Raw materials



Le Roy René confectionery works only with Mediterranean almonds and especially from Provence, which are tastier. If the local production is not sufficient today to satisfy all the needs, Olivier Baussan has the project to develop more the Provencal almond market as his one main priority. Since the 19th century, Provence is recognized for his quality and unique almonds.

THE PROVENCAL ALMOND, the new focus for “le Roy René” confectionery

Under the pressure of Olivier Baussan and Laure Pierrisnar, the new general sales director of the confectionery, a new campaign has been launched to encourage almond plantation. The desire is simple: revitalize the traditional culture of Provencal almonds productions to incite the farmers to seed new hectares of almond trees, by offering them in return buying contracts of their productions.


Le Roy René confectionery uses only candied melon which can only be a melon from Cavaillon, grown under the Provencal sun, and candied in Apt, capital city of candied fruit and also known for his gastronomy in Provence.