...for May flowers! Spring baking season is upon us and these gorgeous candied flowers, from one of our favorite French producers, Candiflor, are the perfect way to spruce up this season's desserts. Originating in the 19th century, Candiflor, is based in the Toulouse region of France known for their abundant violets. They are one of the last flower producers crystallizing violets in the area. In addition to violets, they also candied a variety of other flowers from rose petals to mimosa flowers. 

A traditional holiday treat in Toulouse is a marron glac�e topped with a single candied violet. This got us thinking--what are some of our favorite ways to use these little gems? We spoke with our customers and staff and came up with our top 5 ways to use candied flowers. We've geared these uses for the approaching Spring season, but all these ideas work year round.

2. Confections & Chocolates: Top a homemade chocolate bar with a sprinkling of lilac petals for drama and crunch. Or top a simple dark chocolate truffle with a bright yellow candied mimosa flower.  Intimidated by making your own chocolate bars? David Lebowitz explains how to make chocolate bars at home, and it is easier than you think!

3. Frozen Treats: Add a botanic kick to your favorite ice cream. Soften the ice cream slightly and fold in candied flower petals. We are quite smitten with vanilla ice cream with lilac petals as well as chocolate ice cream with violet petals. Your guests will be swooning over this easy dessert.