Artisan lavender and Valensole honey sweets

Two treasures from our farm, united in a single sweet

Every summer, when the fine lavender fields of the Valensole plateau open under the Provençal sun, Benoît's bees take centre stage. Moving from flower to flower across our family land, they produce a Valensole lavender honey of rare floral sweetness and delicacy — a handcrafted honey, harvested with care, that carries within it all the generosity of the plateau.

This is no ordinary honey: it holds both the IGP Provence and Label Rouge certifications, two official recognitions that guarantee its Provençal origin, the quality of its production and the excellence of its aromas. Labels earned through seasons of exacting, dedicated work.

It is this same honey, combined with our own fine lavender essential oil from Valensole, that gives these handcrafted sweets their flavour. Two ingredients born from the same land, shaped by the same family, brought together in a confection as simple as it is sincere.

No artificial colouring, no artificial flavouring. Only the finest that Provence has to offer.

Available at www.terraroma.fr with international delivery.

Sugar, glucose syrup, 15% lavender honey from Valensole, and 0.1% lavender essential oil from Valensole.

No artificial colouring · No artificial flavouring · Handcrafted in Provence

Nutritional Analysis per 100 g:

• Energy: 1682 kJ / 402 kcal
• Fat: 0.05 g
• Carbohydrates: 98.9 g
• Protein: 0.06 g
• Sodium: 0.015 g

Lavender and honey — a quintessentially Provençal pairing

Homemade floral infusion
Dissolve one sweet in a cup of chamomile or verbena tea. The lavender and honey drift through gently — a soothing pause that evokes the plateau in full summer bloom.

Fresh goat's cheese with lavender-honey sweet
Finely crush one sweet and crumble it over fresh goat's cheese, finish with a drizzle of olive oil. Serve with a slice of thyme-toasted bread. A simple, refined Provençal combination.

Homemade lavender-honey syrup
Dissolve three or four sweets in a little warm water to make a natural syrup. Pour over panna cotta, stir into fresh lemonade, or use to perfume whipped cream.

Lavender honey ice cream
Melt a few sweets into warm cream, leave to cool, then fold into a homemade vanilla ice cream before churning. A delicate floral note that brings the Provençal summer to the table.

Lavender shortbread biscuits
Roughly crush a few sweets and fold into a butter shortbread dough. During baking, they melt slightly and caramelise — fragrant biscuits, perfect alongside a coffee or herbal tea.