Pâtes de Fruit from the Paris-Caramels Company
Like candied fruit and jam, Pâtes de Fruit were first created to preserve the bounty of a product that was only available for a short time. The hand-selected fruit is pureed and cooked briefly, with sugar and just a bit of natural pectin, to lock in the freshness and create a gorgeous jelly. Once the jelly is set, it is cut into perfect squares and coated in coarse sugar.
The Paris-Caramels Company, based in Beauvais just outside Paris, brings an obsession for quality and integrity to its Pâtes de Fruit manufacturing. Purchasing fruit directly from small regional growers throughout France, their Pâtes de Fruit is 100% natural, with no colorants, preservatives or artificial flavorings.
Other producers mix fruit varieties, adding apple or other less expensive fruit ingredients to each flavor base. Paris-Caramels uses only 100% of each fruit, unadulterated by less expensive fillers. Consider these numbers: a single black currant Pâtes de Fruit contains 58 black currants from Burgundy! When you sink your teeth into a square of apricot, you're eating one whole fresh apricot from the Drôme. And if it's raspberry, you're enjoying eight fresh berries from Picardy.
We also love the simple packaging: individually cut pieces are hand packed in clear acetate boxes, creating a rainbow of flavor-coordinated rows that speak for themselves in declaring full fruit integrity. These exquisite confections make the perfect alternative to chocolate and peppermint bark for holiday gifting. They reflect a refined taste of both the giver and the lucky recipient. They are sure to impress the fussiest of friends and relatives.
Pain d'Èpices by Maison Fossier
The tradition of Pain d'Èpices (French spice cake) stretches back to the 16th century in Reims, the capitol city of the Champagne region and coronation seat of French kings. Sometimes loosely translated as "gingerbread," it is actually a heady blend of spices and honey, which give Pain d'Èpices its complex aroma and flavor.
Today, that centuries-old tradition continues with Maison Fossier as the premier producer of Pain d'Èpices in Reims. Although the recipe has evolved over the centuries, in 2008 the head chefs of Maison Fossier decided to revive the original recipe, creating a product of unparalleled quality that match the traditional characteristics of Pain d'Èpices as described in 16th century literature.
The result is Maison Fossier Pain d'Èpices à l'Ancienne. True to its traditional roots, this Pain d'Èpices uses rye flour, honey, egg yolks and a blend of spices with particular emphasis on anise. Upon first bite, one encounters the citrus-like brightness of the rye flour base. Unlike butter and sugar rich breads or pastries, its texture is dense and toothy, bursting with honey sweetness, which lingers pleasantly. The spices bloom on the palate without overpowering the honey-rich complexity. This is a cake which one enjoys more with each bite.
We love to toast a thick slice and slather it with salted butter from Normandy. Served with Mariage Frères Esprit de Noël Christmas Blend Tea, we can't think of a better holiday afternoon pick-me-up!
Latest Articles
