Calissons are a famous French sweet and have been tickling Provençal taste buds since the 15th century. According to local legend, King Roy René’s confectioner made this almond-based treat for the king’s wedding in 1454. It’s been a French favourite ever since! The recipe is based on three key ingredients: Mediterranean Almonds, candied fruit and sugarcane syrup. This delectable little treat is made in three layers – in the middle is a dough of blended crushed almonds, candied fruits and sugar; on the top, royal icing made of egg white and icing sugar; on the bottom, a paper-thin wafer.
about the producer
In 1920 Ernest Guillet opened a small confectioner’s workshop in the heart of Aix-en-Provence that smelled of grilled almonds, candied melon, honey and pistachio. These ingredients, all local to Provence, are transformed into sweets that are the delights of the region. It’s so good that very quickly Ernest’s nougats and calissons are the most coveted delights in Provence.
A century later, from son to daughter and son-in-law, three generations of nougat makers, calissoniers, chocolatiers, confectioners continue to uphold the traditions of quality and deliciousness that Ernest Guillet started.