Clement Jaluzot chef of Caesar, Duc de Choiseul, Comte de Plessis-Praslin, Marshal and Peer of France, invented the Prasline: Praslines were born toasting some almonds in sugar melt. A few years later, Clement Jaluzot moved to Montargis to sell Praslines.
Leon Mazet, aged 15, was an apprentice confectioner in Bourges with his uncle George Forest.
Since 1893, Leon Mazet has been touring the best houses of France and England. Then he worked aboard a luxurious transatlantic belonging to the Cunard Line for 9 months around the world.
Leon Mazet and his wife Jeanne Vieillard (daughter of the great chocolate maker in Clermont-Ferrand) settled in Montargis, where they bought the recipe of Prasline held by this store "Au Duc de Praslin". Mazet's house was born.
Opening a shop in Paris 33 rue Vivienne.
Leon Mazet uses several renowned designers to decorate his shop in harmony with the historic Prasline.
Leon Mazet thinks big and believes in advertising, he is right because his shop is a must on the famous road 7, and people come from all over France.
Leon Mazet builds its first factory "The Bank Mill", which is located on the Canal de Briare in Montargis.
Leon Mazet created Amanda, it is a real success, reputation and quality of confectionery of Mazet makes it famous worldwide.
Leon Mazet is 84 years old, his family and friends suggested him to rest, but he has no desire. His son-in-law Guy and his daughter Jacqueline Digeon help him for 15 years.
Fire at "The Bank Mill" from the factory Mazet, Guy Digeon decides with the help of his son Benoit to build another larger factory in the suburbs of Montargis.
Benoit Digeon manages Mazet, he inaugurated a new shop in the prestigious Avenue Montaigne. The success is there, many Parisians, Japanese and Americans are seduced by Mazet.
Transferring of the shop in Avenue Victor Hugo (closed May 2010).
Mazet's house celebrates its 100th anniversary.
Opening a new shop in the 4th arrondissement of Paris.
Opening of our Factorie-Mazet, the boutique-school dedicated to all the applications of Praslines and to the praline in all its forms (read more...)
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