at the heart of candied fruit craftsmanship, threatened with extinction

Fruit jellies were born in Clermont-Ferrand (Puy-de-Dôme). These are flagship delicacies in Auvergne, but today, the know-how is threatened with extinction. Created 140 years ago, the Cruzilles company is the last to manufacture its sweets. “This is a historic process at Cruzilles which dates back to the 1950s and 60s. The principle of candying is to replace the water contained in the fruit with sugar. Once this sugar level is reached, the fruit is considered to be candied and can be kept almost indefinitely“, reveals Stéphane Guilbert, general manager of the company.

A gelling agent is then added and then the fruit paste is cut into small squares, covered with sugar. But the know-how is difficult to transmit. An association president has set herself the goal of bringing candied fruit back to life. In her shop, Hélène Martin tries to perpetuate the memory of this craft through objects, stories and tastings.