Quality and responsibility
Our commitments
Good jam needs very little: ripe fruit, sugar, copper and time. Keeping your word takes a little more. Here are our commitments, and what they mean, in practice, in the workshop.
Five commitments
What we promise
I.
Fruit chosen, not supplied
Our fruit comes from partner growers and arrives at peak ripeness. Rhubarb from Picardy, pears from the Loiret, apricots from the south of France. The rule fits in one sentence: local whenever possible, French by preference, European for good reason, worldwide when the recipe demands it.
Vanilla, for one, has never grown in Île-de-France.
II.
One recipe, one batch
Small batches, copper cauldrons, unrefined cane sugar, no preservatives. When a recipe needs pectin, it comes from citrus. The fruit content of each recipe is printed on its page, to the percent: no averages, a strawberry does not cook like a blackcurrant.
In our workshop, only the sugar is unrefined.
III.
Made in France, cooked in Paris
All our recipes are made in France, and most are cooked at the Viaduc des Arts workshop, behind a glass-walled jam kitchen you can watch from the shop. The City of Paris awarded us its Fabriqué à Paris label, 2023 edition.
You can watch us work. That is the point.
IV.
The jar, and its second life
Glass is endlessly recyclable. Lacquered white, it shields the jam from light and keeps it to the last spoonful. Empty, it can be reused: our "second life" labels turn it into a pot for pencils, spices or cuttings.
Provided you manage to empty it.
V.
Judged by others
Member of the Collège Culinaire de France since 2016. Winner of the 2023 Stars & Métiers Responsible Grand Prize for Île-de-France, which rewards craftspeople who build social and environmental concerns into their trade. Babybrand award 2023, Food#2023 Sustainable competition.
We would rather others said it.
A jar of jam will not save the planet. All the more reason not to harm it while making one.
Frequently asked questions
Where do your fruits come from?
From partner growers, picked at peak ripeness: rhubarb from Picardy, pears from the Loiret, apricots from the south of France. Our rule: local whenever possible, French by preference, European for good reason, worldwide when the recipe demands it.
Do your jams contain preservatives?
No. Our jams are cooked without preservatives, with unrefined cane sugar; when a recipe needs pectin, it is a natural citrus pectin. Fruit and sugar are enough to keep it.
Are your jars recyclable?
Yes. They are glass, endlessly recyclable, and lacquered white to shield the jam from light. Once empty, they can be reused: we offer "second life" labels to give them a new purpose.