From paris maker
Nadège Gaultier & Laura Goninet

Puits d'Amour x Antoinette Poisson Redcurrant, Raspberry & Violet Jelly

Made in

Confiture Parisienne joined forces with Parisian design house Antoinette Poisson to pay homage to Louis XV's favourite mistress Madame Pompadour. The King ordered his finest pastry chefs to create the most delicious dessert imaginable to delight her. Originally, 'Puits d’Amour' ('well of love', in English) was a pastry with a jam heart, but the original recipe has long been lost (today the cake is prepared with pastry cream). Until Confiture Parisienne unearthed the secret. Box design by Antoinette Poisson.

All Confiture Parisienne jams are prepared by hand and cooked in copper cauldrons in their multi-tasking laboratory/ café/ shop in Paris using ingredients harvested from the Paris region where possible, and sugars sourced from the South of France.

Redcurrant - Raspberry - Violet
250g pot

Made in Paris.
Nadège Gaultier & Laura Goninet

Nadège Gaultier & Laura Goninet

The two Parisians disrupting the French jam market

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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