At the biscuit factory site, the cassava plants grown on site are harvested when mature, between 12 and 15 months. They are cut as soon as they reach about 2 meters, and the harvest always holds an element of surprise regarding the number of tubers obtained.

A traditional skill passed down from generation to generation

Five generations have preserved the secret recipe, perpetuating the tradition of a natural, entirely handmade product that combines authenticity and taste. The manufacturing process has remained virtually unchanged since its inception.

It all begins with weighing the cassava on an H. Pooley & Sons scale from Liverpool, dating back to 1839—before the biscuit factory was even founded—which still performs its function perfectly. Next comes the processing: a machine washes and peels the cassava, presses it to extract the water, and then grinds it into flour. This flour is then sifted by hand before being mixed with the other ingredients that will give the biscuits their flavor. A dozen or so workers then bake and brown the biscuits on cast-iron plates in an oven fueled by sugarcane leaves.

The property also houses a rare technical curiosity: a hydraulic ram pump, which operates using no energy other than water pressure, an invention attributed to Montgolfier.

Gluten-free biscuits, free of preservatives and colorings

Rault's cassava biscuits also stand out for their impeccable composition: they contain no preservatives, colorings, or binders, and are naturally gluten-free. In their handmade packaging, they can be stored for up to two years.

They come in seven flavors: coconut, vanilla, chocolate, anise, cinnamon, milk, and butter. There are also two types of cookies: coconut and sesame.

A small-scale but consistent production

Despite its entirely artisanal nature, the biscuit factory maintains a remarkable production rate, reaching up to 1,000 boxes per day at peak times, or more than 15,000 biscuits produced each day.

A major historical role during the First World War

The Rault biscuit factory is not just a culinary institution; it has also played a vital role in the island's history. During the First World War, when food imports were disrupted, cassava biscuits became an essential resource. The factory tripled its production, employing over 100 people and supplying the entire island.

The biscuit factory also faced natural disasters: in 1960, Cyclone Carol destroyed a large part of the property. Cyclone Gervaise, which followed in 1975, caused immense damage to agriculture, and the supply of cassava became problematic, forcing the biscuit factory to resort to temporary layoffs.

An international acclaim and a listing as national heritage

The quality of Rault biscuits was recognized internationally very early on. Although initially considered animal feed, these biscuits gained recognition when the Rault family won a silver medal at the Franco-British Exhibition in London in 1908.

More recently, the biscuit factory was registered with the National Heritage Fund, the Mauritian equivalent of historical monuments.

Teresa Seneca: the guardian of a tradition

For decades, Thérèse Sénèque embodied the soul of the biscuit factory. Every morning, even at the age of 99, she oversaw the most delicate part of the baking process. Active and devoted until her final moments, she passed away on December 20, 2011. In accordance with her wishes, her expertise was passed on to the next generation. Her son Serge and her grandson now run the biscuit factory.

The visit: a timeless experience

Since 1995, the Rault biscuit factory has welcomed visitors. Upon arrival, the setting immediately captivates you: a grove of imposing trees marks the property's entrance, the road winds between coconut and mango trees, and a 100-year-old almond tree stands majestically in the square in front of the building. The guided tour takes you through all the stages of production, from the cassava fields to the oven, before concluding with a tasting.

Address: Rue Fabien, La Ville Noire, Mahébourg

Practical information for your visit

Telephone: +230 631 9559

Website: www.biscuitmanioc.com

Opening hours: Monday to Friday from 9am to 3:30pm.

Prices: 225 rupees per adult and 150 rupees per child (5-13 years). These prices are subject to change. A discount is available for residents upon presentation of proof of residency.

Why visit the Rault biscuit factory during your stay in Mauritius?

The Rault biscuit factory is more than just a biscuit factory; it's a living fragment of Mauritian history, a place where time has stood still since 1870. In a world dominated by industrial production, it represents a rare form of authenticity and family resilience. Whether you're a history buff, a lover of unusual flavors, or simply curious to discover Mauritius off the beaten path, this visit will be one of the highlights of your stay.

Ideally combined with a visit to the National History Museum of Mahébourg, located a few minutes away.

Note: Prices and opening hours mentioned may have changed. We recommend contacting the biscuit factory directly before your visit.