LA MAISON
Confiserie Lilamand
From father to son, Lilamand Confiseur keeps alive
the art of candied fruit in the heart of Provence.
Lilamand Confiseur:
a family history spanning five generations of confectioners
Since 1866, the Lilamand family has been perfecting the art of making candied fruit in Saint-Rémy-de-Provence, combining patience, tradition, and a passion for flavour.
Founded in 1866 by Marius Lilamand, a pastry chef and confectioner in the heart of Saint-Rémy-de-Provence, the company is now run by Pierre Lilamand, a fifth-generation artisan.
Each era has shaped the company, passing it down from father to son, without ever betraying its essence: preserving the purity of the fruit, respecting nature, and making time an ally.
Lilamand is more than just a confectionery; it is a lineage. It is a thread stretched across the centuries, with each generation adding their own note to a shared score: that of a sincere and timeless Provençal art of living.
Discover the expertise of Lilamand Confiseur
A perfect harmony between the confectioner’s skill,
time and the fruit
Candying, as practised by Lilamand Confiseur, forms part of a long Provençal tradition. The first written record of this tradition dates back to Nostradamus, a native of Saint-Rémy.
Since 1866, the company has continued this patient craft, selecting the perfect fruit and allowing it to ripen naturally.
The fruit is peeled by hand and left to rest for several weeks in copper cauldrons, where the syrup slowly penetrates to its core.
The confectioner tastes, adjusts and observes; nothing is mechanised, everything is a matter of precision and intuition.
This meticulous process produces translucent, melt-in-the-mouth candied fruit that retains its shine and original flavour.
The same high standards apply to Lilamand calissons , which are made with Provençal almonds and the company’s own candied fruit.
It is an art that takes time, craftsmanship and taste, and it is passed down from generation to generation.
A human adventure above all else
Behind every sweet treat are artisans,
gestures and faces.
At Lilamand Confiseur, it all starts with a team of confectioners, preparers, sales assistants, production managers and flavour creators.
Each person contributes to the balance between tradition and modernity in a family atmosphere where knowledge is shared daily.
Between heritage and the future
160 ans d’histoire et d’engagement
De Marius à Pierre Lilamand, la passion du fruit comme héritage
Preserving, passing on and innovating, all while staying true to the original spirit.
True to the vision of its founders, Lilamand Confiseur looks to the future with the same high standards: perpetuating authentic expertise, supporting local agriculture and promoting Provence beyond its borders.
Every piece of candied fruit, every calisson and every jar of jam is a promise of an authentic flavour born of time, hard work and passion.
Marius Lilamand founded his workshop in Saint-Rémy-de-Provence.
There, he worked with fruit from the surrounding orchards and perfected the traditional Provençal art of confectionery.
[/dipi_horizontal_timeline_item][dipi_horizontal_timeline_item ribbon=”1903 ” title=”The tannery becomes a confectionery” timeline_icon=”\||divi||400″ image=”https://confiserie-lilamand.com/wp-content/uploads/2026/05/1903.webp” card_margin=”||||false|false” card_padding=”30px|30px|30px|30px|false|false” _builder_version=”4.27.6″ _module_preset=”default” header_level=”h3″ header_text_align=”left” header_font_size=”24px” body_text_align=”left” body_font_size=”14px” ribbon_text_text_color=”#F28938″ ribbon_text_font_size=”34px” ribbon_text_line_height=”1.2em” global_colors_info=”{}”]His son Justin took over the business and moved into a former 1,500 m² tannery. He devoted himself entirely to candied fruit, made from local varieties such as melon, apricot and pear.[/dipi_horizontal_timeline_item][dipi_horizontal_timeline_item ribbon=”1930 – 1970″ title=”A preserved tradition” timeline_icon=”\||divi||400″ image=”https://confiserie-lilamand.com/wp-content/uploads/2026/05/1930.webp” _builder_version=”4.27.6″ _module_preset=”default” header_level=”h3″ header_text_align=”left” header_font_size=”24px” body_text_align=”left” body_font_size=”14px” ribbon_text_text_color=”#F28938″ ribbon_text_font_size=”34px” ribbon_text_line_height=”1.2em” global_colors_info=”{}”]Over the decades, the confectionery remained a family business. Georges and then Robert Lilamand perpetuated the know-how with the utmost discretion, far from fashion trends, in pursuit of the finest flavours.[/dipi_horizontal_timeline_item][dipi_horizontal_timeline_item ribbon=”1996″ title=”Pierre return” timeline_icon=”\||divi||400″ image=”https://confiserie-lilamand.com/wp-content/uploads/2026/05/1996.webp” _builder_version=”4.27.6″ _module_preset=”default” header_level=”h3″ header_text_align=”left” header_font_size=”24px” body_text_align=”left” body_font_size=”14px” ribbon_text_text_color=”#F28938″ ribbon_text_font_size=”34px” ribbon_text_line_height=”1.2em” global_colors_info=”{}”]After spending several years travelling, Pierre Lilamand returned to Saint-Rémy. He decided to take over the family business: “I knew there was a sleeping beauty waiting to be awakened.”
