The best confectioners France

Confiserie Papo works miracles... It makes sugar-free sweets that are suitable for diabetics! And if you're on a diet, it's even recommended! with 40% fewer calories than the usual sweets and a glycemic index of 7, what more could you ask for? Oh, and they're excellent too. Marshmallows, fruit and flower gels, gums, marzipan, fruit jellies... Everything is homemade, with respect for tradition, using herbal infusions and natural flavors. Be warned: if you enter, you'll find it hard to resist!

Jean-Yves Matifas, craftsman-confiseur, has been perpetuating the family know-how since 1922. Here, everything is made by hand. The berlingots are made in front of your eyes and the spinning is undoubtedly the most spectacular operation. The thickened sugar block is hung on a hook and is spun before being transformed into exquisite coloured and perfumed apple, melon, violet sweets... Pleasure for the eyes, but also for the palate, with the sugar in all its states (candy, vergeoise, coloured...) and all its forms (lollipops, berlingots, marshmallows...).

Heir to a know-how for 4 generations, Serge Clavel is the ambassador of berlingot and candied fruit in Carpentras. The fruits are true works of art that give a sumptuous opulence to the Table des Treize Desserts of Provencal Christmas. Serge has also developed the pastry section. His shop windows are real temptations, everything is made on the spot of course. We love the fabulous homemade fruit jellies made with seasonal products. In summer, the home-made ice creams are a delight for young and old, 40 flavors!

Marriage, baptism, communion, celebration, the Des des Sugar offers all the sweets for these exceptional days. The sugar are manufactured in Alsace. Sweet, ballottins, woven bags, drops of water, tulle, hearts you can fill yourself or prepare with sugar of all kinds, classics or more fun. The shop also sells many decoration accessories, table road, tablecloths, decorations, candles. Elisabeth also takes care of the decoration of rooms or makes personalised containers to your liking. She loves wander and meals products, supports and original sets. The price range adapts to all budgets.

The prune is embodied by the house Roucadil since 1890. In the store, you can buy them classic or filled. You can also find chocolate sticks filled with prunes, chocolate bars with fruits from Lot-et-Garonne (dried figs, caramelized hazelnuts, dried apples married with caramel, goji berries). The know-how is plural with the beggars, the chocolate bars puffed rice or without sugar. To offer, the baskets will make a nice gift.

In a recomposed 1950s mini classroom, George, the famous figure of the place, will take you on a journey: a journey back in time since his candies have an incredibly fine, evocative childhood flavor. Here, there is no room for chemical candies but ancient method, authentic product. But here, we also travel through the French provinces, because what we offer you here is a fairly faithful panorama of the best French creations: Charrex chestnut cream, Bourges chestnuts, candied fruits from Saint-Rémy-de-Provence: nothing is missing! There is always something going on here, and the welcome is not an empty word, don't hesitate.

A heritage nugget with its old-fashioned storefront and historic shelves. The Achard-Verdurand house, whose origins date back to 1839, hides behind its beautiful wooden front multiple sweet treasures. Vanilla paste, berlingots from Carpentras, calissons from Aix, fruit jellies, Chartreuse candies, nougats and chocolates are lined up in their glass jars. Regressive! The house also proposes some regional wines and selected liqueurs. Photos prohibited...

Since 2015, Cadeau et Chocolat welcomes you in its workshop-boutique in Manthelan. This artisanal chocolate factory offers 100% pure cocoa butter chocolate made on site. The artisan chocolate maker Frédéric Renard is specialized in dragées: personalized, in ballotin or in bag. But also chocolates to taste as an aperitif, or to offer on every occasion. You will also discover his trompe-l'oeil creations such as pumps, handbags or cheese trays! All in chocolate, of course! A gourmet's paradise!

Sun-drenched candied fruit whose thin sugar film reflects the light, slightly crispy marrons glacés on the outside and deliciously melting inside, calissons, quince pastes, nougats... you might as well know that if you enter this shop, you won't leave empty-handed.
It must be said that the owner, Pierrre Lilamand, knows his business well. For no less than five generations, the Lilamand family has been treating gourmets to centuries-old recipes. We really want to taste everything.

