New: Andrésy Bio is now available! New recipes, new design… Why choose an organic jam for your establishment?

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April 2024


Did you know that Maison Andrésy was one of the first jam makers to market an organic jam? Long before stores and consumers became aware of the benefits of organic produce, Maison Andrésy created a tailor-made jam for Monoprix stores.

This know-how then lay dormant until the 2000s, when we created a range of organic jams in individual jars for hotels.

Since then, we’ve had to rethink our recipes and design!

The result is Andrésy Bio: a range of artisanal organic jams designed for eco-responsible hotels and organic stores.

To tell you all about it, who better than Julia Cassan?

3rd generation jam-maker at Maison Andrésy, trained in sourcing by Gérard Cassan, head of R&D for 6 years and now General Secretary… a passionate advocate for your organic jams!

Whether you’re the manager of an eco-committed hotel, the head of an organic store, or just a gourmand who wants to know more, read our interview with Julia Cassan and discover why and how Maison Andrésy has created incomparable organic jams!

Translated with (free version)

Why create a range of organic jams?

Julia, Maison Andrésy has been recognized as a producer of conventional artisanal jams since 1952 by 4* and 5* hotels and independent retailers. Why did you decide to launch a range of organic jams?

Julia Cassan: “To keep pace with our long-standing customers! Over the past few years, more and more hotels have adopted their customers’ commitments to a protected environment and healthy eating habits.

Revisiting our range of organic jams was therefore an obvious choice.

All the more so as our 70 years of know-how in conventional jams is the same in organic ones!

As we’re very good at sourcing conventional fruit, we wanted to work with the complementary challenge of organic fruit.

In any case, working with organic fruit is nothing new for us: we were one of the first to produce made-to-measure organic products for Monoprix, before the organic craze arrived among consumers and was demanded by all supermarkets. We then developed an organic range in individual jars for hotels – a range that was very well received.

In 2022, we launched an overhaul of all our ranges, which is proving very popular with our hotel and retail customers.

In 2024, it was the turn of organic jams…and here’s Andrésy Bio!”

Stop! Didn't you know that we make custom recipes?

Since 1952, we’ve been developing a unique know-how: custom-made recipes. Do you need to create a unique recipe for a special occasion? Or an entire range for your brand?

What guarantees does the organic certification of your jam provide for eco-committed hotels and stores?

While we’re all familiar with organic stores by now, it’s less well known that consumers are looking for organic products even on hotel breakfast tables.
Did you know that the expression “eco-responsible hotel” is searched for over 4,700 times a year on Google? Just like “hotel écologique”, “hôtel éco-responsable”, “hôtel éco-friendly”, “hôtel bio France”, etc.

Customer service is essential for hotels. When customers ask for “organic” because they believe in this type of agriculture, hotel purchasing departments list organic products!

Julia, can you tell us how organic certification works in France?

Julia Cassan: “Every year, the organic certification body ECOCERT comes to audit our workshop.

They systematically take a sample of fruit – a variety chosen at random by the auditor – which is then sent for analysis. The aim is to check that the presence of residual treatments on the fruit complies with organic requirements.

The auditor also carries out 1 or more traceability tests to check that our invoices, BLs and supplier certificates are up to date. This verification exercise is carried out on a randomly selected ECOCERT-referenced product.

Once a fruit or raw material has been validated, it is validated for all the recipes that use it.

Each time we develop a new organic project during the year: the recipe must be submitted to ECOCERT via their website. Once validated, it can be produced. Obviously, this adds a further delay to the process of creating tailor-made jams.

For our part, every year we check that our organic suppliers have their approval for the current period. We collect their organic certificate on which are all the certified products, updated every year.”

So you see: whether you’re an organic store, an organic grocery store or an eco-responsible hotel, you can buy your organic jams from Maison Andrésy with complete confidence!

Andrésy BIO

Andrésy BIO

by Maison Andrésy

Which fruits were sourced for the organic jam in the Andrésy Bio range?

Julia, having met with Maison Andrésy’s organic producers and partners, can you tell us how you went about selecting the organic fruit for the Andrésy Bio range?

