Lollipops paris

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Lollipops paris

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French people love sweets and candies. Along with cakes and pastries , a highly decorated box of candy and chocolates is the perfect gift to give extended family and friends. From dinner parties to birthdays, weddings, and christenings, there is never a bad time time to give a box of French chocolates. Known as bonbons or confiseries , French candies are renowned for their artisanal qualities. There are of course the industrial versions, but many candies in France are still made by artisanal candy makers, known as chocolatiers and confiseurs. With the simple pleasure of enjoying a bonbon, from salted caramels to the delightful delicacy of the French pralines, there is something for everyone. The traditional sweet from Aix-en-Provence is not a dessert , but more of a confiserie candy made from melon and almond paste and is very sweet. They are catching on in popularity like the macaron however, so perhaps soon to come to a grocery store near you?

Lollipops paris

But what of its equally delightful cousin, la confiserie? Sweets, candy, bonbons, confectionery: however you refer to them, France is home to over two hundred varieties of traditional candies, and it was the first country in Europe to commercialize sugar cane. The sweet, hand-made delicacies enjoyed across France today have a long history. While patisserie and cake-making are often traced back to the 13 th century and a man named Regnaut-Barbon, who in founded a guild of pastry chefs, la confiserie has an even older pedigree, beginning in the Middle Ages. It was around this time that sugar arrived in France, albeit in small quantities. Later in the 13 th century, the introduction of sugar cane by the crusaders gave rise to more confectionery-like creations, with the first luxury confiserie appearing in the form of candied fruit and marmalades. For the most part, though, sugar remained strictly medicinal — much like other spices — and tended to be sold by apothecaries for large sums of money. Compared to the regal and sophisticated dining experience enjoyed by Florentine aristocracy in the mid 16 th century, French cuisine and dining habits were relatively unrefined.

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