The Sucre d’Orge (Candy Cane) was Created in 1638 under Louis XIII, by Benedictine Sisters, It has remained the same with a recipe that is still secret today.
Napoleon and Sarah Bernhardt loved It
Created under the reign of Louis XIII in 1638 in Moret, by the Benedictine Sisters of Notre-Dame-des-Anges, the Sucre d’Orge experienced a most tumultuous destiny, closely linked to that of the Priory. If this confectionery made from sugar and a decoction of barley with softening properties was first consumed by preachers, it quickly became the darling of the King and his court. But in 1792, in the revolutionary turmoil, production stopped. The convent closed, it was believed that the recipe was definitely lost. It was then that one of the Benedictines confided the precious formula to her confidante on her deathbed, making her swear to transmit it in turn when a new congregation came to settle in Moret. The promise was kept, production resumed, and cartons and sticks returned to success. Its popularity was never denied: Napoleon loved it, Sarah Bernhardt did not come on stage without warming up her voice with a Sucre d’Orge.
Still made in Moret
Although it has not been produced by nuns since 1972, barley sugar is still made in Moret according to the 17th century method, without adding any coloring or flavoring agent. A museum dedicated to this candy is located at the Moulin Provencher, on an island in the middle of the Loing. You can discover its history there, before making a gourmet stop at the Place Royale shop.
On the Moret-sur-Loing bridge,
Moulin Provencher. Free visit from Friday to Sunday from 2 p.m. to 7 p.m., 2:30 p.m. on Friday (times subject to change), price: €2. Balad’Pass 77 card accepted. Guided tour for groups Tuesday to Saturday, March to October.
Information: MSL Tourist Office or culture@moretloingetorvanne.fr
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