As early as 1957, when the two confectioners Guy and Josette Conraux opened their Paris shop, the highest quality standards were the maxim. In 1964, Paris-Caramels launched buttered caramels made with real Charentes-Poitou AOC butter and took the whole country by storm. Since then, excellence and taste have been the focus of all the creations of the house, which include chocolate and fruit pastes in addition to caramel. The raw materials, most of which come from local producers, are selected with great care.
By the way: caramel is one of the oldest confectionery products and is made by boiling sugar. It was invented by the Arabs in Persia in the 7th century, but more by accident. They called their invention "Khurat Al Milh" ("sugar ball"), from which the word caramel, as we know it today, is derived. During the Crusades, the crusaders brought sugar to Europe, where various variants of the sweet were eventually developed: eg with salted butter in Great Britain or with cream in Normandy. Liquid or crunchy, completely natural or refined with other ingredients - caramel is still a popular sweet for young and old all over the world.
Manufacturer's address: SAS Mon Paris Gourmand, rue Paul Greber - ZAC de Ther - BP 985, 60000 Allone / Beauvais, France.