Drôme-style strawberry jam tarts

“Our production site is in Romans sur Isère, the same town in which jam tarts were first created in the Middle Ages by Piedmont woodcutters, originally known as “Milanais”. Two holes are then cut into every other shortbread biscuit in order to create a “glasses” effect. Once they have cooled down, we fill the space between the two shortbread biscuits with a generous helping of sugar and Drôme strawberries. The shortbread biscuits are made with butter, sugar and fresh eggs”.
Douceurs de Jacquemart, jam tart specialists in Romans sur Isère.

Marseille crunchy biscuits

“These almond-flavoured biscuits have had various names over the years – Croquants, Croquets or Casse-dents de Mireille – and are derived from gingerbread and a delicacy that was particularly popular during the Ancien Régime in the 17th century”.
Lacydon biscuit makers, Aubagne

Bêtises de Cambrai

“A clumsy apprentice confectioner from Cambrai is credited with having accidentally invented these mint humbugs when he allowed some sugar burn at the bottom of a cooking pot! If all the world’s mistakes could taste so deliciously sugary and minty, clumsy people would be blessed!”
Despinoy, Cambrai-based confectioner.