The manufacturing of calissons, nougats and marzipans remains unchanged since the creation of the company: the company wants to protect the home-made process.


Calissons production is completed in three steps:

  • Paste preparation
  • Preparation of the top: royal icing glaze
  • Calisson setting up

Almonds are blanched then crushed with candied melons, orange peel and then fruit syrup is added. We obtain a granular and perfumed paste.

We add a syrup of candied fruits and the paste is then warmed in a cooker. The paste then wait a few days before being raised.
The royal icing is a mixture of egg white and sugar.
The shape of the calisson is made by a machine having a tray with several shape of the calisson; a wafe is added on the base under the tray and the royal icing is added on the top.

To congeal the royal icing, calissons spend then a few minutes in the oven then are placed a few hours in the steam room so that they cool slowly.


Nougat manufacture is assured in copper cauldrons. Honey and sugar are melted and mixed egg-whites are incorporated into the mixture.

One adds there sugar beforehand warmed up at high temperature, which stabilizes the paste and gives it the final aspect that you all know : typical of the recipe. The incorporation of the vanilla, the almonds and the roasted pistachios, nuts is made at the end of cooking.

The paste is then poured into moulds papered with bread of host. The nougat is then turned out and sawed according to the wished shape (dominoes, bars).


Each ingredient is precisely weighed in order to preserve the same taste and the same texture at each manufacture.

A syrup is prepared at a temperature thoroughly controlled because a difference of a few degrees can degrade the gustatory quality which would obstruct the shaping stages of the subjects.

During this time, almonds are reduced into powder to facilitate their mixture with the other ingredients. When syrup is ready and has reached the temperature needed, syrup is versed on the almond powder then icing sugar is added. The whole paste is well mixed in order to obtain an homogenous and flexible paste.

The paste is then put into a cold room in order to cool quickly and thus to stop cooking. It is now ready to be moulded according to the desired form.

The paste passes through a machine called “counting frame” in order to obtain almond paste balls which are then marked by a plug to take the aspect of an apple, an apricot or another fruit.

Certain subjects are completely moulded by hand. Indeed, the hand casting makes possible to bring a great design and detail taste that we cannot obtain by machine. The subjects are finally painted with food dyes or glazing of various colors!