeration was mostly unavailable. Adolphus Busch introduced refrigeration and pasteurization of beer in 1880 with his Budweiser brand.[1] Some saloons kept the beer in kegs stored on racks inside the saloon.[8] Some saloons made their own beer. Sometimes the beer was also kept in chairs, as seen in the motion picture Fort Apache (1948).

Sablé Light Italic

AA1.5

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It is there that you learn how to choose the best products, how to perform the most precise gestures, how to master cooking times, the subtle and sometimes delicate alchemy that governs the transformation of raw material into an ephemeral work of art. I would love to be able to lay claim to Le Corbusier’s fine words: « Tradition consists in creating one’s era »… Even making a croissant is a process of creation! In order to obtain the right buttery taste, the melting texture, the crispiness, the most attractive and appetizing shape, you have to start by imagining the perfect croissant! That’s right, my allusion to the croissant, the « prince of simplicity, » is a way of showing you how great and yet how humble our profession is at the same time.

Sablé Bold

AA7

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Biscuit chocolat noisette

Sablé Thin

AA2.3

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Toast the hazelnuts in the oven at 150°C for 20 min. Melt the butter at 30°C. Sift the flour with the cocoa powder, then add the pre-ground toasted hazelnuts. Whisk the egg yolks with the 640 g of sugar. Whisk the egg whites with half the sugar, further whisk until stiff with the rest of the sugar then fold into the yolks/sugar mixture, Mix delicately. Fold the flour and sifted cocoa then the hazelnuts into the mixture. Fill greased and floured rings18 cm in diameter and 5 cm high to ¾-way up. Cook at 165°C for around 45 min., vents open. Once out of the oven, leave to cool on a rack. Wrap and freeze.

Sablé Black Italic

AA14.4

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Palet Breton

Sablé Black

AA8.4

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Beurre demi-sel, Jaune d’œuf, Farine, Sucre

Sablé Medium

AA30

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Sablé Thin