Honey and jam producers France

From classic jams to jams to discover (lemon-thyme-rosemary, rosehips, melon calisson)... On the shelves are pretty little jars containing multiple flavors. From the picking to the potting, everything is home-made by the artisan jam maker. Her workshop? The room just behind the shop. It is possible to see her at work, before she comes to welcome you. The jams are made with fruits picked or bought without pesticides, sugar, if necessary, agar-agar for the gelling.

Nathalie invites you to discover the flavours of our land: honey, gingerbread, jams and products of the hive. This passionate person, through a real tasting, will know how to initiate you to the universe of the hive, to speak to you about the virtues of honey and to present you its derived products. It's not next door, but the road is so beautiful, and once up there in the coolness you'll feel like you're in paradise, that it's really worth the climb.

As the namesake of her department, it's only natural that Aude Mercier should present over 250 products, many of them organic and from the surrounding area, in her delicatessen. Among the savouries, discover preserves from Ferme des Garrigues, rillettes from Domaine de Peyremale and vinegars from Cyril Codina. Sweet treats include pomegranate juice and jelly from Rouge d'Oc, as well as cookies, almonds and other treats. Wines such as "La tempête sous la couette", beers from "La mer à boire", Carthagène and other liqueurs are also there for you.

In the heart of the PNR, Lucie, or Lulu, is a true beekeeper and harvester. In her beekeeping farm she cultivates the Gold of the hive by breeding her queens and pampering her workers to obtain great honeys. The hives are installed in the nature, far from everything, and on all the reliefs, from the Pyrenean foothills to the mountains, even the high mountains. Lulu's honeys are tasty and authentic. They are harvested and bottled by the beekeeper, who was awarded a gold medal at the Concours Général Agricole de Paris 2023 for her lime tree honey.

Here, we have been beekeepers from father to son since 1856. The honeys from the Paumeraie apiaries are sold at the Nogent-le-Rotrou market on Saturday mornings and at several farmers' markets in Paris and the region. You can order from about fifteen varieties of honey including chestnut, bramble, acacia, fir, heather, lavender, garrigue, forest and other transhumance sites of the Sarthe beehives. Also on the stand gingerbread, pollen, sweets, soaps.

As soon as you enter this promising little shop, you are torn between the colourful and well-stocked shelves and the smile of the saleswoman. About fifty varieties of jams will make your head spin and countless calvados, as the name of the shop announces, will add to your dizziness. The jams are the work of Dame Rhubarbe, a good fairy who officiates a stone's throw from Honfleur, and who only buys her nectars from local producers. Stop on the flower of salt milk jam, much more subtle than salted butter caramel and definitely divine! Calvados are also more than fifty in number, divided between the Domfront tradition - a blend of pear and apple -, the Pays d'Auge PDOs with double distillation, and the classic and essential single-distillation calvados. From this visit, we keep a sweet taste: we dipped our finger in the jars or almost, and the welcome leaves a smile on our lips.

Jean-Marie Gouédard took over the meadery created by his father Patrick, an ex-beekeeper: they make chouchenn, the Breton name given to an alcoholic drink similar to mead, liquorous, obtained from the fermentation of honey in water. The factory is installed in a traditional building of 1919, former wine storehouse of a wine merchant. In the courtyard, there are still two vats of 70 hectoliters each. By appointment, you can of course enjoy a guided tour of the cellars, with a nice tasting of chouchenn.

At Miellerie de la Vallée de l'Elorn, the love of honey and bees is a family affair. Fabien Troadec perpetuates the know-how taught by his beekeeper grandfather, while modernizing it through a committed approach to promoting the work of bees, notably via social networks. He and his partner Carole work passionately to offer a small-scale, traditional production of local honey from hives located less than 20 km from the honey house, available directly on their website or in partner shops.

Amateur beekeeper for a few years and administrator of the Lons-le-Saunier cooperative, Frédéric Perchat has been flying under his own wings since 2006 in Villette-les-Dole. With his 300 hives, Frédéric produces only Jura honeys as a "transhumant beekeeper" as he defines himself. 8 different honeys from his hives that he places from the plains to the mountains; from the dandelion to the fir tree, that is to say between 250 and 800 meters in altitude. The professional will communicate his passion to you during your visit and a good tasting.

As a chef-explorer, Nicolas demonstrates his love of the Auvergne region by preparing jams, syrups, vinegars, coulis, juices and fruit jellies, all of which are made by hand. Nicolas cultivates his own orchards with the greatest respect for nature, without any treatment, and ventures into unusual products such as this surprising ConfiRure© of green Puy lentils, with an intense taste reminiscent of chestnut cream. To be discovered at the farm by appointment, or on the website!

