The pair met on the Place des Vosges when their daughters were at kindergarten there. At the time, Laura, on the left, was running a restaurant in Berlin, and Nadège was working in the marketing department of an organic grocery chain. Both dedicated foodies, they had a light-bulb moment one day over a pot of strawberry-macaroon jam Nadège had picked up while on holidays in France. They decided to dust off the image of jam in France and bring it up to date putting the focus on quality, innovation and style – and in 2015 Confiture Parisienne was born. Using seasonal fruits and unrefined cane sugar, they are constantly developing surprising new flavour combinations - like carrot, vanilla, and passionfruit or kiwi and yuzu - all prepared in small batches in copper cauldrons in their flagship in the 12th, open since 2018.

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