Maison Bremond The 13 Desserts of Provence Set

Opening this hamper is like stepping into a Provençal fête: each bite evokes a different facet of the region’s festive table. The black nougat greets you with deep almond richness layered over lavender-honey sweetness. The white nougat offers a lighter contrast—smoother, airier, with vanilla notes and crispness of egg-white. The calisson pieces feature the refined almond paste and candied melon base the region is known for.

The candied melon slices are sun-rich and warming; navette biscuits with orange-blossom and Camargue salt bring golden crunch; quince and clementine pastes deliver gentle, fruit-held sweetness; candied orange peel covered in dark chocolate offers a sophisticated counterpoint of bitter and sweet; calamandes delight in almond, hazelnut and white-chocolate alloy. Then the foundational gifts of the region: golden raisins, hazelnuts, almonds—raw, elemental, delicious.

This collection is an expression of balance: refined yet rooted; sweet yet restrained; tradition-driven yet approachable. Sharing these treats invites both comfort and elegance—perfect for gifting, for welcoming guests, or creating a memorable holiday table.

• Calisson d’Aix – A hallmark of Provençal craftsmanship, blending smooth almond paste with candied melon in a tender, perfumed bite.
• White & Black Nougat – One soft and sweet, the other dark and crunchy; together they represent the traditional harmony and duality of the holiday table.
• Gibassier – A generous, fruit-laden shortbread biscuit rooted in Provençal heritage, subtly sweet and beautifully aromatic.
• Mini Navettes – Classic, boat-shaped biscuits with delicate floral notes, inspired by centuries-old Marseille tradition.
• Clementine & Quince Fruit Pastes – Soft, jewel-like confections offering fresh, bright, and gently tangy fruit intensity.
• Chocolate Calamandes – Toasted almonds enveloped in a smooth dark-chocolate shell, equal parts refined and indulgent.
• Orange Slices in Dark Chocolate – A perfect marriage of candied citrus brightness and the bittersweet depth of cocoa.
• Candied Melon Slices – Sun-drenched, delicately sweet, and symbolic of abundance on the Provençal holiday table.
• Hazelnuts & Almonds – Crunchy, naturally flavorful, and essential to the spirit of the 13-dessert tradition.
• Raisins – Juicy, gently tangy, and meant to be savored simply with the fingers.

The concept of “13 desserts” is deeply embedded in Provençal tradition. On Christmas Eve, families across the region gather and present thirteen different sweets—symbolic of good fortune, abundance, and the twelve apostles plus Christ. Maison Brémond 1830 honours this custom by refining it into a gourmet collection. The sourcing is thoughtful: almonds and hazelnuts from local groves, lavender-honey from Mediterranean blooms, candied fruits dried under the southern sun, and chocolate-coated peel that bridges old and new.

This is not merely a festive set—it is a cultural artefact, a way to invite the warmth of Provence into your home, to share more than taste—but story, heritage, connection.