For over 50 years, François Doucet has perpetuated their traditional know-how and passion for confectionery, using high-quality, ethically sourced raw materials to make exceptional products for their customers.
Created in 1969 by François Doucet, the founder has a long family history of producing confectionery dating back to his great-grandfather, Théodore Vieillard, the creator of Auvergne fruit paste. Today, François Doucet confectionery continues to promote the heritage of ancestral recipes and confectioner's know-how.
The terroir, traceability and quality of raw materials are essential criteria for the Doucet family to create quality confectionery. The orchards, located in the heart of Oraison, have the perfect climate for fruit production meaning the company benefits from the best supplies of fruit (apricot, pear, apple, peach, quince, fig, etc.) and almonds. 75% of the fruits used in their renowned fruit jellies come from Provence.
The cocoa for their chocolate also comes from sustainable productions and their chocolates, fruit jellies and pralines are made in their workshops, in accordance with the confectioner tradition with selected quality raw materials.