Collection Pâques

Easter Collection

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Forget eggs, offer potted worship.

This Easter, stop with the chocolate bunnies. Seriously.

We have better.
 A jar. Not just any jar, "Antoinette's Spread"
A spread that doesn't just taste good. It's brutal. It's visceral. It's the perfect blend of roasted buckwheat crunch and the addictive sweetness of hazelnut . A balance so precise it feels like a scam.

Because this year, we're not talking about egg hunts anymore.
 We are talking about a quest.

A quest that takes us from Paris to Brittany , to Jean-Baptiste and Vincent of Chez Antoinette Poisson , where buckwheat reigns supreme, a tribute to the golden pancakes that we would like to last forever.
 A taste that smells of earth, authenticity, and crackling flames.

More than a pot, a masterpiece. Every detail has been carefully thought out and crafted to make this pot an object as rare as it is essential. Presented in a box that won't end up at the bottom of a cupboard. Because some objects just can't be thrown away.

How to eat it?

By the spoonful. Directly.
 Or as an indecent layer on a warm crepe or brioche.
 Or in a cake, if you still like to play the classics.

Like everything worth wanting, it is limited edition.
 Available at Confiture Parisienne and Chez Antoinette Poisson .

Don't delay. Because like all good things, it won't last.

Everything is better with spread!

Let's start by tracing the journey of this chocolatey delight! The chocolate spread is, in fact, first and foremost a product originating in Italy: the famous Gianduja. Gianduja is a paste made of chocolate, of course, but also finely ground hazelnuts. It is said that this chocolate paste was invented when Napoleon, by deciding on the continental blockade, cut Italy off from England, making the supply of cocoa much more expensive and tedious. Initially, however, Gianduja came in the form of a brick that was sliced ​​and eaten on bread. But then how did we go from a brick of chocolate to the smooth paste we know today? In the summer of 1949, all of Italy was hit by an intense heatwave that melted the Gianduja. To avoid losses, it was decided to pour the preparation into jars! The spread was born and it would even become emblematic of the 1960s.

Even today, the spread brings back delicate memories for adults and delights the taste buds of little ones. It's a must-have for breakfast, but also for afternoon tea and of course Candlemas!

Choose the next spread that will satisfy your sweet tooth!

Over time, the spread has evolved and even tended to lose its original flavors. Confiture Parisienne has therefore chosen to help you discover and rediscover the full gourmet potential of the spread through our Les Tartines range, which brings together real delights!

Our collection of spreads accompanies you from breakfast with pots that offer the best of cocoa and dried fruits: almond, hazelnut or even pistachio!

We have also imagined addictive flavor combinations like the Chocolate Peanut spread made with chef François Daubinet and which we invite you to enjoy on slices of country bread, on a crepe or even in a cake.

In our workshop, we've also come up with a perfect combination: chocolate and fruit. The Chocolate Raspberry Tartine is made with only the best ingredients, featuring 100% pure Manjari dark chocolate, Willamette raspberries, unrefined cane sugar, and a hint of lemon!

Of course, we know that you won't be able to resist the best-selling Tartines with hazelnut spread from Piedmont and Alba, sugar and pure cocoa, nothing less, only good ingredients!

Made in Paris

Each pot is handcrafted
in our laboratory in Paris

+ fruits

Less sugar, more fruit,
up to 65% fruit in our pots!

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