Les Anis de Flavigny

June 9, 2010

A hundred year history, less than one gram of weight, always cool and appreciated by adults and children. What am I talking about? Les anis de Flavigny sweets, of course! White and authentic pralines with a delicious taste. They are made with an original and artisanal recipe, so that you can obtain these sweets without artificial coloring, preservatives and GMOs. Les anis de Flavigny are available in six tastes: anise, orange, mint, licorice, and, of course, rose and violet.  





I’m writing this post because a friend of mine really likes them: if there is something never misses in her bag it is a thermal bottle, filled every time with a different kind of tea, and two packages of candies of rose and violet tastes. I’ve never heard about them before she showed me, but then I paid more attention and I found them in a supermarket near to my house, here in Milan. Since she loves them, I bought and I found them delicious as well, I started hence looking for some more news.

I was able to get some deeper information about the company sending an email to the director, Catherine Troubat.



The company which produces them is a particular one: it is a family company, it keeps the traditions alive and it is one of the boast of the French patrimony, against the big enterprises which rule the market. The entrepreneur is Catherine Troubat, who has inherited the company by her father, and she is continuing to lead the society in the best way ever, helped by her brothers, Marc and Etienne, and her sister, Emmanuelle.

 Some information about the product:

  • Place of production: an old abbey in Flavigny-sur-Ozeirain, Côte-d’Or, one hour and half from Paris
  • Employees: 25 people
  • Sales : 2,5 million of Euro
  • Number of sales: around 220 tons of sweets
  • Distribution: shops of sweets, shops with gastronomic specialties or natural and biological products., duty free shops, airports, railway stations, garden-center, malls in Borgogna, pharmacies.



Between the 1990 and 2003, the company has registered an increase of sales (+91,6%), and the 25% of it is given by the exportations (USA, Canada, Japan, German, England, Belgium, Italy, Switzerland, Sweden, Holland…)

A curiosity: in 1940, Les anis de Flavigny were the first sweet sold in vending machines of the subway in Paris.




The story so far:

None knows who was the real inventor of these sweets. The Benedictines had probably substituted the almonds, traditionally inserted into them, with the aniseeds, brought to the village from Siria by Flavinius. Around 52 BC, Caesar, the future Roman emperor, gave some of his veteran soldiers land after his victory over the Gauls. Flavinius received a hill that bore his name, Flaviniacum, now called Flavigny. Caesar took aniseeds with him to care for his troops. It was probably at this point that the story of these candies began and went on.

Since the XVI century, instead, famous people who visited the region had them as a present.

And nowadays, today like yesterday, thanks to the know-how inherited from the Abbey’s monks, the factory’s entire team is driven by the same desire to make Anis de Flavigny . The production still happens in the same place, an abbey founded in 719, the 25 people who work there all come from the village itself or from somewhere about, and obviously the old, original recipe is meticulously followed. They use simple and natural ingredients, such as sugar, natural flavoring and green aniseed, which are carefully selected in Siria, Turkey and Spain. Then, they pour sugar syrup (water and sugar) over them. The seeds roll over one another and gradually become covered in fine successive layers of syrup. The process involves delicate, patient work: the candy-maker needs 15 days to transform the small seed that weighs barely two milligrams into a one-gram candy.

Indeed, the sugar they use is the unrefined cane one, (nice to know that Darius, back from an expedition in the Indies (510 B.C.) called sugar cane “the reed that produces honey without the help of bees!”), in an Ecocert-certified organic collection, just as people used to do before Olivier de Serres had discovered sugar beet in 1575, when white sugar then started to be used.


And, finally, let’s live “a sunny day in Flavigny”!    :-)     :-)



One comment

  1. Hi VEry nice posts i’sure i’sts nice

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