"The scent of marzipan wafts through the air as confectioners from a century-old company in southern France prepare calissons, one of Provence's famed sweets made of candied melon and crushed almonds. French producers have over the past decade sought to revive almond production, and the traditional gourmet treat first introduced in Provence under King Rene in the 15th century is now increasingly made with locally grown almonds."
"Le Roy Rene, which is based in the city of Aix-en-Provence, uses around 50 tonnes of locally grown almonds a year to make treats such as calissons and nougat. When the company was bought in 2014 by Olivier Baussan, founder of the L'Occitane en Provence chain of cosmetics and beauty products, it imported American and Spanish almonds, said Bertucat. But the idea to grow its own almonds and revive a tradition going back to the 15th century quickly took hold."
The scent of marzipan fills the air as confectioners prepare calissons, sweets made from candied melon and crushed almonds. Producers in Provence have spent the past decade reviving almond cultivation and increasingly use locally grown nuts for traditional treats introduced under King Rene in the 15th century. Almond orchards once inspired artists like Vincent Van Gogh but declined after a devastating 1956 frost. The United States now grows the majority of almonds, yet Provence producers aim to position local almonds as a premium product and promote environmental awareness. Farmers emphasize gentle tree care, targeted irrigation and creating living soil.
Read at The Local France
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