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English
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Founded in 1868 by monks from the Abbey of Port du Salut in Mayenne, restored in 1923 by Cistercian nuns returning from exile in Spain, the Abbaye de la TRAPPE, in Echourgnac in the Dordogne, has the purpose of being prayer. Alongside this primary vocation, she has always lived mainly from her cheese dairy.
From 1960, to use the fruits of their orchard, the Sisters made on a small scale, for themselves and for their visitors, few in number at the time, currant and apple jellies, as well as much appreciated apple pastes.
This is why, after the fire in its cheese-making workshop in 1983, the monastic community, forced by circumstances to convert part of its activity, developed an artisanal confectionery workshop producing fruit jellies and jams.For your health, avoid eating too fatty, too sweet, too salty
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