There is marzipan and marzipan: it is juste like for wine or chocolate: the same name is used for products which are often very different in taste or in quality.

Most producers just mix almond powder - often a low quality powder- to different types of sugar. They call it marzipan.

Here at Van Reet, we have a totally different method of fabric. We use brown almonds, which guarantees a better  freshness and more flavour to the product.

We prune the almonds, we chop them, then we crush them with a stone grind, to preserve their uncomparable natural flavour.

Afterwards we cook the pasta, with the bain-marie: this type of cooking reveals all the gustative qualities of the almonds and guarantees the good conservation of the marzipan: for that reason, we add a minimum dose of conservative - not at all in some recipes - and we avoid to use artifical or natural flavours - which in our opinion, denatures the real taste of the marzipan.

We have been working that way for 30 years, to the great satisfaction of all our consumers. Moreover, we are, since 2005, IFS certified.

Have you ever wondered how is made the marzipan that you use?

Yours faithfully,

Baudouin le Hardy de Beaulieu