Formaggio Kitchen

Confitures de Raphael

When Raphaël came to Boston in the spring of 2004 he saw stacks of his jams lining the shelves of our store. For those of us who had been happily eating his jam since we first started importing it, it was a little like meeting a culinary superstar and we were able to thank him in person for mornings filled with apricot jam, cherry jam, raspberry-grapefruit jam....

Raphaël uses fruit that is organically grown in his orchards as well as a small selection of citrus fruits grown in the warmer regions of Europe.

After picking the fruit, he cooks down different varieties of a particular fruit so that he can obtain the exact balance in flavor and texture.

Each batch is made over an open fire in a big copper cauldron in his kitchen in Brittany. Then each jar is lovingly adorned with a hand-painted label rendered by his aunt.