Like the little swimmer serving as the brand's effigy, Mister Praline has the taste and nostalgia of vacations. From the caramelized nuts that were bought on the beach, he has kept the gourmet and crunchy side, but has gotten rid of the excess sugar. In his shop-lab in Aix-en-Provence, the delicately caramelized nut flavors now explode in the mouth.
Like many of us, Arnaud and Céline Lepelleux grew up hearing the familiar beach refrain, “chouchous, chouchous, who wants chouchous,” without knowing they’d one day become ambassadors of these treats.
They recently opened a second boutique in Aix-en-Provence, following the success of their first shop in Cassis. Instead of plastic bags, they now use pretty round boxes with various names, and their recipes feature unique and diverse flavors.
“We replaced peanuts with nutritionist-recommended nuts like Piedmont hazelnuts, almonds, cashews, pecans, and macadamia nuts, and reduced the sugar content by nearly 40%,” says Arnaud. In the small lab at the back of the shop, a copper cauldron spins over flames for about twenty minutes, caramelizing top-quality nuts with homemade brown sugar.
After years in the confectionery industry, the couple began making pralines with diverse recipes. They offer a wide range of sweet and savory options (like chili and truffle), making them perfect for any time of day. Now lower in calories, these treats are finally recognized for their nutritional benefits.
Our tasting favorites? The “Amélie” pralines (pecan and Bourbon vanilla), “Lilou” (macadamia nuts and salted butter caramel), and “Louison” (almonds & lemon). They’re so delicious, it’s hard to stop once you start.
With their experience, the couple also offers a variety of calissons, both plain and flavored (coffee, pear, lemon, ginger, etc.), customizable for family or professional events, along with Provençal biscuits.
The Little Extra: Look for limited editions of personalized calissons, like those created with artist Marie Poli, sold in a collector’s box that makes a lovely souvenir gift.
By Eric Foucher