The farm offers a wide selection of jams and fresh fruit.

Just jams, that was a daring move... Lise Bienaimé has done it! Formerly a marketing expert at L'Oréal, she chose to make a living from her passion, jam, and worked with producers to develop a wide range of jams according to the season. Many jams are original and surprising, such as mango-coconut-white chocolate, banana-passion-ginger, apricot-passion-groseille or rhubarb-geranium, while others are more classic.

The owners change, but the fundamentals of this beautiful address remain! Thus, the shop Les Délices de Camille, which has been delighting lovers of delicious sweet products, from jams to shortbread, for many years, has been taken over by Sandrine and Marc-Alexandre. Having planned to settle in the area, they do not intend to change what made the reputation of the shop: the recipes of Nadia's jams, the former owner, are still current, as well as the biscuits, always excellent.

Les Ateliers d'Étran is an establishment whose mission is professional and social integration. They welcome people with disabilities, who find professional activities that allow them to develop through work. Among the various jobs practised there, there is the making of the famous Dieppe apple caramel which you can buy in the shop or from the various distributors. This unique caramel, which can be spread and cooked, comes in several flavours. Don't hesitate, take them all!

The honey house is the perfect place to find genuine, authentic, local and organic honey, in monofloral varieties that are becoming increasingly rare. The annual selection includes chestnut, acacia, white heather, lavender and fir honeydew. Situated on a mountainside, this tour of the site will give you a glimpse of the extraction area and the environment dedicated to beekeeping production, run by this family for two generations. You'll also come across peacocks and other farm animals.

Passionate beekeeper, Georges Matsaeff produces a honey 100% wild flowers on the site of the peninsula of Plougastel. Produced by hand, with a reduced number of bees in order to follow the bees as closely as possible, he harvests four types of honey: spring honey, summer honey and, at the end of September, Armor and Argoat honey, late harvests. His "conquest in beekeeping" produces a real kaleidoscope of the Armorique tip, rich in floral aromas, subtlety and colour. You only have to taste them to know which one you prefer!

Since 2008, Catherine has been making jams where respect for design takes precedence over quick profits. With no preservatives or artificial additives, she dares to create rare combinations, her own creations - according to her inspiration - cooked in copper cauldrons. So, pear velouté with walnuts, Andalusian lemons, salted butter caramel, strawberries, blueberries, guerdille... will delight your taste buds. Charming, rich, made-to-measure!

French creator and manufacturer of homemade spreads, Le Comptoir de mon Enfance is one of the city's gourmet stars. Made from a family recipe, its "Déesse Lilloise" range of homemade gourmet spreads has won over the chefs of some of the world's finest palaces. Spreadable, melt-in-your-mouth and delicate, it awakens the taste buds with a sweetness and roundness characteristic of the finest chocolates (also available in Françoise's boutique, alongside selections of caramels, jams, honeys and punchy condiments to accompany all your dishes).

Lovers of honey and beehive products will love stopping off at this boutique specialising in the fruit of bees' labours. It's an opportunity to discover or rediscover all the virtues of this precious liquid. In the Famille Mary store, you'll find honeys from a variety of essences, gingerbread, propolis, royal jelly and 100% natural cosmetics. The store is run by friendly, knowledgeable staff, always ready to share their advice and knowledge.

Benoît and Clotilde Lécuyer chose the profession of beekeeper for their reconversion in their favorite Châtillonnais. The Ruchers de Darbois were born at the same time as the National Forest Park, from which they immediately acquired the Esprit Parc label. The honey house has the best equipment, the filtration is done cold, the approach is 100% organic and the range is rich of summer honeys, spring honeys, flavored variants and chutneys. The 350 hives each house 70,000 bees that gather honey from the flowers of the lime, oak and maple forests.

In 2016, Julie Trespeuch decided to retrain for a career in pastry-making and enrolled at the Ferrandi school. The adventure paid off handsomely, and today she offers a range of products focused exclusively on spreads and caramels, which she offers in some fifteen recipes, each as gourmet as the next. The neo-pâtissière is also attentive to ethical specifications, proposing creations with no added oils, preservatives or artificial flavours.

Taken over by Alexandre Péraux, this apiary founded in 1978 perpetuates a well-established honey tradition in the heart of the Pays d'Ourcq. The hives, all located less than ten kilometers from Ocquerre, produce sustainable honey: spring honey, acacia honey and summer honey. The 250 g, 500 g and one kilo jars can be purchased directly on site during the day, or at local supermarkets, notably in Lizy-sur-Ourcq. Honey can also be found at Blette comme chou, in Villeneuve-sous-Dammartin.

