Honey and jam producers Pyrénées-Atlantiques

Professional beekeepers with recognized expertise, Jean-Claude and Corine Salles perpetuate a traditional art by transhumantly moving their hives from the Basque mountains to the hillsides of Béarn, harvesting true "crus de la nature", representing floral diversity. At their honey house, they extract, select and refine honeys for bouquets ranging from the sweetest - acacia-horsetail flowers - to the most distinctive, chestnut, and also make heather honey gingerbread and artisanal jams according to the traditional recipes of Amatxi (Basque for grandmother).

Maison Francis Miot has excelled in high-end jams for 30 years (best jam maker in France and three-time world jam champion, ranked hors concours), as well as in chocolates and confectionery. In this store, as in others, originality and quality are the order of the day. The chocolates are essentially of São Tomé e Príncipe origin, where they have a solidarity trade plantation. And the award-winning cane sugar, plum and 3 red fruit jams. There's also a savoury range with tapenades, compote and chutneys.

Located in Nousty, in the Béarn region of France, Maison Cassandrine has been perpetuating an age-old tradition since 1980: the traditional manufacture of jams. This artisanal jam maker distinguishes itself by creating top-of-the-range gourmet jams. This Maison Cassandrine offers a wide range of sweet treats, from traditional flavors to original creations, all made with the utmost respect for fruit and quality raw materials. Using traditional manufacturing methods, the fruit is preserved with sugar in small cauldrons, to create artisanal jams with the authentic taste of yesteryear.

How can you imagine a brioche, a biscotte, a toast without a layer of homemade jam? We all dream of it, and Eva, with "La Petite Cueillette", has done it! Modern, singular jams with exquisite tastes and original, seasonal combinations, without colorants or additives, the store offers blends of the most common fruits to the most daring. Banana-cocoa, raspberry-tonka-lime, kiwi-orange-ginger... The fruit is magnified and reasonably selected according to the season, and picked when ripe. All day long, the intoxicating aromas waft into the street around the store, along with the tantalizing smell of jams simmering.

In the store of the Harizkazuia Farm, you can buy the products of the house, all kinds of honeys of course: chestnut honey, acacia honey, honey with 2 flowers, borage honey, Erika heather honey, Espelette pepper honey, honey and salt, cinnamon honey, pollen, propolis, with recipes, but also candles, sweets, soaps, etc. And it is important to know that all the products come from local, wild and spontaneous flowerings, thus respecting the conditions necessary to the respect of the specifications of the organic beekeeping.

The story of " Confitures de Haute Soule " begins in Biarritz at the pastry shop of the Docks. Gilles and Sophie have the idea to transform the fruits intended for the pastry shop into jam. Immediate success. When they moved to Haute Soule, they developed their know-how in the traditional way of making jam. 30 different fruit flavors are declined in jams. Fruits of the orchard and the forest and the inevitable strawberries, black cherries, apricots, figs...

Just a stone's throw from the cathedral, this boutique-museum is the brainchild of Jacques Salles, a passionate beekeeper since 1988. Loreztia means "sweet flowers" in Basque. A place of exchange, where you can discover a free ethnographic space on the theme of "man and the bee in the Basque country, over the centuries", taste the company's products, and buy those you like at "direct from the workshop" prices. From flower to fruit, the cultivation and exploitation of honey is a whole art of living at the service of sweet gastronomy.

Saltus is a producer and harvester of organic saffron, honey, pollen and propolis. Based in Saint-Martin-d'Arrossa, this family-run business is a benchmark in saffron cultivation, with around a hundred beehives stocked with black bees. Saltus is also the name of a mid-mountain area on the edge of cultivated land. It's an area rich in species and natural processes, where saffron cultivation is not a traditional practice, even though this precious spice is renowned at the world's finest tables.

La Féerie Gourmande takes your senses on a journey through a fun tour where, through a museum space, you will learn about the origin and history of chocolate, confectionery and jams. The exhibition area will allow you to admire gigantic sugar and chocolate sculptures. Depending on the workshop's production schedule, you can also attend a demonstration and observe the work of Francis Miot. This master confectioner, who has been awarded many prestigious prizes, has a unique know-how. The House of Francis Miot celebrated its 35th anniversary in 2020.