CONFECTIONER

Children the world over are happy when they have candy in their mouths. With time comes the nostalgia of those sweet moments when memories resurface of the sweet sensations offered by Violets, “Frous-Frous” or even the “Négus” from Nevers.

For over a century Servant has worked in collaboration with a network of artisan confectioners in order to offer a large selection of products to its customers. We are constantly seeking out new recipes, new products and despite the disappearance of certain confectioners, we have endeavoured to work with small-scale artisans to propose a rare but exceptional selection. Servant offers unequalled choice, be it in terms of quality or of variety, on both a regional and national level. A quality confection-shop must provide the appropriate storage and packaging of its products. We protect our sweets from humidity and heat, undertaking sifting techniques each week to maintain our products’ freshness, and to keep them from sticking together and to conserve their texture and taste.

The legendary aniseed candy by Flaviny
Legend says that it was Julius Cesar in person that introduced aniseed in France while holding Alesia under siege. There was no mention of aniseed again until the Abbey Flaviny’s Benedictine monks offered three pounds of aniseed to Pope John VIII. This retirement gift given at the Supreme Pontiff’s departure in 872 is at the base of one of France’s oldest legends. Simple culinary pleasure or proof if veritable confectionary, no one will ever know. The legend let’s us imagine that the reclusive monks knew how to candy aniseed with honey. But it is not until the 17th century that the confection of aniseed really got started under the supervision of Ursuline nuns that had taken up residence in the Flaviny Abbey.

The « Bêtise de Cambray » (humbug or hard mint candy)
In about 1830 in the city of Cambray, the apprentice confectioner AFCHAIN made a few mistakes while preparing candy requested by his parents. These candies were put to market and contrary to expectations, they appealed to the clients. The name “bêtise,” which means foolish, was attributed to them because they were the end result of clumsiness which rendered the mint candy more refreshing, unique and unrivalled.

Calisson from Aix en Provence
The Calsison from Aix, with its polished sugar covering almond paste and crystalized fruit, became famous in 1454 during the wedding of King René and Jeanne of Laval. The princess who never laughed smiled when she tasted this delicious sweet made with almonds. Everyone then wanted to know exactly which sweet could change her mood. A courtesan answered, “Di Calin soun” (they are cuddles). Thus the sweet was given its name. At present, in the ancient almond-trading capital, there are eight Calisson-makers that continue to perpetuate the art of making this unique sweet.

Bergamot from Nancy
The “Bergamot” was invented by the confectioner Frédéric Godefroy-Lillich in 1850. It is claimed that he was advised by a perfume-maker in the creation of this sweet with its startling aroma. The Bergamot from Nancy became so successful that the city made it its specialty and the product gained the status of “label régional de qualité.” At this time, Bergamot is the only sweet to have been honoured with such a label.

The “Négus” from Nevers
The Grelier confectionery traditionally created a new candy each year for which it was given the name of an important event of the year in question. In honour of the official visit by the Abyssinian Emperor Négus, the Grelier Company created a soft chocolate-flavoured caramel that was covered in cooked sugar. This chocolate bonbon was thus named after the chocolate-coloured visitor.

Violets from Toulouse
It’s in Toulouse in 1907 that the violet, a delicate flower that symbolizes modesty, lived its hour of glory. A veritable brainteaser for confectioners and botanists alike, the candying of violets was perfected after twenty years of trial and error. At present, only two companies in the world work with these imperial flowers to transform them into candies. In the process, the flowers must be removed from the stems, dried, dehydrated and then flavoured before being packaged and ultimately savoured.