Fruit pastes


Mixture of 10 flavors of pure fruit pastes, true products of exception.

Flavors: Apricot, Morello cherry, strawberry, raspberry, mango, black currant, white fig, passion fruit, green apple, orange.

The Fruit Paste

Fresh fruits, put in pulp, to which sugar is added for a slow cooking, the whole poured then in moulds before drying then cut with the “guitar” followed by a coating of crystal sugar.

It seems so simple!

  • Fruit pulp 51% (apricot, Morello cherry, strawberry, raspberry, mango, blackcurrant, white fig, passion fruit, green apple, orange)
  • Sugar
  • Wheat glucose syrup
  • Gelling agent: pectin
  • Acidifier: citric acid
  • Natural fruit flavors (cherry, apricot)
  • Natural bourbon vanilla flavor

May contain traces of nuts and gluten.

Nutrition Facts-Serving size: 100 gr

  • .
  • Fat < 0,5 g
  • Saturates fat < 0,5 g
  • Glucides / Carbohydrates 76 g
  • Sugar: 73 g
  • Protein < 0,5 g
  • Salt 0,183 g
  • Quince paste


    The authentic taste of childhood, made according to the Justin Lilamand’s recipe. Traditional individual portions: sweet sticks of 30g.

    BOXE OF 250g
  • Traditional calissons – Luxury boxes


    This pastry was introduce in Provence at the XV century, at the King Rene’s court. The Calisson is a receipe based on a mix of almonds and candied fruits, we have been making in the traditional way since 5 generations.

    Conditions of preservation:  in a dry and cool place, protected from air, stored at room temperature (between 10° and 20°)

  • Chocolate Olives


    Chocolate candies made of almonds from Provence, coated with a layer of dark chocolate then a layer of white chocolate, tinted with different colors of green and black reconstituting the cameo of natural olives.