Manon firm arose a meeting……Between Louis BELLON, pastry cook in Peyruis, and René MANON, beekeeper.
While the first works its nougat rewarded by several medals in big regional exhibition, the second moves its hives between Dauphiné and the Plateau of Valensole.
When Louis retires, in 1951, he gives up his factory to René, staying by his side passing his knowledge to him.
Gradually, the range fills out: Lavender honey pastilles (sweet) “Perles de Provence”, Calissons cut out by punch, honey and licorice pralines. Henriette Manon, the confectioner’s wife was in charge of selling all these marvelous sweets.
Their elder son, Jean-Paul, did his apprentice ship as a pastry cook and chocolate maker at Lenôtre in Paris, than he joins the family firm bringing his experience with a new range of chocolates.
In 1971, the firm became a Limited Company. In 1976, Pierre, the second son, joins the factory and became in charge of the commercial sector.
Twice, the factory expands, and finally, in 1994, leaves the center of the village and settles down in the Espace St Pierre.
So, for more than a century, in Peyruis, our local products are transformed for our pleasure.