A cute cottage shelters tasty preparations. Josiane, Christian and Véronique, joined by Romain, have been making their own jams for the past 20 years, even though some of the village's grandmothers have generously passed on their secrets. A copper basin, a ladle and a hot sealing are the rule! On wooden displays, in baskets or boxes, your choice will be put to the test. The workshop makes all sorts of jams from the riches of the Jura. And original combinations with other regional specialities.

Dominique Heuzé set up his honey house in 2011, on the edge of the Fontainebleau forest, providing his bees with a natural and varied environment. The 49 hives produce a wide range of quality honey: spring, flower, acacia, lime and chestnut. The apiary also offers other products, including beeswax, raw propolis and flower pollen. You can also discover Olivier Roellinger's delicious homemade gingerbread with honey from the hive and spices.

Set high on the hillsides, the estate combines a historic building with a beautiful wooded workshop-boutique. It's here that the gourmet products of this beekeeping enterprise are imagined, concocted, jarred and labeled. In the boutique: honeys, honey sweets, honey candies and cosmetics from this family-run business, which places quality, taste and traceability at the heart of its requirements. A boutique in Bordeaux, another in Lille, it works! Their star products include honey and poppy candies and lemon honey sweets.

This family-run beekeeping operation has been in existence since 1882. Today, Mathieu Bertschy runs a thousand hives. A beekeeper specializing in wax processing, he shapes and exchanges embossed wax in standard or custom formats. Ideal for starting out in beekeeping, he supplies beekeeping materials and equipment for apiary work, bee feeding, honey extraction and packaging. Professional beekeepers can also buy from him.

Renowned throughout the region and beyond for the quality of its products, this workshop focuses primarily on the development of local fruit, and offers a fine range of products with no additives or preservatives. Jams, coulis and fruit jellies, many of them based on red fruits (strawberries, blackcurrants, raspberries, blueberries) and chestnuts, are available in a range of twenty-five to thirty products, including a surprising rosehip jam (or more colloquially, confiture de gratte-cul). All, of course, handcrafted to the highest quality.

Discover the fascinating world of beekeeping with Pierre Trithardt, an experienced beekeeper based in Vasperviller. On his small farm, Pierre Trithardt cares for his bees with love and dedication, producing honey of exceptional quality, with proven medicinal and nutritional virtues. He sells different types of honey directly from his farm or at markets. Let him know you're coming. Delivery possible within a 15 km radius (minimum 5 jars of 500 g per delivery).

Agnès concocts jams cooked the old-fashioned way in copper cauldrons, but that's not all! In addition to her products, you can sample her walnut cakes, fruit jellies made with farm fruit and other specialties such as her crumble, on reservation. In her charming boutique, you'll find pumpkin and ginger soup, chestnut soup and Saint-Firmin soup, not to mention a wide selection of jams in a variety of original flavors. Vegetable sales during the summer season.

At the Laleuf farm, we take care of nature, but especially the bees. Pascal and Sandra, beekeepers, harvest thanks to a cold extraction principle a precious honey 100% natural. In the store on site, you can discover seasonal honeys (spring, wild flowers, buckwheat...), as well as different products: chutneys, jams, "tisamiels", vinegars, gingerbread, and candles. Everything is produced with honey and by their care!

Thomas Mollet and Lénaïc Lecrénais continue to write the story of Les Ruchers du Born, a farm that has been producing honey since 1960! Accompanied by Odile and Clémence, they raise 900 to 1,000 colonies of bees, encouraging their natural development. To achieve this, they practice transhumant beekeeping, moving the hives several times a year to keep pace with the bees and the flowers. Les Ruchers du Born's Landes honeys are sold on site or online. Tasting, self-guided tour of the bee farm, treasure hunt for children, picnic area...

Near the village's main square, Boucan celebrates ceramics and beekeeping. In her workshop, Eléonore has created a warm and friendly atmosphere for her pieces. Cups, bowls, plates and vases fit perfectly into a decor where wood and stone blend harmoniously. These pieces stand out for their originality and will easily dress up any table. Don't miss the honey from Robert, her father, whose beehives are located in the commune. A beautiful store that combines craftsmanship and the environment.

The David family has been producing honey for several generations. The small Porte des Landes apiary is located around Poussignac and does not practice transhumance. It is at the edge of the forest and in the surrounding wasteland that the bees search for the nectar that will give the honey its aroma. This traditional, ancestral and natural beekeeping method produces a range of delicate, fruity honeys. Today, Marie-Claude David is the beekeeper.

This beekeeper, a specialist in mountain honeys, has chestnut, heather and causses honeys among his favourite varieties. During the visit of his installations, he explains their differences and presents less known products of the hive such as mead and honey vinegar. Gingerbread, royal jelly, sweets and soaps are also to be discovered... The quality of its products has long been recognised by all the experts and the company wins numerous prizes in national and regional competitions every year.

