The secrets and traditional expertise of one of the most ancient confectioner's in the region will unfold in a unique location in Provence.
The Confiserie d'Entrecasteaux was created in 1889 and chose to set up the production unit inside an atypical indoor market hall, the 'Halles 1889'.
In complete transparency, the chefs can be seen working their magic through the glass panels, making their calissons and fresh pastries with top-quality ingredients.
Calissons are made under the watchful eyes of the visitors, using candied melon from Provence and almonds harvested from the Mediterranean coast. These ingredients are finely ground and then put onto unleavened bread, before being delicately covered in royal icing.
Just a few metres away from the workshop is the tearoom, where you can come and taste these delicious delights, from Tuesday to Sunday. In the shop, there is a selection of pastries and cakes, typical confectionery of Provence, sugar-coated almonds, the finest chocolates, nougat, homemade biscuits and other specialities.
The Maison d’Entrecasteaux won an award for the 'Best Calissons of Aix' at the La Provence contest, winning first prize twice, awarded by the region's Michelin-starred chefs.
