A family business for four generations, the Confiserie Florian, formerly known as the Confiserie des Gorges du Loup, occupies two sites steeped in history and indulgence, two addresses which are the setting for the patient work of turning chocolate, fruit and flowers into something sublime. The first is historical and has been transforming, since 1949 in Tourrettes sur Loup, the fruit from the surrounding hills into jellies, crystallized and candied fruits and flowers. The second is located in Nice, and opened its doors within the renowned old chocolate factory Florian, two steps from the Old Port. It immediately became a hotspot for all the local gourmets, fans of a certain quality. The tools have changed little since the early days; the confectionary still prefers copper cauldrons and a connoisseur’s honest toil to rapid machines. Everything here is made by hand, from the preparation of the fruit to the packaging of the candy. The artisanal and thus time-consuming techniques demand a certain dexterity and plenty of patience. These procedures can stretch out over days or even weeks: a month and a half is necessary to properly candy the fruit, at the rate of a few minutes per day, so that they absorb the sugar correctly, and so become our little guilty pleasures. The Confiserie Florian firstly specialized in fruit-based sweets, inventing pastes, syrups, orangettes, candy and jellies of all sorts. Over time, it broadened its horizons and incorporated techniques in chocolate and caramel, thus embracing the whole range of possibilities for sweet pleasures. But Florian is also selective about its ingredients, using traditional produce, cultivated in the region - like the Clementine from Vence, the famous Menton lemon, or lemon verbena from the Grasse plain - which each embody unique flavors, having matured under the Riviera sun. These emblematic products carry within them the perfumes of Provence, and what’s more have seduced many local chefs, who henceforth employ the confectionary’s candied flowers in numerous sweet or savory recipes, now collected in the book “Des Fruits et des Fleurs”.
Because their little extra something, Florian’s quintessential charm, is to have managed to capture the essence of flowers. For many years the confectionary has transformed rose, violet, verbena, and more recently poppies, into delicate crystallized candies. Obvious when you know where the confectionary is located, in the middle of the French perfume capital’s fields of flowers. Tango or Centifolia roses, used in candy making, come from Plascassier, near Grasse, and the violets are picked the same day in the Confiserie Florian’s garden of a thousand flavors, in the town of Tourrettes sur Loup. Working these fragile buds involves great preparation as one must delicately separate the petals from the base of the flower, clean them, then roll them in gum arabic. They are then coated in sugar and oven dried for a week, so that the candy dries to the core. The result is perfect, and the crystallization of these fragile petals with their charming palette evokes a flower imprisoned in the morning frost. Florian captures these little moments of summer, rendering them immortal. And visiting this candy magician’s workshop now appears essential…
La Confiserie Florian