Only ten varieties of forest chestnuts are suitable to be candied in syrup and transformed into prime marron glacé. Somewhere along the unhurried 240 hours production process a hint of vanilla is introduced. This flavour lingers in the mouth as a gentle reminder of the glorious feast you’ve eaten.
Originating in the 16th century when sugar was used as a natural preservative the production process remains similar although we vacuum seal them to retain their freshness.
We consider them to be the ultimate nutty yet sweet treat… a delicious and traditional confection.
Hand packed in our tailor made boxes and gift trays in the UK.