French glacé cherries originated in Provence centuries ago, and have established a pedigree giving them an unbeatable taste. For this reason, they still set the benchmark for producers all over the world.  French glacé cherries are made from the Napoleon Bigarreau variety of cherries from the sun-drenched southern region of Provence.  Within hours of picking, the cherries are de-stalked and stoned before being blanched and steeped in syrup for 10 days.  The vibrant colour that the fruit has is 100% natural, guaranteeing a natural flavour.  The entire candying process is a gentle and unhurried system, perfected by French cherry growers over the centuries. 

French glacé cherries have been a feature of the baking world for many generations, but modern day recipes allow cooks to be more experimental than their predecessors.  A versatile and high quality product such as the French glacé cherry produces great results.  To add texture, moisture and a new dimension to many sweet treats, French glacé cherries are the perfect option.  Holding their flavour, shape and texture throughout the baking process, French glacé cherries will give demanding customers unbeatable quality. 

Yolande Stanley MCA, French glacé cherry chef and ambassador has developed some fantastic recipes that use the French glacé cherry to its full potential.

Masterclass with Yolande Stanley MCA

>> Click here to download Yolande’s recipe booklet (.pdf 429Kb)

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