A crunchy caramel top, soft and spongy inside… What is it? It’s the wonderful French dessert, CANELES! Its origins date back to the 18th-century France. Then it was called 'canelas' or 'camelions'. The desert became popular again only in the 20th century, when one unknown French baker began making caneles using the old recipe, additionally adding vanilla and rum into the dough. These ingredients are also used today to make these classic French pastries which are popular all over the world. Our confectioners put all their experience and skill into bringing this French dessert, known for its unique shape and taste, on your table.

Éclairs or profiteroles are choux pastry cakes which were served exclusively to the French king’s table from the early 19th century.  It is believed that éclairs were first made by Marie-Antoine Carême, a famous pastry chef for French royalty. The first known recipe for éclairs was ordered by Mrs. D.A. Lincoln and published in the Boston Cooking School Cook Book in 1884. Since then, the éclairs recipe remained virtually unchanged, maintaining all the basic features of productions.

The day of éclairs is celebrated on June 22. The origin of this celebration is currently unknown. A crispy shell and the cream filling of Gustum’s Heavenly éclairs create an exceptional harmony of taste for a unique experience enjoying this product. For a long time technologists of Gustum experimented and searched for the recipe of the cream filling, until it allowed for the shell of the éclair to remain crispy and for the filling not to be soaked into the éclair, so that the éclair does not become soft or cave.  At the same time the éclair protects the cream from drying. 

Crispy crust, soft and melting in your mouth meringue pieces with a velvety luxuriant cream and a puffy skirt. All of this together is called macarons. Macarons are traditional French meringue cookies made with egg white, sugar, ground almond and lots of supplements and spices of all kinds. The precise origin of this sweet bliss is vague but most likely the cookies came to France as far back as 16th century with Catherine de Medici and her Italian pastry chefs who she brought with her upon marrying King Henry II of France. In 1900, Parisian bakeries and coffee houses decided to spread two plain almond meringues with cream. This was the fatal touch which gave macarons a giddy and to this day lasting success.