Julia Cassan: “We are just as demanding when it comes to sourcing our organic fruit as we are for all our other fruit!

Our motto remains: “Sourcing the best of Nature to offer you the best of our know-how”.

For us, this means sourcing the best fruit for jam-making, from the most suitable terroirs.

Organic farming challenges us with an additional criterion: organic certification of the land we cultivate.

It takes 3 to 5 years for land to be certified organic. It’s a long and expensive process. It’s also restrictive: growing organically means less watering, and less fruit harvested, because we only protect crops with natural preventive treatments, before fruit formation. As a result, farmers and arboriculturists choose to grow varieties that are more resistant to disease, and sometimes less suited to jam-making!

What’s more, the majority of organic fruit is sold in short cycles, fresh, and there is little left over for processing into jam.”

So, at Maison Andrésy, what varieties of organic fruit have you chosen for your Andrésy Bio range?

Julia Cassan: “In my family jam factory, we don’t choose a fruit that isn’t perfectly suited to jam-making. If we don’t find the right fruit, we don’t create the recipe!

Let me give you a few examples of our organic fruit sourcing criteria?

For strawberries, there’s no better strawberry for jam than the Senga Sengana variety. This variety is small, regular, with a beautiful dark red color, a good smell and, above all, a crunch that stays with cooking. For the Andrésy Bio recipe, we’ve combined the Senga Sengana strawberry with a Camarossa: a variety that adds mellowness and a little freshness to the taste.

For the apricot, we have adapted our recipe to the constraints of organic farming. It’s important to know that organic farming does not accept any treatment to preserve the fruit after picking. Apricots are very fragile: they turn black.

So, in order to keep its beautiful orange color and characteristic taste, we had to be cunning!

We worked with blends of very ripe, tasty apricots, quickly transformed into pulp, combined with apricots with a beautiful orange color but just a little less ripe.

The result is a success: we’ve compromised on neither taste nor color!

The organic oranges sourced for our Andrésy Bio range are the same varieties as our conventional oranges. Seville for bitter oranges, and Novelina for sweet oranges.

These are the best oranges for jam, and they’re also available organically. How fortunate!

For the organic blueberry, we had to go and source it in Sweden. It’s not widely known, but Sweden is an excellent breeding ground for blueberries.

I hope this whets your appetite!”

by Maison Andrésy

Have you already decided to order the Andrésy Bio range?

Why not download the catalog to discover all the recipes and formats?

What are the recipes for keeping the authenticity of organic fruit?

Julia Cassan: “For the recipes in our Andrésy Bio range, we’ve decided on a bias: we believe that organic consumers choose it for 2 reasons

respectful cultivation
healthier fruit

So it seemed logical to us to give priority to recipes with less added sugar than in a traditional, more modern jam, with more use of fruit.

As a result, Andrésy Bio recipes are between 60 and 65% fruit (depending on the fruit), and always only 48% sugar (fruit sugar and added cane sugar).

With these proportions, we retain the authentic taste of the fruit, all its character.

After taking so much care in choosing our fruits, it would have been a shame to hide their taste, wouldn’t it? “

Do you have a new recipe in the pipeline for the Andrésy Bio range?

Julia Cassan: “Would you like me to let you in on a secret? Let’s hear it!

For us, eating organic doesn’t mean eating less gourmet. So we’re making an organic spread in individual jars for horeca  and catering.

As usual, we wanted to work on a premium spread, based on baking, not fat emulsion.

We’re finalizing a recipe for an organic spread made from organic almond milk (Italian almonds), 70% cocoa minimum chocolate and Italian hazelnuts (in fine hazelnut paste).

It’s due to come out first in individual jars for hotels committed to eco-social responsibility, then in large, grocery-size jars for organic stores – and all gourmands!”

Well, we can’t wait for this organic almond milk spread!

To make sure you don’t miss it – and order all the other recipes in the Andrésy Bio range – don’t forget to subscribe to our newsletter on Linkedin or follow our social networks on Instagram and facebook.

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We hope you enjoyed this interview! Don’t hesitate to visit the Andrésy Bio page to discover our entire collection of organic jams.

Other interviews and articles may also be of interest to you, so visit our blog : Professional Side