Meet the Confectionery 1844

Halfway between the historic center and Lake Monteux, Confiserie 1844 opened its doors to us in order to discover their universe and all the know-how around traditional confectionery. By continuing a tradition that is well established in Comtat Venaissin, the entire team is also committed to the future since packaging and papillotage films are for the most part compostable and recyclable. To make old-fashioned candies, Carpentras candies and lollipops, La Confiserie uses vegetable dyes (spirulina and carrots for example) and natural flavors. For fruit pastes, fruits from local agriculture are preferred (apricots and strawberries from Provence, chestnuts from Ardèche and clementines from Corsica).

So we met Michael, Caroline and their entire team to find out more about the different stages of preparation before being able to taste all this good stuff.

The first step is sugar processing! Mixed with glucose and water and then heated to over 100°C, this fusion will create a paste that is used for most confectionery. Vegetable dyes and natural flavors are then integrated into it by mixing all the contents well.

This paste is placed on a cooling table, it is handled for several minutes until it reaches the desired temperature without the table causing it to harden. The dough is then inserted into a candy train dating from the 1930s equipped with a press.

The making of Carpentras berlingots follows the same process as other confectionery with an additional step that makes it all its particularity!

After placing the dough on the cooling table, part of it is beaten to obtain beaten sugar and make the dam (40 white stripes that are the particularity of Carpentras berlingot). Then comes the cylindrical shaping of the dough to take it into the candy train and therefore create one of the symbols of Comtat Venaissin!

Last step before you can enjoy these sweets, papillotage or packaging depending on the confectionery!

There are still many other manufacturing secrets that we did not have the opportunity to see that day but if you want to know more about the different methods of artisanal manufacturing and discover this unique know-how, Michael and his team will be delighted to prepare a guided tour of the workshops in Monteux for you, we can only advise you!

If you want to please a loved one, yourself or even for your business, the Confiserie 1844 store is open from Monday to Friday from 8:30 a.m. to 5 p.m., to discover very good products such as strawberry syrup, honey candies, honey candies, delicious fruit pastes and many others.