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  1. Le Petit Duc - Box of Six Mini Praline Eggs

    A very cute and pretty little box filled with six handmade praline eggs - 3 covered with milk chocolate and 3 covered with dark chocolate. Very beautiful and an eggciting treat for Easter!


  2. Le Petit Duc - Nougat Classique

    Using only the purest ingredients of the highest quality – French almonds (33%), sugars, glucose, honey and egg whites – Le Petit Duc creates a nougat that remains soft.


  3. Confiserie Fouque - Nougat blanc

    An exceptional artisan nougat from Provence cooked in copper cauldrons over 100 years old, in the tradition since 1864, and manually packaged.


  4. Braquier - Avola sugared almonds

    These Duchesse Dragées are made with Avola almonds, the finest example of sugared almonds. Delicately crunchy due to the immaculate coating; an incredible blend of sugar and vanilla. This coating is poured slowly from a ladle, drop by drop over the almonds as they turn in copper cauldrons.


  5. The Toffee House - Fudge

    The Toffee Shop Fudge is famous and the fudge aficionados know it! This fudge is presented in tablet form. It is deliciously creamy, with that essential grainy and crumbly texture that melts in the mouth. Outstanding! According to wine writer Jancis Robinson, this is "The best fudge in England".


  6. Pierre Angué - Pâtes de Fruit

    An assortment of 18 fruit jellies: ‘Quetsche’ plum, quince and wild blackberries. They are made from perfectly ripe wild and organic fruits. These fruits are slowly cooked in copper cauldrons to ensure exceptional quality. This is the selection of the best fruit and the slow and careful cooking of their generous pulp that make the paste so soft and sublime. Here you have the incomparable know-how of Pierre Angué and the perfect balance of sugar and the fruity flesh. Delight sweet lovers with these handmade Pâtes de Fruit.


  7. Le Petit Duc - Box of Six Large Praline Eggs

    A real egg box filled with six authentic egg shells filled with praline. This is a very old fashioned tradition of presenting Easter eggs which had really disappeared. The technique is very meticulous. The eggs are cleaned, pierced and emptied to keep the shells. Then these shells are sterilised and filled with praline. What a surprise and an eggciting treat for Easter!


7 Item(s)

per page