Our Praline Workshop in Aix-en-Provence

It is at 16 Ter rue d’Italie in Aix-en-Provence that you can discover the manufacturing process of our pralines, the workshop being visible from the street!

Andréa, our confectioner, scrupulously follows the historic recipe, unchanged since 1830, so that they reveal all their caramelized and subtly vanilla flavors.

After being weighed, the almonds are roasted in the oven. Once in the praline maker, they are soaked in a sugar syrup – made from white sugar of French origin – and rotated for five minutes. After turning off the heat, the caramelization process will begin.

At this stage, the almonds show a nice brown color. Then comes the hot exfoliation stage. Finally, the pralines are put in the oven one last time before being packaged in a protective atmosphere and then placed in their metal case.

Anxious to highlight the richness of the Provençal territory, we use exclusively Provençal almonds for this recipe.

Finally, we wanted to reissue the historic praline case, a beautiful object to place on your table and then reuse.