Calicoco is where Grégory Grimoult, the pastry chef-chocolatier-confectioner from Aix and Reunion Island come together. It\'s a fusion between someone whose passion for his profession started in Maison Béchard, one of the largest pâtisseries-confiseries in Aix-en-Provence and the flavours of Reunion Island like the traditional coconut sweets. These traditional sweets are a symbol of Reunion Island just like the calisson in Aix-en-Provence. When cali married coco in 2012 a new delicacy was created which also became the name of Grégory Grimoult\'s company. The ground almonds and melon of the calisson became grated coconut and candied green papaya for the calicoco in the southern hemisphere.The Calicoco range:
Developed by craftsmen with a confectionery advisor in a laboratory with high-performance equipment, calicocos, whose recipe is secret, have proved to be irresistible for the food lovers of Reunion Island.
Following the success of his Reunion Island confectionery, Calicoco\'s creator has expanded his range of sweets made from high quality raw materials and produced locally.
Square shaped and coated in royal icing on one side and gluten free unleavened bread on the other, these elegant sweets (in 12g packs) is the perfect combination of a fine paste made from grated coconut, home made candied green papaya, local honey, orange zest, apricot jam and cane sugar.
The plain version of this soft nougat in the shape of an ingot is made from delicious Reunion Island wildflower honey from the Apiaries of The Wild South and coconut flakes. As the confectionery is completely handmade the taste of the nougat differs each year depending on the honey flows.
Nougaléo is also available with green pistachios and with \"country pistachios\", the local name for peanuts.
Synonymous with celebrations, Calicoco makes Guimauves suit current tastes with its \"Creole touch\". Made from the pulp of fresh tropical fruit, Guimauves are the multicoloured reflections of a veritable Reunion Island orchard with guava (pink), coconut (white) and José mango and passion fruit (yellow).
This range of \"Made in Reunion Island\" spreads from Calicoco has everything to satisfy the most demanding palates. A real delicacy containing no palm oil and made from the highest quality raw materials by hand, Tartinali is an irresistible temptation.
Round and sweet, Sucettes from Calicoco captivate young and old alike. They are made by combining Reunion Island cane sugar with natural lychee, banana, passion fruit, mango and pineapple flavourings.
These are Calicoco\'s pièce de résistance! Grégory Grimoult learnt the pulled sugar technique to make mini candy cane pieces flavoured with lychee, banana, passion fruit, mango and pineapple. Calicoco\'s know-how and technique means a first name, surname or symbol can be placed inside the sweets. Unique sweets for a unique event!
Calibaba and the 40 flavours…
The rum baba is a great classic of French pastry making that we owe to King Stanislaw of Poland who was exiled in Nancy in the 18th century. Calicoco made this traditional recipe its own using traditional Savanna Lontan Grand Arôme rum from the Savanna Distillery on Reunion Island. Calibaba comes in 40 flavours such as mojito etc.
- In the town centre
- Spoken languages
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- Mobility impaired
- Bureau de change
- Food shops
- Public car park
- Payment methods
- All year
Contact by email
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