Delicious treats were made in the grand family home! Everyone would patiently wait for these delights to come out of the oven. With a passion for his craft, Paul Bédouin made these sweet biscuits using recipes that were both authentic and innovative, with almonds taking pride of place for six generations.
Little by little, he paired them with the finest flavors of Provence, creating savory and sweet biscuits and cakes… simply irresistible. Crunchy, soft, crisp, crumbly or melt-in-your-mouth; plain, lemon, chocolate, orange or with chocolate chips, olives or goat’s cheese… you’re sure to find just what you’re looking for among the many recipes, perfect for enjoying with your coffee breaks, aperitifs and other little gourmet pleasures throughout the day
Frank Bédouin, Managing Director
1833
Joseph Bédouin
One day in 1833 in Provence, in the heart of the Enclave des Papes, Joseph Bédouin, the family's ancestor, embarked on the trade of local products: almonds, linden, apricot kernels, cherry stems... an adventure that began with the packaging of dried plants for herbalists and apothecaries...
1870
Régis Bédouin
Aware of the growing popularity of almonds in Provence, Régis founded the Bédouin nut-cracking workshop in the heart of the family home in Visan. He continued trading in local produce while focusing primarily on developing a business around this nut.
1905
Paul Bédouin
Upon his arrival at the family business, Paul used his ingenuity to give almond shells a second life. While they were initially discarded, he decided to grind them for use in the machining of parts in metallurgy and the automotive industry.
1935
Paul Bédouin
In response to growing demand, Paul continued to develop the Bédouin Almond Factory, offering almonds in every form: whole, ground, flaked, or chopped, they delighted bakers, pastry chefs, and nougat makers throughout Provence.
1964
Jean-Paul and Jean-Louis Bédouin
Then came the twins, Jean-Paul and Jean-Louis. They dared to try almond paste, cereal bars, not to mention dried fruit purees and even chocolates. Then came the desire to turn almonds into delicious cookies...
2001
Arrival of Frank, France, and Victor Bédouin
In the 2000s, Frank took over from his father and uncle, soon joined by his wife France and his brother Victor. The family adventure continued, first in Visan and now in Saint-Maurice-sur-Eygues, where a new bakery offers a wide variety of sweet and savory cakes and biscuits, including organic and gluten-free ranges... while remaining true to almonds, which have always been the undisputed queen of this family saga.
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