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Within each toffee lies the heritage of Angelina Paris, captured through buttery richness and the crystalline touch of Guérande salt. The harmony of sweet and salty, expertly balanced, creates a symphony of flavors where creamy condensation of dairy meets the caramel complexity of browned sugar, underlined by a gentle whisper of sea salt from the traditional salt marshes of Brittany. The chewiness extends the pleasure, a velvety caress of flavors upon the palate, evident of labor-intensive craftsmanship. The textural finesse is a testament to French confectionery traditions – every bite, an invitation to savor the luxury of meticulously sourced ingredients and artisanal excellence.
Founded in 1903 by Antoine Rumpelmayer and named after his daughter-in-law, Angelina Paris has been crafting indulgent experiences for over a century. These salted butter toffees not only carry the Angelina legacy of quality but also an embodiment of French gastronomic history, from the famed Guérande salt flats to the art of confectionery perfection.
Store these gourmet toffees in a cool, dry place between 15-18°C, away from direct sunlight. Once opened, transfer to an airtight container to maintain peak freshness.