Kitsch and greedy! In a small street of yesteryear, a candy factory... Here we make berlingots, lollipops, nougatines, caramels... in the old way. The artisan confectioner, in his cauldrons, even demonstrates his know-how. The smell of caramel makes your mouth water. And the sugar kneaded and stretched like honey fascinates. Fortunately, the shop allows you to stock up on these marvellous sweets from the past. A moment of regression and greed that it would be a shame to miss. One more reason to stop by!

Eric Lestable represents the third generation of confectioners in Cauterets. He has kept the traditional method and works entirely by hand. He invites you in his workshop to assist to the manufacturing of his berlingots. The success of these sweets is due to a delicate balance between the mixture of water, sugar and flavored glucose syrup. Once cooked, the mixture is poured on a marble table for cooling and cutting. The other specialities are the "crottes d'isard", the "cabrotin", the "délice" or the "boule-de-neige"... Delicious!

Nestled in the heart of Nantes, not far from the Church of Sainte-Croix, Maison Lemaître offers gastronomic treasures where exceptional regional specialties combine undiscovered products elsewhere. Since 1937, Lemaître House has been offering many products, including delicious candies, in its cellar of the Belly. With more than 5,000 references on 250 m ², this historic fine grocery store is happy for nantes. Specialties first, such as grisettes or Cluzel chocolates. But also fruit pasta, drags, salty butter caramels, inevitable berpgots, in short confectionery confectionery, box or detail. The fine grocery store offers a wide choice among the pastures, terrines, olives, tapas, salted biscuits, peppers, sauces, creams, candies, spices, spices, mustards, rice, pasta… Lemaître House is also a generous offer of fine wines, spirits and spirits, regional, French and international specialties. This is precisely a step summarized through the motto of this exceptional sign: ' What is rare deserves to be shared '.

This company is the only almond producer cooperative in France that produces, transforms and markets its fruit for confectioners, nougat makers, chocolate makers... There is an exceptional range of chocolate almonds, calissons, dragees, marzipan, fruit jellies and biscuits. Dare the almond, the house speciality made of roasted almonds flavoured with herbs and calissons in fruit or chocolate dress. But what else? Savoury almonds flavoured with colombo, vanilla tomato, goat banon, three seaweed or spices...

In 1923, Léon Auzier founded the Auzier-Chabernac confectionery in Montpellier. The company perpetuates the craft traditions and its know-how for three generations through traditional recipes of confectionery, all using natural products. On line or in store in Montpellier and Saint-Gély-du-Fesc, you will find a large choice of sweet treats such as their famous honey licorice, gum arabic, marshmallows, sugared almonds and other sour candies. You can also order for your ceremonies.

A self-taught pastry craftsman and former restaurant restaurant for large tables, Serge Leveau set up at Le Touquet to open the Gourmands Arts. What a success! Generous and creative, its preparations will surprise you and inspire you. You will be conquered by the fragrances of the macaroons and enjoy the countless colourful flashes (Fraise strawberry, saffron, Bounty, caramel…) and cakes or meringués desserts. The shop shop opens onto the shop and the smell are already an invitation to indulge.

In his charming boutique, this artisan nougat and gingerbread maker crafts his delights from regional products. The products from his workshop offer a veritable taste festival for the taste buds: in addition to the traditional nougat with garrigue honey, the flavors of tequila, pepper and pastis are a pleasant surprise. Nougat spreads and macaroons are also added to the range. Learn more about the production process from the master craftsman, and enjoy a free tasting. Recipient of the Militant du goût 2024 bronze medal.

Founded in the 19th century, this confectionery is one of a kind! For the past 6 years, La Rosière has been in the hands of Noëlla and Jérôme Joguet, who carry on the tradition, including the famous "bois cassé". It's impossible not to fall in love with this store, with its candy-pink façade and elegant window display. As you enter, you'll be charmed by the warm welcome and delicate atmosphere. Chocolate lovers and gourmands have long frequented this place for its products of rare quality, especially the chocolate, but also the tea and the many confectionery items.

