THE MIMOSA

Sweet flowers were first made in the 18th century, when they were simply cooked in sugar and sold by apothecaries. 200 years ago, a few confectioners turned them into sweets by crystallising them as soon as they were picked in a candy sugar syrup. Since 1818, the little hands that no machine has been able to replace to this day, have lived to the demanding rhythm of these flowers, transforming armfuls of violets, roses, mint, mimosa or verbena into delicious sweets. The mimosa, a very famous tree on the Côte d'Azur, marks the end of winter and brightens up any composition of crystallised flowers, violets, roses, verbena or mint, or of verbena, lavender, elderberry or poppy sweets. These bright yellow sugar beads have the sunny, honeyed flavour of flowers. These mimosa pearls are gluten-free and dairy-free.