Confiserie d’Entrecasteaux Eguilles
Their reputation: This institution, dating from 1889, is one of the oldest calisson producers. A wise blend of tradition has been passed down for 4 generations.
Their expertise: True Aix calissons with melon, hulled Mediterranean almonds and candied fruits from Apt. All that, finely ground in keeping with pure tradition, set on a wafer base, then delicately topped with royal icing.
The teahouse: Its doors opened in April 2018; here one can taste roasted coffee, tea, cappuccino, chocolate or café Viennois.
• The génépi calisson made under the watchful eye of star chef Marc Veyrat and the métis calisson, a plain calisson half enveloped in fine chocolate.
• The gentle aroma of warm biscuits that one can also purchase by weight.
• The slabs of chocolate you can break off: 75% Venezuela dark chocolate with almonds, white chocolate with candied fruits and pistachio, or milk chocolate with hazelnut.
• The house was designated ‘Best Aix Calissons’ in the rankings of Aix calisson crafters in 2007 and 2008, a prize awarded by star chefs in the region
Open Monday through Saturday from 9:30 a.m. to 12:30 p.m. and from 2 p.m. to 6 p.m.