Our production workshops
The legacy of ancestral know-how stimulates creativity and excellence in the production of our French chocolates, fruit jellies and confectioneries.
THE FRUIT JELLY WORKSHOP
All François Doucet fruit jellies are meticulously crafted by people who are dedicated to their work.
Let’s take a closer look together at the fruit jelly workshop to find out about the various production stages, through an olfactory trail combining authenticity and modernity.
The production manager plans the making and packaging of the fruit jellies in close collaboration with a team that is attentive to each detail.
They work closely together, adjusting production in response to needs generated by orders, on the one hand, and available stock on the other.
The various steps in the production process are carefully followed in accordance with best practice in the confectionery industry. The expertise of these people shows through in their well-practised motions and their attention to detail.
THE COATED CHOCOLATES WORKSHOP
So as not to impair their palettes of delicate aromas, cocoa beans are handled with particular care throughout the journey that takes them from their country of origin (usually in West Africa) to François Doucet Confiseur’s chocolate production workshop.
Here we reveal the main steps in the production of two star products: our Chocolate Pralinos with Almonds from Provence and our Gascony Hazelnuts. Alexandre (a company employee for 17 years), who is the chocolate workshop manager and the son of the company’s first female employee and one of its longest-serving employees, ably directs the production of chocolates with subtle flavour combinations.