Caroline Davelu cares about beauty, goodness and respect. More than a profession and know-how, this producer is passionate about passing on the fundamental values of life through the priceless treasures of beehive products.
Organic honeys and beehive products, royal jelly, propolis, pollen (a real treat), oak-aged mead vinegar, beeswax candles, gingerbread... All products come from beehives and are certified organic (honey without pesticides or chemical residues).

Producers Étienne and Jean-Jacques Carter go from one hive to another. So, to talk to them and make an appointment at the store, you should contact them. Afterwards, customers and their children are free to indulge in all sorts of local honeys! It is also advisable to crack for the gingerbread with honey or the nougat, made in an artisanal way obviously. In case of absence of producers, there is an online store.

Beekeeper Philippe Labay and his bees produce a fine range of honeys. His beekeeping operation was set up in a special wildlife conservation area on the edge of the Landes forest. Most of the honey is produced on fallow land, woods and natural clearings, biotopes that offer generous botanical diversity and a wealth of pollen and nectar for the bees. You'll find pure honeys on site, with no added honeys from elsewhere...

7 km from Auzat, in the charming little village of Marc, at 1,070 m, the last of the valley at the foot of the Soulcem dam, the beekeeper Sylvie is the queen of bees, she watches over her 100 hives and harvests the precious golden honey. All the products of the hive are natural antibiotics, each with its own virtue. From the sweetest to the strongest flavour, there are many varieties of honey: acacia, rhododendron, lime, chestnut, heather and of course "all flowers in dry stones". Children will enjoy discovering the small eco-museum.

Cyril and Gilles honey producers joined together to give birth in 2006, to L'Or des abeilles. Since 2019, Théotime, Cyril's son has joined the Gaec, they now have 1000 hives. They produce a dozen honeys according to the transhumance: lavender, rosemary, thyme in Provence, lime, acacia, chestnut in the Drome and Ardeche. So many flavors, colors and textures for these honeys produced by craftsmen and in respect of the environment. On sale in the shops of Puyloubier and in the big stores of the region.

Peach, apricot, blackberry, strawberry, raspberry, apple, pear, orange, mango, guava... There is not a fruit that the workshop does not transform into jam (with at least 70% of fruits please). Made in the workshops of Lomme, they are sold here in Templeuves, but also in various shops in the region such as Les Compagnons des Saisons in Wambrechies. Duo, fondant, with flowers... you will be spoilt for choice. The workshop also offers cooking classes with a pastry chef.

Michel Blanguérin is a reference in the circle of honey producers. His wife assists him and has been able to diversify the offer to customers by adding by-products such as gingerbread, mead and beeswax figurines. For several years, Michel Blanguérin has reduced the number of his hives. As a result, the supply is less important and you should not hesitate to stock up at the beginning of the year's harvest sale.

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.

One of the region's leading honey producers. Jean-Pierre Troia, a beekeeper, sells his range of honeys direct, in a number of local producers' stores and at markets. He raises his bees and sets up his apiaries along and around the Avance river. He makes his honey just with the nectar of the flowers his workers gather, for which he is truly passionate. His collection includes acacia, borage, heather, chestnut, all-flower and forest honeys, as well as a creamy breakfast honey.

Miellerie A Tire d'Aile, located in the Ardèche region of France, stands out for the quality and freshness of its beekeeping products. Whether it's honey, royal jelly, pollen or propolis, each element is produced with the utmost care to offer a gustatory and sensory experience that lives up to your expectations. In addition to direct sales, the honey house offers fascinating tours and workshops, so that everyone can discover the secrets of artisanal beekeeping. It's a real voyage into the world of bees, in a spirit of sharing and transmission.

The Rucher du Mas Gaby produces a very wide range of honeys, all concocted on site from Jura flora. 100% local, artisanal products. What's more, they're harvested in the traditional way, and not heated to preserve their authenticity and multiple flavors. In short, these delicacies are hard to resist! We're particularly fond of wildflower honey, bramble honey and sunflower honey. But of course, the great classics (such as acacia honey) are also present!

Christian and Chantal Chalvidan are at the head of 350 beehives installed on the Lozère mountain, producing different types of honey: mountain, raspberry, chestnut, callune, sainfoin, all in organic agriculture. You can get your supplies from the farm or from the markets of Bagnols-les-Bains or the night market of Villefort. In addition to honeys, they offer gingerbread, but also soaps, mead and honey vinegar. A visit to the honey factory allows you to learn about the history of beekeeping, the stages of honey processing, with a tasting session to back it up!