PARIS, April 5, 2022. In 1827, Bélisaire Boissier left his province to
Paris, becoming the confectioner for the most discerning palates of his time. He had the
brilliant idea of candying chestnuts to curb the decomposition process, and thus create the
marron glacé, a new technique he applied to other confectionery products.
Maison Boissier became part of our gourmet heritage thanks to its candy balls, lovely and smooth beads filled
with fruit. Since always having candy on hand was customary at the time, Boissier’s sweets became the
candy at theatres and the opera.
Maison Boissier developed new products until the 1930s, taking care to consistently showcase quality
and store decorations, until metal boxes came along, which it turned into true works of art now highly
sought-after by collectors.
Four generations and three wars later, the story could have ended for this business, which laid dormant at
end of the 20th century. It was then awakened, saved, preserved and revamped by enthusiasts Sylvie Douce
François Jeantet, founders of the Salon du Chocolat and devoted fans of exceptional products.
This revived a gourmet heritage and unique know-how blends tradition and modern times. Marrons Glacés,
Boules, Froufrous, Perles Célestes, Pétales de Chocolat... Today, Boissier candies, still artisanal and
change with the seasons and preserve their ingredients’ authentic flavours.
Luxury French confectionery is finally reborn, revisiting the candy of yesteryear for a whole new generation