The buildings were restored, but the recipe remained unchanged.
The confectionery regained its former glory.[/dipi_horizontal_timeline_item][dipi_horizontal_timeline_item ribbon=”2000″ title=”The first retail shop” timeline_icon=”\||divi||400″ image=”https://confiserie-lilamand.com/wp-content/uploads/2026/05/2000.webp” _builder_version=”4.27.6″ _module_preset=”default” header_level=”h3″ header_text_align=”left” header_font_size=”24px” body_text_align=”left” body_font_size=”14px” ribbon_text_text_color=”#F28938″ ribbon_text_font_size=”34px” ribbon_text_line_height=”1.2em” global_colors_info=”{}”]Pierre opened the first retail shop within the factory itself, buoyed by the success of trade shows.
Lilamand Confiseur now caters directly to gourmets, while continuing to work with chefs and pâtissiers.[/dipi_horizontal_timeline_item][dipi_horizontal_timeline_item ribbon=”2009″ title=”Calissons enter the scene” timeline_icon=”\||divi||400″ image=”https://confiserie-lilamand.com/wp-content/uploads/2026/05/2009.webp” _builder_version=”4.27.6″ _module_preset=”default” header_level=”h3″ header_text_align=”left” header_font_size=”24px” body_text_align=”left” body_font_size=”14px” ribbon_text_text_color=”#F28938″ ribbon_text_font_size=”34px” ribbon_text_line_height=”1.2em” global_colors_info=”{}”]A meeting with the Parly confectionery company gave rise to a new adventure. Pierre Lilamand purchased historic machinery and restarted production of traditional calissons, using Provençal almonds and homemade candied fruit.
The success was immediate.[/dipi_horizontal_timeline_item][dipi_horizontal_timeline_item ribbon=”2010″ title=”Agricultural recognition” timeline_icon=”\||divi||400″ image=”https://confiserie-lilamand.com/wp-content/uploads/2026/05/2010.webp” _builder_version=”4.27.6″ _module_preset=”default” header_level=”h3″ header_text_align=”left” header_font_size=”24px” body_text_align=”left” body_font_size=”14px” ribbon_text_text_color=”#F28938″ ribbon_text_font_size=”34px” ribbon_text_line_height=”1.2em” global_colors_info=”{}”]
Lilamand Confiseur receives the Order of Agricultural Merit in recognition of its commitment to local producers and its contribution to preserving ancient apricot and pear orchards.
[/dipi_horizontal_timeline_item][dipi_horizontal_timeline_item ribbon=”2013 ” title=”New beginnings” timeline_icon=”\||divi||400″ image=”https://confiserie-lilamand.com/wp-content/uploads/2026/05/2013.webp” _builder_version=”4.27.6″ _module_preset=”default” header_level=”h3″ header_text_align=”left” header_font_size=”24px” body_text_align=”left” body_font_size=”14px” ribbon_text_text_color=”#F28938″ ribbon_text_font_size=”34px” ribbon_text_line_height=”1.2em” global_colors_info=”{}”]To support growth, Pierre Lilamand built a new factory in Saint-Rémy-de-Provence.
That same year, he opened a shop in L’Isle-sur-la-Sorgue on the ground floor of a mansion — a place for passing through and gourmet encounters.[/dipi_horizontal_timeline_item][dipi_horizontal_timeline_item ribbon=”2014″ title=”Replanting the almond trees of Provence!” timeline_icon=”\||divi||400″ image=”https://confiserie-lilamand.com/wp-content/uploads/2026/05/2016.webp” _builder_version=”4.27.6″ _module_preset=”default” header_level=”h3″ header_text_align=”left” header_font_size=”24px” body_text_align=”left” body_font_size=”14px” ribbon_text_text_color=”#F28938″ ribbon_text_font_size=”34px” ribbon_text_line_height=”1.2em” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]Faced with a shortage of Provençal almond trees for the production of their exceptional calissons, Pierre Lilamand set out to find farmland on which to plant an almond orchard. Two hundred and fifty trees were ordered in 2015 to cover the eight contiguous hectares overlooking the Alpilles. A dream come true! They were planted in November 2016, with the hope of a first harvest in 2020.
