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We make fondants from the old days in our workshop, which we suggest you to visit. These mellow sweets are made, with organic sugar, in a traditional way, according to a receipe created around 1830. They are cooked in a copper cauldron. Charles uses a casserole with hips to mould them, then they are candied, that is covered with a thin layer of sugar that will harden the surface.
The confectioner’s workshop
Apiculture We collect on the spot various honeys gathered by the bees from our apiary : acacia, lime tree or sunflower honeys, spring honey or flower honey. You may watch the beehives neat us, if you like, Charles will show you through the honeymaking room
Honey, Chartreuse, old brandy, vanilla, coffee, spices, verbena, mint, organic chestnuts... Such are the flavours of the fondants you’ll be treated with in our confectioner’s workshop !
And of course ! We make out own jams with the organic fruit from our orchard. You’ll taste them at breakfast ! They are cooked in small quantities, in a copper preserving pan, alchemy of fruit and herbs ! We also make crystallised fruit and delicious honey and hazelnut paste. Yum !Yum !!!!!
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