The Confiserie Bressaude is an institution in the Vosges landscape. Opened since 1994, the confectionery has a recognized know-how since it is one of the 15 most visited companies in France. During the visits, you will discover the artisanal manufacture of the various products, in the heart of the trade. At the end of the tour, you will go to the shop to stock up on sweets. Food lovers will be delighted to see that in addition to sweets, many other products are available such as gingerbread, chouchous or jams.

Next to the Halle aux Grains, in the heart of Bayeux, a world of sweets opens up to you. With your nose glued to the window of LadyNath, you will discover nougatines, meringues, lollipops, caramels... Here everything is handmade and reminds you of the smells of your childhood. We fall in love with the pretty pastel berlingots with fifty flavours. Nathalie did not forget to bring back from the coast, where she was based, the ancestral recipe of the famous Gui-Gui, a soft candy twisted around a stick. There is Charlie and the Chocolate Factory but there is also "Nathalie and the Confectionery"!

Since 1920 and three generations, Diane de Poytiers has been producing nougats whose reputation has grown. As a common denominator: tradition and old fabrication. You will appreciate the tendre tendre to the old compound of 35% almonds, 5% pistachios of Sicily and 33% of lavender honey! A visit of the factory with an explanatory video, a brin of chat with a charming hostess and a tasting complete to convince us of the quality of this nougat that can be bought nature or flavoured, hard or tender, coated with chocolate, fruit of candied fruit, à, coco, étuis, barres, étuis, étuis, coffrets, barres, étuis, boxes and boxes for all the les. The number of new ones: nougat chocolate black rind orange, tender to fig, black nougat of Provence, or bar and papillotes of organic nougat. Here, we innovate without renouncing tradition!

Installed for 10 years in Rochefort-en-Terre after 25 years of gastronomy shows, Mr. and^Mrs. Ledanois propose you a whole range of sweetnesses to be damned. Here, you might as well give up your good resolutions before crossing the threshold, afterwards, it will be too late. Pralines in all their states, and in particular with spices (garlic, curry, ginger, turmeric), natural and preservative-free confectionery, soft and hard nougats. No, don't fight it, it's lost in advance.

In this shop, under the arcades of the town hall, you will taste the whole range of Voisin products: chocolate bars, ballotins, quenelles and cushions from Lyon, pralines, sugared almonds... but also coffees since the master chocolate maker from Lyon has a quality roasting. The choice of bulk sweets is wide and classified by colour, a selection to be made with the whole family... before discovering the know-how of the house in its sensory initiation area!

On the former industrial site of Notre-Dame-de-Bondeville, a branch of the ESAT du Pré de la Bataille has been set up. It is a workshop-boutique where the ESAT workers, the confectioners, make sweet specialities, including the famous Rouen apple sugar, once sold by apothecaries to relieve sore throats and ward off melancholy, but also chocolates and candied fruit. An interesting visit to this establishment, which won an award at the Trophées de l'Attractivité touristique in the category Valorisation du Patrimoine.

Founded in 1881 by Henri Douvrain, confectionery has been a family business for more than a century, whose values, know-how and revenue are transmitted from generation to generation. For four generations, the candy and pacifiers of Joan d'Arc confectionery have been the result of centuries-old and immutable recipes. So with the same gestures, reproduced with the same passion as every candy takes shape. A copper sink, bronze cylinder, the final form of the candy will emerge only from a path paved with delicacies. Come and discover the specialities. des candy: perfumed pacifiers, purple, gingerbread candy, but especially the apple of love! Nothing to do with fruit, this is a flavoured pacifier. Proust had his Madeleine, the ch have their apple of love…

Meilleur Ouvrier de France, Olivier Vidal offers his delights near the cathedral. The store features all the chocolatier's specialities, already present in Auxerre (opposite the Cadet Roussel statue). You'll love the chocolate, of course, but you'll also love the praline brioches, macaroons and spreads. And let's not forget the absolutely delicious ice creams. Or the pastries, always of the finest quality. A true paradise for the most demanding gourmets! An excellent address.

