1844: Navettes à la Fleur d'oranger 120g
Or 'the biscuits shaped as boats with the fragrance of flower of orange tree". The delicacy as elegant as its name, in French of course.
The 'boats' are an emblematic shape of biscuits in Provence, symbolising the importance of Mary Magdalen and her arrival by boat to the shores of nowadays Les-Saintes-Maries-de-la-Mer.
Les navettes are produced in all possible flavours, savoury or sweet. Of which I discovered "La fleur d'oranger" to be the most unique for us, living in the north.
Ingredients: flour, sugar, non-hydrogenated fat, eggs, water, orange blossom paste and orange blossom water (0.35%). Presence of gluten and nuts.
Or 'the biscuits shaped as boats with the fragrance of flower of orange tree". The delicacy as elegant as its name, in French of course.
The 'boats' are an emblematic shape of biscuits in Provence, symbolising the importance of Mary Magdalen and her arrival by boat to the shores of nowadays Les-Saintes-Maries-de-la-Mer.
Les navettes are produced in all possible flavours, savoury or sweet. Of which I discovered "La fleur d'oranger" to be the most unique for us, living in the north.
Ingredients: flour, sugar, non-hydrogenated fat, eggs, water, orange blossom paste and orange blossom water (0.35%). Presence of gluten and nuts.
Or 'the biscuits shaped as boats with the fragrance of flower of orange tree". The delicacy as elegant as its name, in French of course.
The 'boats' are an emblematic shape of biscuits in Provence, symbolising the importance of Mary Magdalen and her arrival by boat to the shores of nowadays Les-Saintes-Maries-de-la-Mer.
Les navettes are produced in all possible flavours, savoury or sweet. Of which I discovered "La fleur d'oranger" to be the most unique for us, living in the north.
Ingredients: flour, sugar, non-hydrogenated fat, eggs, water, orange blossom paste and orange blossom water (0.35%). Presence of gluten and nuts.
About the Artisans:
For over 150 years in Vaucluse, nestled at the foot of Mont Ventoux, craftsmen at "Confiserie 1844" have been delighting customers with their exquisite sweet treats. Rooted in the heritage of Comtat Venaissin (a historic region of Provence once belonging to the Popes), their renowned Verlingot of Carpentras—a special triangular candy created for the Avignon popes in the late 14th century—continues to earn praise today.
In the 21st century, the dedicated team of eight professionals at "Confiserie 1844" continues crafting iconic confections still using authentic artisanal techniques and sourcing their natural ingredients locally. The confectionery proudly avoids preservatives, coatings, artificial coloring, or carnauba wax, and enhance their creations with vegetable dyes like radish, carrot, beetroot and spirulina.
Another standout specialty of "Confiserie 1844" is their pâte aux fruits, or fruit jellies—flavourful cubes of solidified fruit. What sets this product apart? Over the years, pâtes aux fruits have garnered a negative reputation due to mass producers using apple puree or synthetic substances, coated in artificial odourants and colours to mimic genuine fruit. This has led many in France to find this dessert un peu dégoûtant. "Confiserie 1844" is dedicated to restoring the original reputation of pâte aux fruits by using pure fruit paste directly from the fruit it represents such as Strawberry of Provence, Cavaillon melon, Corsican clementine, and others.
Since late 2018, the factory has embraced an eco-responsible approach, striving to completely eliminate plastic packaging and transitioning to 100% compostable wrapping films.
