Artisan honey sweets from Provence

Honey, a timeless Provençal sweetness

Valensole is a sun-drenched plateau where almond trees, lavender fields and wild flowers follow one another through the seasons. It is here, in the heart of Provence-Alpes-Côte d'Azur, that these honey sweets are crafted by hand.

Made with 15% honey, with no artificial colouring, they owe their rounded, natural flavour to this simple and generous ingredient that Provençaux have used for centuries — in cooking, in confectionery, and in traditional remedies. A pure, unpretentious sweetness, true to the spirit of the land.

Sugar, glucose syrup, 15% honey

No artificial colouring · Handcrafted in Valensole, Provence

Nutritional Analysis per 100 g:

• Energy: 1682 kJ / 402 kcal
• Fats: 0.05 g
• Carbohydrates: 98.9 g
• Proteins: 0.06 g
• Sodium: 0.015 g

From herbal tea to dessert, honey sweets reimagined

Old-fashioned honey infusion
Dissolve one sweet in a cup of hot water or herbal tea. The honey's warmth spreads gently — a traditional Provençal remedy for cool evenings or sore throats.

Honey-roasted apple
Core an apple, tuck a honey sweet inside with a knob of butter and a pinch of cinnamon. Bake for 25 minutes at 180°C. The sweet melts into the fruit, releasing a soft caramel warmth.

Provençal honey yoghurt
Dissolve one sweet in a spoonful of warm water to make a honey syrup. Drizzle over sheep's milk yoghurt and top with a handful of crushed Provence almonds. Simple, elegant, rooted in the terroir.

Fruit tart glaze
Dissolve two sweets in a tablespoon of warm water and brush over apricot or peach tarts straight from the oven. An effortless, fragrant glaze with a beautiful shine.

Honey sweet shards on lavender panna cotta
Roughly crush a few sweets and scatter over a lavender panna cotta just before serving. The sweet crunch contrasts with the creamy softness — a dessert that breathes Provence.