Established in Véron since 1929, nougat-maker and confectioner Maurice Hu also has a store in Sens, opposite the covered market. Here you'll find everything that has made his reputation: nougats, lollipops, berlingots, marshmallows, pralines, fine wafers, cookies... Everything here is made in the purest tradition. And it's all 100% local. To wrap up your treats, you can even treat yourself to pretty boxes bearing the city's logo! Impossible to resist this 100% nostalgic address, and therefore 100% pleasurable! And don't forget Véron's attractive Wednesday clearance sales.

We've fallen in love with this store in a charming downtown alley. Hélène and Patrick will greet you with a smile in this den dedicated to gourmet delights, which attracts passers-by with its enticing, colorful window display. Inside, you'll find a wide range of confectionery products arranged in pretty bonbonnières. Roudoudous, petit beurre nantais, colorful marshmallows and the famous Bonnat chocolate bars await you. In summer, ice cream and cones are 100% home-made and French! A must for all gourmets!

Who doesn't know Cémoi chocolate? This group, which has been built up over two centuries around numerous family companies, has become the leading French chocolate maker, famous throughout the country for its little marshmallow bear. A video space explains the traceability of chocolate from the place of production, taking care of the quality of life of the planter by allowing small producers to live with dignity from their work, from the preservation of the environment to the transformation for a 100% French product.

One of the most prestigious nougateries of Montélimar, founded in 1837. Since 2000, Caroline Brotte-Honnoré and Didier Honnoré have been at the helm of this prestigious company, which remains the oldest traditional nougatery still in business. And the^4th generation will take over! The company produces 144 tons of delicacies per year! Besides the classic nougat, hard or soft, a beautiful collection of marshmallows, calissons and even strawberry, lemon, lychee lollipops... The gourmands are at the festival!

It's one of Royannais institutions! Located just across the road from Pontaillac beach, this ice cream parlour is renowned for the quality of its ice creams. Open until late in the evening in summer, it's the perfect place to enjoy an ice cream after dinner. There's a flavour for everyone. If you like fruit, there's apple, mango or apricot. If you prefer ice cream, opt for organic chocolate or caramel, always with a homemade cone.

This factory, which has been established on Auxois land since 1954, is a reference in the field of biscuits, made from traditional recipes. In the shop, you will find madeleines, pound cakes, soft plain or with fruits... The company has for some years now turned towards an organic and ethical range, so the latest addition to this range is called the organic vegan cookie. Present in other cities, the brand is installed in Dijon, Quetigny and Auxerre. If travelling is complicated, you can opt for the shopping site or home delivery.

For three generations, the Boudet family has kept its confectionery recipes. Alongside the thirty or so multicoloured berlingots, the other specialities of the house are enthroned: Frontignan muscat chocolate and nougatine. Winter is the time for milk pralines and vanilla-scented almond pralines, while summer is the time for the fruity scents of the berlingots: cherry, tangerine, caramel or even pine nut. Great craftsmen of taste with a very friendly welcome. A visit that will delight children and all gourmets!

For over 25 years, the Silvain family's nougaterie has been making confections that sublimate fruit, almonds and honey. All three are produced in-house. Their boutique is fragrant, and they invite you to share a few steps in the production process in their workshop area. You'll find a wide range of traditional confections (black or white nougat, apricot-figue-pistachio nougat or black olive nougat), honeys, jams, quince paste and praline-coated almonds.

It is now in his workshop on the church square that Sébastien Autret makes his delicious caramels with original and subtle flavors. Craftsmanship, quality and pleasure are its three watchwords. The recipe, he holds her from his grandfather. A real greedy. You are given a brief overview: Vanilla caramel, chocolate, hazelnuts, nougat nuggets, licorice, coffee and, of course, salted butter caramel… Open all year round, don't hesitate to come and discover this boutique shop and everything presented there.

