Confiseries du Verdier

Formerly a graphic designer, three years ago I took a vocational training course in Bayonne to become a chocolate confectioner. I then joined the family farm to develop the various fruits. The range of jams and confectionery (caramels, fruit jellies, syrups, nectars) is quite varied, with both traditional and unusual recipes featuring blends of fruit, spices and aromatic herbs. My father, who is very involved in my project, is developing a "citrus grove" so that I can offer rare citrus jams such as citron or Buddha's hand. I make everything in my laboratory in the traditional way, in small quantities so as to control quality. The vast majority of the fruit is produced in the Lot-et-Garonne region, although for some recipes I use exotic ingredients such as vanilla.