Traditional Nougat confectionery traces its roots back to the 1700s -

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Nougat, an age-old delicacy from the 1700s, blends honey, glucose, and sucrose with a medley of roasted nuts and sun-kissed dried fruits, offering a timeless symphony of flavours and textures.

In This Pic : Nougat

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Nougat's texture dances between soft chewiness and crisp crunch, shaped by its ingredients. Its name, "nougat," springs from the Occitan term "pan nogat," translating charmingly to "nutbread."

In This Pic : Nougat

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Three nougat varieties grace our palates. Predominant is white nougat, born in 15th-century Cremona, Italy, and later blossoming in 18th-century Montélimar, France, a delicate fusion of whipped egg whites and honey.

In This Pic : Nougat

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Next, there's the brown nougat—Italy's "mandorlato" and France's "nougatine"—crafted sans egg whites, boasting a robust crunch. The third, the Viennese or German variant, melds chocolate with hazelnut, echoing praline perfection.

In This Pic : Nougat

​Traditional Nougat confectionery traces its roots back to the 1700s​

In This Pic : Nougat

In This Pic : Nougat

In This Pic : Nougat

In This Pic : Nougat

Traditional Nougat confectionery traces its roots back to the 1700s