For over 3 centuries, the exact recipe for the barley sugar made by the nuns of Moret-sur-Loing has remained a mystery. Only passed on orally since its creation, the formula defined in the 17th century remains unchanged, with the berlingots and sticks still produced on site free of colorants and flavoring agents.
Before being appreciated for its delicate taste, this combination of sugar and a barley decoction was first seduced by its effects on colds and sore throats. The delicacy was long favored by great orators and, in the 18th century, its popularity exploded when Louis XVI began to consume it at court. After the Revolution, the convent closed, bringing barley sugar production to a halt, but fortunately it was able to resume when a new religious congregation settled in Moret. It thus respected the wish of a former Benedictine nun who, on her deathbed, discreetly entrusted the recipe to future residents.