The Maison Nougat Jonquier, it is at the beginning in 1885, a story of friendship between two gourmands of Ollioules. Today, the traditional production is still carried out in copper cauldrons according to a recipe that the family has perpetuated for six generations, without preservatives or additives. Bruno and his sons are constantly innovating and surprising customers with atypical and original nougat flavors. Not less than 75% of the production is concentrated between October and December, but let the greedy ones be reassured, you will be able to benefit from it all the year!

Nougat country tends to be the Drôme, but as with many delicacies, a friendly rivalry has developed between the two neighboring départements. And it has to be said, the Petit Ardéchois artisanal nougat is pretty damn good! It's made the old-fashioned way, in large copper cauldrons and basins, with carefully selected raw materials: lavender honey from the region and almonds from Provence. Wide choice in the store.

Well known for the Rouennais, this shop is full of sweet treats. Sold by weight and in bulk, these sweets will have you hooked for unbeatable value! Especially if you are tempted by the recurring promotion of the sign: for every kilo of candy bought, one kilo offered. Located at the most frequented pedestrian crossroads in the city, at the corner of Rue du Gros-Clock and Jeanne-d'Arc Street, this boutique is the ultimate temptation. It offers all the major confectionery brands, American products (drinks and candies), and around 250 varieties of sweets, including Norman specialties such as calvados and apple candies. You only have to choose from this array, pick the candies of your choice, place them in your small plastic bag, and weigh them. A child's play! Suitable for both the little ones and the grown-ups.

At Paradis Gourmand, it's a guaranteed trip to the land of nostalgia! In this old-fashioned, colorful and cheerful candy shop, sweet tooths will find their happiness and dive with delight into the memory of forgotten flavors, those that have sweetened their childhood, because the house specializes in the reissue of traditional candies: licorice, lollipops, roudoudous, sugar strawberries, chocolate pieces, pralines, fondants, berlingots or, of course, violet pastilles or crystallized violets well from home!

This shop amazes us with its treasures. It is a small paradise of Pyrenean gastronomy and crafts. A real cave at low prices where you can find everything to please yourself or others. The treasures are salty, sweet, fruity or made by local craftsmen. Pottery, clogs, soaps, horn combs, natural sharpening stones, jams, honey, wines, beers, aperitifs, foie gras, biscuits, sweets, everything is made in Ariège or in the Pyrenees. You will discover candles and figurines made from Luzenac talc.

The calissons of the Confiserie du Roy René are among the best in Aix. Founded in 1920, it brings together the factory, the Calisson Museum and the shop. On direct sale, small calissons high in colour and flavour as well as a whole range of "spreads", cooked in a cauldron and combined with the famous Calisson du Roy René cream! In spring, home-made ice creams. Take the opportunity to visit the museum free of charge and observe the workshops where these sweets are made.

Don't leave Moulins without the shop's unmissable speciality, the Palet d'Or. Created at the end of the last century by Bernard Sérardy, it is a bittersweet chocolate, composed of a ganache made from a mixture of chocolate and fresh cream, and lightly flavoured with coffee, with the particularity of being covered with a few flakes of fine gold. Treat yourself to their constantly renewed specialties. The shop has kept the décor of the end of the 19th century, admire the trompe l'oeil painting on the ceiling and the carved woodwork gilded with fine gold.

A confectioner since 1907, Sabaton produces its inimitable marrons glacés according to the original recipe, its chestnut creams and purées, jams and other confectionery from the Ardèche and elsewhere - for candied citrus peel. We also add local fruits in syrup: bilberries, blackcurrants or blueberries. A video shows you the different stages of production, from harvesting to packaging. We like the kit to prepare your own marrons glacés with 3 verrines of 3 varieties of AOC chestnuts in syrup, with equipment and an explanation of the glaze!

The Bêtise de Cambrai was born around 1850. According to the story, it is the result of a mistake made by an apprentice confectioner. Surprise: these sweets were very popular. So much so that they adopted the name of "bêtises". Here, you will discover the making of these delicacies distributed all over the world. According to the original recipe, the Bêtise de Cambrai is a white candy made of cooked and beaten sugar on which a caramel stripe is placed and which is flavored with mint.

