On a visit to Carlier Nougat

Craftsmanship, authenticity and purity

Origin of Nougat Carlier

Everything began in 1949. Following the example of his father, a confiseur retailer, Rodolphe Carlier took his first steps in nougat production, a market in which, compared to other confectionery sectors, there was relatively little competition at the time.

The start is artisanal: to supply tourist attractions in summer, the young Rodolphe enlists the help of his wife. Rodolphe Carlier soon succeeded in introducing his nougat to wholesalers and department stores, so that his product was bought (and sold!) all year round.

Michel Carlier (Rodolphe Carlier's son) joined the company in 1972. He is currently manager. Thanks to the constant evolution of sales, Carlier achieves a daily production of +/- 5000 kg with a team of 25 to 30 people.

Traditional production method to preserve flavour

Step 1

First, a mixture of sugar and glucose syrup is brought to a high temperature. For some nougat, such as Montelimar's nougat, honey is also used.

Step 2

The mixture is then added to beaten egg whites or milk proteins (depending on the nougat variety). This paste incorporates a percentage of almonds, pistachios or candied fruit, depending on the nougat variety.

Step 3

The creamy mixture is then poured onto wafer paper and at the right height and covered with a layer of the same paper.

Step 4

It is then cut and packaged according to customer demand.

Delicious nougat at the market

The wide range is the perfect blend of tradition and innovation. From delectable nougat cakes, over soft luxury nougat bars to cute Bulk Neapolitans. Produced in different flavour varieties that melt on your tongue.

This month, enjoy a discount of up to 20% on all of Carlier's sweets.

Click here to discover Carlier's action.