La Maison d’Armorine is located in the Quiberon peninsula in Brittany, a region renowned as much for confectionery production as it is for its breathtaking wilderness. Their buttery caramels are lightly salted for a wonderful flavour sensation.

A crunchy Italian nougat made to a traditional recipe.

Made with chestnut honey and 50% almonds – good balance.

A great addition to the Simon Johnson confectionery range, this old-fashioned pecan brittle is handmade in small batches from North Carolina pecans. Soft, buttery and delicious, this brittle is impossible to resist! Plus it’s soy- and gluten-free, making it a thoughtful edible gift.

Round, delicate and golden these wafers are made in the Northern France style and pair beautifully with ice cream. Bakers knead and bake hundreds of these small dough balls day after day, using ridiculously high volumes of butter and keeping the traditional know-how alive.

A canister full of individually wrapped pieces of soft nougat, coated in milk and dark chocolate.

A canister full of individually wrapped pieces of soft nougat, coated in milk and dark chocolate. Made with chestnut honey and 50% almonds – good balance.

Divan Turkish delight is kneaded whilst still hot and spread onto white marble before being cut into small pieces and dusted with icing sugar. Being made in small batches gives great control over the consistency and quality. The only one of its kind made using filtered water and does not contain gelatine. The subtle flavour of pomegranate with the texture of double roasted pistachios.