Audrey Caspar, who has just started her activity as an ice cream maker, is preparing frozen desserts during this end-of-year holiday season. “Ice cream 100% artisanal and made in Sénas! Says the new craftswoman. I try to favor local and seasonal products as much as possible.“.
For New Year’s Eve, the artisan had even opted for quite original cocktail sorbets: champagne, mojito, punch, sangria and, on a personal level, having chosen raclette as the main course for this New Year’s Eve, she recommended a tropical sorbet for the New Year’s Eve. dessert. ” The acidity of the passion fruit helped us digest all that cheese.” she laughs.
An exceptional product
Audrey’s ambition is to create an exceptional product, refined and delicate, close to what can be found in Italy for example, where the culture of ice cream is no longer in doubt.
We also think about a fair price, flavors far from industrial standards, local ice creams that have nothing to do with those that can sometimes be found in tourist places in the area, poor value for money and which are artisanal only in name.
“CIt was thanks to my experience in England, with a major international chemical brand, that I was able to familiarize myself with the manufacture of sorbets and ice creams, with an industrial process. With Déliciel, that’s exactly what I don’t want to do.”
She therefore chose to first pass a professional ice cream certificate at the start of 2024 and then create her own company. She explains that her scientific approach is a real asset for developing seasonal perfumes as best as possible, sometimes unusual, often with local products. A “science” very close to chemistry, which allows him to fully understand it.
From Martinique to Vietnam
Its unique aspect is also illustrated by the richness of its travels and its cross-breeding: ” My parents are from Martinique, my grandmother is Vietnamese, I grew up in Provence and I lived in England for 12 years. This cultural richness is reflected in my frozen creations, explains Audrey. Each culture has brought me a palette of unique flavors and culinary techniques, which I passionately integrate into my ice creams.“The fruit of his passion, we could even add with a little humor.
To go further on the local aspect, Audrey’s plan for the year 2025 is to plant as many fruit trees as possible in her garden, with the aim of finding them later in her creations.
