Collection: Confiture Parisienne, the art of jam making

In the 19th century, jam makers had shops in the fashionable neighborhoods and sourced their fruit from orchards in the Île-de-France region. Cane sugar arriving from the colonies, and later beet sugar, had made a product previously reserved for royal tables accessible to everyone. This tradition died out with the century. Not a single jam factory remained in Paris.

In 2015, Nadège Gaultier and Laura Goninet decided to bring it back to life. Not out of nostalgia—but for the love of good food. They wanted to create exceptional jams using equally exceptional ingredients. Their first recipes were developed in their respective kitchens. Then they set up shop in the heart of the 12th arrondissement, in a workshop where each jam is made in small batches in copper cauldrons, right before your eyes.

Today, Confiture Parisienne is the only artisanal jam factory in Paris. The only one—but certainly not the last.