In 1946, at the seaside resort Quiberon in Brittany, Yvonne and Raymond Audebert founded a summer candy stand called "Les Niches" to serve the hungry beachgoers. They were known for their unique long, warm caramel suckers called "Niniches," made with local cream, salt, and butter according to recipes from their Breton grandmothers. (Brittany has a robust dairy tradition and is the butter and salt capital of France; the region's famous buttery confections developed as a means to use this rich bounty.) It eventually evolved into a year-round family company: La Maison d'Armorine. With the Audebert culinary tradition and the fantastic local ingredients at hand, their caramel business thrived.
Today, you will find La Maison d’Armorine’s range—salted caramels, chocolat noir-enrobed caramels, chewy Florentins, and more—in such luminary establishments such as Le Bon Marché in Paris. Although the business has increased globally, their production and values have not changed. La Maison d’Armorine still has an Audebert (Alain) at the helm and they still use cane sugar and local ingredients in small batch (50kg) production, with made-to-order freshness, cooked in copper pots.