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In the city of gastronomy, two young Parisian women –one from the restaurant business, the other from advertising for organic brands- have decided to undertake their own French revolution, in the art of making jam. Dismissing the blockbusters of the category –strawberry, apricot- they created subtle flavors, mixing unexpected ingredients, creating collections inspired by the seasons. This couture way of seeing morning toasts is so typically French that it could only be named Confiture Parisienne.