The Jouvaud House

Their story

In 1948, Gilbert Jouvaud began his apprenticeship in Marseille, then moved to Nîmes with Lisette. But they return to Carpentras to bake cakes and raise their son Frédéric, who is following in his father's footsteps. Frédéric and Nicole are now both working with their parents, training three generations of pastry bakers.

The confectionery

Gilbert Jouvaud learned how to make candied apricots with a confectioner from Carpentras, then passed on his know-how to his son. When the other confectioners closed, the son decided to continue the candied fruit tradition using the advice of a former confectioner. The passion for working with candied fruit has grown and this production is now gaining momentum.

The chocolate

The manufacture of chocolate, one of their specialties, started with Frédéric Jouvaud, followed by his son Pierre, both of the second generation. Some of their chocolates have been noticed by the 'Club des Croqueurs de Chocolat', which has ranked them among the best chocolate makers in France since 2007, with a score of '4 tablets'.