Les Anis de Flavigny

Each Anis de Flavigny candy starts as a single anise seed, coated in sugar syrup at the old abbey in Flavigny-sur-Ozerain, Burgundy. The Troubat family has made them there since 1923.

About Les Anis de Flavigny

Based in
Flavigny-sur-Ozerain, Burgundy, France
Founded
Recorded in 1591; Troubat family since 1923
Known for
sugar-coated anise seed candies

The abbey in the Burgundy village of Flavigny-sur-Ozerain was founded in 719, and anise candies have been made in the village for centuries. A record from 1591 shows the nearby town of Semur-en-Auxois presenting Anis de Flavigny to distinguished guests. Jean Troubat took over the business in 1923; Nicolas Troubat followed in 1965 and Catherine Troubat in 1990. The candies are still made inside the abbey today.

Each candy starts as a single anise seed. Over about 15 days the seed is coated in layer after layer of sugar syrup until it becomes a small, hard candy.

Les Anis de Flavigny questions

How are Anis de Flavigny candies made?

Each candy starts as one green anise seed weighing about two milligrams. The seeds tumble in large panning basins while confectioners pour sugar syrup over them, building up thin layer after layer for about 15 days until each candy weighs about a gram. Because every candy is built around a seed, even the rose or violet ones have a whole anise seed at the center.

Are Anis de Flavigny flavors natural?

Yes. Besides classic anise, the candies come in a range of flavors, and the flavorings are natural, drawn from the plants by steam or beet alcohol distillation. No colorings are added, so any pale tint comes from the flavoring itself. Each candy has only three or four ingredients: sugar, the anise seed, a natural flavor and an extract.

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