The product
Festive colors for these Galets Gianduja (milk chocolate and hazelnut paste). It was Catherine de Médicis who made them a traditional French confectionery, bringing the high standards of quality, refinement and elegance that this delicacy is known for today.
The recipe
Dragées embody the elegance and refinement of French confectionery.
Their origin dates back to Antiquity and has evolved over the centuries. The first sugared almonds, known as “comfits,” were almonds covered in honey and hardened. These sweets were often used to aid digestion after meals.
During the Renaissance, sugared almonds gained popularity among European nobility where they were often given as gifts on special occasions. Recipes and manufacturing techniques evolved at this time.
Sugared almonds come in a multitude of varieties and colors, meeting the expectations of all occasions, whether weddings, baptisms or simple moments of indulgence.
Almond sugared almonds, classic and timeless, rub shoulders with delicately scented chocolate sugared almonds. The almonds and hazelnuts used are carefully chosen for their taste and texture, then coated with a thin layer of sugar which provides crunch and sweetness.
Our Galets
The Brand
La Sablésienne
La Sablésienne is our emblematic brand. Founded in 1962 in Sablé-sur-Sarthe, the town which gave its name to the famous shortbread biscuit, Sablésienne is proud of its production methods which respect traditional recipes, guaranteeing authentic quality and flavor in each biscuit. We retain our heritage while integrating innovations to meet contemporary tastes. La Sablésienne products promise an unforgettable taste experience, anchored in authenticity and refinement.