ANCHORS IN TRADITION,
HERE ARE OUR HISTORY


Since antiquity, Romans had candied fruit in honey to preserve them. Discovered during the Crusades, sugar arrived in the West, changing the technique.


Provence, bathed by the sun, has always been a fertile ground for growing fruit and especially cherries. She has shaped landscapes, giving them unique characteristics that are read through the seasons.


In the heart of the orchards of the Regional Natural Park of Luberon, the town of Apt quickly made a reputation for its candied fruit, thanks to its many confectioners.


In 1365, the villagers offered candied fruit to Pope Urban V, then on a pilgrimage to their city. The Aptesian tradition of candied fruit remains today the "flagship" of a world-famous art.

In the 17th century, Madame de Sevigne compared the city of Apt to a "cauldron of jams"


In 1962, several Apt family confectioners decide to join a cooperative: it is the birth of APTUNION, which has since become the largest employer in the region. The company combines tradition and modernity to adapt its production workshops to the requirements of the 21st century and to remain one of the greatest specialists in candied fruit.

In 1988 La Maison du Fruit Confit was born, which still offers all the candies of Provence for direct sale.

CHERRY CONFINED,
LOCAL TRADITION


Of all the fruits of Provence, it is the cherry that historically represents the identity of the territory.

La Maison du Fruit Confit offers a candied cherry from a strong partnership with local producers in the greatest respect for the environment by practicing sustainable agriculture.

With its firm white flesh, the variety of Bigarreau Napoléon is perfectly adapted to confectionery.

Simply confit and sometimes icy, it is the heart of La Maison du Fruit Confit.