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Candy

Candy! Meant to say softness and children's words. The origin of this word probably goes back to the beginning of the world.

Under the ruling of France's Kings, all sweets which were sweeten with honey, were included within the name of spices.

The spices or sweets were served after souper and a glass of liqueur followed. This was served on a Royal table, in a gold or silver vase, that was named "drageoir".

The custom to give candies or spices as presents was very widely spread. Not only did ladies accept this as gallantries, but even judges received spices as gifts, although justice was rendered freely.

In Saint Louis, to break the habit of judges claiming spices in payment, it was ordered that a judge could receive spices for a maximum of 10 sols per week.

The confectionery of this era was very different from today. Today we use sugar cane or sugar beets.

The origin of French confectionery goes back to the time of the crusades, when sugar cane started to be imported from the Orient. Sicily was the first followed by Europe to import it. Approximately in 1350, sugar Cane was first planted, which permitted the Italians to use sugar cane two centuries before us.

Such were the French confectionery, slow and difficult because the sale of sugar cane was reserved only to apothecary whom sold it by the ounce and very expensive. Sugar was then only used as medication and the Apothecary took charge, as soon as the middle ages, of the preparation and sales of the candy or sweets, preserves and confectionery. It is only after America was discovered and the creation of the sugar cane plantations in Guadeloupe, that we started to supply sugar in notorious quantities and to use it in the preparation of a few candies.

Like the bakery, the confectionery are amongst the "respectable professions". Not learning the trade they wanted. The future apprentice had to supply proof that he was from an honest family and that he, himself was an honest person. Initiation demanded four years and at the end of that time he was given a severe exam, then he took to the road for three years. Not many trades demanded such a degree of knowledge from the novice.

It is Catherine de Médicis, whom became Queen of France in 1533, which permitted the French confectionery to develop. She had brought with her some Italian confectionery and ice-cream which were greatly appreciated in France's court. Thus, the Florentin jean Pastialla spread the trend of the "pastille" which he fabricated with great skill.

Then came the praline, was one of the first confectionery invented in France which the consumption perpetuated until today. The inventor of the praline, "Clément jaluzot" was a Headwaiter at the "maréchal du Plessis praslin, Duc de Richelieu".

In 1760, the confectionery Pecquet, whom invented the "dragées" (sugared candy), became the official supplier of the Court. It was fashionable in the aristocratic circle to have little box, sweet dish pocket size, well stocked with sweets, which were offered to the ladies, as well as gentlemen. A little bit like offering a cigarette today.

After the "dragées", all kinds of cream pasts, jams, preserves and drops (pastilles) came. The discovery of cocoa, imported by the Spanish and the Dutch, gave a new spin off to the confectionery industry adding the fabrication of chocolate.

It is only at the end of the first Empire, after 1812, that the confectionery became an industry thanks to the discovery of beet sugar.