• Until the end of June, the small hands of Muroise and company harvest this hybrid between raspberry and blackberry, which makes the success of this brand of artisanal jams.

  • The family business, located in Vallet since its creation, distributes 200,000 pots a year.

The berry, a little bigger than a raspberry and much darker when it matures, hides in a field, between the hectares of vines.

In Vallet, near Nantes, better known for its bunches of grapes, the harvest of "the truffle of red fruits" continues for a few more days.

Since the beginning of June, the small hands of Muroise et compagnie have been busy delicately picking several tons of the precious raw material.

Grown organically, this hybrid between raspberry and blackberry from California, discovered about fifty years ago by a winemaker in the town, is the success of this brand of artisanal jams.

Of the 200,000 jars with varied recipes sold each year, the Muroise is well ahead, despite its price of €9.05 per jar.

It must be said that this low-sweetened fruit puree, whose “exclusive recipe” is kept secret, awakens the taste buds on a lightly buttered toast, a pancake or in a white yoghurt.

Even Jean Castex would have succumbed to this product, still recently served at the Matignon breakfast table.

"The fruit eaten like this is not so fine, but the aromas become very powerful during processing, a bit like blackcurrant, explains Estelle Sauvion-Durand, 48, now at the helm of the company with her friend from childhood Magali Beck.

When my father discovered this and developed his recipe, he decided to register the brand in 1989. He then began to supply cooks,

frozen coulis pastry chefs and ice cream makers.

»

Filling by hand

Today, the old family farm has changed a lot.

The two entrepreneurs, who took over the reins of the company twenty years ago, wanted to "give new life" to this specialty, which is sometimes copied, in particular by introducing it to the general public.

The range, with brown cane sugar, has also been enriched with some forty new recipes (including the Helljam from Hellfest, which takes place 10km away) and pink packaging, easily recognizable in organic stores and delicatessens, in France and in Europe, which market it.

However, despite a recent move to brand new and more spacious premises, an activity which has doubled and a number of employees which has increased from four to eight, they ensure that the know-how has not changed.

Only the closing of pots is now automated.

“We pit by hand, we peel the zest by hand, and above all we fill by hand, explains Magali Beck, 50 years old.

It's essential if you want jams with large pieces of fruit, those that remind our grandmothers and give emotion to people!

In the years to come, the structure still hopes to develop commercially, especially for export.

While remaining a company on a human scale.

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  • Gastronomy

  • Nantes

  • Pays de la Loire

  • Company

  • Fruits