The best confectioners Aubenas

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!

In chestnut country, Marrons Imbert are king! Everyone here knows them, and everyone loves them. The adventure began in the 1920s with Gustave Imbert. Manufacturing processes have been modernized, but the method remains traditional. The company's main distinctive feature is the systematic peeling and sorting of chestnuts before cooking, to remove skins, tannins and damaged fruit for a quality product. Imbert also uses chestnuts to make purees and creams: 800 tonnes of chestnuts a year are kneaded in the Aubenas factory.