"Throughout the centuries and until the beginning of the 20th century, the Swiss often had to leave their mountains. After the collapse of the Napoleonic empire, the valleys of Graubünden (so deep Switzerland) were hit hard by the great poverty which affected the country.
  
 Marseille and North Africa tempted some daring people. The Phocaean city then attracted many candidates with its openness to the Mediterranean basin. Swiss immigrants excelled in many fields such as watchmaking or trading, but also, what is less known, in the field of confectionery.
  
 A true confectionery institution since 1874, Léonard PARLI is recognized for the quality of his specialty, Calisson d'Aix.
  
 Resulting from a recipe and manufacturing processes passed down through generations, Calissons d'Aix Léonard PARLI are made in an artisanal manner in the Fabrique de La Maison in Aix-en-Provence in a production circuit that Léonard PARLI masters in its entirety, from the rigorously selected raw materials to the meticulously crafted finished product.
  
This cream is composed of calisson paste (42% crushed almonds with candied melons and candied orange peels), softened with fruit candy syrup.
  
How to enjoy : To spread pancakes, waffles, bread. To sweeten and subtly flavor cottage cheese and yogurt. Simply with a spoon...To garnish sweet tart shells before garnishing them with fruit (apples, pears, apricots, figs, Mirabelle plums...). To garnish puff pastry which is then closed into turnovers."