Since 1885
Almonds, Honey and humans. A traditionnal process through five generations.
Once upon a time, in the year 1860, there lived in the town of Ollioules a pharmacist whose biggest weakness was a tremendous sweet tooth. His fondness for sweets was such that in the evenings he could often be found in his laboratory, poised over a special mortar that he had chosen to mix together honey, sugar, and shelled almonds. He would then add to his blend his secret ingredient, which would later become known as the Jonquier secret.
At first, the delicious almonds, sugar and honey dessert was shared amongst friends. But as the fears passed, and as our pharmacist’s blend become more and more delicious, Louis Jonquier finally created his own shop that, since 1885, has being supplying numerous families in Provence with his delicious nougat. It has become an integral part of the 13 traditional dishes served the night of Christmas even.
This traditional manufacturing process has now been handed down through five generations. The nougat is only made three months per year, between October and December, with the finest quality ingredients.
The Jonquier secret is based just as much on the selection of the year’s best honeys and almonds as it is on the rigorous production process, still performed by artisans using the same red copper heating kettles of the nougat’s original makers.
