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Anis de Flavigny

If the village of Flavigny-sur-Ozerain was the setting for the film "Le Chocolat" starring Juliette Binoche, it's for another sweet that it has been known for a very long time: Anis de Flavigny. This candy has been produced here for centuries, from a recipe invented by Benedictine monks. A 2nd good reason to visit this pretty Burgundy town, awarded the "Most Beautiful Villages in France" label.

A sweet appreciated by Kings

Although it was Charlemagne who ordered the cultivation of aniseed in convents and monasteries (in 812), it was his distant successors above all who appreciated the dragée obtained, a century later, by the monks of Flavigny after they had the idea of coating the aniseed in sugar syrup. The plant, initially appreciated for its digestive properties, thus became easier to digest and consume.
It was in this form that candy really took off in the 16th century, with its consumption at court by Catherine de Médicis boosting production. Long after Blanche de Castille (in the 13th century), the queen consort used it to freshen her breath. She was followed by Anne of Austria, who discovered the little sugared almond on a pilgrimage to Lubéron. Her son Louis XIV also appreciated it, and was said to carry it with him at all times, neatly arranged in a flat, round pocket candy dish. Ultimate proof of the popularity of this little sugar factory in the 18th century: it was offered to George III, King of England, as part of a peace treaty in 1763.

A sweet appreciated by Kings

The mastery of a rare know-how (sugar-coating), a tradition rooted in a territory and an entirely French production: these 3 criteria enabled Anis de Flavigny to obtain this distinction in 2017. The factory - where candies have always been produced by hand - has also been classified as a "Remarkable Taste Site" since 1992.

The Anis factory brings together a rich heritage in a single location:

  • The crypt of Flavigny Abbey (dating back to 719!), a vestige of the Benedictine monks' very 1st production site.
  • The Anis basins, today's sugar-coating laboratory, and the former candy packaging and shipping workshops.
  • The aroma laboratory, the 3rd ingredient (after anise seed and sugar) created with perfumers from Grasse.
  • The Musée des Anis brings together collections built up over the centuries around the region's flagship product: the first basins, old tins and advertisements, and historic illustrations depicting the romance between 2 shepherds, a theme still present on today's containers.

Visitors will be able to immerse themselves in the history of this sweet that is now exported far beyond our borders. After being the very first candy sold in the Paris metro, it is now appreciated in America, Asia and throughout Europe.
To find out more about this fine example of French success and to plan your visit to Flavigny-sur-Ozerain, visit this site.

Valérie from Comme des Français