André Boyer Confectionery

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The tradition of the nougat craftsman André Boyer is transmitted from father to son since 1887 in Sault, Provence. Attached to its terroir, the company selects regional products for the manufacture of nougat, still made by craftsmen. Thus, lavender honey is harvested on the Mont Ventoux, and almonds harvested in Provence, for the best ingredients.

During the manufacture of nougat, first the egg whites are beaten with the honey, then baked in cauldron for a better texture, before adding syrup and almonds. Finally, the dough is cast in molds lined with unleavened bread and then nougat bars are cut and packaged.

White nougat is smooth, soft and puffed; black nougat is finely caramelized and its cooking is closely monitored. Known for over a century, these confections will satisfy all the gourmets ‘palates.

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