What you will see
During a demonstration of about 45 minutes, you watch the whole process: the sugar is cooked, poured from the pan, then worked and shaped by hand into the house sweet. The confectioners explain the traditional techniques as they go, and answer questions. Afterwards you can browse the shop and take some sweets home as a souvenir. It is a rare chance to see a traditional confectioner at work. The range made on the spot includes sugar crystals, nougat, fruit jellies, lollipops, barley sugar, caramels, marshmallows and liquorice, as well as caramelised hazelnuts and pecans. Look out for the wine sweets, shaped from wines of the region and made either crunchy or soft.
History
Marion and Benoît have worked as artisan confectioners since 2020. In their workshop they make a wide range of sweets by hand, from lollipops and barley sugar to marshmallows and caramels, and their demonstrations show how the house's signature sweet is made. Hand-made sugar confectionery of this kind has become rare, and the pair enjoy sharing their know-how with visitors, explaining each stage of the work and the precision it demands.