Nougat amandine has existed since 1993. and has been in Nantes since 2013
I create soft, creamy nougat with very little sugar, because I favor honey over sugar. My nougat therefore does not stick to my teeth.
As an artisan, I am alone to make, cut, package, label and sometimes sell at trade shows.
For me, the important thing is the satisfaction of the end customer and I would rather throw away a botched dish than disappoint a customer.
I favor French raw materials and at worst European.
For local resellers and why not others, possibility of adding a label made in Nantes, on request by message on the site