I have no need to ask to see the trade-mark; I know you get everything from Rebattet. I must say that I am more eclectic. For sweet biscuits and everything of that sort I repair, as often as not, to Bourbonneux. But I agree that they simply don't know what an ice means. Rebattet for everything iced, and syrups and sorbets; they're past-masters. As my husband would say, they're the ne plus ultra," "Oh, but we just make these in the house.