The traditions of the Auvergne region demand that all of our fruit pastes are created from a base of apple and apricot pulps, whatever the final flavour.

4 forms, 2 ranges

• Pure fruit slabs (top-of-the-range)

Pulp of apricot, pulp of apple and pulp of the fruit corresponding to the final flavour. In this range we use only natural flavours and natural dye extracts from plants, example : the curcuma for the yellow of the Williams pear.

Flavours : apricot, orange, strawberry, peach-apricot, cherries, raspberry, etc.

• Bars

Same composition and same flavours as the slabs, only the presentation changes.

• The " beignets " (mid range)

Mix of apricot and apple pulps, but the final flavour is obtained by using only natural flavours or flavours of an identical nature. The colour is obtained by the use of natural or synthetic food dyes.

Flavours : apricot, raspberry, strawberry, cutter, apple, pear, plum, tangerine, orange, etc.

• Pastilles

Same composition and flavours as the " beignets ".

Our specialities

Slabs with vervain and slabs with gentian. 2 typical regional flavours, of which, now, we amongst very few manufacturers left.

The " bêtises de Charbonnier ", exclusive to our company, which respect the finest Auvergne traditions, are unique products..

Slabs