A Sensory Jam Brand Born in Paris
— Confiture Parisienne —
In 2015, two women met through their children
at an elementary school in Paris.
Laura, a culinary expert, and Nadege,
a marketing specialist, went on to create
the jam brand Confiture Parisienne.
What began in a home kitchen and a small workshop
in the Paris suburbs soon grew into something bigger.
Their passion eventually led them to establish an atelier
in the Viaduc des Arts in the Bastille district of Paris.
After being featured in ELLE magazine, word spread quickly.
The brand secured placements in prestigious stores
such as La Grande Épicerie, Selfridges, La Samaritaine,
and Galeries Lafayette, firmly establishing
its presence in France and beyond.
Where Tradition Meets Creativity
Confiture Parisienne jams are far
more than simple fruit spreads.
Each jam is carefully cooked in traditional copper pots,
using only seasonal fruit and unrefined sugar,
produced in small batches.
Their philosophy—free from additives and preservatives—
comes from a strong commitment to preserving
the natural essence of the ingredients.
Every season, the brand introduces new,
imaginative flavor combinations inspired by fresh ideas.
From carrot–passion fruit–vanilla to strawberry–tomato–basil,
these unexpected pairings awaken
the senses and have become a signature of
their Parisian gourmet collection.
Q. Hello, Aline. Nice to meet you.
Could you introduce Confiture Parisienne to us?
Confiture Parisienne is the only brand in
Paris that produces jams entirely by hand.
It was founded in 2015 by two women, Laura and Nadege.
Their daughters attended the same school,
and the founders became friends
while waiting for them after class.
As they thought about snacks for their children,
they realized there was no jam that was beautiful,
delicious, healthy, and unique all at once.
That’s what inspired them to start making their own.
With help from Laura’s father, who was a pâtissier,
they began making jams in his garden
and delivering them personally.
In 2018, they settled into this atelier.
Q. That’s such a lovely story.
And what about you, Aline?
How did you come to work here?
After graduating from high school,
I enrolled at Ferrandi Paris,
one of the most prestigious culinary schools in France,
where I began studying pastry.
I majored in both cuisine and pastry and gained experience
at several luxury hotels in Paris.
I had the opportunity to work as a pastry chef
at The Peninsula Paris and Hôtel Plaza Athénée.
Later, I became curious about savory cooking
and worked inParisian bistro restaurants.
Then, through a recommendation from a chef
who was working here at the time, I joined Confiture Parisienne.
That chef was Marion—
she had been my mentor at Plaza Athénée.
She invited me to come and make jam together,
and that’s how it started. Today, I’m the head chef here.
Q. Jam made by a pastry chef—how wonderful.
Do you enjoy what you’re creating now?
Very much.
We create countless recipes using fresh ingredients
and a wide variety of fruits.
Even with the same ingredients,
different combinations can produce completely different flavors.
We’re constantly experimenting and developing
new tastes here, so it never gets boring.
Because we make so many kinds of jam,
we get to work with an incredible range of fruits.
Q. It already sounds fascinating.
Today you prepared sablés to enjoy with the jam.
Do you think sablés are the best pairing
for Confiture Parisienne jams?
For me, jam and sablés bring back childhood memories.
When I was young, I often ate sablés
with jam as a snack with my mother.
Sablés are also very easy to make, which I love.
But in France, jam can be enjoyed in many different ways.
In the morning, it’s wonderful spread on
brioche or toasted bread with butter.
I especially love combining jam with butter.
For lunch, I enjoy jam with fromage blanc
or yogurt and granola—it’s delicious.
Our unique flavors can turn it into a very healthy meal as well.
In the evening, jam can be used in cakes as a dessert.
Try adding jam to a pound cake instead of sugar—
it becomes incredibly fragrant and flavorful.
Q. You’re really making us crave jam.
That brings me to a basic question:
what exactly defines a “jam”?
To be called a jam, it must contain half fruit and half sugar.
Historically, jam was created as a way to
preserve fruit for a long time.
Q. What makes Confiture Parisienne jams special?
Our recipes use only natural ingredients.
Fruit, natural unrefined sugar, and lemon juice form the base.
We adjust the texture using pectin extracted from fruit.
The jam is cooked slowly in large traditional copper pots,
then hand-filled into custom-made glass jars.
Q. You can really feel the care that goes into it.
You offer an incredible variety of flavors
that aren’t found elsewhere.
Could you tell us more about your collections?
Of course. First, we have our Classic Line—
simple, single-fruit jams.
Strawberry, apricot, pear, orange, lemon—
made with a wide range of fruits.
Next is our Creative Line, featuring more complex
and unexpected combinations.
For example, carrot–passion fruit–vanilla.
It may sound unusual at first,
but once people taste it, they fall in love.
Finally, we have the Duo Line,
which blends different types of ingredients—
fruit with flowers, or fruit with tea.
Q. When making jam,
what is the most important point for you?
The ingredients are everything.
The fruit must be delicious, perfectly ripe, and in season.
We peel, cut, and prepare all the fruit by hand here.
Freshness is essential—lemon juice must be fresh,
and sugar quality matters too.
The second key point is the cooking process.
You need to cook it thoroughly, but not too much.
If the temperature is too high, you lose the fruit’s natural flavor
and are left only with sweetness.
If it’s too low, the jam becomes runny and lacks texture.
The key is to cook it slowly and gently—
and to know exactly when to stop.
With great ingredients and careful cooking,
you can make truly delicious jam.
Q. Many of your jams feature unexpected
flavor combinations.
Where does that inspiration come from?
I enjoy experimenting with combinations
people wouldn’t normally imagine.
That’s one of our brand’s defining traits.
I’m trained as a pastry chef, after all.
As pastry chefs, we’re used to creating harmony
between ingredients that don’t seem to belong together.
I approach jam-making the same way
I approach creating a dessert.
Q. That explains why your jams
feel like desserts on their own.
You’ve collaborated with many brands—
are there any flavors that stand out in your memory?
Once, we created a savory jam.
It was a collaboration with a renowned food critic named FeGH,
who had incredibly sharp ideas.
She suggested making a spicy jam with harissa.
It was a true jam—sugar and pectin included—but spicy.
Chili peppers were the main ingredient,
creating a bold sweet-and-spicy flavor.
It was a completely new experience for me,
as I had only made sweet jams before.
That collaboration opened my eyes to entirely new possibilities.
Q. That sounds like a truly valuable experience.
Is there an ingredient you’re particularly
interested in exploring these days?
Recently, I’ve been developing jams made with flowers.
I wanted to create jams with very unique colors.
I’m working with a tea-based jam that uses purple flowers.
When heated, the flowers turn blue—
but when lemon juice is added, they return to purple.
By adjusting the amount of lemon juice,
you can control the color.
I’m really enjoying researching
and experimenting with these recipes.
I want to create jams that are as visually
beautiful as they are delicious.
Q. We can’t wait to see that flower jam.
Thank you so much for preparing
such delicious jam and sablés today,
and for taking the time to speak with us.