$24.00
Pate A Tartiner D’antoinette: Hazelnut Buckwheat
SKU: 52010
This Easter, forget the chocolate bunnies—seriously. Confiture Parisienne has something better: Antoinette’s Spread. Not just any jar. A spread so intense, it’s almost criminal. The crunch of roasted buckwheat meets the irresistible sweetness of hazelnut in a balance so precise, it feels like a scam. This is Easter indulgence, redefined.
This year, forget the egg hunt. This is a quest.
A journey from Paris to Brittany, to Jean-Baptiste and Vincent’s À Paris Chez Antoinette Poisson, where buckwheat reigns—a tribute to golden pancakes we wish would last forever. A taste of earth, authenticity, and a crackling flame. More than a jar, a masterpiece. Every detail is carefully crafted, making this pot as rare as it is essential. Like all things worth wanting, it’s limited edition.
Don’t wait—because the best never lasts.
A journey from Paris to Brittany, to Jean-Baptiste and Vincent’s À Paris Chez Antoinette Poisson, where buckwheat reigns—a tribute to golden pancakes we wish would last forever. A taste of earth, authenticity, and a crackling flame. More than a jar, a masterpiece. Every detail is carefully crafted, making this pot as rare as it is essential. Like all things worth wanting, it’s limited edition.
Don’t wait—because the best never lasts.
Hazelnut (38%), Sugar, Buckwheat (10%), Almond (9%), Sunflower Oil, Cocoa, Fleur De Sel, Soy Lecithin.
May contain traces of: Egg, All Nuts, Gluten, Sesame, and Milk.
Ingredients may be subject to change. The most accurate and up to date product ingredient list can also found on the product packaging.
May contain traces of: Egg, All Nuts, Gluten, Sesame, and Milk.
Ingredients may be subject to change. The most accurate and up to date product ingredient list can also found on the product packaging.
In 2015, to revive a Parisian tradition, Nadège Gaultier and Laura Goninet founded Confiture Parisienne with the desire to create exceptional jams using products that are just as exceptional.
Since ancient times, foodies have developed various recipes for preserving fruits by cooking them with wine or honey.
But to taste jams as we know them, you have to wait for the first crusades and the introduction of cane sugar from the Arab world. This luxury food allows the transformation of fruit into jam, only reserved for royal tables. At the beginning of the 19th century, the production of beet sugar democratized this product. In Paris, many jam makers opened their stalls and supplied themselves with fruit from the surrounding orchards.
Since ancient times, foodies have developed various recipes for preserving fruits by cooking them with wine or honey.
But to taste jams as we know them, you have to wait for the first crusades and the introduction of cane sugar from the Arab world. This luxury food allows the transformation of fruit into jam, only reserved for royal tables. At the beginning of the 19th century, the production of beet sugar democratized this product. In Paris, many jam makers opened their stalls and supplied themselves with fruit from the surrounding orchards.