Confiture Parisienne, it is the story of two audacious and passionate young moms who spent after-school snacks together and had the idea to revisit a classic: the jam. They had the idea of apremium product concept, which gives the image we have of jam a new lease of life.
“I thought that we had to consider jam as a gastronomic product and that we would give it a major role in food pleasure,” says Nadège Gaultier, one of the two co-founders.
Their jam-maker degree obtained, they started to createsubtle recipes by mixing unexpected ingredientsinspired by the seasons. Their jam, designed like an haute couture line, wants to be the incarnation of the French chic.
“We wanted a product both beautiful on the outside and so good in the inside,” says Laura Goninet, the other co-founder.
High-quality ingredients, meticulous preparation, and astonishing mixtures:
Laura and Nadège are always looking for small French producers that can offer the finest, most environmentally friendly seasonal fruits, to produce a jam with the tastiest varieties of the best fruits. The strawberry is a Mara des Bois, the apricot is a Bergeron, the raspberry is a Willamette, the pear is a Williams... Confiture Parisienne stands for anartisanal and seasonal production, that’s why a slight difference in taste between two pots of the same recipe can happen.
Carefully selected, rare, local and seasonal, the fruits are slowly cooked with unrefined cane sugar and zero chemicals. More brilliant in color but harmful to health, white sugar is banned from their jams. The Confiture Parisienne jams have a darker color than industrial ones. It respects the brand’s line of conduct:good for the palate, good for the health.
The recipes have been created by the chef Vanessa Krycève, who worked with Pierre Hermé and Guy Savoy. Imagination overrides: the mix of passion fruit and carrot, of apricot and anise, of chestnut and pear...The cooking in small quantities is monitored to the exact degreein copper cauldrons so that the heat is homogeneous and that the aromas of their fruits are preserved thanks to a short cooking.
Each jam is made in two stages: a first cooking the day before so that the fruit "opens" to the sugar, a rest period of a whole night so that the fruit can render all its aromas and that the sugar penetrates to its heart. And a second cooking the next dayto get the perfect taste and consistency.
The jam is delicately poured by hand in elegant white enameled pots to avoid letting the light pass through, thereby optimizing its preservation. (And they are fully recyclable!)
The Confiture Parisienne jams and jellies are cooked in small quantities, according to the rule of two cooking, to offer you an incomparable taste experience. Be captivated by the chic design of this white lacquered packaging, which protects jams from light for better preservation. Each recipe surprises and gives the most delicate taste buds a great pleasureand has a very Frenchie "je-ne-sais-quoi" that will not leave anyone indifferent!
Your fresh baguettes, yogurts, croissants, pancakes, and even your cheeses will develop new and unsuspected flavors by their side... if you have not finished the pot with your fingertips before!