That same year, he opened a second shop in L’Isle-sur-la-Sorgue, on the ground floor of a townhouse at 13 Rue de la République – a place where people gathered to enjoy fine food.[/dipi_horizontal_timeline_item][dipi_horizontal_timeline_item ribbon=”2016 ” title=”Return to the centre of Saint-Rémy-de-Provence” timeline_icon=”\||divi||400″ image=”https://confiserie-lilamand.com/wp-content/uploads/2026/05/2016-1.webp” _builder_version=”4.27.6″ _module_preset=”default” header_level=”h3″ header_text_align=”left” header_font_size=”24px” body_text_align=”left” body_font_size=”14px” ribbon_text_text_color=”#F28938″ ribbon_text_font_size=”34px” ribbon_text_line_height=”1.2em” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]
Lilamand Confiseur opened a new shop in the centre of the village, symbolising the unbreakable bond between the confectioner and its homeland.
Saint-Rémy once again became the living centre of the family’s story.
[/dipi_horizontal_timeline_item][dipi_horizontal_timeline_item ribbon=”2020″ title=”First harvest of “Lilamand” almonds from Provence” timeline_icon=”\||divi||400″ image=”https://confiserie-lilamand.com/wp-content/uploads/2026/05/2014.webp” _builder_version=”4.27.6″ _module_preset=”default” header_level=”h3″ header_text_align=”left” header_font_size=”24px” body_text_align=”left” body_font_size=”14px” ribbon_text_text_color=”#F28938″ ribbon_text_font_size=”34px” ribbon_text_line_height=”1.2em” global_colors_info=”{}”]Nature has spoken. There was indeed a harvest in August 2020. The other harvests will follow, enabling them to be entirely self-sufficient in almonds for the production of their calissons and calisson cream.[/dipi_horizontal_timeline_item][dipi_horizontal_timeline_item ribbon=”Today: ” title=”Living expertise” timeline_icon=”\||divi||400″ image=”https://confiserie-lilamand.com/wp-content/uploads/2026/05/aujourd-hui.webp” _builder_version=”4.27.6″ _module_preset=”default” header_level=”h3″ header_text_align=”left” header_font_size=”24px” body_text_align=”left” body_font_size=”14px” ribbon_text_text_color=”#F28938″ ribbon_text_font_size=”34px” ribbon_text_line_height=”1.2em” global_colors_info=”{}”]Under the leadership of Pierre Lilamand and his team, the company continues to write its history.
Candied fruits, calissons, syrups and jams perpetuate the taste of Provence, with respect for time, nature and people.[/dipi_horizontal_timeline_item][/dipi_horizontal_timeline]
Provence is an inexhaustible source of inspiration
From apricot orchards to almond trees in Maillane, a story of terroir and light.
The connection to the land is not just an image, but a daily reality.
Lilamand Confiseur collaborates closely with Provençal producers to preserve traditional fruit varieties such as pink apricots, Saint-Jean pears and sweet melons.
This commitment to quality has led the company to plant its own almond trees to guarantee the origin and traceability of each ingredient.
From nature to confectionery, everything is about attention to detail, seasonality, and emotion.
160 years of history and commitment
From Marius to Pierre Lilamand:
a passion for fruit passed down through the generations.
Lilamand Confiseur : une histoire de famille,
cinq générations de confiseurs
Since 1866, the Lilamand family has been perfecting the art of making candied fruit in Saint-Rémy-de-Provence, combining patience, tradition, and a passion for flavour.
Founded in 1866 by Marius Lilamand, a pastry chef and confectioner in the heart of Saint-Rémy-de-Provence, the company is now run by Pierre Lilamand, a fifth-generation artisan.
Each era has shaped the company, passing it down from father to son, without ever betraying its essence: preserving the purity of the fruit, respecting nature, and making time an ally.
Lilamand is more than just a confectionery; it is a lineage. It is a thread stretched across the centuries, with each generation adding their own note to a shared score: that of a sincere and timeless Provençal art of living.
Since 1866
The 160th anniversary
of the Confectionery
Discovery Sets
Melon Passion
Homemade almond pesto
Topping syrups
