Maggy and François Doucet came from several generations of confectioners and settled in Oraison, in the Alpes-de-Haute-Provence, in 1969. They set up a family-owned company, driven by the desire to preserve the traditional know-how of confectionery while making it evolve over generations. François Doucet Confisseur's know-how is based on more than fifty years of excellence in the service of French confectionery. Heir to a tradition born in Provence in 1969, the house was able to preserve artisanal gestures while enriching them with a constant approach of innovation. Each creation is the result of a demanding technical mastery: rigorous selection of raw materials, roasting, caramelization, cooking, coating and shaping are made with precision that guarantees an irreproachable quality. Nothing is left to chance; Each step is designed to reveal all the aromatic richness of fruits, almonds and chocolate.
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2. What is your expertise?
At François Doucet Confisseur, the gesture of Man is at the heart of manufacturing. Many stages of production are still based on artisanal know-how passed on over the generations: the use of copper turbines, cooking in cauldrons, ladle work, manual cutting of certain fruit pastes and manual packaging. These precisely controlled gestures guarantee the quality and authenticity of the products. In order to preserve this living heritage, the company invests in the transmission of its know-how through in-house training and the support of employees throughout their journey. Polyvalence is also promoted in order to develop skills, promote the sharing of knowledge between teams and ensure the sustainability of confectionery trades. This approach contributes both to the development of employees, to the development of trades and to the preservation of expertise of excellence. This know-how is also based on a deep attachment to Provencal terroir. The company favours short circuits, works with local producers and values high quality ingredients to offer authentic, gourmet and responsible confectionery. Recognized by the prestigious label Entreprise du Patrimoine Vivant (EPV), François Doucet Confisseur embodies a company where the transmission of know-how, the demand for quality, innovation and environmental commitment combine daily. Integrating this house means joining a company that perpetuates a heritage of excellence while preparing the future with passion and creativity.
3. What are the stakes/projects for your company's future?
Our goal is above all to continue to grow François Doucet Confisseur, with the ambition to develop our turnover and continue our development, while remaining faithful to what has always made our identity. Humans are at the heart of our project. Our employees are those who make our know-how live on a daily basis. We want to continue to transfer our skills, to enhance the trades of confectionery and to develop our teams in an environment where everyone can find their place and contribute to the collective project. Innovation is also essential for our future. We want to continue to create, renew ourselves and meet the new expectations of consumers, from the least sweet market, while preserving what makes our DNA: our know-how, our demand, our quality and our craft dimension. Our challenge is therefore to find the right balance between tradition and innovation, growth and authenticity, performance and human. Continue to move forward, to develop and reinvent ourselves, without ever losing what makes François Doucet Confiseur's soul: a French confectionery company committed to its history, its teams and its know-how.
