A process that is never less than interesting: to see how our almonds enter a dish in so many different forms after harvesting. Including in our own family recipe, that of marzipan. It was the second product - after margarine - where our grandfather Lucien Ranson made his life’s work. Since then, it has grown into our secret weapon. But whether we are talking about marzipan as a tricolor log, crispy balls or infused with chocolate, every bite has its virtue thanks to the almonds that lie at the base. Depending on your specifications, we also offer marzipan on the basis of different varieties of almonds: Californian to Spanish to Portuguese.