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The history of Calisson begins in the middle of the fifteenth century in the King René’s court, also known as the Count of Provence. During the King’s wedding with Jeanne de Laval, the confectioners created a new confection made out of Provencal almonds shaped as a smile. Jeanne de Laval, was amazed by its incredible shape and taste that instantly named it “Calins”, which in Provençal Patois means “hugs”.

As today, the official traditional Calissons d’Aix, has conserved its original recipe’s heritage: a smart blend of finely ground Mediterranean sweet almonds, Provencal melon and orange peel, on a wafer bed covered with royal icing. Until today, it is the unrevealed recipe of Calissons du Roy René.

The Excellence of French Know-How has received an award: the “Entreprise du Patrimoine Vivant” label (Living Heritage Company, or EPV), which is a mark of recognition from France, that has set to award French firms for the excellence of their traditional and industrial skills. La Confiserie du Roy René has been rewarded with this label in 2012.