What's wonderful for the older children is to rediscover their eyes and palate by going to discover Julien's famous Bonbons. Visits are organized every week and during the school holidays to help children and parents discover how candies are made without chemicals. Alongside the great classics such as salted butter toffees, old-fashioned marshmallows... Every year new products are put on sale such as fruit pastes with verbena, sesame nougat or even the little roudoudou in a bamboo spoon. A free tasting is offered at the end of each visit: to be consumed without moderation!

Situated in the shopping and pedestrian district of Les Godrans, the Roy René shop is a small treasure trove of delicacies. Karine's welcome is friendly! With an inimitable recipe based on Cavaillon melons, candied orange peels and Provence almond powder, dozens of flavours and products have been created. You can select your calissons and nougats, aiming for bold flavours or preferring the famous calisson to the Black Burgundy blackcurrant. The packaging is always very neat: it's good to know if you want to give a gift of a variation of coloured calissons. The syrups are also to be tasted, especially the almond one! Not Burgundian but so good!

Appreciated since time immemorial, nougat is now one of the stars of confectionery. For 160 years, Chabert and Guillot have been repeating the traditional gestures necessary for its production in the beautiful city of Montélimar. The excellence of its know-how has been rewarded with the Entreprise du patrimoine vivant label.

History. The history of the nougat Chabert et Guillot is above all the history of the Chabert family. It began in 1800 with Alexandre, a pastry chef on rue Puissantour (now rue Raymond-Daujat), who made white and black nougat for the Christmas and New Year holidays. His son Ernest will succeed him.

With the third generation, represented by Charles Chabert (1888-1953), the first major transformation took place. While the reputation of nougat made in the family pastry industry grew, Charles noticed that its manufacture took a major part, to the point of relegating the sale of cakes to the background. Nougat is now eaten and offered all year round, without waiting for the Nativity. Chabert then became a full-fledged nougat maker. Rather than continue operating in the cramped premises on rue Puissantour, he convinced his brother-in-law, Henri Guillot, to provide him with the additional capital necessary to buy back the Déjour establishments. We are in 1913, and the Chabert & Guillot brand, which was then created, adopted the birth date of its predecessor in the area. The untimely death of Henri Guillot, with no descendants, kept the company in the Chabert family. Since 1991, the street on which the plant is located has been renamed Charles-Chabert Street. Pierre Chabert, who takes over, develops and perpetuates the family's work. Chabert et Guillot then established itself as the first and most renowned nougat manufacturer in Montélimar. In 1954, director Gilles Grangier, who shot Le Printemps, l'automne, et l'amour à Montélimar, chose the Chabert & Guillot factory as the setting for his comedy, with a Fernandel nougatier pattern as the star. Pierre Chabert will devote himself to the community through the professional union and the economic interest group Inter-Nougat (sale of nougat on the highway).

Fifth generation of nougat masters, Didier Chabert took over the management of the company in 1985. He will be at the origin of the company's second major transformation, that of its transition to technology. In 1987, he invested in an ultra-perfected process to produce ten tons of nougat in 24 hours. In 1992, with the help of François Roelens, mining engineer, he created the liquid nougat, called Montélimar nougat cream, positioning the nougat as an ingredient for pastries and ice cream.

In 1997, the company, a leader in the world of Montélimar nougat, wanted to expand worldwide and sought alliances with a major group. For its part, La Raffinerie Tirlemontoise S.A., the leading Belgian sugar producer - itself a subsidiary of Südzucker, the leading European sugar producer - intended to continue its investment efforts in the pastry ingredients market. Thus, on ¹ October of the same year, the French nougat leader and the European sugar leader joined forces to jointly pursue and develop many products under the brand name of the Surafti group's subsidiaries. In July 2003, Nougat Delavant joined the NCG+ group.

The products. Soft nougat, hard, dark or crunchy nougat, chocolate-coated nougat, organic nougat, nougat cream, calissons and fruit pastes.

Employment. Chabert et Guillot has 160 employees who produce 15 tons of nougat daily and a turnover of 25 million euros.