Making of calissons

Confectioner's workshop
Become a master confectioner during a workshop

Discover all the secrets of calisson and learn how to make your own Aixoise confectionery.
Whatever your level, you will find what you are looking for. Welcome to all sweet tooth lovers.

Accompanied by our Confiseur, learn for 2 hours how to make your calissons.
Calisson dough, icing, shaping and tasting, learn our know-how and become an expert in your turn.

With family or friends, we invite you to share a friendly moment and taste the calissons you have made.

 Time : 2 hour
 From 2 people, on reservation and subject to availability
 Price: adult: 55€ – Child (-18 years old): 35€


11 Rue Gaston de Saporta
13 100 Aix-en-Provence

[email protected]
T. +33 (0)4 42 39 29 82

They talk about it in their blog

« Delight and a return to the past with the making, the meticulous and artisanal use of the “calissonneuse »

Kidi mum

« Notice to amateurs, the Roy René confectionery invites you to discover the artisanal manufacturing process of this confectionery, born more than five centuries ago and which has not aged a bit… »

La pintade aixoise

« We spent an excellent time in the company of the pretty Margaux… she made us travel through the history of our region and its gourmet heritage thanks to this beautiful discovery, from the ancestral recipe of our Calissons de Provence to their making. A beautiful experience to discover. »

Madame Jacasse

« I really enjoyed this experience. Discovering the manufacturing secrets of our dear Calissons d’Aix has allowed me to appreciate them to their true value. A know-how of yesteryear that fortunately continues year after year »

Le lab by Estelle

« I strongly recommend this nice and gourmet activity for the organization of a bachelorette party in Aix en Provence. »

Crazy in love

« Thank you to the whole Roy René team for the great organization and a special thank you to Margaux who made this workshop a delicious moment. »

Ma cigale est fantastique

« A big thank you to the Calissons du Roy René and more particularly to Margaux who led the workshop. »

Un poisson nommé marcel

« A beautiful gourmet journey through the history and culinary heritage of Provence. »

La fille à l’envers