BRIEF HISTORY

It is in 1854, marked with tremendous interest for the East, that Ferdinand Hediard opens his first shop, calling it “Comptoir d’ epices et des colonies,” at rue Notre de Lorette, Paris.

The French colonial expansion policy of the time, together with the faithfulness of their customers (including personalities such as Charlie Chaplin, Colette, Eugene Delacriox, Marlene Dietrich), all in search for new sensations, considerably support the development of the Hediard comptoir which meets great success at the 1867 Universal Exhibition. Subsequently, Ferdinand Hediard moves to 21 place de la Madeleine, in 1880 and using his own name, where he creates an exotic setting: intoxicating fragrance of spice, captivating aroma of coffee, tea and vanilla, dazzling colours
of guava, mangoes and papayas.

Today still, Quality, Prestige and Originality are key to the worldwide reputation of this cornerstone of the French gastronomy.

A home made quality and the advantages of modern facilities Hediard has its own production and processing department at Generac. (close to Nimes, South of France) Choices of 26 fruit jellies recognized for their excellence, authentic and unusual flavours. Crystallized fruit rich in fruits presented in elegant boxes, or are combined with other confectionary specialties (Marzipan pieces made with delicious almond-based, Turkish delight, Iced Chestnut and Chocolates in attractive presentation sets and baskets.