Mallow Confiserie
Ships orders within 6 to 10 days
Minimum order €100
All brands in one minimum checkout of €300.00 and always shipping free
- Since 2019
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It's what ... A Mallow?
- In short :
It is a unique creation halfway between the Marshmallow and the Macaron made exclusively by a small team of two artisans.
- Longer:
It’s first of all an idea, from Vincent Moneger, Chocolatier Confectioner for 14 years in London, New York, Paris…
It’s a desire to reintroduce natural & delicious ingredients into a confectionery that is today industrialized & dehumanized.
It is an artisanal creation inspired sometimes by Marshmallow by its comforting texture and its childish appearance, sometimes by the interior of Macarons by their technical fruit bases and their abundance of choice and colors.
It’s the promise of healthy indulgence and a burst of flavor in the mouth, a discovery of 16 to 20 quality recipes based on 100% pure fruit juice or pastes & sugar.
Made exclusively in our workshop in the heart of nature, we are located north of Saumur in Maine et Loire (49). A region of orchards, vineyards and crafts in order to be as close as possible to our raw materials but also to produce them ourselves!
- The professional technical word:
The Mallows are based on a particular cooking of pure pressed fruit or pure paste, at 20% of the minimum executive rendering.
The fruits are French, local and/or organic whenever possible.
Mallows are certified egg-free, pork gelatin-free, additives or preservatives, artificial flavors or colors, added fat, gluten-free, lactose-free.
There is no DLC on Mallow, only a DDM of 3/4 months to ensure qualitative rotation.
The product is only sensitive to humidity (no refrigerator), it does not fear transport or shocks like macaroons, it does not fear controlled cold or hot* like chocolates.
* Be careful on this last point, the product can melt under the prolonged action of a temperature higher than its melting point, that is to say around 37°C... It is therefore uncontrolled heat, a car or a window in the sun for example.
- In short :
It is a unique creation halfway between the Marshmallow and the Macaron made exclusively by a small team of two artisans.
- Longer:
It’s first of all an idea, from Vincent Moneger, Chocolatier Confectioner for 14 years in London, New York, Paris…
It’s a desire to reintroduce natural & delicious ingredients into a confectionery that is today industrialized & dehumanized.
It is an artisanal creation inspired sometimes by Marshmallow by its comforting texture and its childish appearance, sometimes by the interior of Macarons by their technical fruit bases and their abundance of choice and colors.
It’s the promise of healthy indulgence and a burst of flavor in the mouth, a discovery of 16 to 20 quality recipes based on 100% pure fruit juice or pastes & sugar.
Made exclusively in our workshop in the heart of nature, we are located north of Saumur in Maine et Loire (49). A region of orchards, vineyards and crafts in order to be as close as possible to our raw materials but also to produce them ourselves!
- The professional technical word:
The Mallows are based on a particular cooking of pure pressed fruit or pure paste, at 20% of the minimum executive rendering.
The fruits are French, local and/or organic whenever possible.
Mallows are certified egg-free, pork gelatin-free, additives or preservatives, artificial flavors or colors, added fat, gluten-free, lactose-free.
There is no DLC on Mallow, only a DDM of 3/4 months to ensure qualitative rotation.
The product is only sensitive to humidity (no refrigerator), it does not fear transport or shocks like macaroons, it does not fear controlled cold or hot* like chocolates.
* Be careful on this last point, the product can melt under the prolonged action of a temperature higher than its melting point, that is to say around 37°C... It is therefore uncontrolled heat, a car or a window in the sun for example.
