A success story born out
of a simple almond
shelling-hulling machine in 1920.
It all began a century ago, when Gustave Dejean returned from the Great War to his native Haute-Provence, the motherland of almond trees in France. He opened a pastry shop in Oraison and developed the very first almond-breaking machine.
Very quickly, his "Provence" almonds became the most popular almonds among pastry chefs in France. With an ambition to perpetuate this unique craft while adapting to market developments, the company built its Oraison factory in 1964. It is there in this small, modern environment that the company developed its secret recipes. The combination of a rigorous selection of nuts, constant innovation and exclusive expertise passed down from generation to generation resulted in the delicious products which today represent the foundation of Perl'Amande's reputation.